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Fried milk is a typical Easter dessert although, since I have the Thermomix, I do it more often because it is very easy, fast and simple.
Before I was lazier to do it because, like him rice puddingIt took a long time and you had to be very vigilant because it immediately stuck to the pan. This is how you are ready in less than 10 minutes.
It is a delicious dessert that is made with simple ingredients that we usually have at home and, in addition, it is very nutritious and satiating, so it spreads a lot.
Fried milk
There is no longer an excuse to prepare this typical recipe for Easter.
More information - 9 rice pudding recipes to surprise your guests
Adapt this recipe to your Thermomix model
I love fried milk, every time I make it, it happens to me like the friends of donettes come out everywhere. Congratulations on this page
For the batter it is best with biscuit flour, it gives it a special toke.
How good, Diego !. I've never tried it like this, but I assure you I will. It has to be delicious. Thanks a lot.
Hello, congratulations on your page, I think it's great, you have delicious recipes, I have already tried a few, but this time with the fried milk something went wrong, I don't know what, but I threw them, because they were very liquid, you could check the Recipe? I mean the quantities, I don't know if they will be fine, well a very big greeting and my congratulations again, thank you
Hello Cali, I think I already know what could have happened. The quantities are good but I had put «9 minutes, speed 2 and temperature 90º. If you've put it in this order, it doesn't take your temperature. I have already corrected it and it is: 9 minutes, temperature 90º and speed 2. Remember that speed is always the last thing you get. If we set the speed and then press a temperature, it will not take it. I think that's why they have been liquid (surely after 9 minutes, the mixture was cold).
Try again and tell me how are you? It is delicious, really. All the best.
Thank you very much Elena, because I did not know that about speed, if you learn a lot, thanks again, and do not stop putting new recipes eh? They are really vice, greetings
Elena !!! I just made the fried milk as you said, and it came out fantastic !!! I'm waiting for it to cool to fry it, because it looks like it… ..you were right about the temperature. THANK YOU
Great, Cali !. They are small details, but in the Thermomix they are basic and when I wrote the recipe I did not realize that I put it in the correct order. Thanks to you I have already corrected it. Thank you.
that wasted, still liquid you could have consumed it like naillas or similar
Hello Manu:
The wisdom of the cook is achieved by experience and, sometimes, we find ourselves with little challenges like this.
There are several things that I do that, so far, have worked for me:
1. The ingredients always at room temperature.
2. Not all milk is the same and neither are all flours. If at the end of cooking you suspect that your dough is not going to set, mix a little cornstarch with water well and add it to the dough. You extend the time with the same temperature and speed.
3. The standing time in this recipe is basic. Do not hesitate to leave it overnight so that the dough sets well. Some people leave it up to 16-18 hours in the fridge!
4. The font should not be huge. It has to be a container where it fits and gives the dough about 2 cm in height.
Don't even think about throwing the dough! You can eat it as if it were custard, in fact it is a very satisfying dessert.
Regards!!
Thanks Mayra I didn't think I could eat them like custard, thank you very much. The tips, I will take them into account as well.
hi, i just made this recipe. The flour is poured into the glass ??? or is it just for coating… it is km, it tastes a lot like flour, the dough has been made.
regards
Hi Noelie. The dough is made with 60 gr. Of flour. It does not have to taste like flour, with the lemon and cinnamon it has a delicious flavor. The flour is necessary for it to thicken. I hope you like it. All the best.
Elena, where are the 60 g of flour? I've seen 50 🙁 Is that why that dough has come out something soft? I'm going to have to go to the eye doctor 😛
Hello Fernando, the correct thing is 50 grams of flour. But if you say that it is too soft, add a little more. Sometimes, depending on the brand of flour and the brand of milk, the flour thickens more or less. That is why we put approximate amounts, almost exact. It's like oven time. Nobody knows his own oven better than one. Lucky!
Hello Elena, I am preparing to make the fried milk, there is only one thing that I do not understand, where to put the kitchen paper, understood where inside the mold no no? Let's see if you can clarify that I am missing this detail to do it.
Well again congratulations on the blog that I always say but it is great.
A kiss.
Elenaaaa I have already caught it, my mother, what a shame I had saturated and I had not understood it haahahahahah. My husband has come and I asked him and he is still laughing buffff that pie.
I already try to do this and I will tell you how it turned out .. 🙂
a hug and good night !!!!
