What kind of condensed milk can be boiled in a jar. How much to cook condensed milk in a jar at home

When preparing boiled condensed milk, various unpleasant situations arise. The jar may explode, the resulting dessert will acquire a viscous texture or a bitter taste. Don't make such mistakes.

Choose the right product for cooking, prepare it and cook it in one of the most convenient ways.

Choice of condensed milk

When choosing condensed milk for cooking, consider a few important rules:

• it must be issued strictly in a tin can;
• it should be that the container is a solid structure without damage: dents or rust;
• it is required that the composition contains only natural products - sugar and milk;
• condensed milk should not be expired.

Store owners pursue commercial gain. To enhance the taste or in order to save costs, they often use chemicals to prepare condensed milk, and indicate natural products in the composition. To determine the quality of the product, pour a small amount of it on a flat plate and drip a drop of iodine. The appearance of a bluish tint indicates that it is not of high quality.

What type of condensed milk is suitable for cooking

Only condensed milk is suitable for cooking, on the label of which it says “whole condensed milk with sugar”. But, on the grocery store counter, there are many other products with a similar name. If you have any doubts about its quality, then carefully study the composition.

Keep in mind that quality product cannot be low priced. Its average price is from 60 to 80 rubles. A cheap product is most likely made from milk that has been previously diluted with water. It will not be possible to make boiled condensed milk out of it.

Getting ready to cook condensed milk

The first step in the cooking process is preparing the jar. Remove the label from it. To facilitate the task, pre-treat it with water. Rinse the can thoroughly and dry with a towel. Otherwise, during cooking from the label, the water will begin to stain, and the glue will begin to melt and settle on the walls of the pan or equipment where cooking is carried out.

The second important step in preparation is the choice of containers suitable for cooking. The deeper it is, the better. It is necessary to fill in so much water that its amount covers the upper border of the jar by at least 5 centimeters. This will simplify the cooking process and add liquid only once every 2 hours.

How and how much to cook condensed milk so that it does not explode

While making sweets fragrant dish with caramel flavor, such a negative moment as the explosion of a can can happen. Because of it, walls, ceiling and flooring can get dirty with a candied consistency. At the same time, only repair will completely get rid of pollution. Therefore, first study the question of how not to explode.

The first and basic rule is the observance of the temporary regime. This interval depends on what shade the product should be. An hour after cooking, it will turn yellowish, after 3.5-4 hours the condensed milk will become a rich brown hue and noticeably thicken. If you cook it for more than 4 hours or with insufficient liquid, then the probability of an explosion of a tin can is high.

Attention!

If condensed milk is boiled after boiling the liquid for 1 to 1.5 hours, then its color will become dark, but the taste will remain the same.

Study the composition

A quality product should completely consist of only two components - a whole cow's milk and white sugar. To enhance the taste, merchants can use palm or oil, starch or thickeners. Even if it is possible to cook a product with such a composition, it is unlikely that it will have a pleasant taste.

Top up water promptly

Normally, the cooking process is from 3 to 4 hours. Naturally, during this time, the process of boiling water will occur. To prevent this from happening, use a deep container for cooking and pour as much liquid into it as would be enough for this period of time. You can do household chores while fragrant caramel dishes are being prepared.

If there is no suitable deep container, then constantly make sure that the amount of liquid exceeds the upper limit of the can by at least 5 cm. As soon as the water begins to boil away, add it. But, you can only add hot water. When adding cold liquid, a temperature difference will occur, due to which the jar may burst.

Don't open a hot can

A normal desire for a housewife is to quickly see what she managed to cook. But don't rush to do it. It is impossible to open a tin can immediately after it has been in a boiling liquid for several hours. When you try to make even a small hole, the hot sweet mass will begin to fly out of the container, which will lead to burns and damage to the finishing coating in the kitchen.

