In our previous episode I spoke about phony condensed milk that is flooding the markets around the world-- if you missed it, the link is in the description listed below. Today I am going to reveal you how to make your own condensed milk in the house utilizing simply milk and sugar. Given that most dishes call for condensed milk on can measurements, this dish will make the specific equivalent of a single can of condensed milk. Just double up the dish and change the timings appropriately if you need 2 cans. The added benefit of making your own condensed milk is that it works out at approximately half the rate of store-bought condensed milk. To start, distribute 2 and one quarter cups of complete cream milk, and 2 thirds of a cup of sugar plus one tablespoon. You can use any white sugar, however I choose to use caster sugar as it is highly refined and consists of less pollutants, resulting in less scum or slag that needs to be skimmed from the top of the pot.
Place a heavy bottomed pot over medium heat and gather the milk and sugar. Stir this up until the sugar has liquified. When it is dissolved as the bottom of the pot will be smooth, you will understand. At this stage, remove the spatula from the pot and wait till the milk simply comes to a mild simmer around the edges. Decrease the heat and permit this to simmer gently for 35-40 minutes. The specific timing will depend on what pot you use, your range, and many other variables. During this phase it is essential not to interrupt the milk in any way. Stirring or upseting the milk will knock sugar crystals that form on the edges of the pot back into the mixture, and this will lead to a grainy condensed milk. When the milk has actually lowered to half of it's initial volume, use a spoon dipped in a little water to skim any slag or residue. If the milk coats you spoon and leaks off from the spoon like putting cream, the procedure is total. Remove the pot from the heat and put the condensed milk through a screen to strain out any skin and slag that you might have missed with the spoon. Enable the condensed milk to cool to room temperature level before covering and refrigerating. The condensed milk will last for 6 months under refrigeration. As the condensed milk cools it will thicken dramatically to the consistency of store-bought condensed milk. And there we have it, silky-smooth creamy condensed milk made right here in your home.
In our previous episode I spoke about phony condensed milk that is flooding the markets around the world-- if you missed it, the link is in the description below. Today I am going to reveal you how to make your own condensed milk at house using simply milk and sugar. Given that most dishes call for condensed milk on can measurements, this dish will make the exact equivalent of a single can of condensed milk. Place a heavy bottomed pot over medium heat and put in the milk and sugar.
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