Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Aceto Balsamico Tradizionale di Reggio Emilia
Protected Italian vinegar made only from cooked grape must, fermented and aged in a battery of wooden barrels for at least 12 years: sweet, sharp and syrupy.
Guava paste for slicing
Cooked, sieved guava pulp is reduced with sugar and lime juice to a sliceable paste, then refrigerated. This adapted trial begins with prepared pulp and has no validated canning process or storage duration.
Elevated risk
Sunki
Sunki is a salt-free pickle from Japan's Kiso valley: red-turnip leaves fermented with a retained starter from the previous year's batch.
Elevated risk
Apple jelly without added pectin
A clear jelly made from tart-apple juice, sugar and optional strained lemon juice. This batch uses a stated fruit-to-water preparation, gel endpoint, hot fill and altitude-adjusted boiling-water process.
Orange marmalade
Orange marmalade suspends thin strips of citrus peel in a sweet gel. This navel-orange batch includes pulp and lemon and is preserved in a boiling-water canner.
Elevated risk
Southern Ethiopian cheka with wheat and sorghum
A 2025 study formula combines wheat dough and sorghum porridge with sorghum malt and gesho in staged fermentation. Konso and Dirashe fieldwork records distinct cereal-and-leaf Cheka variants; the study formula is not universal.
Elevated risk
Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
Elevated risk
Zimbabwean chibuku from red sorghum malt
A cloudy Zimbabwean beer brewed from malted red sorghum, given a two-day lactic souring and then a longer alcoholic fermentation.
Judima
Judima is a Dimasa fermented rice drink from Assam. A 2022 Dhansiri account describes humao starter and rice fermentation, but sources disagree on the thembra bark species and do not provide a complete or validated home batch.
Elevated risk
Andong soju
Andong soju is a rice spirit from North Gyeongsang, distilled from steamed rice and wheat nuruk. This method makes the starter before fermenting the rice mash in a jar.
Elevated risk
Monk’s Ration Trappist-style single
A pale Belgian-style ale with Pilsner and aromatic malts, cane sugar and Saaz hops, fermented under loose foil before an airlock is fitted.
Elevated risk
German pils, all-grain
A pale, dry lager with Pilsner malt, Magnum bittering hops and Hallertau Mittelfrüh and Tettnang additions, followed by cold maturation.
Cornmeal mantou
A Chinese cornmeal mantou made with wheat flour, cornmeal, water and yeast. The dough rises until doubled, is shaped into ten rounds, proofed briefly and steamed.
Pandesal (Aaron Verzosa's neutral-oil version)
Filipino pandesal made with a neutral-oil wheat dough, folded through a 3½-hour fermentation and coated in breadcrumbs.
Elevated risk
Korean nuruk rice wine: makgeolli or yakju
A Korean grain wine fermented from steamed rice, nuruk and yeast in two mash additions, drawn off clear as yakju or blended cloudy with rice solids and water as makgeolli.
Elevated risk
Jalisco tejuino from nixtamalized maize masa
A tart, lightly fermented drink of Jalisco: nixtamalized maize masa cooked with piloncillo and limed, then diluted over ice and salted at serving.
Elevated risk
Light-yellow maize tella from Mekelle
A pale Ethiopian maize tella, brewed from maize baked into a kita pancake at a gentler heat and then fermented in three stages with barley malt, gesho and water.
Elevated risk
Brown maize tella from Mekelle
A darker Ethiopian maize tella, brewed from maize baked into a hot, dry kita pancake and then fermented in three stages with barley malt, gesho and water.
Bolo do caco: pan-and-oven version
Sweet-potato wheat breads with fresh yeast, browned in a pan and finished in the oven. This is the bread component of Teleculinária's scrambled-egg dish.
Elevated risk
Kathmandu chhyang with marcha starter
A Kathmandu rice beer in which a marcha starter saccharifies and ferments cooked white rice, the mash later thinned with water for drinking.
Elevated risk
South African sorghum-and-maize umqombothi
A South African opaque beer soured from sorghum malt and maize meal, cooked as a thick porridge, then fermented again after a second addition of malted sorghum.
Parsnip wine kept a year in the cask
Wright's 1909 compilation records a parsnip wine made from boiled roots, sugar and a little yeast. The liquor spends ten days in a tub, then twelve months in a cask topped up daily only while the wine works over.
Pan de feria, Larousse’s braid with pastry cream
A Mexican sweet, yeast-raised wheat bread shaped as a broad braid or closed zigzag, brushed with egg glaze and decorated with pastry cream and sesame.
Pan aliñado colombiano
A soft Colombian wheat loaf enriched with milk powder, butter and crumbled fresh cheese.
