How to cook condensed milk at home

Condensed milk is considered to be a versatile dish, it is added to cupcakes, cakes, pies. Treats can be used as a separate dish as a snack for tea. Often condensed milk is consumed with pancakes, it is loved by children and adults. Purchased compositions are stuffed with additives and preservatives, which prolong the shelf life and improve the viscosity. For this reason, experienced housewives prefer to cook a delicacy on their own. Highlight the most delicious recipes and give practical recommendations.

Practical tips for cooking condensed milk

1. It is better to cook condensed milk at home using whole milk. In cases where the acquisition of this ingredient is difficult, use pasteurized milk of high fat content (3.2% and higher).Optionally, you can replace the milk fatty cream (25%), respecting the proportions.
2. For cooking condensed milk is very important to pick up the dishes. The best option is considered a thick-walled and thick-bottomed pan (steel, aluminum or cast iron). You can also use the steam bath to keep the composition from sticking.
3. 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 several times faster. The main thing is not to violate the quantitative ratio (gr.). In addition, the powder contains starch, which gives the condensed milk the necessary viscosity.
4. To obtain a homogeneous mixture without inclusions and lumps in a classic recipe is added baking soda. It also emphasizes the taste qualities of condensed milk, making the delicacy more saturated and bright.
5. For a change, cocoa powder can be added to condensed milk. Children like this variation, but the end product may have a slight bitterness (if you add too much cocoa). In this case, the condensed milk will acquire a characteristic brown shade,It can be used as a cake or cake decorating.
6. To make condensed milk sweet, use beet sugar instead of beet. At the same time, it can be crushed into powder in order to improve viscosity and impart consistency to porosity.
7. 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 a microwave oven is also suitable.
8. From sweetened condensed milk you can make candies "Iris". It is enough to pour the final product into forms for candy or ice, put in the fridge and cool until solid.
9. 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 sweetly sweet.
10. You can add high-fat butter to homemade condensed milk. As a rule, such a move is used by confectioners when they wish to make a condensed milk condensate (for cupcakes, cakes, muffins, etc.). However, it is worth remembering that the presence of such an ingredient in the composition reduces the storage time.

How to cook condensed milk: a classic of the genre

• drinking soda - 3 gr.
• granulated sugar - 580 gr.
• milk fat content of 3.2% - 1.2 l.
• Vanillin - 20 gr.
• drinking water - 80 ml.

1. As mentioned earlier, the preparation of condensed milk should be carried out in a pan with a non-stick coating, thick walls and bottom. Milk in combination with sugar / powder will first start to foam, and then stick to the dishes. If the bottom is too thin, the composition will burn and become unusable. In cases where it is not possible to use a thick-walled pot, the mixture will have to be intensively stirred (do not move away from the stove).
2. After you have decided on the tank, wash and dry it. Mix granulated sugar (preferably cane) with vanillin, add drinking water, mix with a wooden spatula.
3. Turn the hob on the mark between the minimum and average, put the pan on the stove. Stir with a whisk or spatula until the sugar crystals are completely dissolved, the mixture should be homogeneous.
4. After preparing the vanilla syrup, start slowly pouring in the milk, after cooling it to room (!) Temperature.While stirring the mass, do not reduce the heat, bring the mixture to a boil.
5. After the appearance of the first bubbles, turn down the burner to minimum power, pour in baking soda. Start stirring the mass intensively as it starts to foam and burn.
6. Tomit condensed milk for about an hour, cover with a lid, but do not block the opening of the pan with it. During cooking, the composition should be stirred every 7-10 minutes. Do not forget to remove the foam from the walls, and then send it back to the pan.
7. After a certain period of time the mixture will acquire a light chocolate shade. In cases where you have set a goal to cook condensed milk of liquid consistency, remove it from the stove at this particular stage.
8. If it is necessary to get thick condensed milk, roast it for another 30-40 minutes. Determine readiness by hue, taste and texture. The longer the composition is boiled, the sweeter, lighter and darker it will turn out.
9. After cooking, cover the dishes with a lid, leave to cool at room temperature. Then pour the condensed milk in a glass jar or heat-resistant container, seal.
10. Send the final product in the fridge.To increase the duration of storage, collect the composition with a dry and clean plastic spoon, then send it back to the chamber.

Cream based condensed milk

• dry milk - 375 gr.
• granulated sugar (reed) - 1.3 kg.
• cream fat content of 27–33% - 1.1 l.
• dry infant formula (milk) - 220 gr.
• filtered water - 125 ml.
• vanilla sugar - 10 g.

1. Prepare the dishes for cooking. The pan should have thick walls and bottom, as well as a non-stick coating (preferably). Wash and dry the container, add vanilla and cane sugar, add water.
2. Put the mixture on a slow fire, do not bring to a boil, sugar crystals should not dissolve completely at this stage.
3. When the mass has a more or less homogeneous consistency, remove the pan from the heat. Pour in the cream, add the infant formula and milk powder. Re-place the container on the stove, turn on the fire at minimum, stir with a whisk until the lumps disappear completely.
4. Leave the mass to languish for 1-1.5 hours. During this time, constantly stir the condensed milk and remove the excess from the walls, then re-send them to the tank.
5. When the product turns brown, viscous and sweet, turn off the hob. Cool to room temperature, pour into jars, send to the refrigerator for long-term storage.

Condensed milk based on butter

• milk or drinking water - 320 ml.
• dry cream - 500 gr.
• granulated sugar (cane or beet) - 270 gr.
• butter - 75 gr.

1. Prepare an enamel pan with a non-stick coating and a thick bottom. Pour water or milk into it, the second option is preferable (condensed milk is tender).
2. Put the dishes on medium heat, bring the liquid to a boil, then remove the pan from the stove. Dissolve dry cream (you can substitute dry milk), start simultaneously whipping the composition with a whisk or mixer so that it rises 2-2.5 times.
3. Add cane sugar and butter, softened at room temperature. Beat again, make sure there are no lumps in the mixture.
4. Prepare a steam bath: pour boiling water into a wide pan, put the container with the composition in it in such a way that the smaller container keeps on the handles (the lower parts of the containers do not touch).
5. Turn on the medium heat, stir the mass, and torment it for about 1.5-2 hours.The consistency will tell you about the readiness of condensed milk: the paste will become viscous, sweet, brown.
6. After all manipulations cool condensed milk to room temperature, then pour into containers or jars, cork. Store in the refrigerator door, take out the composition with a clean plastic spoon.

It is easy to cook condensed milk at home. Use the classic recipe, consider cooking technology based on milk powder, butter, liquid heavy cream. Add cocoa or vanillin, if desired.

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