Original composition of a quality product
Based on the original recipe, only sugar is the filler of the product. Unscrupulous manufacturers have long learned to make goods from cheaper raw materials - vegetable fat with the addition of various preservatives and flavorings. However, the product packaging must indicate the composition, after carefully studying it, the buyer will insure himself against a cheap counterfeit.
Also, each manufacturer indicates on the label how many grams are in a can of condensed milk, the calorie content of the product and certification according to GOST.
Carefully! Vegetable protein
Regular (non-fat) condensed milk has a fat content of 8.5%. It contains milk, cream, granulated sugar and water. According to GOST standards, the product is allowed to contain only an antioxidant and some stabilizers (potassium and sodium derivatives). These substances do not affect the reduction of cost and quality of the product. But vegetable oils and other similar components that a can of condensed milk (400 grams of standard weight) may contain indicate the low cost of raw materials. A person who is not well versed in product brands may be attracted by the relatively low price of the product. The quality of this product leaves much to be desired. “Vegetable” condensed milk is liquid, sugary, and has an unpleasant aftertaste. The color, made from low-grade substitutes, is also not at all characteristic. The original high-quality product is white, with a light, pleasant creamy tint.
It’s a shame that the cost of cheap raw materials pays off many times over due to the fact that the price of all kinds of “Condensed milk”, “Varenok” and “Toffees” is not at all very different from the price of a certified product.
Is there any benefit from the product?
There is an opinion that after prolonged heat treatment, milk loses its beneficial properties. This is not entirely true. Of course, not all vitamins can withstand high temperatures. However, the concentration of milk in the product is so high that there is 2.5 times more calcium in condensed milk than in regular raw milk. It is recommended to use this product for people with mental work for recovery processes after active brain activity. The daily norm is 2 teaspoons per day. You shouldn't get carried away with the product.
Noticing how much milk flows from a nursing mother after drinking a mug of tea with the addition of condensed milk, some women try to actively absorb this product, despite doctors’ prohibitions. This is fraught with negative consequences, because the baby runs the risk of developing diathesis, which is very difficult to treat at an early age.
Marketing move
We have already spoken about unscrupulous manufacturers who seek to skillfully disguise vegetable fat as high-quality raw materials. Now it's time to talk about the so-called underweight. The manufacturer does not do anything criminal and openly writes on the label how many grams are in a can of condensed milk. So don’t be surprised if, instead of the required 400 grams, you find the declared 370. Read the ingredients carefully and trust only a trusted manufacturer who has passed certification, and leave the tricky ones for ignorant consumers.
Condensed milk is a sweet treat made from concentrated cow's milk and granulated sugar. This very nutritious product is white or light cream in color and has a thick, uniform consistency. It is often used in cooking to prepare various desserts. Therefore, in almost every refrigerator there is always a standard can of condensed milk. How many grams of product are contained in one container and how this delicacy is useful, you will learn from today’s article.
Boiled condensed milk in a water bath
You will need:
- condensed milk
- small saucepan with lid
- spoon with a long handle for stirring condensed milk
- Larger saucepan for water bath
- a kettle or saucepan with boiling water for adding water
Step-by-step instruction:
As you can see, you can cook condensed milk at home using all the methods described above. The main thing is to follow certain rules so that the can of condensed milk does not explode. Boiled condensed milk can also be used to prepare various desserts. Try making a delicious cake "
Condensed milk is rightfully considered a universal dish; it is added to cupcakes, pastries, and pies. The delicacy can be used as an independent dish as a snack for tea. Condensed milk is often used with pancakes; children and adults love it. Store-bought formulations are packed with additives and preservatives that extend shelf life and improve viscosity. For this reason, experienced housewives prefer to prepare the delicacy themselves. We will highlight the most delicious recipes and provide practical recommendations.
