Condensed milk at home - cooking recipes. Homemade condensed milk How to cook sweetened condensed milk at home

Many people who lived during the Soviet era remember the real Soviet condensed milk, which was prepared according to GOST. This sweet taste was divine and unforgettable. But now everything has changed. The quality of the product has deteriorated, so the sweet tooth has long been thinking about how to make condensed milk on their own.

After all, a modern sweet delicacy contains many different additives, due to which the shelf life increases, and the cost of preparing the product decreases significantly. Recently, they have begun to replace cow's milk unhealthy palm oil.

Therefore, you should not take risks and buy a "pig in a poke", but rather try to cook natural homemade condensed milk, which will not contain any impurities or additives. The recipe for condensed milk has many options, from which you can choose any to your taste. But they all have one thing in common: the cooking scheme is very simple, and you don’t need any special ingredients to create your favorite treat.

The benefits and harms of the product

• Studies show that condensed milk helps strengthen bone tissue and has a beneficial effect on the immune system.

• The main thing is not to overdo it, because this yummy is very sweet and high-calorie, thanks to sucrose. Therefore, the treat is contraindicated for people sitting on a strict diet.
• Also at overuse an allergy may occur, which will result in diathesis or a rash.

Preparing condensed milk

Let's take a step-by-step photo of how to make condensed milk at home using several different instructions.

A simple recipe for condensed milk based on milk and sugar

Required Ingredients:

• Homemade fat milk (3.2%) - 1 liter;
• Sugar - 1 cup;
• Vanillin - half a small spoon (optional for flavor).

Cooking steps:

1. Pour the milk into a saucepan or other dishes with a thick bottom (preferably cast iron). It is in such a container that it will not burn, the taste of burnt will not appear, and lumps will not appear. Add sugar, stir it until completely dissolved and bring the slurry to a boil over medium flame;
2. After boiling, we muffle the flame and cook the mixture until its mass is less than about two-thirds of the original. Do not forget to stir regularly;
3. When the brew becomes thick and creamy in color, this will mean that homemade condensed milk is almost ready. Cooking time - 1.5-2 hours.
4. A couple of minutes before readiness, you can add vanillin for flavor. Wait until it completely dissolves, and boil the mixture on a small flame for a few seconds;
5. To make the dish thick and tasty, refrigerate it.

Only two components will help to get a natural product with excellent taste.

Homemade condensed milk

An interesting original recipe for condensed milk, in which you do not need to boil it, but you can cook it in a water bath.

Ingredients:

• Homemade low-fat milk (no more than 2.5%) - 1 cup;
• quality powdered milk- 1.5 cups;
• Sugar - 1-1.5 cups (adjust to taste).

Cooking our condensed milk:

1. We prepare a water bath;
2. Combine all ingredients in one container and mix thoroughly. We put on a water bath;
3. Boil the mixture for an hour, stirring regularly. It is not necessary to exceed this time. A thick state will come after cooling. Pour the finished warm sweetness into a jar, cool, then move it to storage in the refrigerator.

Special recipe based on goat's milk

Components:

• Fresh goat milk - 1 liter;
• Sugar - 2 cups;
• Soda - 1 pinch.

Such condensed milk at home is prepared according to the following instructions:

1. Stir goat's milk with soda in a container so that the mixture does not curdle;
2. We put on fire, add sugar and cook until the liquid becomes golden. Don't forget to stir constantly.

It is better to store a delicacy in a glass container. You can roll it into sterilized jars under iron lids and put in the cellar.

Quick recipe in a slow cooker

Would need:

• Milk - 300 g;
• Sugar - 200 g;
• Soda - 5 g;
• Dry cream - 200 g.

Let's start the cooking process:

1. In a deep bowl, mix sugar and cream. Sprinkle a little soda to prevent clotting;
2. Gradually add the milk, gently whisking the mixture with a whisk until a homogeneous consistency;
3. Pour the mixture into the slow cooker and activate the "Baking" mode for 15 minutes;
4. Periodically control cooking and stir the condensed milk so that it does not burn. Pour the finished delicacy into a container and cool.

Homemade "varenka"

This boiled condensed milk is best made with brown sugar (450 g). You can also use the regular one. You will also need:

• Milk - 1.5 l;
• Soda - 10 g;
• Vanillin - 1 sachet;

1. Pour milk into a deep saucepan and put on fire;
2. Even before the start of boiling, gradually add sugar, then vanillin and soda;
3. Stir the mixture until bubbles appear, then turn the flame down and cook over low heat for at least 15 minutes;
4. An indicator of readiness will be a caramel shade. The main thing is not to digest the product, otherwise it will acquire a pronounced burnt smell of sugar;
5. Ready boiled condensed milk is poured into a plastic container and cooled.

