Milk noodles - how to cook? Delicious milk noodles for children Milk noodles recipe.

26.01.2024

Milk noodles are not a special type of pasta, but an original soup with milk. A childhood dish that is eagerly eaten by both children and adults. Ideally, it should be prepared from homemade noodles; the taste will then be more delicate and pleasant. To prepare such noodles, both regular wheat flour and a mixture with buckwheat product are used.

How long does it take to cook milk noodles?

A simple product with the addition of a small amount of ingredients takes 8-10 minutes to cook if the noodles are immediately dipped into boiling milk. There is a technology that involves pre-boiling in salted water for 5 minutes. If denser pasta than vermicelli is used, the cooking time increases to 6-7 minutes.

In a slow cooker, the cooking process takes 10 minutes after the milk boils. There is no other way to prepare the original soup. In the microwave, milk does not heat up properly, and the dish turns out tasteless.

Step-by-step instructions on how to cook milk noodles

The recipe for making milk noodles is not overly varied, it is simple and straightforward. The speed of cooking allows you to prepare a delicious and healthy breakfast for all family members even in the morning:

For 2 small servings you need to take 50 g of any noodles, as well as 0.5 liters of milk and 1 tbsp. l. sugar (a little more is possible), plus 15 g of butter and salt.
Pour about 1.5-2 cm of water into a saucepan and bring to a boil, immediately pour in all the milk and boil.
As soon as the liquid boils, add sugar and salt, reduce the heat to medium intensity, and cook for 6-8 minutes depending on the size of the noodles. If you use a very thin web, then it takes no more than 4-5 minutes to prepare it.
When 3-4 minutes have passed, add a piece of butter, turn off the stove and leave the soup for 15 minutes. It is advisable to cover the saucepan with a lid, otherwise the milk may form an unpleasant film.

When milk noodles are cooked in a saucepan, you need to constantly monitor them. If you missed it a little, the milk either burns or runs away. And there is no way to restore such a dish. For busy housewives and those who want to simplify the cooking process, technology using a multicooker is provided.

Milk noodles in a slow cooker

When cooking noodles in a slow cooker, you need to consider its size. For thin pasta, select the “Porridge” mode, and for denser and thicker pasta, you can select “Steam cooking”. Here's how to prepare milk noodles in a slow cooker:

Pour 3 glasses of milk and 1 glass of water into the bowl, turn on the selected mode for 10-15 minutes. There is no need to close the lid.
When the liquid boils, add vermicelli and sugar and salt to taste. Vermicelli should be about 150 g.
As soon as boiling bubbles begin to appear, close the lid and cook in the heating mode for at least 5 minutes. Once the product is ready, add a little oil.

Covering the lid, leave the soup for a few minutes so that the butter melts well.

Despite the simplicity of the recipe, you can make several interesting adjustments to it that will change the quality of the dish:

If you add a little honey instead of sugar, the milk soup will become less calorie and more healthy. You can also use products such as Jerusalem artichoke syrup and other sweeteners;
milk noodles go well with raisins and berries; some people like to add various fruits and dried fruits;
if you want to make a very tasty and unusual recipe, make homemade noodles!

Making delicious homemade noodles yourself takes some time, but it makes the dish much more interesting. You can use the leftovers for paste. Here's her recipe:

Take about 200 g of flour and make a mound on the table, put an egg in it and add salt.
Add about 50 ml of water and start kneading the dough. You need to add water by eye as the flour absorbs the liquid.
When the dough stops sticking and becomes elastic, wrap it in cling film and leave for 30-40 minutes.
Dust the counter with flour and start working with the dough. It is rolled out with a rolling pin to a thickness of a couple of millimeters, after which it is cut into strips up to 5 cm wide.
Stack the strips on top of each other and cut the noodles, trying to make very thin strips.

The finished noodles are laid out on a clean surface and dry for some time. Excess can be stored in the refrigerator like any other dough product. Well-dried pasta is stored in a textile bag in a dark place for up to 2 weeks.

Milk Noodle Recipes

Milk vermicelli is not used anywhere in other recipes, but special ingredients can be added to it. And the most popular of them is pumpkin:

for ¼ cup of noodles you need to take 1 liter of milk, salt, 1 tsp. butter and 100 g pumpkin;
While the milk is boiling, the pumpkin is cut into cubes, then placed in the liquid;
you need to cook until soft, then add salt and pasta;
cook for at least 5 minutes, stir and add sugar if necessary;
Turn off the stove, add oil and leave for 10 minutes under the lid.

Milk noodles are a wonderful dish that will add variety to your daily diet. It can also be given to small children if prepared without excessive amounts of sugar and butter.