It is better to prepare condensed milk at home using fresh whole milk. In cases where it is difficult to purchase such an ingredient, use pasteurized milk with a high fat content (3.2% and above)
If desired, you can replace milk with heavy cream (25%), observing the proportions. To prepare condensed milk, it is very important to choose dishes. The best option is a thick-walled and thick-bottomed pan (steel, aluminum or cast iron)
To prevent the composition from burning, you can also use a steam bath. The classic recipe and its variations involve the use of granulated sugar as the main component. If desired, it can be replaced with powdered sugar, it dissolves many times faster. The main thing is not to violate the quantitative ratio (g). In addition, the powder contains starch, which gives the condensed milk the necessary viscosity. To obtain a homogeneous mixture without inclusions or lumps, baking soda is added to the classic recipe. It also emphasizes the taste of condensed milk, making the delicacy richer and brighter. For variety, you can add cocoa powder to condensed milk. Children like this variation, but the final product may be slightly bitter (if you add too much cocoa). In this case, the condensed milk will acquire a characteristic brown tint; it can be used as a decoration for a cake or pastries. To make condensed milk sweet, use cane sugar rather than beet sugar. At the same time, it can be crushed into powder to improve viscosity and give a porous consistency. Ready condensed milk must be stored in a glass container with a tight-fitting lid. A heat-resistant container for storing food or heating food in the microwave is also suitable. You can make “Iris” candies from condensed milk. Simply pour the final product into candy or ice molds, place in the refrigerator and cool until hardened. The duration of cooking condensed milk directly depends on the amount of sugar used in the cooking process. The more bulk composition you add, the faster the process will proceed. At the same time, the dish will turn out sickly sweet. You can add high-fat butter to homemade condensed milk. As a rule, this move is used by confectioners when they want to make condensed milk tender and viscous (for cupcakes, cakes, muffins, etc.). However, it is worth remembering that the presence of such an ingredient in the composition reduces the shelf life.
Varieties and release form
A wide range of condensed milk is presented on the shelves of modern supermarkets. It is sold not only in cans, but also in other containers. For example, today you can see this product packaged in glass containers, bottles and even special bags. For those who are interested in how many grams are in a can of condensed milk, you need to remember that according to GOST it should contain 400 g of the sweet treat.
Depending on the fat content, there are two main types of condensed milk. Classic whole, widely used in cooking, contains at least 34% protein and more than 28.5% dry matter. Low-fat, which is produced using a slightly different technology. It is made from the same milk and sugar. But it contains no more than 1% fat.
In addition, there is condensed milk, during the production process of which chicory, cocoa, coffee or coconut are added to the main components. This product has the appropriate taste and pronounced aroma.
Boiled condensed milk - secrets of preparation and use
Homemade curd mass
Condensed milk is a delicious delicacy that many have known since childhood.
It is prepared by evaporating whole fat milk with the addition of powdered sugar, and sometimes many other ingredients: lactose, granulated sugar or powder, bringing it to the required consistency.
The result is a sweet, viscous, milky product.
But many housewives know that from such milk you can make homemade boiled condensed milk, which is much tastier than its standard version.
What is boiled condensed milk?
Boiled condensed milk is condensed milk boiled for a certain time.
This delicacy, beloved by many generations, is used to prepare various desserts and pastry creams.
Boiled condensed milk is widely used in cooking; it can be used to fill pancakes, donuts, and pancakes. It is also used as a cream base for:
- cakes;
- rolls;
- cakes;
- cookies;
- this sweetness can be just a very good addition to tea or coffee.
Do you remember the famous nuts stuffed with boiled condensed milk inside?
Boiled condensed milk - How to cook at home?
Homemade boiled condensed milk is much tastier than the store-bought version.
That is why many are interested in how to properly cook condensed milk in a jar so that it turns out to be the required consistency and color.
Important!! After all, the only drawback of preparing this product at home is the high probability of the jar exploding when boiling. That is why you need to follow the cooking technology in order to end up with a caramel-colored delicacy.
How to cook condensed milk in a saucepan in a jar?
It is very easy to cook condensed milk; the most important thing is to know the basic technology and take into account the features of the product itself.
When deciding on the cooking time, it is worth remembering that the fundamental factor will be fat content.
Cooking rules:
- Take a closed can of good condensed milk.
- To cook condensed milk, you need to pour water into a saucepan so that the liquid covers the jar, bring it to a boil over high heat, and then reduce it to almost a minimum.