Recipe for a bread machine

Another option for making condensed milk at home. The following components are needed:

• Sugar - 250 g;
• Milk - 300 ml;
• Cream - 250 ml;
• Soda - 3 g;
• Water - 250 ml.

Preparing condensed milk in a bread machine:

These recipes will help you make homemade condensed milk own production and enjoy the natural taste.

• Dairy products should be the freshest, best of all homemade, without any foreign impurities and additives;
• Do not shorten the cooking time by increasing the flame. This can lead to burning of the "dish".

Video: Cooking boiled condensed milk at home

Condensed milk at home is not at all difficult to prepare. Treat yourself and your loved ones to a fresh delicacy of the highest quality.

1. Ingredients:

- 1 cup of sugar
- Half a teaspoon of vanilla sugar

Pour the milk into a heavy-bottomed saucepan, add a glass of sugar, dissolve it, and bring the milk to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until milk is reduced by two-thirds of its original volume. The mass should become a pleasant cream color and a little thick. It speaks of readiness. In the last minutes, add vanilla sugar, dissolve it and let the mass boil for a couple of seconds. From one liter of milk, about 400 g of everyone's favorite product is obtained. Condensed milk at home turns out to be very thick and viscous, but first you need to cool it (it is liquid when hot).

2. Ingredients:
- 250 ml milk 3.2% fat
- One and a half cups of dry milk
- One and a half cups of sugar
- 1 sachet of vanilla sugar

Mix warm milk, milk powder and sugar in a bowl with a whisk, add vanilla. Place the mixture in a small saucepan water bath(place this dish in a large pot of boiling water). Reduce heat and simmer mixture for about an hour, stirring occasionally until thickened. It turns out half a liter of wonderful homemade condensed milk.

3. Ingredients:
– 1 liter of milk 3.2% fat
- 500 g sugar
- Half a glass of water

Pour sugar into a saucepan with a thick bottom, pour water and boil the syrup (let it boil for a couple of minutes). Add milk, bring the mixture to a boil. Simmer over low heat, stirring frequently for about two hours. When the milk thickens and becomes a nice creamy color, remove from heat and set aside.

4. Ingredients:
- 500 g ready powdered sugar
- 375 g fresh milk
- 40 g butter

Pour milk into tall saucepan, add butter and powdered sugar. Place over low heat and bring to a boil, stirring constantly. Boil for 10 minutes over medium heat. Pour into a jar, refrigerate and leave overnight in the refrigerator to thicken.

5. Ingredients:
- 1 liter of milk 3.2% fat
- 500 g sugar
- A quarter cup of water
- 1 tbsp cocoa

Recipe delicious treats- boiled condensed milk - simple, but it will take a little time and your attention. For cooking, use very fresh and maximum fat milk, then the mass will have a very pleasant creamy taste. Pour the sugar into a heavy-bottomed bowl and pour in the water. Stirring constantly, dissolve the sugar and bring the syrup to a boil. Hold on fire for 2-3 minutes. Add milk in a thin stream, bring to a boil and cook over low heat until thickened, stirring occasionally. Pour cocoa powder through a sieve and mix thoroughly until smooth, let it boil for another minute and leave to cool.
Enjoy your meal!

Condensed milk prepared at home is distinguished not only by its "natural" taste, but also by the possibility of obtaining a product of "different consistency": liquid - for pancakes, ice cream, fruit salads, thick - for making creams, super thick - for use in fillings.

Eclairs, shortbread nuts, biscuit and waffle cakes - all this is hard to imagine without condensed cream, but how you really want to cook homemade cakes- without preservatives, dyes and other joys of our, sometimes "too modern" food industry!

For connoisseurs natural products there is good news - condensed milk at home is not only possible, but also not inferior in terms of palatability the most "advanced" shop. True, you will have to wait a bit, because it takes at least two hours to prepare it.

Homemade condensed milk can and should be cooked with a margin, so that for a few more days you can just get it out of the refrigerator to make desserts that have the taste of childhood.

About the recipe for homemade condensed milk

About adding soda: it helps keep the milk from curdling, practically guaranteeing it, even if it's not too fresh. Since I used yesterday's milk, I included baking soda in the recipe. I hasten to reassure: condensed milk has no taste of soda.

If no soda. Condensed milk can be prepared without the addition of soda, but then it should be taken fresh (you must be sure of freshness) and whole (selected).