Peculiarities

Cooked condensed milk can be used for various purposes - to make a filling for a cake, fudge, or simply eat it with bread or pancakes. The standard way to cook it is to cook it in a saucepan. But, there are several other methods for creating brown condensed milk, for example, in a microwave, a slow cooker, in a water bath, and as a container, you can use both glass and tin or even.

How to cook condensed milk at home

If the quality of the finished product is not credible, then cook it yourself. For this, the following components must be present:

• 3 liters of cow's milk, it is better if it is homemade;
• 800 grams of granulated sugar;
• 1 teaspoon of 9% vinegar;
• 1 teaspoon of soda.

Pour milk into a saucepan and bring to a boil. Then, add soda, vinegar and sugar to it. Mix thoroughly after adding each component. Reduce the heat and cook the dish for 2 to 2.5 hours. Keep stirring it occasionally so that it doesn't burn to the sides of the pan. finished product pour into sterilized jars.

How to cook condensed milk in a jar in a saucepan

The classic way our grandmothers cooked condensed milk was by boiling a tin can in a pot of water. This cooking method consists of several basic steps:

1. Prepare a deep saucepan with a heavy bottom.
2. Fill it up with clean water.
3. Put on a strong fire.
4. Drop the tin can into warm water so that it is completely covered with liquid.
5. Reduce heat after boiling.
6. Periodically add water so that the jar is always in the water.

Depending on the percentage of fat, condensed milk can be boiled for 1.5 to 3 hours. The higher the fat. The more time it takes to cook it. After cooking is complete, turn off the stove and leave the jar to cool for 1 to 2 hours, only after that you can open it and enjoy the fragrant caramel taste.

How to cook condensed milk in the microwave

Thanks to modern equipment, a woman's life becomes easier and more comfortable. You can also bring sugared milk to a brown hue in the microwave. To do this, do the following:

1. Pour the contents of the can into a glassware designed for this type of equipment.
2. Run the microwave for 2 minutes at 750 watts.
3. Remove the container and mix the heated contents thoroughly.
4. Repeat this action 3 more times. The total cooking time should be 8 minutes.

After each mixing, taste the condensed milk, it may change and acquire a new shade. It is not necessary to continue heating it 4 times, you can stop at the consistency that suits the requirements.

Attention!

Be sure to cover the container with a glass lid during cooking. Otherwise, the inner walls of the equipment will be covered with sweet spots, which will be problematic to get rid of.

In pressure cooker and multicooker

To prepare a sweet dish in a slow cooker, first pour a little liquid into the equipment so that it is just below the lower limit. Turn on the "Boil" mode and wait until the water begins to boil. As soon as this happens, add condensed milk to it and turn on the “Extinguishing” mode. It will turn brown in 2-3 minutes.

Even faster and easier to cook this dessert in a pressure cooker. Lower the jar onto one piece of equipment and fill with clean water. Boil the container in this appliance for 15 minutes, after this time has elapsed, turn off the fire, but do not open the lids of the pressure cooker. Condensed milk should be infused and cooled for 3 hours.

in a tin can

Condensed milk is best boiled in a tin, so it cooks faster, it turns out more aromatic and richer. The main thing is to make sure that it does not explode. Lower it to the bottom of the pot or pressure cooker so on its side, it will be easier to make sure that it is constantly in the water. To make the liquid evaporate more slowly, tightly close the cooking container with a lid.

In a glass jar

If the condensed milk was cooked at home or not purchased in a tin container, then you can cook it in glass jar. This process consists of several stages:

1. Place a protective mat on the bottom of the pot.
2. Place a jar of condensed milk on top of it, cover it with a lid, but loosely.
3. Fill the container with clean water so that the liquid level is slightly higher than the level of condensed milk.
4. Turn on slow fire.
5. Boil the product for 3 to 4 hours.

The advantage of cooking in a glass jar is that during cooking, you can observe how its color and consistency changes. This will allow you to prepare the kind of dessert that suits your taste.

Attention!

It is necessary to cool the cooked dish without removing it from the water. Otherwise, the glass may burst from the temperature difference, which will lead to the unsuitability of condensed milk. The cooling period is from 1 to 1.5 hours.

