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, biscuits 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 of natural products, there is good news - condensed milk at home is not only possible, but also not inferior in taste to the most "advanced" store. 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, they add to the recipe powdered milk(powder), usually in a ratio of 1 to 1 with sugar, but then it is better to take half as much fresh product.

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

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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 fire and constantly stir with a spatula or whisk until all the sugar crystals dissolve, and the mass turns into sugar syrup.



Now pour milk at room temperature into the syrup (this is important), mix, 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 you boil milk, 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.

Condensed milk is a favorite product that can be consumed raw or boiled. The first condensed milk was invented by the culinary specialist Nicolas Apper, a Frenchman who discovered in 1810 that juice boiled in jars has the ability to retain its taste, color, aroma and texture for a long time.

But the French did not stop at such research. He found out that milk is stored in sealed jars for a long time, and when boiled, the jars do not burst. The invention was patented only in 1856, but already by an American. Already eight years later, the first factory for the production of milk in cans was opened in the USA.

In their native country, the product was obtained in Orenburg - at a factory where a blue-and-white label, known to many since Soviet times, was hung on a tin can. Already in those days, the hostesses knew exactly how to cook condensed milk in jars.

If milk with a fat content of 8% is stored in a jar, then it will be necessary to cook condensed milk for 1.5-2 hours over medium heat. At the same time, more fatty condensed milk (8.5%) is subjected to a longer boil - 2-2.5 hours. It is necessary to constantly during this period ensure that the water completely covers the jar.

How to cook condensed milk

Regular recipe

1. Pour water into a saucepan, set it on fire.
2. Lower the jar into the water so that the liquid completely covers the product.
3. The water should boil. After that, you need to reduce the gas so that the water continues to boil slowly in the pan.
4. You will need to add water as it cooks.
5. The bank will have to cool in water.

in a glass jar

On the shelves of stores there is also a product "in glass". You can also pour as much product into a glass jar as needed. This method will allow not only to get boiled condensed milk, but also to monitor the cooking process.

in the microwave

1. The product is preliminarily poured into a suitable dish.
2. Dishes are placed in the microwave.
3. Condensed milk is boiled in a microwave oven at full power for a quarter of an hour.
4. Every 1-2 minutes, the mass will need to be thoroughly mixed.

• So that the jar does not swell during cooking, and the milk inside does not curdle, you need to constantly monitor the temperature, as well as the water level. Strong overheating of water is unacceptable.
• Cooked condensed milk has a caramel or chocolate color. To get a thick mixture and a pleasant dark shade, the product should be cooked for at least 3-3.5 hours.
• The calorie content of boiled condensed milk is the same as that of a canned product.
• To choose the right product in the bank, you need to study the composition of the product. It is allowed to use only milk fat in condensed milk. If the label also says vegetable fat, then the product already contains starch, which will invariably spoil the taste of condensed milk.

Recipe for syrniki from boiled condensed milk

• Condensed milk (fresh) - 1 can;
• Cottage cheese - 0.5 kg;
• Semolina - 8 tablespoons;
• Sugar - 3-4 tablespoons.

1. Semolina, sugar, cottage cheese are kneaded.
2. From the dough you need to form small cakes with wet hands.
3. The filling is placed in the middle of the cake - boiled condensed milk. From above it will be necessary to close with another cake.
4. A full-fledged cheesecake is formed, crumbling in flour.
5. Heat up a frying pan, pour in sunflower oil.
6. Fry cheesecakes in a pan until a golden crisp appears.

