Food and drinkRecipes

Condensed milk for 15 minutes: recipe

Surely no one in our country needs to be convinced that the home product is tastier and more useful than the purchased one. This also applies to such a favorite in the people delicacies, like condensed milk. Gone are the days when, opening a white and blue jar, we tasted the divinely delicious product. In the present condensed milk, the producers of what they do not just put: palm oil and soy, not to mention stabilizers and preservatives. Even if the list of ingredients and indicates "milk", it can be a restored product. So, most of the vitamins and, most importantly, calcium, have already collapsed in such a condensed milk. No use, but only questionable sugacity. This article is devoted to a very topical issue: "How to prepare homemade condensed milk?" This process is not difficult, so you do not need to be afraid.

Interesting history of condensed milk

The idea of evaporation from the milk of the liquid belongs to the Frenchman N. Upper. In 1810, he developed a theory that when adding sugar in the original product all useful substances will be stored. And even more: their concentration will increase. However, Upper never translated the "fairy tale into reality", and even more so on an industrial scale. For him it was made by American Gail Borden. Before the milk, this enterprising businessman tried to thicken a variety of products. In particular, he invented meat biscuits. They were really kept for a long time, but they were disgusting. Therefore Borden became famous not for meat "breadcrumbs", but for condensed milk. His invention was patented in August 1856. If we are interested in condensed milk at home, Borden's prescription is unlikely to be useful. However, the essence of its technology remains the same as for industrial shops.

How to make a condensed milk in accordance with GOST

Borden built his first factory for thickening milk in the same year 1856, and made a fortune in supplying his product to the front during the Confederacy War. He met very old age in Texas, where the residents even renamed their town in Borden. But in Russia the first factory for the production of condensed milk was opened in Orenburg. As the raw ingredients are sugar and "natural normalized pasteurized milk." We need to explain the essence of the last component - we are interested in how to cook homemade condensed milk. It means that milk should be whole, that is not skimmed, without any additives and impurities. In this product add a lot of sugar and boil in vacuum apparatus. The water contained in the milk evaporates as a result of a boiling, only dry substances remain. To cook condensed milk at home, we will adhere to exactly the same production scheme.

Product benefits and disadvantages

The lion's share of the positive qualities of natural milk is preserved with the technology of boiling. In condensed milk contains milk fats, calcium, vitamins A, B, C and E, and from the beneficial trace elements - iodine, fluorine and sodium. The use of this dessert helps improve vision, strengthen bones and the immune system. Since the technology does not provide for the addition of yeast, dyes, or flavor enhancers, this product is more useful than other modern sweets. And the more harmless for health self-cooked condensed milk. At home, the recipe suggests, of course, to use a basin or a pan with a thick bottom instead of vacuum devices, but this does not change anything. But the damage to the product is only one thing: a lot of sugar. There's nothing to be done - this is technology. The condensed milk is very high in calories. A hundred grams of the product contains 323 kcal. Therefore, use it should be moderately, best as an additive (to pancakes, creams, tea or coffee).

Condensed milk at home: the recipe of our grandmothers

Quality milk is the key to the success of the whole enterprise! If we are going to cook condensed milk, we need to take absolutely fresh and, most importantly, one-piece product. Unfortunately, even now it's hard to buy such milk on the market. Many farmers bred it with a fat-free separation product, and to prevent premature shedding, antibiotics are added. But if you managed to get real milk, then the process of converting it into condensed milk does not present any difficulties. We just need to be patient - after all, our grandmothers-housewives had plenty of time. To make condensed milk at home, you need to take a basil for cooking jams. The dishes should be wide to accelerate the process of evaporation of the liquid. Pour into it a liter of milk, we fall asleep twice smaller amount of sugar. Stir until the crystals dissolve completely. We put the pelvis on a moderate fire and cook for two or three hours, often stirring, Condensed milk is considered ready, when the elongated droplet does not spread, but keeps on the saucer "dome".

Quick Recipe

If you are frightened by the prospect of standing at the stove for three hours, continuously mixing the spoon with a mixture in the basin, you can speed up the process. How to make home-made condensed milk more quickly? You will suffer forty minutes less if you use cream instead of milk. The fatter they will be, the more time will be spent at the plate. But the proportions of even 25-30% cream remain the same as with conventional milk: two parts of the liquid for one part of the sugar. By the way, about these crystals, called dieticians "white poison." If the sugar is not taken per liter of milk, but, say, 700 grams, then the cooking process will also decrease. But this is not recommended: the condensed milk is very sweet. It is best to use cane sugar (brown). It has the best taste and is prone to crystallization. With it your condensed milk will turn out more dense. Also, to speed up the cooking process, use powdered milk (half a glass of powder).