No bank at all

It is not always possible to boil condensed milk in a jar, for example, if it is bought in a regular package or cooked at home. You can cook it in a regular aluminum pot or cast iron pan. To do this, pour the candied milk into a container, put on medium heat and bring to a boil. At the same time, stir constantly with a wooden spatula so that the contents do not stick to the walls and bottom of the dishes. Cook until the condensed milk acquires the desired color and consistency.

On a water bath

Constantly monitoring the preparation and stirring the dish is a tedious task. You can simplify it if you cook it in a water bath. Pour the milk into a bowl and place the bowl on a wire rack or colander. Place a wire rack or colander on a pot of water and put on fire. When the liquid begins to boil, the condensed milk will begin to cook under the influence of hot steam. The only thing to do is to add liquid in a timely manner.

The process of boiling condensed milk is simple. When cooking in a pot or pan, stir constantly to avoid damaging the cookware. Condensed milk after cooking increases in volume and it becomes “cramped” in the jar, so open the dishes only after the sweet mass has completely cooled. Experienced chefs allocate two more useful advice about cooking.

What to do so that the bank does not explode

A tin can will not explode, and a glass can will not burst only if it is heated evenly over the entire area. Do not allow even a small amount of liquid to boil away. During cooking, make sure that there is hot water that you will add to the pan. Before putting the condensed milk on the fire, check the integrity of the dishes.

How to cook a lot of condensed milk at once

Cooking condensed milk is long and tiring, so cook it at the same time in in large numbers so that the sweet dessert lasts for a long time. As a dish for cooking, use a wide pan, it will fit several cans at once. But, first place a silicone mat on the bottom of the container so that they do not roll to each other.

Finally

Boiled condensed milk is a win-win dessert, suitable for independent consumption, spreading on pancakes or bread, using to create a layer for cakes or cakes from shortcakes. A store-bought product is not always of good quality and taste. Prepare a fragrant caramel dish at home correctly so that the result meets expectations.

Boiled condensed milk, or, in a simple way, boiled milk, is not only an excellent delicacy, but also an indispensable ingredient for a layer of cakes and pastries.

It would be nice if such condensed milk was sold in any store. However, not all so simple. Of course, there are boiled condensed milk in stores, but does it correspond to the quality that real boiled milk has, reminiscent of toffee in taste and texture? Not always.

Here you have to remember forgotten recipes condensed milk brewing, which the hostesses of the Soviet era were proud of for lack of it on store shelves.

And, it turns out, not everything is as complicated as it seems at first glance. The main thing is that when cooking condensed milk, you need to know a few simple rules.

Rule 1. Not every condensed milk in a can can be boiled.

It is known that the composition of milk is indicated on all jars. But it's no secret that condensed milk is now often made from everything that is possible, adding powdered milk, vegetable fats in the form palm oil, preservatives, thickeners, starch and other non-dairy ingredients.

And if you try to make boiled milk out of such condensed milk, then nothing will work anyway. It will either become liquid, or just curl up and not thicken.

Therefore, only a product made from real milk and sugar is suitable for cooking. Such a jar will be provided with the appropriate inscription: whole milk with sugar.

Rule 2. Fat content plays an important role in the quality of boiled condensed milk.

Condensed milk must be at least 8.5% fat. Only from such a product will you get a high-quality varenka, which you need to cook for 2-2.5 hours.

Rule 3. A jar of condensed milk intended for cooking must be free of mechanical damage.

After all, even a slight dent can, sadly, cause the can to explode during cooking, because a small defect during long boiling can easily break the integrity of the container, and the huge pressure inside the can will contribute to its rupture.

Preparation for cooking condensed milk

So, condensed milk is selected. The next step is the choice of a container in which condensed milk will be cooked.. For cooking condensed milk, a large capacious saucepan is suitable, into which you can pour enough water to cover a vertically placed jar by at least 10 cm. After all, there is a long cooking ahead, and at the same time, as you know, active boiling of water occurs.