How to cook condensed milk in a jar

Boiled condensed milk is one of the main treats of my childhood. Thick, insanely delicious, with an unforgettable caramel flavor. This magical, delicate taste cannot be confused with anything! Buying a jar of "Varenka" in the store is not a problem, only it only vaguely resembles the one from childhood. This can only be cooked by yourself. It would seem, what could be easier? I remember very well how my mother did it: she filled jars of condensed milk with water and cooked for a long, long time. That's what I thought at first. But when the condensed milk was already in my hands and ready for cooking, a lot of questions immediately arose: is it necessary to remove the label? How then to wash the saucepan from the glue from the jar? how much water to pour? what does "slow boil" mean and how hard/slightly should the water boil? and (the worst thing) what if the bank does explode? I confess, here my resolve diminished a little. But since I had already managed to promise my family a tasty treat, it was too late to retreat. Got everything ready and ready to go. The process turned out to be expectedly long, but not at all difficult and not so scary.

To begin with, I would like to separately note those moments that seemed to me the most “terrible”, so that you definitely do not stumble on them. And then I will tell you in detail how to cook condensed milk in a jar at home so that you definitely succeed the first time.

1. Boiling condensed milk is the most reliable way to check its quality. Therefore, no matter how trite it may sound, the success of the event directly depends on whether you manage to get a quality initial product. As practice shows, the inscription "GOST" on the label, the correct labeling and the ideal composition (whole milk + sugar), unfortunately, is by no means an indicator of quality. And until you weld the jar, you won't know what's really inside. Condensed milk with additives (powdered milk, vegetable oils, etc.) will not boil and will not thicken even in the freezer, no matter how much you boil it! For example, only 2 of the jars I brewed turned out to be of really high quality.

3. Cooking time depends on the intensity of boiling, the volume of the jar and the desired degree of cooking - the longer you cook, the thicker and richer the boiled condensed milk will turn out. I would advise you to cook for at least 2.5 hours and no more than 4. Ideally, if the temperature and boiling time are 103 degrees and 100 minutes. respectively. If the fat content of condensed milk is higher than 8.5%, it needs to cook longer.

• whole milk condensed with sugar, fat content 8.5% - the right number of cans,
• water (for cooking) - about 2-3 liters.

How to cook condensed milk in a tin at home

First of all, remove the label from the jar. It's not that very important, but with such a long boil, it will still peel off. Plus, the water from the label will definitely be colored, and it can also color the saucepan in which condensed milk is boiled.

Next, we put a dense plastic bag on the “undressed” jar. Thus, we will protect the saucepan from the glue on which the label is attached. When cooking, this glue melts and leaves traces on the walls of the pan, which are not so easy to wash off.

We put a jar of condensed milk in a saucepan (vertically) and fill it with cold water. This is important because the tin does not like sudden changes in temperature. The jar should heat up gradually, along with the water. Water should completely hide the condensed milk. In order not to add water, I immediately pour more - so that the water level is about 5-6 cm higher.

We put the pan on maximum heat, close the lid and leave it until it boils. When it starts to boil, switch the heat to low. I have it in position 3 out of 6 on the switch, but it all depends on the individual characteristics of your stove. The water in the pot should boil slowly. We leave the lid closed - this creates the necessary effect of languishing, plus this way the water evaporates much more slowly. In an hour of such boiling, the water level has decreased by about 5-7 mm.

Time is measured from the moment of boiling. I set a timer so that I don't accidentally forget about the jar.

As soon as the condensed milk has boiled for the right time, turn off the stove and, without draining the water, let the water (and the condensed milk in it) cool down a bit. Then, after 1-2 hours, boiled condensed milk can be removed from the water and from the plastic bag.

After cooling, boiled condensed milk is completely ready for use! Eat it straight out of the jar by spoonfuls, or use it to make desserts and pastries. It's delicious in every way!

How to cook condensed milk at home

Modern housewives are accustomed to buying almost everything in the store, and boiled condensed milk has not been a shortage for a long time. But the quality of the product, even from manufacturers that have proven themselves on the positive side, often leaves much to be desired. Therefore, for those who are accustomed to natural products, information on how to cook condensed milk will be useful. different ways, and what desserts can be prepared with this ingredient.

There are several ways to get a healthy and fragrant treat, the taste of which will be “the same”, natural, from childhood. Choose the most convenient, set aside a couple of minutes for preparation, a few hours for cooking and proceed.

