Moist Milk Stew: Difference between revisions
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While warm should have the consistency of bisque or a bit thicker, it will thicken as it cools. Store leftovers in the fridge, they can be reheated or eaten cold and will be quite thick. | While warm should have the consistency of bisque or a bit thicker, it will thicken as it cools. Store leftovers in the fridge, they can be reheated or eaten cold and will be quite thick. | ||
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Revision as of 19:04, 3 September 2021
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| Recipe Type | Abomination |
|---|---|
| Origin | Canada |
BW's Moist Milk Stew, also known as Budget Yogurt by Cameron Abrams and Dish Water by GussGriswold, is a concoction produced by Brady Coles consisting of milk, flour, sugar, and a choice of fruit such as cherries or blueberries. Brady decided that the recipe likely originated from the Mennonite people having very few ingredients available to them during the Stone Age.
Recipe
Ingredients
Milk, Flour, Sugar, Your choice of fruit/berry (Common fruits are cherry, blueberry, gooseberry/raisin)
Steps
- Pour milk in large (oversized) saucepan and heat up at medium heat. Stir regularly to avoid letting the milk burn on to the surface.
- Place fruit in small saucepan, add small amount of water if needed, heat till fruit is soft. Exact technique varies by fruit. Add some sugar while cooking fruit, more for sour or bitter fruits.
- While bringing milk to a boil, mix equal parts flour and sugar together dry. Ratio is about 1 cup of flour/sugar mix to 1 liter of milk (slightly more than 1 quart or 1/4 gallon). Make sure to eliminate clumps of flour.
- Once dry mix is consistent, pour small amount of milk in to mix and whisk until a consistent slurry is produced, make sure to eliminate any clumps of flour.
- Once milk has come to a boil, lower heat and begin slowly pouring in sugar/flour slurry, mixing with a whisk as you go. Continue to stir, and after a couple minutes, remove saucepan from heat. Continue to stir for a couple minutes to avoid burn on. Milk should now be thickening.
- Add cooked fruit (and associated juice), stir it in. Let cool to a reasonable temperature before eating.
Caution
The main things to avoid are burning on of the milk. If this occurs, be sure not to scrape burnt milk up into the rest. Also be careful of the milk bubbling up and over the sides of the saucepan when it boils. Lastly, you want to avoid flour clumps, so whisk well.
Result
While warm should have the consistency of bisque or a bit thicker, it will thicken as it cools. Store leftovers in the fridge, they can be reheated or eaten cold and will be quite thick.