I hope you like it, Ruth, you'll tell me. All the best.
HELLO GIRLS, I'M A LITTLE SICK OF TRYING TO MAKE THE FRIED MILK AND THE DOUGH NEVER MAKES ME, I'M GOING TO TRY IT WITH YOUR RECIPE. I WILL TELL YOU. THANKS FOR THE BLOG, TOY ENGANCHAÍSIMA
Vane, I hope you do well. I love fried milk and this recipe looks great on me. You will tell me. All the best.
I have prepared the fried milk as it comes in the book but it does not curdle, what can I do?
Maria del Mar, have you tried this recipe? It looks perfect on me, as you can see in the photo.
Hi Elena and Silvia, I discovered this blog a few days ago and it seems to me to be of great help for thermomix enthusiasts like me.
I have already tried the recipe for fried milk from the basic book, but I want to try yours to see how it is. Tomorrow we go to the family food field and see what people think. I'll tell you about it.
Maria, I hope you like it, you'll tell me. All the best.
Hello, I have made the recipe right now I have never tried to make it before and I have a small doubt, I have had a small amount because I need it for tomorrow and we will be about 20 people, so that I can get more I can double the amounts or that can not be make?
Hi María del Mar, you have to double the ingredients, but remember that the milk is at room temperature and I think you should add a couple more minutes at 9 min. so that so much quantity curdles well. I hope you like it. Greetings and Merry Christmas!.
Hello
I am finishing making the fried milk but I think there is something that I have not done well.
The dough is curdled but a little "soft" and I have had a hard time handling it.
Do you have to put the dough to cool in the refrigerator? I have had it resting for about 5 hours but without putting it in the refrigerator.
How big do you make the portions? how thick?
Of course, they are delicious in flavor.
Paloma
Hello Paloma, you have to rest for a few hours in the refrigerator and the dough is a bit soft. I cut it into 5 x 4 cm portions. and about 2 or 2,5 cm thick. To coat them you have to take them very carefully so that they do not break.
I hope you like them. All the best.
They have turned out not good, very good!
For the next one I will make them bigger.
Thanks for the advice.
I'm glad, Paloma !. I haven't done it for a long time because I eat it whole. I love it. All the best.
Hello, yesterday I made the fried milk and today when I was going to make the squares to fry it, it has been impossible for me, it has not curdled enough, it is rich in flavor, we will eat it as if it were yogurt, but where could I have failed? I have followed the steps as you put it. Once again congratulations on your blog
Hello Conchi, I think you have not taken the temp. in the Thermomix and that is why it has not set. That is, you have to put time-temp.-vel., But if we put the temp. the latter, it does not take it and it does not curdle. The dough of the fried milk is a soft dough but it can be cut into pieces. I hope that if you do it again it will turn out well. Greetings and thank you very much for seeing us.
Hello!!! I have also gotten quite liquid and I can assure you that I have followed the steps and that the temperature has reached because when I took it out of the glass it was hot. I have left it for about 4 hours and then I have put it in the refrigerator overnight. I can't explain what happened ... Greetings
Hello, what about the biscuit flour is powdered biscuit, do they fry and do not burn?
Hello Escoli, the fried milk is fried with normal flour and beaten egg. What cookie flour do you mean?
Hi Beti, I make this recipe very often and it is perfect. Pay attention to setting the temperature well, that is, if you put it at the end, it does not take it and it does not heat up, that's why it remains liquid. You always have to put it before speed. I leave it in the fridge overnight and cold it the next day. Obviously it is a very soft dough but it is carefully coated and fried. Greetings and I hope that if you do it again it will be good for you.
Thank you very much for answering me, I will try again and I will tell you
ho! there is no right !!
MY FRIED MILK DOESN'T COME OUT! I have already tried 2 times (I do everything according to your advice) and it never comes out. It remains soft, almost liquid. I do not understand! I wanted to show off at a friend's meal, and what a disappointment !! jo. seriously, what rage! is that I do everything as is, I do not understand, I respect quantities, time, I put the last speed…. I do not understand!! I WANT TO MAKE FRIED MILK WELL, I LOVE IT !!
(Ah, the same thing happens with the croquettes, the dough is very soft!)