Main point: during the cooking of condensed milk, the jar should not be shown on the surface of the water for a second. This is especially true in those cases when the jar is not put in the pan, but put.

There is a very simple explanation for this: the seams on the can are located in a circle on the bottom and lid, when the top of the can peeks out of the water, a sharp temperature drop occurs, which can provoke an explosion of the can.

Therefore, it is best to place a jar of condensed milk horizontally in a saucepan when cooking.. And even if it happens that the barrel looks out of the water for a minute, you can always have time to quickly correct the situation.

Therefore, a kettle with boiling water, or at least boiling water, should always be ready nearby in order to make the topping up process as quickly as possible.

Recipe for the occasion::

When water boils, even a slight one, the bank will definitely roll along the bottom. Therefore, it is advisable to cover the bottom of the pan with a soft cloth, as hostesses do when they sterilize jars with canned vegetables and fruits.
The smallest thing left is to cook condensed milk.

• A jar of condensed milk is placed in the prepared pan, from which the label has been removed, since it will still lag behind the jar during the cooking process and will float in the pan, making it difficult to observe the process. The paper must be removed by soaking it in water, and not torn off with an iron brush, which can not only scratch the jar, but also cause micro-scratches, which during cooking can violate the integrity of the jar.
• A jar of condensed milk is poured cold water so that there is a large margin in case it boils away, since it is better not to add water once again, artificially creating a temperature difference.
• Place the pot on the stove, cover with a lid and bring to a boil. The fire is reduced so that there is an even, gentle boil. Only with this method of cooking, condensed milk eventually acquires a uniform consistency without lumps.
• Cooking continues for at least one and a half hours. It all depends on how thick they want to end up with. After an hour, the milk acquires a creamy hue, but there is still no density. After 2 hours, the color darkens a little, and the milk becomes a little thicker. After 3 hours, the milk acquires a light brown color, a thick texture and a taste of toffee. And after 4 hours you can talk about real toffee and dark brown milk.
• If, despite all the precautions, the water still boils away, it must be topped up. To do this, they take a kettle and slowly pour boiling water into the pan, but at the same time not aiming at the jar, but pouring it between it and the wall of the dish.
• Varenka is ready. In no case should it be removed from the pan, and even more so rinsed with cold water! It is very dangerous! And not only because of the walls splashed with sweet delicacy during the explosion of the jar, but also because of the very real threat of being burned by hot boiled potatoes. Therefore, the jar is left in the pan until completely cooled. And only after that they take it out of the water, open it and enjoy delicious boiled condensed milk - boiled milk.

How to cook condensed milk in a pressure cooker

Condensed milk cooks much faster in a pressure cooker. However, you must follow the instructions exactly.

Now in the supermarket you can find almost everything, including ready-made condensed milk. And unfortunately, the purchased condensed milk tastes far from the same as the one cooked at home. No wonder, because homemade is always better! You can verify this again by preparing condensed milk at home. Our website will tell you how to cook condensed milk yourself today. Simple yet best recipes condensed milk home cooking For you!

How to cook condensed milk - a traditional recipe

The first and easiest condensed milk recipe requires a minimum of ingredients. However, condensed milk prepared according to this recipe will have a nice creamy color, become quite thick when cooled, and taste so yummy! So, if you still don’t know how to cook condensed milk and this is your first attempt, this recipe is perfect.

Ingredients

• fresh milk - 1 liter (high percentage of fat content);
• sugar - 500 gr.;
• vanilla sugar - 1 tsp

Cooking

For cooking, it is better to take a pan with a thick bottom. Pour milk into it, pour sugar and stir until sugar is completely dissolved. Bring the milk to a boil over medium heat.

Stir the milk occasionally until it has lost two-thirds of its original volume and is a nice creamy color. As it becomes creamy and loses volume, the milk will become slightly thick, indicating that it is ready.

In the last minutes of cooking condensed milk, add vanilla sugar, when it dissolves, wait another 15 seconds and turn off the stove. Our condensed milk is ready!

