Condensed milk is obtained by dehydrating whole cow's milk. Dehydration is done by boiling milk over low heat, so that the milk constantly cooks, evaporates, and does not burn or boil. Also, for instant preparation, you can use powdered milk that has already been completely dried. Here are some recipes how you can make condensed milk yourself at home. Condensed milk has a taste reminiscent of the white part of Eurocream or Nutella cream and is ideal for fillings, ice creams, sweet toppings, honey cakes or coffee.
Condensed milk
Ingredients:
1 liter of milk with fat 33%-38%
300 g granulated sugar
40 g butter
1 bag vanilla sugar/ 10 g
Preparation:
Pour all the ingredients into a pan, ideally it should be wide and shallow, so that the milk evaporates as quickly as possible.
Put it on the stove and turn it on first until it boils. It is necessary to stir it occasionally with a wooden stirrer until the sugar is completely dissolved. When the milk boils, stir it well once more and reduce the heat to almost the lowest, just enough so that the milk slowly boils and evaporates.
There is no need to stir the milk during cooking, and the foam that forms on top can be removed with a spoon and discarded.
During cooking, the amount of milk will decrease and become darker and thicker, when approximately half of the milk evaporates, and you have about 500 ml of milk, then it is done (between 40 and 60 min. depending on the pot and the amount of milk). In those last 10 minutes, it is necessary to stir the milk more often so that it does not stick and to check the density.
When you take out some milk of the boiler and let it cool for 2-3 minutes, your condensed milk will be like that. Thick but not firm like caramelized milk.
Pour into a jar or glass bottle and close. Milk prepared in this way can stay in the refrigerator for 4 weeks.
Instant Condensed Milk
Ingredients:
200 g powder milk
60 g powdered sugar
30 g butter
120 ml boiling water
1 bag vanilla sugar/ 10 g, or 1 tsp vanilla aroma
Preparation:
It takes about 10 minutes to prepare instant condensed milk.
Pour the water and sugar into a small saucepan and put it on the stove to boil, cook for 2-3 minutes until the sugar is completely dissolved.
Pour powdered milk into a deep bowl (preferably metal) and prepare a mixer, pour hot water over the milk then beat with a mixer to combine. At the end, add vanilla flavoring or vanilla sugar and beat a little more.
Pour the milk through a sieve into a jar or glass bottle.
Milk prepared in this way can be kept in the refrigerator for up to 7 days, and when it cools it is completely thick, so you can heat it up when you need liquid milk.
Chocolate Condensed Milk
Ingredients:
100 g granulated sugar
100 g chocolate for cooking
600 ml milk with fat 33%- 38%
Preparation:
Pour all the ingredients except the chocolate into a pan, ideally it should be wide and shallow, so that the milk evaporates as quickly as possible.
Put it on the stove and turn it on first until it boils. It is necessary to stir it occasionally with a wooden stirrer until the sugar is completely dissolved. When the milk boils, stir it well once more and reduce the heat to almost the lowest, just enough so that the milk slowly boils and evaporates.
There is no need to stir the milk during cooking, and the foam that forms on top can be removed with a spoon and discarded.
During cooking, the amount of milk will decrease and become darker and thicker, when about a third of the milk has evaporated, and you have about 400 ml, then it is done. In those last 10 minutes, it is necessary to stir the milk more often so that it does not stick and to check the density.
5 minutes before the end, add the broken chocolate and mix until it is completely melted and combined with the milk.
Milk prepared in this way can be kept for 3 weeks in the refrigerator (covered in a jar or glass bottle).
Caramel Filling for Dessert
Ingredients:
250 g granulated sugar
30 g butter
600 ml milk with fat 33%-38%
Preparation:
For caramelized condensed milk, it is necessary to caramelize the sugar first.
Pour the sugar into a pan that is wide (so that it evaporates faster), melt it on a medium-high heat, stirring constantly so that it does not burn.
When the sugar gets a nice brown color, take it off the heat for a moment and pour in the butter and milk, watch out for the hot steam. Stir and return to the stove. Stir occasionally until the sugar is completely dissolved in the milk and the milk turns brown.
When the sugar is dissolved and the milk boils, reduce the heat to a minimum, just enough for the milk to boil a little and let it evaporate, do not stir.
When the milk evaporates, and you have about 400 ml of caramelized milk, it's done (between 30-50 minutes). The milk will thicken towards the end, so it should be stirred so that it does not burn. As it cools, it will be more and more dense.
Pour the caramel milk into a jar and store it in the refrigerator. Milk prepared in this way can be stored for 4 weeks. Or use it immediately over dessert.
Buon appetito!
NOTE:
You can find the tastiest milk powder in health food stores, better equipped stores also sell condensed milk.
Pack in sterilized jars.
You can use them for cakes and pastries.
You can combine them with pistachios as a cream. It is important to finely chop the pistachios in a blender, see the procedure here.
#condensed #milk #dessert #cakes #wafer #filling #cream #toppings #pastries #caramel #chocolate #instant #delicious #housespells #simple #recipe #homemade #foodie #dessertlover #cakelover #blog #coffeetimelena
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comentarios