Condensed milk is a favorite treat of all of us, moreover, it is quite affordable. This product can be used for baking, making desserts, added to tea or coffee, or just eat with a spoon. However, condensed milk bought in the store can not always be called edible. This is due to the use by manufacturers of various additives in order to save raw materials and speed up the cooking process. Therefore, more and more housewives are trying to cook homemade condensed milk. Having made it yourself, you will be sure of naturalness and the absence of harmful additives, and the delicate taste will delight your guests and households.
Some facts about a sweet treat
People began to condense milk back in the distant 13th century. However, to prepare it as they are doing now, began in 1810. The first to start condensing milk was the Frenchman N. Upper. Today, condensed milk production is standardized. Milk is pasteurized, disinfected, mixed with sugar syrup. Then the mass is boiled, evaporating water from it, and cooled. A canned product can be stored for years without losing its qualities.
Condensed milk has many beneficial substances in its composition - calcium, phosphorus, vitamins A, B, C. The sweet treat has positive properties, and therefore it is recommended for use by schoolchildren, employees of hazardous industries, and nursing mothers. It is nutritious, helps to restore strength, increases the efficiency of the body and brain. However, since the caloric content of this product is high (323 kcal per 100 g) and it contains a lot of sugar, it is not recommended to eat it in large quantities.
Everyone knows that condensed milk, prepared at home from natural products and without the addition of preservatives, is much tastier and healthier than bought in a store. How to cook condensed milk at home? There are many ways.
Classic recipe
The standard recipe for homemade condensed milk includes two components:
- sugar - 500g;
- milk 3.5% fat - 1 l.
Cooking requires a pan with thick walls and a bottom. Pour milk into it, put on low heat and, continuously stirring, boil for 1-1.5 hours to evaporate water. When the liquid volume is halved, sugar is added, mixed until it dissolves and boiled for another hour. If the mass becomes thick and creamy - condensed milk is ready. The container must be cooled under cold water.
About 400-500 g of condensed milk will be obtained from the indicated amount of products. You can roll it in a jar and save it for several months.
Condensed milk powder
How to make condensed milk from a mixture of dried and whole products? The recipe below provides a great treat. It will require such products:
- 300 ml of milk, 3-5% fat;
- 350 g of sugar;
- 300 g of milk powder.
Condensed milk is cooked in a steam bath, so two pots of different sizes are needed. In a smaller one, mix all the ingredients with a whisk and put it in a large one with boiling water. Boil the mixture on low heat, while stirring continuously. Cooking time is about an hour. Next, the mass should be cooled, then it will get the proper consistency, and you will get 500 ml of delicious condensed milk.
Whip dessert
In order not to spend several hours cooking, you can evaporate milk with butter. To do this, you need 15 minutes of time, a pan with high sides and the following ingredients:
- 200 ml of milk;
- 200 g of powdered sugar;
- 20 g of oil.
All components are mixed in a container and brought to a boil over low heat. In this case, the mixture should be constantly stirred. Then you need to increase the heat and boil condensed milk exactly 10 minutes, while continuing to interfere. Do not be surprised if the mass begins to foam. When the product is ready, it must be poured into a jar and refrigerated to thicken.
Chocolate Condensed Milk
Chocolate lovers will surely enjoy condensed milk made with cocoa. To make the taste more creamy, high fat milk should be concentrated. For this delicious dessert you will need:
- 1 liter of milk;
- 500 g of sugar;
- 50 ml of water;
- 1 tbsp. l cocoa.
It is necessary to pour sugar into a pan with a thick bottom, add water, stir to dissolve, and bring the resulting syrup to a boil. After 2 minutes, pour in a thin stream of milk. After boiling, boil the mixture until thickened, not forgetting to constantly stir it. After that, cocoa powder is poured through a sieve, mixed to a homogeneous mass and boiled for 1-2 minutes. When the condensed milk is ready, it should be cooled.
Cream Recipe
If you use a homemade condensed milk recipe with cream, you can get an incredible, delicious treat. For it you will need the following components:
- 25-30% cream - 1l;
- 600 g of milk powder;
- 1200 g of sugar;
- vanillin to taste.
Sugar should be slightly diluted with water and, stirring, heated until a homogeneous mass is formed (but not dissolved). Next, prepare two different pots for a water bath. In a smaller one, pour the cream, and then add sugar and milk powder. The resulting mass is put on a steam bath and cooks for about an hour. The condensed milk is stirred for the first 15 minutes manually or with a mixer to remove lumps, and then every 10 minutes. stirs. Some time before the end of cooking, vanillin is added. The mixture is boiled until a thick consistency is formed.
Condensed milk in a slow cooker
There is nothing easier than making condensed milk in a multicooker - everything is done accurately, accurately and, importantly, automatically, without human intervention. To prepare a sweet treat you need:
- 200 ml of fatty whole milk;
- 200 g of sugar;
- 200 g of milk powder.
In the container for the multicooker, mix all the products, then set the "Porridge" mode and wait for the end of cooking. If the time is not automatically set by the program, you must set the timer for 40 minutes. While the condensed milk is being cooked in the multicooker, its lid should remain open. When the time is up, the condensed milk is transferred to a glass container, cooled to room temperature and put in the refrigerator for further thickening.
Cooked Condensed Tips
To make condensed milk thick and tasty, you should use fresh whole milk with high fat content for its preparation. It should not contain any additives. A high quality dry product or natural cream is also suitable.
It is better to thicken milk in dishes made of aluminum or stainless steel. When boiling, stir the mixture so that it does not run away and does not burn. To obtain a homogeneous mass, you can add ¼ tsp. soda. If nevertheless soft lumps have formed, you can gently wipe the condensed milk through a sieve.
Condensed milk should be stored in sterilized jars, on which it must be poured immediately after preparation. The containers are tightly closed with a lid and stored in a cool place.