The ratio of sugar and milk. As for homemade condensed milk recipes, they are different in terms of the ratio of sugar and milk, depending on the desired degree of sweetness. But here every housewife has her own practical secret - with this ratio it turned out pretty sweet for me.

Sugar syrup, not sugar. I highly recommend mixing milk not directly with sugar, but with sugar syrup, so it will better accept the sweet product and even get thicker in consistency. ( Editorial. In the editorial experience, this was not confirmed, the excellent density turned out without syrup).

About dried milk. Sometimes, for a more expressive milky taste, milk powder (powder) is added to the recipe, usually in a ratio of 1 to 1 with sugar, but then fresh product it is better to take twice as much.

Do you want boiled condensed milk? If you want to get boiled homemade condensed milk, cook 1.5 times longer.

Cooking time: 2 hours.
Yield: 1 liter of milk = 500-600 grams of condensed milk.

Ingredients

• milk (fat content 3.2) 1 liter
• sugar 0.5 l.
• soda 0.5 dessert spoon
• vanilla sugar (optional) 1 tsp
• water 70 ml

Cooking

To prepare condensed milk, it is best to use a large pan with a non-stick coating, as sweet milk will foam at first, and then burn to the bottom. If there is no such pan, you will have to stir it very, very often.
Pour vanilla and regular sugar into the pan, pour a little water.



Put on medium heat and constantly stir with a spatula or whisk until all the sugar crystals dissolve and the mass turns into sugar syrup.



Now pour the milk into the syrup room temperature(this is important), stir, bring to a boil.
Milk is better to use fatty and always fresh (even slightly sour milk will curdle when heated).



Prepare half a dessert spoon of baking soda.



After the milk boils for a few minutes, reduce the heat to a small position, add soda.



Immediately stir the future condensed milk intensively, because lush foam will begin to rise on it. After the foam has subsided, set a small fire (less than average) and simmer the milk for one hour, stirring it occasionally and removing the foam from the walls (do not throw away the foam, but put it back into the pan).



After a while, the milk will acquire a light coffee shade. If you need liquid condensed milk, then at this stage you can remove it from the heat.



If you want to thicken the condensed milk, boil it a little more (30 minutes).



Determine readiness by appearance and taste - the longer the milk is boiled, the thicker, darker and sweeter it will be.



Let the finished condensed milk cool, and then pour into a glass container.



Store in refrigerator. To keep condensed milk at home longer, do not remove the entire jar from the refrigerator for a long time and collect milk only with a clean and dry spoon.

Editorial

The editors of the site also prepared homemade condensed milk according to the recipe of Elbi and her crumbs, boiling the milk for 2.5 hours. Here's what we got - thick boiled condensed milk of a beautiful chocolate color:

The degree of density can thus be adjusted by increasing or decreasing the cooking time.

Reference. Boiled condensed milk, she milk jam, aka dulce di leche- a very popular product in Latin America. It looks like our condensed milk, but it is probably more correct to call it milk jam. In Argentina, it is often used as a cream for cakes and pastries, or simply as a spread on bread.

Sep-15-2016

What is condensed milk?

What is condensed milk, the benefits and harms to the human body, as well as what it has medicinal properties And what exactly is this product useful for human health? These questions often arise among those who care about their health, lead a healthy lifestyle and are interested in folk methods treatment. And this interest is understandable. Maybe in this article, to some extent, you can get an answer to these questions.

Oh what a sweet word - "condensed milk". For many of us in childhood, it represented complete happiness. We could eat it in jars (if allowed) and whenever we wanted!

And now we often want to pamper ourselves with this sweet delicacy and with its help, as it were, return to serene childhood again.

Condensed milk was invented at the beginning of the 19th century by the Frenchman Upper, and for the first time it went on sale in America in 1856.

In Russia, it began to be produced at a small factory near Orenburg in 1881. Thus, condensed milk is already more than 200 years old!

The composition of this product is very simple - only milk and sugar. Sugar is dissolved in milk, and then evaporated for a long time at a temperature not exceeding 50 degrees until the required density is obtained. The result is a product with a moisture content of up to 26%, sugar in the amount of 43.5% and a fat content of 8.5% or more. One can of milk contains 1200 kcal. Condensed milk, according to GOST, should not contain any other components, because it is a baby food product!

Condensed milk is divided into:

Fat content:

Whole sweetened condensed milk - this classic condensed milk is used everywhere in cooking, colloquially it is called condensed milk. The composition of the product includes at least 8.5% fat and at least 28.5% milk solids, with mass fraction protein in them is not less than 34%.

Skimmed sweetened condensed milk is condensed milk containing not more than 1% fat and not less than 26% milk solids, with a mass fraction of protein in them not less than 34%.