Hi Fati, I don't know what can happen. Try adding 50 gr. of flour and 30 gr. cornstarch, so it will thicken you more. It is important to program the time first, then the temp. and finally speed. Try it with these amounts and you will tell me. It is best to leave the dough in the refrigerator overnight. I hope it works out for you.
I have tried with those amounts and it is more compact, I am going to change the amounts in the recipe to make it better. All the best.
I HAVE FINALLY GOT TO MAKE THE FRIED MILK .. !!!!!!
Thanks for all the recipes you publish, I love this blog, since I've known it, I use the thermomix more ... but what I still hadn't managed to do was fried milk, it never curdled me, and yesterday I made your recipe and ……… GREAT for I finally had curdled ... or you imagine that joy !!!!! today I have been encouraged by the Galician bica, I'll tell you ... greetings
I'm very happy, Ana María !. I hope you also like the bica. All the best.
Hello girls, you have tried it to fry directly without coating. it also comes out very good.
I'll try, Gemma. I love fried milk, but I have always battered it. Thanks a lot!.
Hello Elena!!
The same as with the Torrijas, this year when I discovered your recipes, I have made the ones with Fried Milk and I have had the same success as with the Torrijas.
Thank you and see if you present other typical and specific seasonal products.
I'm glad you like it, Jorge! We will continue putting typical recipes from different parts of Spain. All the best.
Thank you, but taking your loving offer, you can make the Pestiño with the ease of Torrijas and Leche Frita.
Thank you
Ok, Jorge, I think it's a good suggestion, we'll do the pestiños, plus I love them! It will be a good recipe.
Hi Elena, I made your recipe for fried milk on my 21st. When it had been 7 minutes I had to stop it because it was super thick and then it took me a lot to get out the lemon and the cinnamon stick, because it had made quite a few pieces. There is no trick not to have to play fishing? Greetings
Hi Elo, the TM 21 takes more temperature than the Tm31 and needs less time. So that the lemon does not break you can roll it around the blades of the butterfly, but for the cinnamon stick I have no trick. All the best.
Elena, on Saturday I made this recipe for fried milk and the same thing happened to me as ELO, the lemon rind curled around my butterfly, the cinnamon stick made little bits of it, I had to be removing the pieces by hand and maybe the A bit thick dough, what can I do with the cinnamon stick so it doesn't break ???? …… it does taste very good.
Hi Ruth, nothing can be done. It has happened to me sometime and I also have to remove the pieces. I usually put the lemon peel directly on the butterfly and I get it better that way. I am glad you liked it!. All the best.
hello girls for whom it does not curdle, try to add some more cornstarch, which is a thickener a kiss for all
On the fritano milk I get it and I already tried it twice.
What a shame Agustín! It fits my point. I do it often because my husband's grandparents love it. Why doesn't it come out? All the best.
Congratulations on the blog! I have had tmx for a year and I have followed you ever since, I have made many recipes for your blog and it was time to leave you a comment, that it cannot be like that.
I have prepared the mass of the fried milk, with skimmed milk, I did not have another one at home, and the temperature was that of the refrigerator ... so instead of putting it 9 minutes I have put 10. Apparently the dough has become a bit liquid, but it looks like when it cools it will curdle a little more. Tomorrow I will tell you how they have been, for now the taste is incredible!
Thank you.
Kisses. Ana.
Thank you so much Ana!. I'm glad you like our blog and I hope you like this recipe too. You will tell me. Kisses.
Aisss, I bring bad news, the dough looked divine, but the next day when I went to cut it to prepare it, the dough had a texture similar to custard, I don't know why, maybe because of the skim milk. Well, next time I'll try whole milk and I'll tell you about it.
Thanks for the recipe anyway.
Kisses. Ana.
What a shame Ana! Pay attention to setting the temp., That is, first the time, then the temp. and then the vel. (It is better that the milk is at room temp.). Hope next time it suits you. Kisses.
Hello Elena, I discovered your blog today, and like all of us who have found it browsing the internet, we love it !!!.
Regarding this recipe, I have a question, in the recipe you put 50gr of flour, and then in a comment 60gr, which of the 2 amounts is correct? Thank you.
Good morning everyone.
First of all, congratulations on the blog.
