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–+ -4 people

Milk Pasta with Cheese (Omač)

Aida
Luxurious and creamy pasta cooked in milk, then topped with cheese.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bosnian
Servings 3 -4 people
Calories 808 kcal

Ingredients
 
 

  • 5 cups milk or slightly more
  • 8 ounces thick dry pasta tagliatelle, fettuccine, pappardelle, or crumbled lasagna sheets
  • 1 cup feta cheese crumbled; or a similar cheese
  • 1 cup sour cream or slightly less
  • 1 tablespoon butter
  • salt and pepper to taste
  • 3-4 tablespoons fresh parsley minced; or 1 tablespoon dry parsley
  • (Optionally) 1 cup (250grams) kajmak, or Balkan clotted cheese

Instructions
 

  • Heat the Milk. In a large pot, heat the milk on low until it reaches a gentle simmer. Stir frequently to prevent scorching. (This may take up to 15-20 minutes.)
  • Cook the Pasta. Add pasta to the milk. Stir often, and simmer gently. Pasta will take longer to cook than it usually would, perhaps even twice as long or longer. (Ours took 30 minutes.)
    Pay attention to the pasta texture rather than the exact time. It should be soft but not mushy. Stir pasta even more frequently as time progresses. Pasta will release the starch into the milk and drink up some of the milk. The remaining milk will thicken. Stirring it often prevents burning.
  • Drain the Pasta. Drain pasta, but save 1-2 cups of milk to adjust creaminess later.
  • Add Dairy. Stir in butter, feta, and sour cream letting them melt into the milk. Finally, add the milk you saved. Stir well to combine all the ingredients.
    Adjust creaminess by controlling the amount of milk you add. Alternatively, you can add a little bit of warm water to thin the sauce out, if it's too thick.
  • Add Herbs and Seasonings. Add salt, pepper and parsley. Mix one more time and serve.
  • Serve hot. This dish is tastiest when it's fresh. Make it close to when you plan to eat it. Top with more cheese or sour cream. Pair it with fresh homemade bread, and a salad. Alternatively, serve with a side of protein like breaded chicken or ground beef rissoles.
    Store at room temperature for a few hours. Refrigerate it for up to a day.
    Reheat gently on the stovetop adding a dash of warm milk or water. Stir well, and add more cheese before serving.
    Don't freeze.

Notes

  • Nutritional and Serving Information
Serving size will depend on whether you make milk pasta your main course (3 servings), or a side dish (4 servings). Nutritional information is a rough estimate using 3 servings. 

Nutrition

Serving: 1of 3Calories: 808kcalCarbohydrates: 68gProtein: 24gFat: 44gSaturated Fat: 25gCholesterol: 120mgSodium: 1000mgPotassium: 470mgFiber: 2.5gSugar: 10g
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