GROOT-Kombuis | Megan Smit maak Melkkos | 10 Julie 2024
Ons is in die GROOT-Kombuis saam met Megan Smit en sy maak Melkkos op Die GROOT Ontbyt 10 Julie 2024.
For the cinnamon sugar:
4 tablespoons sugar
1 teaspoon ground cinnamon
For the melkkos:
1 litre full cream milk - or semi-skimmed
130 grams all-purpose flour - or one metric cup
½ teaspoon salt
1 teaspoon baking powder
40 grams butter - cold, cubed. Plus an extra smidge of butter to grease the saucepan with.
Instructions
Mix the sugar and ground cinnamon in a bowl, giving it a thorough stir.
For a faster method, combine both ingredients in a small lidded container and shake well.
4 tablespoons sugar, 1 teaspoon ground cinnamon
Coat the bottom and sides of your saucepan with a thin layer of butter. This simple step acts as a safeguard against the milk burning during cooking.
Pour the milk into the saucepan and set it over medium heat. Let it gradually come to a gentle, frothy simmer.
While the milk is warming up, combine the flour, salt, baking powder and cold, cubed butter in a bowl.
With your fingertips, rub the cold butter into the dry ingredients until you achieve a coarse, breadcrumb-like texture. Keep the largest pieces no larger than pea-sized for the best results.
Check on the milk. Once it's slowly simmering and frothy, it's ready. Turn the heat to its lowest setting.
Gradually add the crumb mixture, a few tablespoons at a time, into the simmering milk, whisking as you go.
Whisking vigorously will reduce the size of the lumps. If you prefer larger lumps in your melkkos, opt for a spoon instead of a whisk while stirring.
Monitor the heat closely. You're aiming for a very gentle boil with large, slow-popping bubbles.
Gently simmer the melkkos for 10 minutes. Then, take it off the heat and let it rest for 5 minutes before spooning into bowls.
Top with lots of cinnamon sugar and a generous dollop of butter.
Variations
If you prefer a very fine-textured melkkos, use a stick blender to blend it into a smooth, creamy consistency.
For a custard flavour, add one tablespoon of custard powder to the dry ingredients.
To intensify the cinnamon flavour, consider adding a cinnamon stick to the milk as it heats up.
Add a piece of orange or naartjie rind to the simmering milk for a citrusy twist. Don't forget to remove it before serving.
If you want extra sweetness, consider adding some sugar to the melkkos while it's cooking.
For a richer twist, substitute 400ml of the regular milk with a can of condensed milk.
Add a few cardamom pods for a different flavour.
For a vegan version, use coconut milk and plant-based butter.
#Melkkos
#Milk
#diegrootontbyt
Пікірлер: 12
Hy moet n klontjie in hê en bedien met kaneel en suiker dit is die boere manier yummy 😊
Dit is nie melk kos nie. Melk frummels of melk snysels is melk kos.
Gooi Macaroni by en jy sal verbaas wees hoe lekker dit is ❤❤❤
Met botter en geen snysels,is hierdie manier eintlik net n ander manier om eintlik witsous te maak😊
Wat de melkkos is fout met julle aanbieder? Jissie mense, kan julle nie asb iemand kry wat nie so irriterend/vreemd is nie?
Ek ken melkkos so!!
My moeder het altyd die gladde melkkos gemaak vanaf ek 6 jaar oud was en ek is nou 65. Die is n baie ou boere resep
Gemaak, maar op die lui manier.... Verhit melk, gooi botter in, sif meel, bakpoeier en sout bo oor. Sago (padda ogies) by gegooi. Bedien met kaneel en suiker.
Hierdie is The Cinnamon Jar (Maretha) se resep. Heerlik!
Ons voor ouers het dit net so gemaak😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Nee ek wetie wat die antie gemaak het nie, maar dis verseker nie melkkos nie...lyk soos n witsous...😅