How correctly to thicken milk at home? Recipe for home-made condensed milk

Condensed milk is a delicacy loved by us, and it is quite affordable. This product can be used for baking, preparing desserts, adding to tea or coffee or simply eating with a spoon. However, the condensed milk purchased in the store can not always be called edible. This is due to the use of various additives by manufacturers to save raw materials and speed up the cooking process. Therefore, the hostesses are increasingly trying to prepare home-made condensed milk. Having made it yourself, you will be assured of naturalness and absence of harmful additives, and gentle taste will please your guests and household members.

A few facts about sweet delicacy

People began to condense milk back in the 13th century. However, to prepare it the way it is now, began in 1810. The first began to thicken the milk of the Frenchman N. Upper. Today the production of condensed milk is standardized. Milk is pasteurized, disinfected, mixed with sugar syrup. Then the mass is boiled, evaporating water from it, and cooled. The canned product can be stored for years without losing its qualities.

Condensed milk has in its composition many useful substances - calcium, phosphorus, vitamins A, B, C. Sweet delicacy has positive properties, and therefore recommended for use by schoolchildren, employees of harmful industries, nursing mothers. It is nutritious, helps to restore strength, increases the working capacity of the body and brain. However, since the caloric content of this product is high (323 kcal per 100 g) and it contains a lot of sugar, it is not recommended to eat it in large quantities.

Everyone knows that condensed milk, cooked at home from natural products and without the addition of preservatives, is much tastier and more useful than bought in the store. How to cook condensed milk at home? There are many ways.

Classic Recipe

The standard recipe for home-made condensed milk includes two components:

• Sugar - 500g;
• Milk 3.5% fat content - 1 liter.

For cooking requires a saucepan with thick walls and a bottom. It is necessary to pour the milk into it, put it on a weak fire and, continuously stirring, boil 1-1.5 hours to evaporate the water. When the volume of the liquid is reduced by half, sugar is added, mixed until it dissolves and is boiled for another hour. If the mass becomes dense and gets a cream color, the condensed milk is ready. The container must be cooled under cold water.

From the specified quantity of products it will turn out about 400-500 g condensed milk. You can roll it into a jar and save it for several months.

Condensed milk powder

How to make condensed milk from a mixture of dry and whole foods? Recipe, presented below, allows you to get a wonderful treat. It will require such products:

• 300 ml of milk, 3-5% of fat content;
• 350 g of sugar;
• 300 g of milk powder.

Condensed milk is prepared on a steam bath, so you need two pans of different sizes. In lesser mix with a whisk all the ingredients and put it in a large with boiling water. Cook the mixture on low heat, while stirring constantly. The cooking time is about an hour. Then the mass should be cooled, then it will acquire a proper consistency, and you will receive 500 ml of delicious condensed milk.

Dessert in a hurry

In order not to spend several hours cooking, it is possible to thicken milk with butter. It takes 15 minutes of time, a pan with high sides and such ingredients:

• 200 ml of milk;
• 200 g of powdered sugar;
• 20 g of oil.

All components are mixed in a container and on low heat brought to a boil. The mixture should be stirred constantly. Then you need to increase the heat and boil the condensed milk exactly 10 minutes, continuing to interfere. Do not be surprised if the mass begins to foam. When the product is ready, it needs to be poured into a jar and put in the refrigerator for thickening.

Chocolate condensed milk

Lovers of chocolate, no doubt, like condensed milk, cooked with the addition of cocoa. To taste more creamy, you should thicken the milk of high fat content. For this delicious dessert you will need:

• 1 liter of milk;
• 500 g of sugar;
• 50 ml of water;
• 1 tbsp. L. cocoa.

It is necessary to pour out the sugar in a saucepan with a thick bottom, add water, stir to dissolve, and bring the resulting syrup to a boil. After 2 minutes, you need to pour in a thin trickle of milk. After boiling, you should boil the mixture until thick, not forgetting to stir it constantly. After this, a powder of cocoa is poured into the sieve, mixed to a homogeneous mass and boiled for 1-2 minutes. When the condensed milk is ready, it should be cooled.

Recipe with cream

If you use a recipe for home-made condensed milk with cream, you can get an incredible, delicious treat. It will require such components:

• 25-30% cream - 1l;
• 600 g of milk powder;
• 1200 g of sugar;
• Vanillin to taste.

Sugar should be slightly diluted with water and, stirring, preheat until a uniform mass (but not dissolution). Next, you should prepare two different pots for a water bath. The smaller one should pour the cream, and then add sugar and milk powder. The resulting mass is put on the steam bath and is prepared for about an hour. Condensed milk for the first 15 minutes is mixed by hand or by a mixer to remove lumps, and then every 10 minutes. Is stirred. For some time before the end of cooking vanillin is added. The mixture is boiled until a dense consistency is formed.

Condensed milk in a multivariate

There is nothing easier than making condensed milk in a multivark - everything is done accurately, accurately and, importantly, automatically, without human intervention. To prepare a sweet treat you need:

• 200 ml of fatty whole milk;
• 200 g of sugar;
• 200 g of dried milk.

In the multivark tank, you should mix all the products, then set the "Kasha" mode and wait for the cooking to finish. If the time is not automatically set by the program, you must set the timer for 40 minutes. While the condensed milk is being prepared in the multivark, its lid must remain open. When the time is up, the condensed milk is transferred to a glass container, cooled to room temperature and placed in the refrigerator for further thickening.

Tips for making condensed milk

To make the condensed milk thick and delicious, use fresh whole milk with high fat content for its preparation. It should not contain any additives. Also suitable is a dry product of high quality or natural cream.

Thickening milk is better in dishes made of aluminum or stainless steel. When boiling, the mixture must be stirred, so that it does not escape and is not burnt. To obtain a homogeneous mass, you can add ¼ tsp during cooking. Soda. If all the same formed soft lumps, you can gently wipe the condensed milk through a sieve.

Store the condensed milk in sterilized jars, according to which it must be poured immediately after preparation. The containers are tightly closed with a lid and stored in a cool place.