Classic cooking method

Despite the prohibitions of condensed milk manufacturers, the classic way to cook boiled condensed milk is to boil it in a tin can. How much to cook condensed milk in a jar, and how to prevent general cleaning in the kitchen with washing the sweet milk-caramel mass from the walls and ceiling are not idle questions.

Therefore, do not deviate from the algorithm below:

1. Put a jar of condensed milk in a large saucepan and fill it with water to the maximum possible level so as not to add water often during the cooking process. Send the pan to the stove and wait for the active gurgling of water.
2. After boiling, cook condensed milk for a couple of hours, if in the future it is planned to use it for making creams in cakes or pastries. To get a thicker and darker composition (for example, to fill the "nuts"), then you need to cook condensed milk for about an hour longer.
3. During the cooking process, you need to make sure that the jar is not “exposed” and, if necessary, add hot water to the pan. After finishing the heat treatment, the jar should be left to cool in the water in which it was boiled. Meeting these two conditions will help avoid an epic explosion.

When choosing condensed milk for cooking, you need to carefully study its composition on the label. A quality product should not include anything other than dairy and sugar. Condensed milk with palm oil in the composition, it is better to remain on the store shelf.

Do-it-yourself boiled condensed milk

Not only from a store product, you can cook boiled condensed milk. It is quite possible to make it from sugar and whole cow's milk, while spending not much more time than with the classic method.

For one and a half liters of homemade boiled condensed milk, you should take:

• 3000 ml of whole cow's milk (better than homemade, not store-bought);
• 1000 g of granulated sugar;
• 45 ml lemon juice;
• 5 g of soda.

Cooking method:

1. Send the milk with sugar in a saucepan of a suitable displacement to the fire and heat, stirring constantly, until the sugar is completely dissolved.
2. When the composition boils, remove the pan from the stove, add lemon juice and soda to its contents. The milk will begin to actively foam. Now it should be vigorously mixed and returned to the fire.
3. From the moment of repeated boiling, note the time and boil the condensed milk over medium heat for three hours. During this time, the milk will darken and thicken.
4. During the cooking process, it is necessary not only to periodically mix the composition, but also to take a test for readiness. If a drop of milk does not spread on a cold saucer, boiled condensed milk is ready. The finished product should be poured into half-liter jars for further storage.

Cooking in the oven

Condensed milk, which is sold not in cans, but in tetra packs, cannot be cooked in a saucepan in the classical way. For such a product, cooking in the oven is more suitable.

The sequence of actions in this case will be as follows:

1. Pour condensed milk into a metal or glass heat-resistant container and close this container on top with a sheet of food foil.
2. Place the container with milk in another container with water so that the liquid level reaches the middle of the height of the condensed milk in the form.
3. Next, put the condensed milk for 2 - 3 hours in the oven, heated to 200 degrees. If necessary, add boiled water during the cooking process. Remove the boiled condensed milk from the oven, free from foil and use as directed.

The easiest way in the microwave

Owners microwave ovens should know how to cook condensed milk with this device. Moreover, the whole process will take no more than 8 minutes.

The algorithm for cooking in a microwave oven is as follows:

1. Pour condensed milk into a ceramic or glass bowl and put it in the microwave for 2 minutes. The power of the device should be set at 700 watts.
2. After a beep, mix the condensed milk and send it back to the microwave for 2 minutes. It is important to ensure that the milk does not run away and warms up evenly, so it must be mixed. Repeat this periodic heating no more than 4 times.

Having brought the product to the desired consistency and color, it can be used for its direct culinary purpose.

Of course, eating natural boiled condensed milk with just a spoon is a pleasure that cannot be achieved even with the help of the “heavenly” Bounty bar. However, even more delicious delicacy can be baked goods with condensed milk. Cakes, pastries, cookies with such a component come out just fabulously delicious.

Cream of boiled condensed milk and butter

This cream is suitable as a filling for various homemade cakes made of biscuit, honey, puff or waffle cakes as well as all kinds of cakes and cookies.

