Light Condensed milk
Condensed milk is a dairy product made by removing water from cow's milk, resulting in a thicker, sweeter substance that has a long shelf life due to its reduced moisture content. It is commonly used in numerous dessert recipes and beverages around the world, valued for its rich texture and ability to add creaminess and sweetness. The process of making condensed milk involves heating the milk and adding sugar, which acts as a natural preservative. This combination yields a sticky, sweet liquid that can be used straight from the can or diluted with water to approximate the consistency of regular milk. Condensed milk is a key ingredient in many traditional desserts, such as flan, dulce de leche, and various types of fudge and candy. Its versatility and convenience make it a staple in many kitchens, particularly in regions where fresh milk isn't readily available or in situations where refrigeration is an issue.
Equipment
- 1 saucepan
Ingredients
- milk – 1 liter
- sugar – 1 tsp.
- incomplete 200 g
Instructions
- In the end you will get 460 g of condensed milk. Method of preparation: Pour milk (preferably fat – 3.2%) in a saucepan, add sugar in it, stir. Put on the fire and bring to a boil, watch it, stirring occasionally. During the first 4-5 minutes the milk will swell and try to boil, watch it. Once it boils, reduce the heat and simmer, stirring. The larger the diameter of the pot, the faster the result will be (this increases the boiling area).
- Nothing special happens in the first 20 minutes. At the same time you do not need to constantly stir (once every 5 minutes will be enough). After 20-25 minutes the vegetable milks will start to change, cook for another 5 minutes. Check by dripping on a spoon, it should drain slowly. The total cooking time for homemade condensed milk is 30-35 minutes. At the same time, the condensed milk will still look liquid at the end, but it will thicken after cooling.