Ecuadorian guaguas de pan
Ecuadorian filled sweet bread figures with a rounded head and wrapped body, made from an enriched yeast dough. This home method shapes small filled ovals, proofs them on trays and serves them with colada morada.
Krachel
Krachel, also called el gors, are Moroccan sweet yeast rolls scented with anise, sesame and orange flower water. This version follows the three-rise method documented by Christine Benlafquih.
Mofo gasy (cream-of-rice batter)
Small, mildly sweet Madagascar-named griddle cakes made from a briefly risen batter of cream of rice, whole-wheat pastry flour, yeast and water.
Mbege
Chagga beer from the slopes of Kilimanjaro in Tanzania, made by combining a fermented banana porridge with a sweet porridge of germinated finger millet and drunk fresh within a day or two.
Filipino ensaymada, butter-sugar-cheese version
Soft Filipino ensaymada coils use enriched yeast dough, then receive butter, sugar and grated cheese. This modern Filipino version differs from Mallorcan ensaïmada and other Philippine regional formulas.
Youtiao
Youtiao are Chinese breakfast crullers made from soft baking-powder dough, chilled overnight, stretched into paired strips and fried until light golden.
Shanghai Scallion Pancakes (Cong You Bing)
Bill Leung’s Shanghai-style scallion pancakes layer soft wheat dough with scallions and an oil-flour paste, then fry and finish in the oven.
Char Siu Bao (Wei Guo’s 14-bun recipe)
Fourteen fluffy steamed buns filled with cooked char siu and a thickened oyster-soy sauce.
Ecuadorian pan de yuca: Laylita's version
Small cassava-starch cheese breads mixed in a processor, chilled, baked and briefly browned under a broiler. This is Laylita's Ecuadorian-style formula.
Scottish tattie scones: Scottish Scran version
Scottish Scran’s batch combines boiled potatoes, butter and flour, then cooks three thin rounds on a dry pan.
Farinata (Riviera dei Fiori recipe)
This farinata is a chickpea-flour batter baked with olive oil in a pan. The Riviera dei Fiori version makes six and uses a 200–250°C oven.
Socca niçoise
A Nice socca batter of chickpea flour, water, olive oil and salt, spread thin on a 50-centimetre copper plate and baked very hot. This formula is distinct from the Genoese farinata page.
Chapati
This measured chapati uses whole-wheat atta and water, with salt and oil or ghee optional. Rest the dough, roll it thin and cook through on a hot tawa; it is distinct from the partly cooked, puffed phulka route.
Whole-wheat puri (poori)
Firm whole-wheat dough rolled into small rounds and deep-fried until puffed. This version is unleavened and distinct from Bengali refined-flour luchi.
Hot cross buns
These spiced fruit buns use yeast and baking powder in a soft wheat dough, then receive an icing cross after baking.
Crumpets: King Arthur version
A yeasted milk-and-water batter cooked in greased rings, then turned to finish. This modern formula also includes baking powder.
Paximadi kritiko (Cretan barley-wheat rusk)
Elena Paravantes gives a modern 50/50 whole-grain barley and wheat rusk recipe, shaped as one scored loaf, baked, separated into slices and dried in a low oven. The second rise has no stated duration.
Classic Ukrainian yeast paska
This Ukrainian Easter paska uses an enriched yeast dough with milk, eggs, butter, raisins and citrus zest. A sponge and two further rises precede baking in paper or parchment-lined moulds.
Elevated risk
Smoked fish and agushie stew
Ghanaian agushie stew combines melon-seed paste with tomatoes, peppers, palm oil and smoked fish, and is served with rice, yam or plantain.
Elevated risk
All-grain American red ale
A deep amber-red American ale brewed from pale, Munich, CaraVienne and chocolate malts, bittered with Columbus hops and finished with Amarillo.
Elevated risk
Weizen, extract method
A German-style wheat beer made with wheat extract, a short hop boil and a hefeweizen yeast, using cold water to top up the fermenter.
Elevated risk
Teff injera with saved ersho and absit
A two-stage Ethiopian teff injera method begins with saved ersho, ferments the main batter beneath refreshed surface water, then adds cooked absit before a final warm rest and griddle baking.
Ablo (rice-based steamed bread)
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
Elevated risk
Natto with retail starter and an oven-light incubator
A 250 g soybean batch uses one of nine retail-natto portions and a towel-wrapped oven-light setup; the thermometer location and starter-pack mass are unknown.
Crème fraîche
Crème fraîche is cream soured by lactic cultures into a thick, mild topping. It suits fruit and desserts as well as soups, sauces and other savoury dishes.