Condensed milk at home

Condensed milk at home

Condensed milk, so beloved by many, has changed a lot over the last decades, and the whole point is that some manufacturers make it not from whole milk, but from vegetable fats or with their addition. This dairy product is not very useful, and the taste is inferior to the traditional condensed milk. If you want to get a completely natural product with excellent organoleptic qualities, it is better to make condensed milk at home. This task requires only patience, and does not present much difficulty.

Cooking Features

As already mentioned, the process of cooking condensed milk at home is not difficult. However, if you do not know some secrets, the expectations may not be justified.

  • Condensing milk, it must be constantly stirred so that it does not stick to the bottom. To a lesser degree, the risk of scorching is threatened by condensed milk if it is boiled in a saucepan with a non-stick coating or, better still, steamed or in a water bath.
  • For the preparation of condensed milk it is better to take whole milk of high fat content, not less than 3, 2%.
  • In order for the milk not to curdle and not to form lumps during cooking, to make the consistency homogeneous, with condensation you can add a little soda: 1 g per liter of milk formula, from which condensed milk is prepared.
  • Milk thickening time depends on the selected recipe and what it is supposed to be used for later. Condensed milk should be boiled least of all if it is intended for making fruit salads, watering pancakes and other desserts, most of all - if it is to become a filling for nuts or other confectionery products.
  • The volume of the finished product can be calculated only approximately, since it depends on the fat content of milk, the list of ingredients included, the intensity of heating, the duration of cooking. Most often, the volume of condensed milk is almost two times less than the volume of the original ingredients.

Condensed milk can be stored in the refrigerator for a rather long time if it is poured into sterilized cans and, if necessary, a little dry spoon is taken from a can of condensed milk.

Classic recipe for homemade condensed milk

Composition:

  • milk of 3, 2-3, 5% fat content - 1 l;
  • granulated sugar - 0.5 kg;
  • water - 50 ml;
  • vanillin (optional) - 1-2 g;
  • soda (preferably) - 1-2 g.

Method of preparation:

  • Pour sugar into the bottom of the pan, pour water and heat, stirring, to dissolve the granulated sugar. At the same stage, you can add and vanilla.
  • Pour milk into the pan. It must be warm or at room temperature. If you have recently taken it out of the fridge, then it will have to be warmed up a little before combining with sugar syrup.
  • Stir milk with syrup and bring to a boil over low heat. As soon as the milk starts to boil, pour the soda into it. At this time, the milk will foam and rise “cap”, so it will have to mix with a metal spoon, which will take away some of the heat and prevent the “runaway” of milk.
  • Thicken the milk, stirring it constantly, for the desired consistency. It will take from 1, 5 to 2, 5 hours. If you remove the milk from the heat in an hour and a half, it is ideal for using it instead of sweet sauce. After 2 hours, its texture will allow you to eat it with spoons, spread on bread. After 2, 5 hours the milk will resemble boiled condensed milk.
  • Spread (or pour) the condensed milk in sterilized jars, close them with clean covers and cool them in the refrigerator after cooling.

For cooking homemade condensed milk according to the classic recipe, you do not need a lot of products, but you need a lot of time.

Condensed milk in a slow cooker

Composition:

  • whole milk (fat) - 0, 25 l;
  • dry milk - 0, 25 kg;
  • granulated sugar - 0, 25 kg.

Method of preparation:

  • Mix all ingredients thoroughly with a mixer.
  • Pour the mixture into the bowl of the blender and, without closing the lid, turn on the “Kasha” program for 40-60 minutes depending on how thick the product you want to receive.
  • Wait a little while the condensed milk will cool slightly and pour into a jar.
  • After the jar is barely warm, close it and put it in the fridge.

This recipe for cooking condensed milk is not much more complicated than the classical one; there are not many components to use it either. In this case, the hostess does not need to stand near the stove and constantly interfere with the milk so that it does not run away and does not burn. The only drawback is the impossibility of cooking large quantities at once.

Condensed Cream Milk

Composition:

  • cream with a fat content of 25-30% - 1 l;
  • dry milk - 0, 6 kg;
  • sugar - 1-1, 2 kg (depending on how much sweetened condensed milk you prefer);
  • water - 100-125 ml;
  • vanillin (optional) - 1-2 g.

Method of preparation:

  • In a separate saucepan, heat the water with sugar so that it is partially dissolved in it.
  • Mix the sugar mass with dry milk and cream, beat with a mixer so that the ingredients are well mixed.
  • Place the saucepan with the cream in a large saucepan filled with hot water and begin to heat it. Stir the mixture for the first 15 minutes, otherwise lumps may remain in the condensed milk.
  • Boil for another hour, stirring condensed milk every 10 minutes.
  • Add vanillin, mix and boil as much as needed to obtain the desired consistency. It will take from 10 to 30 minutes.

Using cream instead of milk makes it possible to get condensed milk a little faster.

Quick Condensed Milk Recipe

Composition:

  • whole milk - 0, 5 l;
  • icing sugar - 0, 5 kg;
  • butter - 50 g.

Method of preparation:

  • Put all the products indicated in the recipe into a container with a wide bottom (you can even put it on a frying pan), put it on a fire.
  • Bring to a boil over low heat, stirring constantly.
  • After boiling, add a little fire and, stirring constantly, thicken for 10-15 minutes.
  • Fill a jar with condensed milk, close it and, when it cools down to room temperature, put it in the fridge - there the condensed milk will acquire a denser consistency.

This is the fastest recipe for cooking condensed milk out of all.

Home-made condensed milk can be additionally cooked if boiled condensed milk is needed to prepare any dish. To do this, a jar half filled with condensed milk must be covered, without closing tightly, with a lid and put in a saucepan filled with water so that its level is higher than the level of condensed milk, but not above the hanger shoulders. After that the pan is put on the fire. Boil condensed milk need from an hour to two. At the same time it is necessary to add warm water as it boils out of the pan.

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