Ingredients:

Sweetened condensed milk is a classic condensed milk that is discussed in this article.

Condensed milk without added sugar - This product is usually referred to as condensed milk.

Condensed milk with cocoa or coffee - this can be like real condensed milk with cocoa or coffee, or vegetable-dairy products called Condensed Milk and Cocoa or Condensed Milk and Coffee.

Condensed milk with the addition of chicory is a 7% fat condensed milk, in which, among other things, chicory is added.

Consistencies:

Regular condensed milk is condensed milk of the usual consistency with or without sugar, which is discussed in this article.

Boiled condensed milk is a type of condensed milk that has a thicker consistency and is obtained by additional heat treatment. Boiled condensed milk has a caramel flavor and a brownish color.

Beneficial features:

Condensed milk is considered the most healthy sweetness, because it contains a lot of calcium and other useful minerals and vitamins, but unlike other sweet foods (cakes, marmalade, sweets and others confectionery) does not contain yeast and food additives. Thus, natural condensed milk has many useful properties inherent in fresh milk.

Useful substances contained in condensed milk improve brain function, strengthen bone tissue and have a positive effect on cell metabolism. One of the beneficial elements of condensed milk is calcium, which strengthens bones and teeth. The benefit of condensed milk also lies in the fact that it restores blood, improves immunity, and normalizes hormonal levels. Condensed milk in the shortest possible time can replenish the supply of vitamins and minerals in the human body, raise the tone and provide a surge of strength.

But the presence of condensed milk useful properties does not mean at all that it should be eaten in jars, since excessive consumption of condensed milk can harm the human body.

Real condensed milk should be white, with a slight creamy tint, homogeneous, thick and have a creamy taste.

Condensed milk, although it is canned, is very demanding on the conditions and shelf life. It should be stored in the refrigerator at a temperature of 0 to 10 degrees and no more than 12 months.

Any violation of these rules (increased or decreased storage temperature), violation of the tightness of the package or the duration of storage makes this product unsuitable for food.

If, upon opening a can of condensed milk, you notice that it has begun to crystallize, lumps or mold have appeared in it, and the can itself is swollen, throw it away immediately! By eating such spoiled milk, you run the risk of being in a hospital bed for a long time and significantly undermine your health.

Nutritionists advise eating condensed milk not as an independent product, but in combination with other products, such as pancakes or fruits, and drink it with unsweetened tea.

Know the measure! Many of us are used to eating condensed milk in large spoons and in large quantities, and meanwhile, the daily intake of condensed milk is only 2 tablespoons!

Contraindications:

Condensed milk has a lot of sugar, and, of course, it is very high in calories.

Condensed milk is contraindicated:

• overweight people;
• with obesity;
• with diabetes. Excessive consumption of condensed milk can cause caries.

Condensed milk, alas, is the most falsified dairy product - more than two thirds of condensed milk is a fake!

According to GOST, real condensed milk is called "Whole condensed milk with sugar" and cannot be called otherwise. If on store shelves you see jars with the name: “Condensed milk with sugar”, “Condensed milk” or “Condensed milk with sugar” (there are many options), despite the blue and white label familiar from childhood, know that this is a fake!

In order to reduce the cost of such condensed milk, various vegetable fats are added instead of natural milk fat, for example Palm oil, which is harmful to the human body, as well as various food additives.

In a laboratory study, white dye E171, titanium dioxide, was found in some types of condensed milk, a very toxic substance that is used in the manufacture of paints (titanium white), in the manufacture of ceramics and solar batteries.

In addition, real condensed milk should only be packaged in cans, no other packaging - plastic tubes, cups, etc. - is allowed.

To protect yourself as much as possible from fakes and not harm your body, carefully read the label. Remember, if the product contains anything else besides milk and sugar, this is a harmful product!

How to choose in the store:

In order to purchase a jar of real condensed milk, you need to pay attention to the following points when buying:

Name. It should begin with the word "Milk", and not with the words "condensed", "boiled", "real", "condensed milk" - these and similar words in the names should alert you.

Under the word "milk" is the decoding "whole condensed with sugar."

On the label, you need to carefully study the composition. If the product is genuine, it complies with GOST 2903-78 - for Russia, DSTU 4274:2003 - for Ukraine. This is indicated on cans or soft packs, which are currently not prohibited from releasing this product.

The TU abbreviation on the packaging indicates that the production meets the technical specifications, but the composition contains vegetable fats. And as we know, they should not be in real condensed milk.

The composition of a genuine product includes only sugar and whole cow's milk, without any "yes": thickeners, stabilizers, dyes, vegetable fats, starch.