Proportions of ingredients for its preparation:

• 380 g boiled condensed milk;
• 200 g softened butter;
• 20 - 40 g of powdered sugar;
• 5 ml of liquor (or other alcohol for flavor).

We prepare as follows:

1. Beat soft butter together with powdered sugar until white and fluffy. Separately, do the same with boiled condensed milk.
2. Next, combine both masses by mixing them with a silicone spatula.
3. At the end of cooking for flavor, add a little liquor. The cream is ready.

Classic cookies "Nuts"

Unsightly condensed milk, boiled in a jar in a saucepan, can be a great filling for homemade cookies"nuts".

To bake it, you need to prepare:

• 2 eggs;
• 200 g of sugar;
• 250 g butter;
• 8 g vanilla sugar;
• 3 g salt;
• 5 g of slaked soda;
• 320 g flour;
• 380 g boiled condensed milk;
• kernels of any nut at the rate of one kernel per one "nut".

A step-by-step recipe for baking the sweetest, most high-calorie and such amazingly delicious "nuts" in the world:

1. Before starting to knead the dough, melt the butter and leave it to cool slightly, but continue to be liquid.
2. Beat eggs with sugar and salt with a hand whisk until smooth. Then pour liquid oil, stir, add slaked soda and flour.
3. Finished shortbread dough send for an hour in the refrigerator to make it easier to work with it later.
4. Lubricate the form for baking "nuts" (hazelnut) with vegetable oil. Roll the dough into balls about the size of a cherry and place them in the recesses of the mold. Do not make larger blanks, otherwise the dough will definitely try to escape during the baking process.
5. On low heat, bake "nuts" for one to two minutes on each side. Ready portions very carefully remove and cool.
6. Then it remains only to collect the "shells", filling them with boiled condensed milk and hiding a nut kernel inside each.

Very tasty cupcakes

The thick consistency of boiled condensed milk allows you to use it as a filling for muffins. Such pastries with a delicious milk surprise will appeal to both adults and children.

The proportions of the products included in its composition are as follows:

• 1 egg;
• 80 g of sugar;
• 200 ml of milk;
• 200 ml of vegetable oil;
• 3.5 g vanillin;
• 2.5 g salt;
• 7 g baking powder;
• 250 g flour;
• 190 g boiled condensed milk.

The sequence of culinary processes:

1. Whisk the egg together with the sugar, pour in the milk and vegetable oil, again all talk.
2. Then add bulk ingredients (flour, vanilla, salt and baking powder). Ready dough should be thick, like sour cream.
3. In oiled silicone molds put a tablespoon of dough, on top of it - a teaspoon of boiled condensed milk. delicious stuffing hide under the second portion of the dough.
4. Cook the cupcakes in the oven at 180°C for approximately 30 to 40 minutes. Cooled cupcakes can be decorated with powdered sugar.

Wafer cake with boiled condensed milk

With a package of ready-made waffle cakes and a can of boiled condensed milk on hand, you can cook a delicious cake literally in a couple of minutes.

For one such dessert you will need:

• 6 - 8 waffle cakes;
• 380 g boiled condensed milk;
• 100 g soft butter;
• 100 g chopped roasted peanuts;
• 50 - 70 g of chocolate.

Progress:

1. Beat condensed milk with softened butter until fluffy.
2. Assemble a cake from ready-made cakes, interlayering them with the composition obtained in the previous step.
3. Top the dessert also with cream and sprinkle with crushed peanuts.
4. Melt the chocolate and use a cornet to apply a chaotic pattern of viscous sweet threads over the nuts.
5. Let the cake soak for about an hour or you can serve it immediately, cut into portions.

Bagels with "dumpling"

For lush bagels on yeast dough stuffed with boiled condensed milk, you should prepare:

• 200 g butter;
• 150 g of sugar (of which 50 g - in the dough);
• 1 egg;
• 150 ml of milk;
• 50 g of yeast;
• 630 g flour;
• 370 g boiled condensed milk.

