Condensed Milk
Updated: Nov 3
Condensed milk is a rich and sweet product that is obtained through the careful process of dehydrating whole cow's milk. This process involves boiling the milk over low heat, allowing it to cook slowly while simultaneously evaporating excess moisture. The key to successful dehydration lies in maintaining a consistent low temperature, which prevents the milk from burning or boiling over. This method not only concentrates the milk's natural flavors but also results in a thicker texture that is characteristic of condensed milk.
Alternative Preparation Methods
For those who prefer a quicker approach, there is the option of using powdered milk, which has already undergone a complete drying process. By reconstituting powdered milk with water and then following the same cooking method, you can create a homemade version of condensed milk in a fraction of the time. This versatility allows for a variety of applications in cooking and baking, making it a convenient ingredient for many households.
Recipes for Homemade Condensed Milk
If you are interested in making condensed milk at home, there are several simple recipes you can try. One common method involves combining equal parts of sugar and milk, then simmering the mixture until it thickens to your desired consistency. Another recipe suggests adding a small amount of butter to enhance the creaminess of the final product. These homemade versions not only allow you to control the sweetness and ingredients but also provide a fresh taste that store-bought options may lack.
Culinary Uses of Condensed Milk
Condensed milk is incredibly versatile in the kitchen and has a flavor profile that is often compared to the creamy, sweet notes found in products like Eurocream or Nutella. Its luscious texture makes it an ideal ingredient for a variety of culinary applications. It can be used as a filling for pastries, adding a delightful sweetness and creaminess that complements baked goods beautifully. In addition to its use in desserts, condensed milk is also a popular addition to ice creams, where it contributes to a smooth, rich texture that enhances the overall mouthfeel. Furthermore, it can serve as a sweet topping for various dishes, drizzling over pancakes, waffles, or even fresh fruits to elevate their flavor.
Perfect Pairings
Beyond its traditional uses, condensed milk is frequently incorporated into recipes for honey cakes and other sweet treats, where it brings a unique depth of flavor and moisture. Coffee lovers also enjoy adding condensed milk to their brews, creating a sweet and creamy beverage that is both satisfying and indulgent. This adaptability makes condensed milk a beloved ingredient in many cultures around the world, highlighting its global appeal and versatility in the culinary arts. In conclusion, condensed milk is not only a delicious addition to many recipes but also a fun and rewarding ingredient to make at home. Whether you choose to prepare it from scratch or use powdered milk for convenience, the end result is a sweet, creamy product that can enhance a wide array of dishes, making it a staple in many kitchens.
1. Condensed milk recipe
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.
2. Instant Condensed Milk recipe
Ingredients:
200 g powdered 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 when you need liquid milk.
3. Chocolate Condensed Milk recipe
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).
4. 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.
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