- The water should not boil very hot and you need to make sure that the liquid does not boil away completely. As the liquid boils away, be sure to gradually add a new portion
VERY IMPORTANT! It is important to add only hot water, since in the event of a sharp temperature change the jar may burst. After cooking, you need to allow the jar to cool completely, to do this, leave it in the water.
How long to cook condensed milk?
The cooking time is also calculated depending on what consistency of condensed milk you want to get:
- If you need a semi-liquid sweet with a creamy color, then you need to cook it for 1 hour.
- To obtain a medium-thick consistency with a caramel tint, the cooking time should be 2 hours.
- To make the mass thick with a coffee tint, you need to cook for 4 hours.
How to cook boiled condensed milk in the microwave?
This video will tell you how to cook condensed milk in the microwave, be sure to watch it.
https://youtube.com/watch?v=OUAKdXtB9O8
Boiled condensed milk - use in cooking
Boiled condensed milk is widely used for making confectionery products. It goes well with any baked goods and cottage cheese products.
It can be added directly to the dough, it will give the product a greater aroma and beautiful color.
Desserts made from waffles coated with boiled condensed milk and the famous anthill cake are very tasty.
Cream made from boiled condensed milk with butter is used to decorate a cake or as a filling in a roll.
The resulting cream can be spread on a sponge cake or filled with pastry tubes or nuts with the mixture.
Boiled condensed milk, made at home from natural ingredients, is an excellent base for many sweet desserts and can be used as a ready-made delicacy, loved by many and familiar from childhood.
Bon appetit!
Interseno! Don’t forget about this recipe from childhood – nuts with condensed milk
Energy value and composition
Having figured out how many grams are in a can of condensed milk, it should be noted that it is a good source of many useful substances. It contains a sufficient amount of essential amino acids. In addition, it is rich in vitamins B, E and PP.
This product is also valued for its high content of copper, zinc, calcium, sulfur, manganese and potassium. It is considered an excellent source of iron, magnesium, phosphorus, selenium and sodium. Plus, condensed milk is rich in microelements such as chlorine, fluorine, iodine and cobalt. It contains a sufficient amount of saturated fatty acids.
Since you already know how many grams are in a can of condensed milk, you can easily calculate its energy value. It is important to remember that 100 g of product contains 328 kcal. The fat content of the classic delicacy is 8.5%. Despite the fact that condensed milk consists of 35% milk, the proportion of moisture it contains does not exceed 26.5%.
How long does it take to cook condensed milk in a jar?
Boiled condensed milk at home - how and how long to cook in a tin until brown.
Although the process is quite simple, if you follow all the rules, it takes a lot of time to cook condensed milk in a can until it turns brown, so it is better to cook at least 3-5 cans at once and store them ready.
For more information on how to store iron cans of boiled condensed milk at home, read the tips at the end of the recipe.
Serving: 5
190 min
315 kcal per 100 g
How to cook
Prepare the required number of cans of condensed milk. Remove the paper labels from the jars and place them in a pan large enough to hold all the jars in one layer. It is better to stack the jars while lying down, since if you place them standing, they will float during cooking and create noise for three hours. In addition, in this case the layer of water above the jars will be thicker. Fill with enough cold water to completely cover the jars. The water level should be at least 2-3 cm higher than the cans, the more the better. Place the pan over high heat and bring to a boil. After the water boils, cook for 2.5-3 hours. The boiling should not be too strong - the hotter the water boils, the faster it evaporates. The time depends entirely on how dark brown we want the boiled condensed milk to be. The longer milk is boiled, the darker it becomes. The optimal time is from two and a half to three hours. We constantly monitor the water level in the pan, check whether the jars are hidden with water at least every half hour, preferably more often
As the water boils, add boiling water. After the required time has passed, carefully, so as not to burn your hands, remove the jars from the pan using tongs or a slotted spoon. Place the jars on a towel and leave until completely cool. The jars are very hot, so despite using a towel, you need to place them on a heat-resistant surface. Usually it is recommended to leave the jars for at least 10-12 hours so that they cool completely, but there is a faster way to cool the condensed milk
Drain the hot water from the pan and return the jars to it. Place the pan in the sink and fill with cold water. As the water heats up, change it to cold water until the jars are cold to the touch. Open it carefully, as the caramel in the middle is still quite warm. Mix the milk with a spoon directly in the jar and use dulce de leche at your discretion, for making desserts, creams or baked goods.