Baking method:

1. Dissolve sugar and yeast in milk. Pour in the beaten egg and melted butter. Sprinkle flour in small parts, knead the dough.
2. Let the mass stand in a warm place until it doubles or triples in volume. Then knead it well, divide it into three parts, roll each of which into a circle. Cut the blanks into segments of a convenient size.
3. Put the condensed milk filling on the edge of each serving, roll everything up into a roll, roll in granulated sugar and bake until golden brown in the oven, heated to 180 - 190 degrees.

Baking with boiled condensed milk can be quite varied and invariably tasty. But taking up its preparation, it is worth remembering that the result will largely depend on the quality of the source products. In this regard, it is worth spending a little time and preparing the “dumpling” on your own, because now you know a lot about how to do it!

How much to cook condensed milk in a jar at home. How to cook a jar of condensed milk in a saucepan

How long to cook condensed milk in a jar until brown? Condensed milk, or condensed milk, is concentrated cow's milk from which water has been removed, usually with added sugar. It is a sweet, thick product with a hint of caramel; The most common type of packaging is a can, which allows the condensed milk to be stored without a refrigerator for a year before opening.

If you fill a jar of condensed milk with water and boil it over low heat, you get boiled condensed milk. A lesser known name is dulce de leche; literally translated from Spanish as "milk jam". About how much you need to cook condensed milk in a jar in time, we'll talk today.

It is not in vain that boiled condensed milk is considered a universal product: it is smeared on toast, creams for cakes with butter, sour cream or cream are made on its basis, used to decorate cupcakes, stuffed with chocolate cupcakes, smeared with cookies, added to tea or coffee, or eaten just like that. .

Testoved advises. How to cook condensed milk in an iron can at home can be figured out even by the most novice cook, but even in this simple recipe it is imperative to adhere to some key recommendations so that the can of condensed milk does not explode during cooking.

So, there are two basic rules that you must remember every time before you cook condensed milk in a tin at home.

There are two reasons for strictly adhering to this recommendation during cooking.

Firstly, water does not physically heat up to more than 100 o C. Accordingly, jars containing condensed milk and completely immersed in water will also not heat up above this temperature. Even if the jars get a little warmer from touching the bottom of the pot they are simmering in, the surrounding water will pick up the extra heat.

However, if some of the water is allowed to evaporate, the jars are exposed to open air, causing them to overheat. From significant heating, caramelized milk expands and begins to put pressure on the walls of the jar, which may not withstand pressure and burst.

Secondly, the water in this cooking method actually acts as a water bath. When the jars are completely immersed in water, the process of caramelization of milk proceeds more uniformly.

That is why, during the entire cooking, you need to constantly ensure that there is always enough water in the pan.

In fact, the second rule follows directly from the first: the caramel formed during cooking increases in volume due to heating, therefore, if you open the jar immediately, without waiting for it to cool, you can get a whole fountain of piping hot condensed milk.

To avoid burns, always let jars cool to room temperature before opening them.

How long to cook condensed milk in a jar

10 minutes to prepare

3 hours to prepare

315 kcal per 100 g

Boiled condensed milk at home - how and how much to cook for time in a tin until brown.

Although the process is quite simple, if you follow all the rules, it takes a lot of time to cook condensed milk in a jar until brown, so it’s better to cook at least 3-5 jars at once and store them ready-made.

For more information on how to store iron cans of boiled condensed milk at home, read the tips at the end of the recipe.

Everyone remembers condensed milk since childhood. Who doesn't love this sweet delicacy that can be added to coffee, tea, various desserts or simply eaten with a spoon. And then everyone became aware of the recipe for boiled condensed milk. Of course, boiled condensed milk is sold in modern stores. But in terms of its taste, it cannot be compared with boiled condensed milk at home. Do you know how to cook condensed milk in a jar?