It's only been a couple of months since we bought the Thermomix and we are fascinated with it. We decided to buy it now because in February we moved to Miami and we did not want to leave without this gem. But we only have a small "problem with it, and that is that almost everything we do is very liquid." For example, my wife made zucchini cream yesterday, following the recipe in the essential cookbook, and it came out that it looked like soup. The same has happened to us with the mashed potatoes and I personally with the pastry cream and other creams for cakes. I know that putting less liquid can be solved, but I am very surprised that putting the measurements in the book we get so liquid. Could someone tell me why it may be?
Thank you so much!!
Hello Agustín, welcome to Thermorecetas! The truth is that what you tell me surprises me, because I, in particular, have made the zucchini cream that is in the Essential book several times and it comes out perfect. So what occurs to me is that maybe your scale is not well balanced. Check, for example, with a liter of water that weighs 1000 gr, okay? And if not, take it to an official technical service and have it calibrated properly, you still have it under warranty so they won't give you any problems. Tell us huh?!
Hello Irene.
Thank you very much for your kind welcome and for the reply.
The truth is that it also surprises me a lot. I had already checked the calibration of the balance and it is perfect.
The funny thing is that I have discussed it with a couple of friends who also have it and they have told me the same thing. It happens to one in particular with the brackets in the book. He told me that the béchamel came out very liquid. Another friend tells me that he always has to put less water than he says in the book.
I even wondered if the glass should be heated first and then put it on. Obviously not, but I do not see the explanation.
It really is a strange thing.
I do not know if someone on the forum also happens the same and has an answer.
In any case, thank you very much to all of you.
Agustin
The only thing that occurs to me as possible is that in some step of the recipe you do not realize by mistake of following the correct order of indicating time-temperature and finally speed. In my beginnings as a rookie it happened to me frequently. He would look at the recipe, memorize that data but then alter the order by giving the directions to the machine. If the Thermomix does not get the right temperature it does not evaporate the liquid. Try making any of the creams on this page. These recipes are more than proven by all users and they come out. Now I make some death creams. Encourage you that the beginnings sometimes discourage but then there will be no one to remove you from your little machine. All the best.
Hello, a silly question, do you put the cup? is that I did it yesterday and it did not come out, we ate it with a spoon and I did everything as you say.
It seemed strange to me because everything I do on your page, which is SUPERGENIAL and I love it, it usually turns out well.
I take this opportunity to congratulate you on your work, you are the bomb, the truth is, I recommend to all my clients because you are a very good discovery and you help a lot !!! THANK YOU VERY MUCH, salu2
Hello, a question: can fried milk be frozen ?. All the best
Hello Emma, what you can freeze is the dough, you leave it already prepared with the shape and everything and in the freezer without them caking with each other. Then you take out the portions that you are going to fry the night before (in the fridge), batter them and fry them. I have read in a forum that you do not even need to defrost them, that is, you can coat them directly. If you want to try and tell us ... it would be of great help. Thanks for following us!
OK, thanks a lot. I will tell you
Hello !!
I have seen the recipe on your blog and I have not been able to resist, but I had a problem ... I did not have cinnamon stick, and today Sunday I could hardly find a place to buy it, because I have added a little ground cinnamon to the dough, how do you think it will be? I'll tell you about the result tomorrow. Thank you very much for the blog, it is super well organized!
Hi Cristina,
By now, surely you have already verified that the result is almost the same, right?
By the way, I don't know if there is a greengrocer run by Pakistanis near your house but they are open even on Sundays and you can find everything from fruit to spices!
Kisses!!
JORGE says: ON THAT DATE ……
22 April 2011 at 11:28
Thank you, but taking your loving offer, you can make the Pestiño with the ease of Torrijas and Leche Frita.
Thank you
BUT I STILL DO NOT HAVE THAT RECIPE ... MAYBE IT WAS PUBLISHED?
Jo !!
Last night I made the fried milk dough, for today in the morning to make them for Father's Day. I did all the steps well, because first the temperature and then the minutes, cover it with plastic wrap, it was a couple of hours in the kitchen and then overnight in the fridge, now I'm going to do it, AND THEY ARE LIQUID, aggg no to drink but they cannot be handled, what a fiasco, with the illusion that it made me. Where have I been wrong?
Kisses and thanks for this fantastic blog.
Hi Maria Gema, maybe you didn't add enough cornstarch.
Thanks for following us.
And can you give us a suggestion of what to do with them liquid ??? I have the flour, the egg and the oil with the lemon peel waiting ... What do I do now with all this if I have liquid ???