Adviсe
- In principle, it is not necessary to remove the labels, but during boiling they become soggy and small pieces of paper stick to the bottom of the pan and jars, which will be quite difficult to clean after cooking.
- To ensure that you always have boiling water on hand in case the water in the pan suddenly boils over, boil the kettle each time immediately after pouring out the previous portion.
- Unopened jars are stored at room temperature for a very long time; opened jars should be stored in the refrigerator, tightly closed with a lid or cling film, for no more than a month.
Valuable properties
Having figured out how many grams are in a can of condensed milk, you should pay attention to the benefits of this delicacy. Since this product is made from whole cow's milk, it has beneficial effects on the human body. Due to the fact that condensed milk contains calcium, it helps strengthen teeth and bones. The presence of a sufficiently high amount of phosphorus salts allows you to activate brain activity and speed up blood restoration processes.
In addition, moderate consumption of condensed milk helps strengthen the immune system and increase the body's resistance. It is impossible not to mention that this product has a beneficial effect on the functioning of the heart muscle and helps bind free radicals.
Contraindications
Despite all the beneficial properties, eating a can of condensed milk in one fell swoop, the net weight of which is 400 grams, can cause serious harm to human health. To prevent this from happening, you need to observe the measure.
This product should be excluded from the diet of people suffering from allergies or diabetes. Also, do not forget that overuse of condensed milk can cause the development of caries, obesity and other health problems. Nutritionists recommend eating no more than three tablespoons of sweet treats per day.
Condensed milk has been a favorite treat for many since childhood. But not many people know that the history of this product began back in 1810. Then the French confectioner found out that boiling milk for a long time in closed jars allows it to be preserved for a long time, suitable for use.
Condensed milk can confidently be called a healthy sweet, since it contains a lot of calcium and protein, as well as vitamins A, B, C, E. In addition, it contains sodium, fluorine, iodine and other useful elements.
Video
Today we can no longer imagine life without white condensed milk with sugar. It firmly entered the lives of our ancestors 100-150 years ago. And today it is a leader as a natural sweet treat among children and adults. This is not surprising, because few sweets can compete in healthiness with regular condensed milk.
Amount (in grams) of condensed milk in various cutlery and containers
Sometimes we need a certain amount of a given product, but it often happens that we don’t have special scales at hand. In this case, ordinary kitchen utensils, which are always found in every housewife’s kitchen, will come to the rescue.
Below is a table by which you can determine how many grams of condensed milk are contained in various cutlery and containers.
In an iron can - 400 grams
In a faceted (200 ml) glass - 250 g (in a 250 ml glass - 300 g)
In a tablespoon - 30 g
In a teaspoon - 12 g
- The most common use of the product is directly in food. Condensed milk is added to tea, coffee, and porridge. Used for making baked goods and desserts.
- To combat peeling on the face and hands, mix a teaspoon of condensed milk with 1 tablespoon of juice of any berries or fruits. Apply the mask to the skin and leave for half an hour.
- To add shine to your hair and combat dry scalp, mix a banana, wheat germ oil, a tablespoon of honey and condensed milk in a blender. Apply the mixture to wet hair and leave for thirty minutes. For better results, insulate your head with a towel.
In supermarkets, at the time of purchase, some people wonder: how many grams are in a simple can of condensed milk? Having compared prices, brands of manufacturers and composition, an interesting nuance is noticed - crafty businessmen deliberately and slightly reduce the weight of the product, in this way getting to the top of sales due to automatically reduced prices.
Following the classic recipe according to GOST, the composition should contain only sugar and concentrated milk, but unscrupulous manufacturers began to use raw materials much cheaper than specified - vegetable fat, unhelpful preservatives and frankly harmful flavorings.
A competent buyer who cares about his health will protect himself from counterfeiting by carefully reading the ingredients of the product, which must be listed on the label. All manufacturers are required to indicate on the packaging the GOST certification, weight, calorie content of the product and its constituent ingredients.
