Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Now on the shelves of stores you can see a large number of bright jars with condensed milk from a variety of manufacturers. But, pay attention to the composition of this food. What's not there! But before, the composition of condensed milk was very simple and clear – milk and sugar. And that's it! And now?.... Therefore, we offer you a simple recipe for condensed milk at home. And the taste of homemade condensed milk made with your own hands will certainly be no worse than store-bought, and besides, without any impurities.
For the preparation of homemade condensed milk, milk must necessarily be fresh, so that it does not curdle during prolonged boiling. Its fat content should be about 3.5%. During the boiling process, the milk is evaporated over low heat in an open container with thin walls. At the same time, they are constantly stirring. Boiling should be continued until the volume of milk decreases 2-3 times. Before the end of evaporation, add sugar and stir it until completely dissolved. The resulting condensed milk is quickly cooled under a stream of cold water. Homemade condensed milk can be stored in the same way as a factory-made product.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