Secrets of cooking boiled condensed milk at home

Delicious homemade boiled condensed milk is a wonderful delicacy and an excellent basis for preparing the filling of cakes, pastries, nuts, waffles and other sweet delicacies. However, sometimes difficulties may arise when boiling condensed milk - either the jar will explode or burst, or the milk will be overcooked or, conversely, remain liquid. To avoid unpleasant surprises, you need to know a few secrets of making boiled condensed milk at home.

How to guarantee the safety of cooking boiled condensed milk?

Many have heard that condensed milk can explode when cooked. It's true. If you are in the kitchen at this time, you can get severe burns. Well, if hot condensed milk does not get on the face. At best, you will only have to scrape condensed milk from the walls and ceiling. Naturally, such boiled condensed milk is not suitable for consumption. Usually a jar with ready-made condensed milk bursts when you start to cool it. The contents are poured into a pot of water or a sink, and many hours of work down the drain.

So that the condensed milk does not explode and burst during the cooking process, remember:

How long does it take to cook a jar of condensed milk?

Cooking time homemade boiled condensed milk depends on the fat content of milk and on what result you want to achieve.

• condensed milk with a fat content of 8-8.5% is cooked for one and a half to two hours
• condensed milk with a fat content of more than 8.5% is cooked for two to two and a half hours or longer, that is, the fatter the milk, the longer it is cooked
• after 1 hour of cooking, condensed milk has a liquid consistency and melted beige color
• after 2 hours of cooking, the consistency is of medium density, the color is pale brown
• after 3 hours of cooking, the condensed milk becomes really thick, the color is melted brown
• after 4 or more hours of boiling, the milk in the jar will become thick, like a toffee candy, and will acquire a chocolate color

What other rules are there for making boiled condensed milk?

There are a few more secrets, the knowledge of which will help you prepare delicious boiled condensed milk.

How to cook condensed milk in a closed jar

In a closed jar, condensed milk can be cooked in two ways - in a saucepan and in a pressure cooker. Both methods take about the same time, but if you use a pressure cooker, your participation in cooking will be limited to only a few minutes. So the second method is great if, for example, you are going to leave home and cannot watch condensed milk cooking for several hours.

Boiled condensed milk in a saucepan

You will need:

• can of condensed milk
• large pot with lid
• kettle or pot of boiling water to add water

Step-by-step instruction:

Boiled condensed milk in a pressure cooker

You will need:

• can of condensed milk
• pressure cooker

Step-by-step instruction:

How to cook an open can of condensed milk

Open condensed milk can also be cooked in two ways - in the microwave and in a water bath. The first way is the fastest, condensed milk will be ready in 20-25 minutes, but you will have to tinker a lot. The second method takes about 4-5 hours. Both options are suitable if you need some boiled condensed milk, and not a whole can. Also, many people like that in both cases you can control the degree of readiness of condensed milk in the process of cooking it.

Boiled condensed milk in the microwave

You will need:

• condensed milk
• deep bowl for microwave cooking
• long-handled spoon for stirring milk
• microwave

Step-by-step instruction:

Boiled condensed milk in a water bath

You will need:

• condensed milk
• small saucepan with lid
• spoon with a long handle for stirring condensed milk
• larger saucepan for a water bath
• kettle or saucepan with boiling water for pouring water

Step-by-step instruction:

As you can see, with all the methods described above, you can cook condensed milk at home. The main thing is to follow certain rules so that the jar of condensed milk does not explode. Boiled condensed milk can also be used to prepare various desserts. Try to make a delicious cake "

Most adults and children are not indifferent to boiled condensed milk. However, the quality of modern products under this name raises concerns - their composition is so doubtful. However, this is no reason to refuse delicious treats, because you can cook it in the old fashioned way with your own hands.

Choice of condensed milk

Condensed milk is concentrated cow's milk from which the moisture has been evaporated. To give the product sweetness, sugar is often put into it, as a result, a white, viscous, but still liquid mass is obtained. Like any sweet consistency, it sticks to your hands. Quality condensed milk is packaged in cans which increases its shelf life up to 12 months. If this product is cooked, it acquires a brown tint, a thicker texture and a pronounced caramel taste. The resulting dish is called dulce de leche, which is Spanish means "milk jam". However, in our country, such a dish is known as boiled condensed milk.