I have been a housewife, among many other professions, for more than thirty years. When I went to my mother-in-law's house, sometimes her neighbor would make us fried milk. I am a great pastry chef, but I have read this recipe a hundred times and I have never made it after. Don't ask me why. And today thanks to your comments I have finally made the dough. I'll tell you when I cold it if my people like it. Today is a day to be soaked and at four in the afternoon it occurs to me to do it. It's that I've been a grandmother. Greetings.
I do not understand why to put in a square or rectangular mold with a little sunflower oil, spread with kitchen paper. By the way, they have come out semi-quarries.
Hi Mary,
It means that you pour the dough into a square container but previously, and with the help of kitchen paper or a brush, you smear this container with sunflower oil. In this way you can then cut the dough into small squares. Has the dough thickened when cooling?
A hug, Ascen
And the speed 3,5 if it is speed does not have it my thermomix, it only has speeds 1-2-3-4-5-6-7-8-9-10 and turbo.
When we put speed 3,5 (or 3 1/2) it means that we have to position the wheel between speed 3 and 4.
I hope I've helped!
It has turned out very good, I make it with rooster flour, I say so for those who do not curdle, try this flour. Thanks for your recipes, they come out great Happy New Year
Thanks Toñi! Good note about the Gallo flour. A big hug 😉
What happens to me that most of you do not curdle
Hello everyone, I have been using the thermomix for a short time. Today I have tried to make fried milk and the dough has come out very thick, will it be normal?
Hello, I have followed the recipe to the letter in order of time, temperature and speed and I have been like custard, what a disappointment! Once the dough is made, it cannot be recovered in any way? I don't know by putting it back in the glass and adding more flour?
Hi Rachel,
Did you let it sit for a few hours, even in the fridge? The type of flour could also play a role ... Or even the milk, was it whole?
I don't know if you were able to get it back in the end ...
A hug!
Hello Ascen, if I left it all afternoon and all night and the next day I put it in the glass again, I added more flour and I put it again time, temperature and speed, I put it back in the fridge overnight and at Second day it was just as soft, like custard. In the end I had to throw it away. 🙁 I used cake flour from Mercadona (which is what I use for pastries) one day I will try another type of flour. Thanks
How strange: (… deep down it is like a béchamel sauce, with more flour, when it reaches the temperature, it should curdle…
Anyway, as you say, it will be to try another day to see what happens.
Thanks for writing to us!
Something is wrong with this recipe. I did it yesterday and I was left semi-curd and without a butterfly because I forgot. today I have done it again. I have increased the flour from 50grms to 75 and if I have put the butterfly. When I took it out it was more liquid than yesterday and it tasted like uncooked flour. now I've put it on for 5 more minutes. and nothing is still liquid no, the following. uff, that rage. the one from yesterday even with a lot of effort I have been able to fry it, but the one from today does not come out as a joke
Hi Margie or Hello Margarite:
Phew ... I don't know what went wrong. But I can give you several guidelines that can help you both to make fried milk and to make pastry cream.
Milk: Not all are the same. Whatever it is, always at room temperature.
Eggs: Not all have the same weight and this also affects. Remember that they have to be fresh and also at room temperature.
The flour: not all of them are the same although I don't think it is the culprit.
To thicken: better to increase the amount of cornstarch than flour. Cornstarch is thicker and doesn't add as much flavor. Therefore, if at the end of cooking you suspect that your dough is not going to curdle, mix a little cornstarch with water well and add it to the dough. You extend the time with the same temperature and speed.
For fried milk, the standing time is basic. Do not hesitate to leave it overnight so that the dough sets well. Some people leave it up to 16-18 hours in the fridge!
The font should not be huge. It has to be a container where it fits and gives the dough about 2 cm high.
A trick that I use when I am going to make recipes is to read the entry and also the comments well. Sometimes there are notes that can be helpful.
I'm sorry I can't repair your situation but I hope you don't get discouraged and keep doing great things !!
Regards!
Hello I have tried and it seems that it has come out and now it is resting. To fry it, must it be batter or frying flour?
Hello José María, normal wheat flour is enough, but if you have special flour for coating or frying you can also use it without problem 🙂 Thank you for writing us !!
hello, what thermomix did you use for this recipe the t31? Thank you
That's Paki, the TM31 🙂
I make it and it is very soft, it does not serve for frying, I eat Niepan it is to throw away but later I make it in the kitchen