Classic, non-skimmed condensed milk has a standard fat content of 8.5%. The product contains only cream, milk, water and sugar, a standard net weight of 400 grams and a can volume of 325 milliliters. According to state standards, only a small amount of antioxidant and stabilizers based on potassium and sodium are allowed in the recipe, since these substances do not tend to significantly affect the cost of the product and its quality, which cannot be said about cheap substitutes. Soy protein, palm oil and numerous similar substances that may be in the contents of the can significantly reduce the cost of production.
People who do not understand brands at all may be seduced by the cheapness, and therefore deceived by the quality. Regular condensed milk made from palm oil has a disgusting aftertaste, excessive sugar content and an excessively liquid structure. And if you cook it, then the appearance of boiled condensed milk resembles very thick sour cream, and sometimes it is not possible to achieve the desired result at all.
The frustrating thing is that low-quality raw materials pay for themselves several times over compared to real analogues.
Everyone knows that in addition to the ingredients, the label indicates the energy value, that is, caloric content and nutritional value - the presence of fats, carbohydrates and proteins.
100 grams of condensed milk contains 320 kcal, which accounts for about 8.5% fat, 7.2% protein and 53.9% carbohydrates. Shelf life in a tin can is one year from the date of manufacture. The weight of condensed milk in a faceted glass is 250 g, in a teaspoon 12 g, in a tablespoon 30 g.
It is a very common belief that due to prolonged heat treatment, the product loses its beneficial qualities. In reality this is not the case. Of course, not all vitamins can survive high temperatures, but the concentration is so high that there is twice as much calcium in this milk compared to regular milk! If you work intensely on a mental level, feel a decrease in brain activity or a loss of strength, it is recommended to take a couple of teaspoons a day to restore strength, but you should not get carried away. Young people sometimes abuse tea with condensed milk, which means the baby runs the risk of developing diathesis; at an early age it is extremely difficult to treat.
Sometimes in confectionery recipes you can see the presence of a “can of condensed milk”. How much it weighs is not always indicated. Irresponsible manufacturers underweight the product, while boldly indicating this on the label. Read carefully, because instead of 400 grams, 370 g may be indicated. Look for brands of bona fide manufacturers, ignoring low-quality fakes.
Criteria for choosing condensed milk
Condensed milk can be used to add to tea, coffee, and delicious sandwiches are prepared using it. The boiled product is used as a base for cream for cakes, waffles, nuts and simply as a tasty treat for breakfast or afternoon snack.
In order to ensure that at the end of cooking you get a really high-quality product, nutritionists and confectioners advise you to first choose the right unboiled condensed milk in the store.
When purchasing, experts definitely advise paying attention to the following parameters:
- The product's name. Whole condensed milk with sugar and just condensed milk with sugar are suitable for cooking. When you see variations of the name such as condensed varenka, a milk product with sugar, or special milk, you pass by without a second thought. Such a product contains plant components, all kinds of flavors and additives;
- The label of a can of condensed milk must indicate the production standard GOST or TU. It is best to choose GOST, since condensed milk containing more plant rather than animal components is produced with the TU mark. Of particular concern at the moment is the replacement of fats with palm oil; this component is cheap, but has a high melting point, which the human body is not able to cope with. As a result, palm oil accumulates in organs and contributes to the appearance of plaques in blood vessels;
- You also need to look at the shelf life. For natural condensed milk, it cannot last more than one year; if the manufacturer specifies a longer storage period, then most likely preservatives have been added to the product;
- There is a marking on the lid. The first letter on condensed milk should be the letter M, then two numbers refer to the manufacturer. It is necessary to pay attention to the third and fourth numbers - high-quality milk without additives is marked with number 76;
- It is important to pay attention to the integrity of the packaging. Tin cans are usually used for cooking; they should not be deformed or chipped.
Many people believe that you can choose a jar for cooking at the lowest cost. This opinion should not be held.
Firstly, an inexpensive product may turn out to be completely unsafe for health. Secondly, cheap condensed milk contains mostly plant components, and they will not allow this product to cook to the desired consistency, that is, the milk will remain liquid no matter how much you cook it. Condensed milk should be homogeneous, without lumps, white with a slight brownish tint.