Condensed milk with kitchen devices

It's good that we do not live in the age of our grandmothers, and kitchen machines come to our rescue. For example, how to make homemade condensed milk in a multivariate? Yes, it will take about half an hour. Ingredients are used in proportions of 1: 1: 1. Mix in the bowl sugar and milk powder, we dilute the liquid. We turn on the "Soup" mode. Bring to a boil, stirring all the time. Then switch to the "Baking" mode. We keep still for a quarter of an hour, constantly stirring with a spoon. The result is an amazing, cream-colored condensed milk. For 15 minutes of work such an excellent result! Sometimes condensed milk crystallizes too much. Get unpleasant lumps. To prevent this from happening, let's add a bit to the mixture - literally at the tip of the knife - of baking soda.

Condensed milk in a bread maker

Multivarva is not the only device that can make life easier for us in the long and persistent process of boiling milk. By the way, our grandmothers knew two ways to prepare homemade condensed milk. About the first - a long boiling in the basin on an open fire, we have already told. And the second way is the condensation of milk in a water bath. The process is also long and troublesome ... But now, after all, many housewives have steamers! The process will take an hour and a half, but do not interfere. The bread maker will do everything herself. We only boil a liter of milk. Pour it into the bowl of the unit, add 350 grams of sugar and (if desired) a bag of vanillin. We insert the spatula for stirring, close and switch it to the "Gem" mode. If the drop spreads, turn on the bread maker again.

Welding in aerogril

For this device we use the same proportions as in the classic recipe, that is, we dissolve half a kilo of sugar in a liter of milk. Put the pan in the aerogrill. The first half an hour we cook under the lid at maximum speeds and temperatures. Then set the middle mode. Cook for an hour or even an hour and a half at a temperature of 200 degrees. It is necessary to look after the process. Do not increase the cooking time, otherwise you will get homemade boiled condensed milk. To change the dense structure of the product, it is still hotly beaten with a submerged mixer. Then the dessert will leave homogeneous, without lumps.

Condensed milk for 15 minutes

Is it possible? Yes, if you include butter in the ingredients, and replace the granulated sugar with powder. The proportions are the following: 1: 1: 0.1. For example, take a glass of milk or cream and dissolve in it 200 grams of powdered sugar. Throw 20 g of butter and put the saucepan on a slow fire. Intensively stirring to quickly get a homogeneous mass. As soon as the foam appears, indicating a boil, switch the fire to an average level. Here you need to be especially careful - milk, as you know, tends to "run away." Therefore, stir intensively. Cook after boiling exactly 10 minutes. If we continue the process, we will get home a "cookie" at the output. Turn off the fire, immerse the whisk of the mixer in a saucepan and whisk. Everything is condensed home for 15 minutes ready. In the beginning, it will seem to you too liquid, but do not worry: when it cools, it will thicken. Put the saucepan in a wide bowl with cold water and stir.

Product Storage

In this issue, condensed milk (in 15 minutes made, per hour or three - not important) is much inferior to the store product. This tin can can wait several years until it is opened. And uncorked, such a condensed milk does not spoil in the refrigerator - it was made in vacuum conditions at high temperatures. But the home product can be harvested for future use. To do this, you should prepare (wash and sterilize) the banks. Ready-made condensed milk in a hot form to pour on the tanks, which you must immediately roll up with metal covers. But even with such a careful approach, the product can be stored in the refrigerator for no more than two months. If you open the jar, you should get the condensed milk from it with a dry clean spoon.

How to make a "varenka"

Many people like this taste, so tantalizing! In addition, boiled condensed milk is often used for confectionery purposes - for creams, mousses. From it, you can also make delicious "Korovka" sweets. As you probably already guessed, the boiled condensed milk at home is exactly the same as the ordinary. Simply increase the cooking time until the mixture changes color from white to beige, and then to caramel or even light brown. This option gives you the opportunity to regulate the density of the product. But the boiled condensed milk, cooked at home, should cool down in a special mode. Put the dishes in which she was preparing, in a wider, filled with very cold water. Stir constantly the croissant. If this is not done, the cooling will proceed unevenly, layers will form, which then will create lumps.

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