These simple rules will help you choose a real healthy condensed milk. Also today you can find varieties of condensed milk with the addition of cocoa, coffee, cream and sterilized.

According to GOST, they have such “correct” names that will help to distinguish from fakes:

"Cocoa with whole milk condensed with sugar",

"Natural coffee with condensed milk and sugar",

"Condensed cream with sugar"

"Condensed milk sterilized in a jar" (a product without sugar).

You should know that open condensed milk can be stored for no more than 5 days.

Recipe for making condensed milk at home

To prepare homemade condensed milk, you need only two ingredients, a saucepan, a spoon and about an hour and a half of time. Milk and sugar should be taken in the following proportions:

• Milk - 1 liter;
• Sugar - 1 glass.

When you buy milk, pay attention to its shelf life, it should not be long. Also try to use fatter milk (3.5%), it makes condensed milk tastier.

To prepare condensed milk, follow these instructions:

• Pour milk into a saucepan and put on low heat;
• We heat it almost to a boil and take about 1 cup of milk from the pan;
• In a hot glass of milk, dissolve all the sugar;
• Pour milk with sugar into a saucepan and continue to keep it on low heat;
• Reduce the heat to the minimum when the mass begins to boil;
• Constantly stir the milk so that it does not burn to the pan;
• Boil milk until one third of its original volume remains. At the same time, condensed milk begins to acquire a creamy hue. This takes from 40 minutes to 1 hour;
• Pour the condensed milk into a jar and refrigerate overnight.

At first, the condensed milk will seem liquid, but after a night in the refrigerator, it becomes viscous.

In order for condensed milk to have a homogeneous mass without lumps, to be thick and tasty, you need to know little secrets its preparation:

Condensed milk is best boiled in a stainless steel pan: it will not burn in it. If there is no such pan, then use any other pan with a thick bottom;

Instead of sugar, it is best to use powdered sugar, namely from the store, and not homemade. Some housewives believe that a small amount of starch in store-bought powdered sugar gives condensed milk a better consistency;

Milk for condensed milk must be fresh. Do not use sterilized milk, in extreme cases - pasteurized;

Keep a close eye on the amount of milk. If you remove the pan from the heat before two-thirds of it has evaporated, then the condensed milk will not be viscous, and if you overcook it, then it will be caramel;

To prepare boiled condensed milk, transfer the condensed milk to a jar and tightly close the lid, dip into a saucepan with cold water so that the water completely covers the jar. Put the pot on the fire and bring the contents to a boil. Detect 2 hours and after them pull out the jar: boiled condensed milk is ready.

Homemade condensed milk

Homemade condensed milk

A simple recipe for delicious homemade treats for kids and adults! Homemade condensed milk!

Composition and proportions

for 1 cup of finished condensed milk. Cooking time - 25-30 minutes.

• Milk with a high percentage of fat content - 250 ml;
• Powdered sugar - 250 g;
• Butter 82.5% - 25 g
• Salt - a pinch.

Most simple products: for homemade condensed milk: milk, powdered sugar (or sugar), butter and a little salt.

How to cook

• Connect: in a saucepan ( NOT enameled, it will burn, and metal, without enamel) stir the powdered sugar with milk. Add butter.
• Cook: put on a small fire. Bring to a boil, stirring occasionally (cook with the lid open). When it boils, reduce the heat to medium and cook, stirring constantly, until tender.

readiness determined by the density of the milk (you will feel, while stirring, that the milk has become viscous and thickened, sticking to the walls). After about 20-30 minutes, the milk thickens (if you increase the volume of the ingredients or you have a narrow pan, the cooking time will increase).

The readiness of condensed milk can be checked in the same way as the readiness of jam: drop a drop on a saucer, if it does not spread like water, but lies in a drop, then everything is ready.

• How to store: cool the finished milk and pour into a clean glass jar, close the lid. Store in refrigerator (if not eaten immediately).

Delicious homemade condensed milk that you can make yourself

Condensed milk can be eaten immediately or cooled, poured into a jar, closed with a lid and stored in the refrigerator.

Delicious and simple homemade dessert - condensed milk

Standing at the stove for 20-30 minutes, stirring the condensed milk, will be difficult, therefore, you can put a stool and, sitting on it, mix it with a long spoon so as not to get tired.

When cooking condensed milk, be careful not to burn yourself. This is especially true for young lovers of condensed milk.

Keep in mind that if you stir rarely and little, then the milk will burn. You have to stir constantly.

Instead of powdered sugar, you can take sugar (1 cup + 1 tablespoon), this is 250 g of sugar.