Calorie content
Condensed milk was invented and patented in America in 1956, during the Civil War. The cooks were faced with the task of quickly replenishing the strength and energy of the fighters. It was also necessary to preserve milk and preserve its valuable qualities. The creation of the product allowed us to accomplish both tasks.
Condensed milk is made by mixing whole cow's milk and sugar. The liquid evaporates for a long time at a temperature not exceeding 60 degrees. Only such a product can be called whole condensed milk with sugar.
After analyzing the recipe, we can conclude that the product is fatty and very high in calories. A standard blue and white jar, familiar to us since childhood, contains 380 g. Every 100 g contains 319 kcal.
Compound:
- proteins – 5.8 g;
- fat – 8.4 g;
- carbohydrates – 57 g.
At the same time, thanks to the natural raw materials from which condensed milk is made, carbohydrates and fats are easily and quickly absorbed. The glycemic index of white condensed milk with sugar is 80 (out of a possible 100). This means an increase in blood sugar levels, short-term saturation.
Of course, not everyone can eat a whole can of condensed milk. Therefore, it makes sense to calculate the calorie content of this sweet dessert based on the size of a teaspoon and a tablespoon. One tablespoon contains 35 g of product. Its calorie content will be 89.7 kcal. One teaspoon holds 10-12 g of sweet treat. Its calorie content is 31.4 kcal.
Boiled condensed milk is a separate, but no less beloved dessert by many.
You can buy it ready-made, or you can prepare it at home yourself. To do this, place the jar in a pan of cold water so that the water is about 1 cm above the jar. Bring the water to a boil over low heat. The jar needs to be cooked for 2-2.5 hours, periodically adding evaporated water to the pan.
After cooking, remove the jar and let it cool completely. Otherwise, you are guaranteed a fireworks display of sweet dessert on all kitchen surfaces.
For those who are on a diet or adhere to proper nutrition, there is an option for low-calorie condensed milk. Its calorie content per 100 grams is about 120 kcal, depending on how sweet you make it. Let's look at a couple of recipes for its preparation.
Glavprodukt condensed milk boiled with sugar
Boiled condensed milk with sugar is a product obtained after heat treatment of condensed milk. The procedure for such processing is familiar to any housewife and consists of boiling a jar containing condensed milk. All you need is a saucepan, water and 2-3 hours of time. As for heat treatment, it affects the color, but not the composition and quality of the product, plus, after cooking, condensed milk thickens.
Nowadays, a similar procedure is carried out in production conditions, for example, at the enterprises of the Glavproduct company (calorizer). But the most important, as before, remains the original product - condensed milk. To obtain it, some of the water is evaporated from ordinary cow's milk and sugar is added. Initially, condensed milk was intended for long-term storage and transportation.
Condensed milk boiled with sugar is a product obtained after heat treatment of condensed milk
Calorie content of Glavprodukt condensed milk boiled with sugar
The calorie content of Glavprodukt condensed milk boiled with sugar is 315 kcal per 100 grams of product.
Composition and beneficial properties of Glavprodukt condensed milk boiled with sugar
The indisputable advantage of Glavprodukt condensed milk boiled with sugar is the long-term preservation of the beneficial components of milk, primarily vitamins and amino acids: PP, B12, E, B3, B9, B6, B1 and choline. In addition, this method of heat treatment of condensed milk allows the mineral substances: cobalt, fluorine, selenium, manganese, copper, iodine, zinc, iron, sulfur, chlorine, phosphorus, potassium, sodium, magnesium and calcium not to be destroyed.
Regardless of the preparation method, the effect of condensed milk remains extremely positive. In the zone of this influence, the work of the brain, the renewal of blood elements, the formation of tissues (calorizator). The product is completely absorbed and has no side effects, but, of course, moderation should be observed.
Features of a low-calorie product
Let's consider the calorie content and nutritional value of boiled condensed milk. Its calorie content after cooking is not much different from ordinary white condensed milk and is 314 kcal.
The nutritional value:
- proteins – 5.8 g;
- fat – 8.4 g;
- carbohydrates – 54 g.
As can be seen from the analysis, cooking condensed milk does not particularly affect its calorie content and other nutritional indicators. However, boiled milk undoubtedly loses its benefits compared to whole fresh milk.