Rating: (1 Vote)

Do you remember the numerous dairy dishes that Soviet children were fed with in kindergartens, schools, and often at home? This taste is familiar to everyone since childhood. And although not everyone loved milk buckwheat, millet, rice and noodles in childhood, it is unlikely that at least one mother will refuse the idea of feeding such a tasty and healthy dish to her baby.

I’ll tell you in detail how to cook milk noodles. It is prepared in a matter of minutes, and not only children, but also their parents will enjoy such a delicious dish. By the way, milk noodles should be cooked in small portions, eaten at once, because even after short-term storage in the refrigerator, the dish tends to harden and turn into an unappetizing lump, which is almost impossible to reheat or dilute with fresh milk.

Cooking steps:

Alt="4) Pour noodles into boiling milk. A very small handful is enough for one serving, since such pasta swells greatly during the cooking process. If you put too much of it, you can get an overly thick dish. The noodles cook much faster, than any pasta, so the cooking process will take no more than 10 minutes.During this time, do not forget to stir the noodles so that they do not stick to the bottom of the pan and the milk does not run away.

Now you know how to cook milk noodles. Serve it hot, adding a small cube of butter to the plate if desired..jpg" width="600">!}

4) Add noodles to boiling milk. A very small handful is enough for one serving, since such pasta swells greatly during the cooking process. If you add too many of them, you may end up with an overly thick dish. Noodles cook much faster than any pasta, so the cooking process will take no more than 10 minutes. All this time, do not forget to stir the noodles so that they do not stick to the bottom of the pan and the milk does not run away.

Now you know how to cook milk noodles. Serve it hot, adding a small cube of butter to the plate if desired.

Milk noodles are a simple dish that each of us has known since childhood. It is often served in kindergartens, camps, and sanatoriums. Read below on how and how long to cook milk noodles.

Milk noodles - recipe

Ingredients:

noodles – 50 g;
milk – 500 ml;
sugar – 1 tbsp. spoon;
butter 73% fat – 15 g;
salt.

Preparation

Pour a little water into the saucepan, just enough to cover the bottom. As soon as it boils, pour in the milk and bring it to a boil, add a small pinch of salt and sugar. Reduce the heat, add the noodles and, stirring, boil for 7 minutes, add a piece. Then turn off the heat and let the milk noodles brew for 20 minutes.

Milk noodles in a slow cooker

Ingredients:

milk – 3 multi-glasses;
water – 1 multi-glass;
– 1 multi-glass;
salt - a pinch;
sugar – 3 tbsp. spoons.

Preparation

Pour milk into the multi-cooker container and use the “Steam” mode to bring it to a boil. In this case, it is better to leave the lid of the device open and make sure that the milk does not “run away”. After boiling, add sugar, salt and noodles. Stir, cook in the same mode for another 5 minutes, and then leave on “Warming” for another 10 minutes. That's it, the incredibly tasty milk noodles are ready!

How to cook milk noodle soup?

Ingredients:

long noodles – 120 g;
milk – 250 ml;
water – 500 ml;
salt and sugar - to taste;
butter 73% fat – 25 g.

Preparation

Pour water into the saucepan and after it boils, add the noodles and boil until almost done. Then pour in the milk and add sugar and salt to taste. Boil until it boils and turn off the heat. Add butter and let stand for 5 minutes.

How to cook milk noodles with pumpkin - recipe?

Ingredients:

milk – 1 liter;
noodles – ¼ cup;
salt - a pinch;
butter 73% fat – 1 teaspoon;
pumpkin – 100 g.

Preparation

Cut the pumpkin into cubes. Boil milk and add pumpkin to it, boil until almost done. Then add some salt, add the noodles and, stirring, boil until ready. If the pumpkin used is quite sweet, then additional sugar may not be needed, but if not, then sugar our milk noodles to taste. Next, turn off the heat, put butter in a saucepan and let it sit for about 10 minutes, after which you can call everyone for breakfast.

How to cook milk noodles for a child?

The general scheme for preparing milk noodles for children is the same as in other recipes. Perhaps the only difference is that you need to boil the noodles almost until done in water, and only then pour in the milk. It is believed that a dish prepared in this way is more dietary and retains more vitamins.

Probably every mother knows the recipe for milk soup. But does everyone succeed the first time? Which milk is better to choose? What kind of pasta and how much should I add so that the soup is not too thick? How long to cook? Today we will try to find answers to all these questions.

General cooking principles

You can prepare the soup with regular store-bought noodles or homemade noodles. It is better to choose high-quality pasta, preferably made from durum flour - it will not fall apart during cooking and will not turn into a sticky porridge. You can buy regular small noodles or ultra-thin, so-called “spider web” noodles, which are cooked literally in a matter of seconds.