Today, condensed milk is sold in doy-pack bags, plastic and glass containers. Since cooking is carried out without removing the composition from the container, only tin containers will do. Please read the label carefully before purchasing. Only a product designated as Whole condensed milk with sugar. If there is a different name on the label, albeit one that is very close in meaning, boiled condensed milk will not work out of it.

You can get high-quality and tasty caramel mass from the most natural condensed milk, which contains only sugar and milk. If it contains preservatives and flavorings, as well as components starting with "E", then during the cooking process the product may curl up, exfoliate and behave in an unforeseen way. Worth paying attention to appearance jars - it should not have dents and damage, traces of rust.

Naturally, only hermetically sealed containers are allowed for cooking, and its shelf life must not have expired. If you choose the right raw materials and follow the recommendations for cooking, you will get a fragrant boiled condensed milk, reminiscent of toffee. It definitely surpasses store-bought counterparts sold under the same name in its taste and safety.

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

Cooking condensed milk requires a lot of time. Depending on the method chosen, this takes from 3 to 4 hours, so most housewives prefer to boil several cans at once. After cooling, they are simply put in the refrigerator and opened as needed. Cooking time affects the shade, texture and taste of boiled condensed milk.

If you “boil the jars” an hour after the liquid boils, then the “milk jam” will acquire a yellowish tint. Its texture and taste will remain almost unchanged.

If you boil the condensed milk for several hours from the moment of boiling, then it will acquire a pleasant caramel or light brown color and thicken slightly. Such a mixture is usually used to make fondants, lubrication of cake layers. If you extend the cooking time by one hour, you get a thick, rich brown hue "varenka" with a delicious aroma. You will have to take it out of the jar with a spoon, and the composition will not drain, but will harden with a viscous sweet mass. Finally, if the product is boiled for 3.5 hours, it will turn rich brown, and you will have to eat it with a knife. Boiled condensed milk will cut like butter.

In a saucepan on the stove

This method rightfully claims to be a classic, since it was in this way that dulce de leche was prepared in the Soviet period. The process does not require special skills, although “put it on fire and forget it” cannot be said about this recipe, since you need to control the water level all the time, adding it if necessary. This method is also attractive because it allows you to cook a lot of condensed milk at the same time. It is enough to take a wide pan and increase the volume of water to accommodate several cans at once.

The pan should be taken with thick walls and a bottom. Labels must first be removed from the cans.

It will be possible to prepare a creamy dessert at home from ordinary condensed milk if it is quite oily. This figure must be at least 8.5%. In the dishes, it is better to stack the tins, and not to put them vertically. In this case, they will not float during the cooking process, and the layer of water above the banks with this arrangement will be larger. And so that the containers do not come into contact with the bottom and do not rumble, rolling over it, it is recommended that you first lay a piece of natural fabric on the bottom, then cans, and then pour water. There should be enough of it so that the jars are completely hidden, and a liquid layer of at least 2–3 cm remains above them, but 5–10 cm is better.

After that, you need to turn on a strong fire and bring the liquid to a boil. Then the intensity of the boil should be reduced and the pan left for 2-3.5 hours. This is enough to get a "dumpling". If you need a dish of a darker shade with a more viscous and dense texture, you can boil the composition for up to 4 hours. If necessary, you need to add water so that the jars in no case remain uncovered with water. To do this, it is better to pour water boiled in a kettle into the pan.

In order not to end up in a situation where the boiling water suddenly ended, and the jars were left without a water cover, it is better to boil the kettle regularly.

When the specified time period has passed, containers with boiled condensed milk are taken out of boiling water with a slotted spoon or culinary tongs and placed on a towel. The jars are hot, so you need to be very careful, and leave them to cool on a heat-resistant surface. The dish is ready (it can be opened and tasted or put in the refrigerator) after the temperature of the contents corresponds to room temperature. As a rule, it takes a whole day, sometimes a day.