With natural whole milk
Using a blender, mix 200 ml of whole milk, 1 tablespoon of corn starch, about 2 tablespoons of skim milk powder and any sweetener. After obtaining homogeneity, the mixture is poured into a thick-walled container and simmered under the lid, stirring occasionally. Every 8 minutes, set the dishes aside and let them cool slightly, while checking the density. When the consistency suits you, you can leave the dishes to cool, after which the condensed milk should be poured into a jar with a lid and placed in the refrigerator.
The same recipe is also suitable for a slow cooker. It is recommended to turn it on in the “quenching” mode in cycles of 8 minutes. After each cycle, the mixture should be checked for viscosity and density. The product is then placed in the refrigerator.
Finally
By making condensed milk at home, you will save money and also protect yourself from harmful substances, which are abundant in condensed milk from the store.
By the way, this product is included in many confectionery products that you can prepare yourself. We hope that this article was useful to you, because now you know for sure how to make condensed milk at home, and you can prepare it at any time convenient for you.
Bon appetit and original culinary ideas!
If you are categorically against most of the purchased products, then a jar of condensed milk from the store will also probably cause you a lot of complaints. In this case, we suggest choosing a home-made product, which differs from the store-bought one in being less sweet and thick. We will tell you more about how to cook condensed milk with your own hands below.
How to cook condensed milk at home?
In order to reduce cooking time and in order to obtain a slightly thicker product with a pronounced milky taste, in addition to regular milk, its dry analogue is also added to condensed milk, which can be easily purchased at any large market.
Ingredients:
- - 1 1/2 tbsp;
- whole milk - 320 ml;
- sugar - 230 g.
Preparation
Gradually dilute the powdered milk with whole milk, pouring it into the powder in portions to avoid the formation of lumps. Next, add sugar, and then place the container with the resulting mixture over a boiling bath. Cook the condensed milk, remembering to stir occasionally, for about an hour. Afterwards, cool the product and pour into a jar.
How to cook homemade condensed milk?
This recipe differs from the previous one not only in its composition, but also in the time required for preparation. You will have to spend at least a couple of hours on this classic variation of the recipe, but the result will be a product whose taste is familiar to anyone who has tried real condensed milk.
Ingredients:
- whole fat milk - 1.2 l;
- sugar - 640 g.
Preparation
Pour sugar into an enamel bowl and pour milk over it. Place the mixture with the condensed milk base over low heat and, stirring from time to time, boil it for about 2.5-3 hours. It’s easy to check the readiness of the product: a drop of condensed milk does not spread when it hits the plate.
How to cook condensed milk from milk?
Ingredients:
- milk - 1.1 l;
- sugar - 390 g.
Preparation
Choose a pan with a thick bottom and a non-stick surface. Pour the milk into it and leave it to simmer slowly for an hour and a half. Don't forget to stir occasionally. Afterwards, add granulated sugar to the evaporated milk, then continue boiling for another hour (also stirring from time to time).
How to cook condensed milk in a slow cooker?
Ideal for long-term cooking at low heat, which is why we strongly recommend trying this device for cooking condensed milk. The recipe is simply simple and does not even require a separate list of ingredients: combine regular milk, milk powder and sugar together in equal quantities (i.e. for 250 ml of milk you will need 250 g of sugar and milk powder, respectively).
Mix sugar together with dry milk and dilute this mixture with regular milk. Next, pour everything into a multicooker bowl and turn on “Stew” for 1 hour. After 15 minutes, stir the condensed milk and stir occasionally throughout the cooking time. Allow the product to cool before using.
A microwave will not help to cook condensed milk from scratch, but making boiled caramel from regular condensed milk is no problem. Pour the contents of the jar into a suitable container and cook for 7-8 minutes at a power of 800 W. Every minute the operation of the device must be interrupted and the condensed milk itself must be mixed.
Everyone remembers condensed milk from childhood. Who doesn’t love this sweet treat, which can be added to coffee, tea, various desserts, or simply eaten with a spoon. And then everyone became aware of the recipe for boiled condensed milk. Of course, modern stores sell boiled condensed milk. But in terms of its taste, it cannot be compared with boiled condensed milk at home. Do you know how to cook condensed milk in a jar?