Normalized milk of 2.5% and 3.2%, which is sold in bags, is suitable. You can use whole, but only diluted in water. Baked milk, which you can buy in a store or melt yourself at home, is also suitable. It is important to pay attention to the fat content of the milk. The higher the fat content, the higher the calorie content of the soup. Very fatty store-bought milk, and especially homemade milk, must be diluted with water, especially if you are preparing children’s soup.

Correct proportions

To make noodle soup cooked with milk tasty and tender, you need to calculate the proportions correctly. The soup should not be too thick. Therefore, you need to add exactly as much pasta as indicated in the recipe. You can pour a little less, but not more, since during cooking the dough swells greatly, absorbs liquid and increases in volume. The optimal amount of vermicelli for milk soup is 0.5 cups (volume 200 ml) per 1 liter of milk.

1. Choose the right cookware. To avoid burning, it is best to cook in a saucepan or in a saucepan with a thick bottom and always over low heat.
1. Do not let the milk burn. To prevent anything from burning, do not move far from the pan. Stir the dish constantly during cooking. Most often, whole milk burns, so to prepare milk soups with noodles, it must be diluted with water. You can also use this trick: first pour cold water into the bottom of the pan, and only then add milk in a thin stream.
1. Pour vermicelli only into boiling liquid. There are several ways to prepare milk soups, but the general rule is that the pasta should only be dipped into the bubbling milk, stirring constantly to prevent the noodles from bunching up and sticking to each other.
1. Be careful not to overcook the pasta. As a rule, vermicelli cooks very quickly, in just over a minute. Therefore, you can remove the soup from the stove almost immediately after boiling, as soon as the noodles are half cooked. While the soup cools, it will absorb some of the hot liquid, become softer and not boil over.
1. If you like thick milk soup, like jelly, add a little starch to it (0.5 tsp per 1 liter of milk). To do this, separately dissolve the starch in a cup of cold milk, pour in at the very end of cooking, 2-3 minutes before readiness, bring to a boil and immediately remove from heat.

Some housewives are unable to cook vermicelli in milk; it remains raw and hard, and the milk burns. What to do in this case? The problem can be easily solved. Cook the vermicelli in boiling salted water, as you would regular pasta, until fully cooked, following the instructions on the package. Then drain in a colander to drain all the liquid, and immediately add to the boiling milk, boil the soup and remove from heat.

Ingredients

milk - 400 ml
water - 100 ml
vermicelli – 50 g
sugar - 1 tbsp. l.
salt - 1 chip.
butter - 1 tsp.
vanillin on the tip of a knife - optional

Total prep time: 10 minutes / Cook time: 5 minutes / Yield: 2 servings

Preparation

The technology is very simple. I take a ladle with a thick bottom and a non-stick coating. I pour cold water into it first, and then milk. If you have store-bought milk with a fat content of 2.5%, then you don’t have to dilute it, but just rinse the ladle with water. I definitely dilute whole and very fatty ones, then the soup will turn out more tender and will not burn.

I put the ladle on the stove, on the lowest heat. I stir constantly so that it doesn't burn or run away. As soon as the milk warms up, I add a piece of butter and let it dissolve. Of course, you can add oil at the very end or completely exclude it from the list of ingredients if you are cooking for kids.

I patiently bring it to a boil. As soon as it boils, add salt - just 1-2 tiny pinches will greatly improve the taste of the soup. Immediately add granulated sugar, as well as vanilla on the tip of a knife for a pleasant aroma. If you have noodles made from durum flour, then sugar can be added at the very end of cooking, then the soup will definitely not burn.

Pour vermicelli into the boiling milk, slowly and carefully, stirring the soup so that it does not stick together and form one lump. I measure out the amount of pasta by the handful. For 500 ml of liquid I take 1 large handful, from the heart, this is about 50 grams.

I continue to cook over low heat, stirring, for no more than 1 minute. It all depends on the type of pasta. If you have “Gossamer”, then remove from the stove immediately after boiling, cover with a lid and wait a couple of minutes, it will evaporate on its own. Hard varieties need to be cooked a little longer and tasted; the inside of the vermicelli should be soft, but not overcooked. Keep in mind that it will swell in hot liquid and still reach condition.

Once the soup has cooled slightly, pour it into bowls. The soup is delicious, be prepared for the kids to ask for more! You can adjust the amount of sugar or add honey instead. Bon appetit!

Milk noodles are a simple dish that each of us has known since childhood. It is often served in kindergartens, camps, and sanatoriums. Read below on how and how long to cook milk noodles.

Pour a little water into the saucepan, just enough to cover the bottom. As soon as it boils, pour in the milk and bring it to a boil, add a small pinch of salt and sugar. Reduce the heat, add the noodles and, stirring, boil for 7 minutes, add a piece of butter. Then turn off the heat and let the milk noodles brew for 20 minutes.

Milk noodles in a slow cooker