You can speed up the cooling time by placing the hot jars in a pot of cold water. As soon as it warms up, drain the liquid and fill it with a new batch of cold water. Repeat until the jar becomes cold and stops heating the water, while it is better not to rush to open the container, since the condensed milk has completely cooled along the walls, and inside the jar it is still hot and can “shoot”.

On the stove, you can cook condensed milk not only in iron factory containers, but also in an ordinary glass jar. To do this, pour the product into a jar, put in a saucepan and fill with water. Its amount should match the level of condensed milk in the jar. Put the pan on the fire and bring the liquid to a boil, then reduce the heat and simmer the "milk jam" for 3-3.5 minutes. You should not interfere with it during the cooking process, but adding water to the pan when it boils is a must. The finished "varenka" should be left in the jar until the water in the pan cools down.

In pressure cooker and multicooker

When cooking in a pressure cooker, the same rules are followed - the jars are placed in a container, completely filled with water. Cooking time - a quarter of an hour, after which the jars under the lid are left in the liquid for another 3 hours. After this time, the pressure cooker is opened, but the condensed milk is removed only after it has completely cooled down. Similarly, a dish is prepared in a slow cooker, while choosing the “Soup” mode.

in the microwave

You can cook condensed milk in the microwave only by opening the jar and transferring it to a glass container designed for use in the microwave. Set the power to 750 W on the unit and cook for several minutes. Then take out and mix. Repeat the process, removing the container with the cream and stirring it every 2 minutes. This will keep the milk from burning and finish cooking when the dish acquires the desired consistency.

Rules

Despite the fact that cooking condensed milk is a fairly simple process, you should definitely follow a few rules, otherwise, there is a risk of not only spoiling the "varenka", but also provoking an explosion of the can.

• The first rule concerns the amount of water in the pan. It must completely cover the jar. The fact is that the boiling point of water cannot exceed 100ºС, which means that the jar will not heat up to the above limit. Even if this happens due to the contact of the tin with the bottom of the pan, the surrounding liquid will "take" the heat on itself. If it happens that some part of the container is not under water, this will lead to its overheating. As a result, the temperature of the sweet mass will exceed that outside the jar. This will cause the condensed milk to expand and, as a result, the can will explode.

Important! The liquid acts as a water bath. As you know, cooking in a water bath ensures their uniform heating and eliminates the risk of burning. With a sufficient amount of water, the caramelization process proceeds uniformly, certain parts of the composition (primarily condensed milk at the bottom) do not burn.

• The second rule concerns the opening time of the jar. The condensed milk inside the jar increases in volume after cooking. Naturally, a hermetically sealed tin holds back the release of the mixture. However, if you open the jar while the caramel mass has not cooled yet, it will rush up in the form of a hot fountain. Thus, opening a can of boiled condensed milk immediately after heat treatment is extremely dangerous - you can scald. This can be done only after it has cooled to room temperature.

In addition to the mandatory rules, you can give a few recommendations. Although the paper labels may come loose from the can during the brewing process, it is best to do this before processing. Otherwise, pop-up "paper" will interfere with the process, stick to the pan. You can remove the label by soaking it in warm water. When the liquid has soaked the paper, it is enough to pull on the edge of the label and remove it in one piece.

It is unacceptable to scrape off the paper sticker with a knife or a metal brush, as this may cause damage to the walls of the container. In the process of high-temperature exposure, the situation will worsen, which will eventually lead to the explosion of the can.

Ready boiled condensed milk can be served as an independent dessert, or spread on jam, used for a layer of cakes, desserts. It improves the taste of cereals, goes well with cottage cheese and ice cream. The calorie content of the boiled product is the same as that of condensed milk.

For details on how to cook condensed milk in a jar, see the video below.

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 a few more minutes to boil 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.