Milk And Milk Puddings

Our relationship with milk begins at birth and continues all our lives. Milk’s nutritional properties are vitally important for the growth of our bodies. Beyond that, milk is used in cooking as one of the substances most amenable to natural processing. Milk is an indispensable ingredient not only of home and restaurant cooking but of industrial kitchens as well. The different kinds of yoghurt and staggering number of cheeses obtained as by-products when milk is transformed by processing actually emerged over a long time as a way of preserving milk and milk products for extended periods. Sweets too are, without a doubt, one of the most quintessential and broadest areas of use of milk. Like the European cuisines, Ottoman cuisine too exhibits a wide variety of milk-based desserts. Some of the first that spring to mind following the perennially popular milk and almond pudding and rose water pudding are rice pudding, chicken breast pudding, ‘burnt’ pudding and plain milk pudding, or blanc mange. Milk and almond pudding in particular stands out in Ottoman protocol as a dessert served at feasts and special banquets, while rose water pudding occupies pride of place even today as the main dessert of the fasting month of Ramazan. ‘Burnt’ pudding, milk pudding and chicken breast pudding meanwhile are milk-based desserts that appeal to everyone.

CHICKEN BREAST PUDDING

Ingredients:
1 l milk (about 1 qt)
200 g sugar
75 g rice flour
50 g cooked chicken breast

Preparation:
Boil the chicken breast in a pot. Place the cooked chicken breast in a deep bowl and pick the flesh apart with your fingers. Bring the milk and sugar mixture to a boil. When it starts to boil, add the chicken and rice flour and cook for about 20 minutes, stirring constantly with a spatula. Remove from the heat, empty into a bowl and cool.

CREAM SAUCE WITH LEMON AND GUM MASTIC

Ingredients:
1 l milk (about 1 qt)
125 g cornstarch
25 g pistachios
5 g gum mastic
200 g sugar

Preparation:
Add the milk, sugar and gum mastic to a pan and cook over medium heat. When almost cooked, add the pistachios. Cook for another 5 minutes, then remove to serving bowls and cool.

RICE DESSERT

Ingredients:
1 l milk (about 1 qt)
200 g sugar
50 g rice
1 egg yolk
40 g cornstarch

Preparation:
Add the milk, sugar and egg yolk to a pan and boil. In a separate bowl mix the cornstarch with a small amount of water. Add the moistened cornstarch to the boiling mixture and cook for about 10 minutes over low heat. Just before removing the pudding from the heat, mix in the boiled and strained rice. Pour into serving bowls and place in a 200 C oven until the tops are browned.


SEMOLINA PUDDING WITH ORANGE

Ingredients:
1 l milk (about 1 qt)
2 tsp vanilla
9 tbsp semolina
2 tbsp grated orange peel
9 tbsp sugar
80 g bitter chocolate (or chocolate syrup)

Preparation:
Place the milk, semolina and vanilla in a pan and cook over medium heat. Before the mixture comes to a boil, add the orange peel. After boiling, empty into a glass mold previously rinsed with water. When cooled to room temperature, place in the refrigerator for 3 hours. Melt the chocolate in the top of a double boiler. Slice the now firm semolina pudding into slices and remove to a serving platter. Top with the chocolate sauce and garnish with orange peel.

MILK AND ALMOND PUDDING

Ingredients:
1 l milk (about 1 qt)
20 g sugar
1 egg yolk
50 g cornstarch
25 g grated coconut
25 g almond powder

Preparation:
Add the milk, egg yolk and sugar to a pan and cook over medium heat. Moisten the cornstarch with a small amount of water and add to the mixture. Cook for about 5 minutes over low heat. When cooked, remove to serving bowls and cool.

‘BURNT’ PUDDING

Ingredients:
1 l milk (about 1 qt)
200 g sugar
75 g rice flour
50 g chicken breast

Preparation:
Boil the chicken breast in a pot. Then place in a deep bowl and pick the flesh apart with your fingers. Bring the milk and sugar mixture to a boil. When starts to boil, add the chicken breast and rice flour and cook for about 20 minutes, stirring constantly with a spatula. Remove from the heat, spread a little in a baking dish and brown in the oven. Add the remaining pudding on top and cool. Cut in squares and serve with the browned side up.