Freshly boiled condensed milk will not be too thick and stringy, but this will change as it cools.

How to cook condensed milk - the second recipe

From the first recipe for making condensed milk at home, the second one differs not only in the presence of one more ingredient, but also in the method of cooking. In this case, condensed milk is boiled in a "bath", that is, water is poured into a large pot, and a smaller pot is placed in it, in which condensed milk is boiled.

Ingredients

• fresh milk - 250 ml;
• dry milk - 1.5 cups;
• sugar - 1.5 cups;
• vanilla sugar - 1 sachet.

Cooking

We select two pots (smaller and large) so that one fits into the other and there is still space for pouring water between them. Pour some water into a large saucepan and put it on the stove.

In a smaller saucepan, combine warm fresh milk, milk powder, sugar and vanilla sugar.

We place a smaller pan in a large one, fill the space between the pans with water (not to the very top, so that the water does not run away during boiling).

When the water boils, reduce the heat a little and cook, stirring the milk from time to time for about an hour. When the milk thickens, the condensed milk is ready. We have half a liter of delicious condensed milk.

How to cook condensed milk - a recipe with butter

The recipe for condensed milk with butter differs from all previous ones not only in a new ingredient, but also in a completely different cooking method. To cook condensed milk according to this recipe, you need a minimum of time, but in addition to cooking, you still need to leave it in the refrigerator for a long time. More details below.

Ingredients

• milk - 375 g;
• powdered sugar - 0.5 kg .;
• butter- 40 y.

Cooking

Pour milk into a saucepan, add butter and powdered sugar. Stir, put on the stove and bring to a boil.

After boiling, reduce the heat to medium and cook for another 10 minutes, while stirring constantly.

When these 10 minutes are up, turn off the stove, and pour the condensed milk into a jar.

We wait until the jar cools down, after which we put it in the refrigerator overnight to thicken. In the morning we open the refrigerator, your condensed milk is ready!

How to cook chocolate condensed milk - a recipe with cocoa

At home, you can cook not only ordinary condensed milk, but also chocolate. In this case, the preparation will almost not differ from conventional prescription, we just need to add cocoa at a certain stage. So, let's find out how to cook chocolate condensed milk.

Ingredients

• fresh milk - 1 l. (high percentage of fat content);
• sugar - 0.5 kg;
• cocoa powder - 1 tbsp. l. (good quality)

Cooking

Pour the sugar into a heavy bottomed saucepan and pour in the milk. Stir constantly until the sugar is completely dissolved and the milk boils. Continue to cook over low heat until thickened. In the meantime, stir constantly.

When our condensed milk finally thickens and becomes creamy, you need to add cocoa powder through a sieve and mix thoroughly until smooth.

We give our chocolate condensed milk boil for a few more minutes and turn off the stove. Let the condensed milk cool down.

• Now you not only know how to cook condensed milk, but also know how to cook it according to different recipes even chocolate. But I want to give a few more tips that will help you successfully cook condensed milk. Therefore, it is better to remember these tips.
• For boiling condensed milk, it is better to use a pan with a thick bottom and high walls, so you do not have to constantly stand over it, afraid that it will “run away”.
• After the condensed milk has been cooked, it must be allowed to cool. So it will become thicker and more viscous.
• Ideally, use only fresh homemade milk, and if store-bought, then with a high fat content and a good manufacturer.

Quick answer: it depends on the cooking method.

Condensed milk is an incredibly tasty delicacy familiar to each of us since childhood. But it becomes even more delicious when it is boiled! It is the taste of childhood that literally every one of us remembers! How to do it? Yes, very easy! But let's not get ahead of ourselves...

