Each of us has its pros and cons, strengths and weaknesses, here I am, for example, a terrible sweet tooth. I would be glad to change the situation, yes, as they say, there is both strength and will, but with willpower, no luck. Therefore, I can not help myself, except to live in harmony with the needs of my body.
As a child, I decided that I would have to come to terms with the thirst for “something tasty” and not ignore the desires of my body. Of course, my firm intentions were not approved by my parents, who tried to accustom me to healthy vegetables and fruits, and therefore I ate a limited amount of chocolate candies and my favorite condensed milk.
I must say that I was a pretty smart child and I understood early that if you want something, you need to put maximum effort into it. So, I decided to learn how to cook something very tasty myself. True, after the kozinaki I prepared, my mother was very angry for the spoiled dishes for a very long time, but, fortunately, a recipe for condensed milk caught my eye.
It was my first successful culinary experience, the milk turned out delicious and even my parents liked it. Since then, years have passed, I did not become a cook, choosing a different profession for myself, but the condensed milk recipe is one of my favorite so far, because I will probably have a sweet tooth all my life.
I know that many people also cook this unusually tasty thing at home, and therefore I decided to share my secrets with those who also love this wonderful product, because it is very simple to cook. I don’t know how to make condensed milk for sale (I was not interested in this issue, and manufacturers probably will not tell all the secrets), but I know the home recipe. I must say that he is just one of the many, but I have been using it for many years, and am very pleased.
So my recipe for condensed milk. The main ingredients are milk and sugar. Milk can be replaced with cream or milk powder.
The calculation is as follows: 250 g of sugar and half a liter of milk. Pour sugar into milk and mix thoroughly with a whisk. Put the container with the milk-sugar mixture on the stove and cook on the lowest heat, stirring all the time. After a short period of time, the mixture will become thick and viscous.
The secret of cooking: the container (utensil) in which the product is prepared should be unenameled and have thick walls.
As an option - cooking condensed milk in sugar syrup. In a bowl with 500 grams of sugar, add a little water (to soak it), put the bowl on a fire and make syrup. After boiling it for about five minutes, pour in milk (1 liter), cook over very low heat, constantly stirring the mixture.
Such milk can be stored in the refrigerator for a long time (in sterilized jars closed with lids).
Of course, to someone, maybe talking about how to cook condensed milk at home seems absurd: what’s easier - go to the store and buy a product made by professionals. I beg to differ. Firstly, the self-made condensed milk certainly does not contain preservatives, secondly, in terms of taste, it is not inferior to its store counterpart, and thirdly, it increases its own self-esteem and gives reason to be proud of itself.
The only caveat: condensed milk, cooked at home, is not snow-white, but this does not change its “goodies”. And the time spent on the purchase of the product can be saved in this way if, say, the nearest store is far away.
In a word, the process of preparing condensed milk at home is voluntary and optional. I am sure that my recipe for condensed milk will find its followers who will not be too lazy to spend a little time and effort on creating real yummy, as I once found ...