Some historical facts

Perhaps it’s worth starting with this - many of our compatriots believe that condensed milk was invented in Russia. In fact, this opinion is erroneous - for the first time the product was patented in the USA in the middle of the 19th century. It was created by Gail Borden, who for a long time of his life tried to come up with various ways to increase the shelf life of food. He even tried to thicken tea and juices, but nothing good came of it. And then one day he took up condensing milk, as a result of which such a wonderful product was born. Just a few years after the creation of condensed milk, Borden opened a plant for its production. Subsequently, he created several more similar enterprises, and shortly before his death, a city in the state of Texas was named after him.

In our country, the delicacy appeared several decades later. And since its recipe was known, the first one was discovered at the end of the 19th century. Russian plant for the production of condensed milk. It is difficult to say exactly what containers it was poured into in those years, but in Soviet time the product was packaged in tin cans, on which a blue-and-white label was pasted. The design of the latter has become so successful that even today it is simply impossible to imagine condensed milk with a different label.

Choosing condensed milk

If you decide to cook condensed milk at home, then you need to choose the right one. Why? There is a high probability that you will not buy natural product, created according to the necessary standards, but a certain consistency, which is only its own appearance will resemble condensed milk.

• First of all, pay attention to the label - it must have the GOST icon on it. If it is missing and a short word “TU” is written instead, you can continue your search. The fact is that products made according to specifications may contain various additives.

• Secondly, be sure to pay attention to the expiration date.

• Thirdly, the jar must have an even shape without wrinkling, because otherwise bacteria can get inside.

It is also worth noting that even seemingly ideal packaging may contain an incomprehensible liquid, only remotely resembling condensed milk. Therefore, the most optimal option for choosing a product is by trial and error.

Ways to cook condensed milk

So, you decide on the choice of condensed milk. Now we have to prepare it. There are several different methods, and we will start with perhaps the most popular.

• We pick up a jar of s, tear off the label from it and put it in a saucepan (it is necessary to put it, not put it). Now pour such an amount of water that it would completely cover the jar. After that, the pan must be put on gas, brought to a boil and reduced. In this position, the dumpling should be cooked for about 2-2.5 hours. In addition, do not forget to keep an eye on it - the water can boil away and it needs to be added periodically. the main problem this method lies in the fact that the bank can explode in the truest sense of the word and cover the entire kitchen. Whatever happens to you, you can put something heavy on the lid, although it is still dangerous to do this - in the event of an explosion, the same object can be hit in the face or in another part of the body.

• Therefore, we suggest you use a much longer, but safer way to cook yummy. To do this, open a jar of condensed milk, take a suitable glass container with thick walls and transfer the product into it. Then place the container on water bath(a regular pot of water will do) and cook for about 4-5 hours. There are several advantages at once: firstly, you are protected from an explosion, and secondly, you can independently control the state of milk.

• However, this is not all existing methods. This one will be relevant for those housewives who have a pressure cooker in the kitchen. We take a jar, tear off the etiquette and put it in a pressure cooker. Pour enough water and put on fire, gas to maximum. As soon as the water boils, we count about 15 minutes, after which we remove the pressure cooker from the heat. Gently cool the just-made varenka, after which we proceed to the meal.

• And this is for those housewives who are used to using a microwave. We shift the condensed milk into a special bowl that is suitable for use in microwave ovens. We close it and put it in the oven for about 15-20 minutes on medium mode. Delicious treat ready!

How to make condensed milk at home?

You can make your own condensed milk at home. To do this, you need to take one liter of milk (preferably homemade) and one glass of sugar (about 200 grams). We take a stainless steel saucepan, mix our ingredients, put on gas and stir continuously until the sugar is completely dissolved. After the milk is brought to a boil, it must be boiled for about 2-2.5 hours over low heat. In the process, it is undesirable to cover the pan with a lid. That's all.

Boiled condensed milk is a favorite sweet of many. It has an excellent taste, thick texture, dark brown color, rich creamy aroma. This delicacy is used in the preparation of cakes, pastries, buns. How to cook condensed milk at home and at the same time avoid the explosion of the can?

In an iron jar in a saucepan

Many remember gentle sweet taste boiled dark brown condensed milk from a distant childhood. This delicacy can be easily prepared at home.

Cooking condensed milk in a container:

1. Remove the paper label and wash the jar thoroughly. If necessary, use a hard metal brush.
2. Place the container in a saucepan, fill with cold water to cover the surface of the container.
3. Put the dishes on a big fire.
4. After boiling, reduce the gas. To prevent the volume of water from decreasing, constantly pour boiling water into the pan.
5. After the recommended cooking time has elapsed, remove the pot from the stove.
6. Leave the jar in the water until it cools completely.

in the microwave

Cooking condensed milk is easy and fast in the microwave.

Cooking:

1. Considering that metal utensils cannot be placed in the device, open the jar and pour the condensed milk into a glass, porcelain or special plastic container.
2. Set the maximum microwave power.
3. Stop the machine every 2 minutes and stir the product so that it cooks evenly.
4. When the desired consistency and color is reached, turn off the oven, remove the condensed milk from it. Cool it down at room temperature.
5. If lumps form during cooking, carefully but gently mix the finished condensed milk with a fork or whisk to get a delicate, uniform consistency.

Do not microwave low-quality condensed milk with vegetable additives. Such sweetness behaves unpredictably in the oven.

In a slow cooker

Cooking:

1. Lay a silicone mat on the bottom of the bowl, place an iron can on it and fill it with cold water, leaving 1 division to the extreme mark of the container.
2. Close the lid of the multicooker, select the "boiling" mode.
3. After boiling, turn on the “extinguishing” mode, set the timer for 2–2.5 hours.
4. Open the lid after the beep.
5. Remove the jar only after the water has completely cooled.

Although using a slow cooker, condensed milk is cooked longer than in a microwave, it turns out to be homogeneous and more delicate in taste.

In a slow cooker, cook condensed milk in the “stewing” mode.

In a pressure cooker

Great solution for fast food condensed milk - a special pan with a hermetically sealed lid. Thanks to this design, the liquid does not evaporate and water does not need to be added every 10-20 minutes.

Cooking:

1. Place an iron can on the bottom of the pressure cooker, completely fill it with cold water.
2. Close the lid tightly after boiling.
3. At the end of the recommended cooking time, remove the device from the stove.
4. Open the lid, wait for the condensed milk to cool.

How much to cook

The following factors affect the cooking time:

• fat content of milk;
• the desired consistency and color of condensed milk;
• cooking method.

The fatter the condensed milk, the longer it takes to cook. If the fat content of the product is 8–8.5%, the cooking time is 1.5–2 hours. If the fat content is over 8.5%, cooking lasts about 2.5 hours.

Note to housewives:

• Buy condensed milk with the inscription "GOST" on the bank. If the package says “TU”, then the product contains additives of chemical origin.
• When choosing, be sure to check the freshness of sweets by looking at the expiration date.
• Read the ingredients carefully. Condensed milk should consist of milk and sugar. Do not buy a product containing vegetable fats. During cooking, they may not harden, which is why the sweetness will turn out to be heterogeneous, with lumps.
• Do not buy crumpled iron cans in the store: bacteria can enter and cause spoilage of the product.
• For cooking, you can use condensed milk in ordinary tin cans and with opening ring. Regardless of the type of container, the cooking methods do not differ.
• To prevent the jar from exploding, it must be completely covered with water during cooking. As it evaporates, carefully add the hot liquid, not the cold liquid. This will reduce the temperature contrast. At the same time, do not pour boiling water directly onto the container. Water should get between it and the wall of the pan.
• If there is a large capacity for cooking, you can cook 2 packs of condensed milk at the same time. Be sure to lay a silicone mat on the bottom of the dishes so that the jars do not move and do not come into contact with each other.

Knowing how to cook condensed milk in a jar and without it correctly and quickly, you can prepare a delicate treat for yourself and your loved ones. Boiled condensed milk will serve as an excellent cream for a cake, custards and pancakes, which will decorate festive table. To cook a delicious nutritious dessert, carefully follow the sequence of actions, do not neglect the tips described.