Venera007
No, Mariska didn't do that, she poured milk into a cold saucepan, turned on the frying and naively believed that she would squeak. Didn't work)))
The steak does not squeak when frying if it contains liquid products
kartinka, Marish, you have to wait until the Shtebka heats up and starts to squeak, only then pour out the milk and add sugar
Masha Ivanova
kartinka, Marina! On the Frying program in Stebe, it is recommended to warm up an empty saucepan to the desired temperature, and then the minutes will start counting. An empty saucepan will heat up much faster than a full one. When the minutes countdown begins, at this time it is necessary to pour and put food in the pan. And from this moment in this recipe, wait 10 minutes.
And the pan with the contents poured into it heats up much longer. And it will begin to peep and count the time only when it reaches a certain temperature required to start counting. That is why you did it for so long and you didn't even know when to start counting.
Naturally, I use this program to fry and do something else. And I often put food in an unheated pot. I’ll finish, for example, frying, but the pan hasn’t even started picking yet. But, since I already know all this, I orient myself.
And in the condensed milk recipe, I recommend that you do it exactly as it should. Allow the empty saucepan to set the temperature, start counting and then pour milk, sugar, etc. and count 10 minutes from here.
Venera007
And in the end, probably, we got concentrated milk. Not?))
kartinka
Girls, it's kind of like it's night with us, and I just cooked up the cheese, in parallel with the "condensed milk", or rather "condensed milk" in parallel with the cheese. My something lay in the fridge - it turned out to be a sweet cheese, though a piece of mawkishness, because, at the end of the process, I tasted it (although from that amount this is putting it mildly
I would not call it concentrated milk - although, in fact, this is it, it is just that for me concentrated milk for me is a tin can and deliciousness with a characteristic smell and taste. There is no such thing anywhere near, after the refrigerator a formed piece of the most natural-looking cheese, white and ..... sweet. A sort of fried milk .... oh, how wrapped it up! In terms of density, between smeared and cut, it is cut more, unusual and tasty without a gram of sugar .... but the milk is initially good, homemade. By the way, I cooked the cheese from skim milk after separation-skimmed-cheese, it looks like it looks like I will try it tomorrow or the day after tomorrow, then I will understand the taste, and I made a delicious treat from whole milk
By the weekend I will take more milk for cheese, 20 liters and allocate a liter for this tasty treat and put it in silicone molds then I take a picture, now it did not work (although the last time I did not manage to insert a photo at all, I am describing in detail in words ... )
Based on the recipe, I messed up, I was afraid to warm an empty bowl, about the frying program, now I realized that there will be no squeaking with the contents as it will be milk, I will try again and make condensed milk, but ..... the resulting deliciousness is so hooked, I will repeat it (I want to take initially there is at least 500 ml of milk for one portion, but the milk rises decently - I will stand and interfere, I hope the temperature does not come out of the bowl, the temperature in between looked - it was a maximum of 120 * and I want to put it in the mold in the freezer - how will it behave after defrosting : An experiment, however
So I'm happy with my joint, I'll make condensed milk according to the recipe, unsubscribe
Crown
kartinka, or maybe instead of freezing, it is better to add gelatin or something else that thickens, you get a jelly / soufflé?
kartinka
Crown, also an idea, I'll try in different ways ...
Ilmirushka
Quote: kartinka

Crown, also an idea, I'll try differently ...
kartinka, Marinaand that's it? Have not tried?
I read and read ... I was already going to cook, but here ... Oblomingo
But I am patient, I will wait





Well, here I am with condensed milk.
She performed everything strictly according to the recipe, up to grams - up to seconds!
And everything worked out
Condensed milk stretches with a ribbon, the color is a little creamy

Condensed milk in 10 minutes in a multicooker Steba

Nothing was boiled, the bowl was "clean", and when I washed it, it was just milk water, like in a jar of residue, when you rinse it with boiling water for tea

Condensed milk in 10 minutes in a multicooker Steba

I'll go and I'll do one more




marlanca, Galina, thank you for such deliciousness, simplicity and beauty!




marlanca, Galinaagain, me
I made condensed cocoa based on condensed milk. It is also sold in stores, but who knows what is in it
Everything is according to the recipe, only with the addition of 2 tbsp. l of cocoa powder.
It was cooked in the same way, in the last minutes it thickened a little stronger than condensed milk.
But the consistency turned out to be a little grainy.
Poured into a jar, mixed with a mixer, cools. The color is beautiful, the smell is pleasantly chocolate.
I wonder what will come out when it cools completely ... I'm waiting

Condensed milk in 10 minutes in a multicooker Steba

kartinka
Ilmirushka, ilmirochka! just saw the message - what a condensed milk it turned out! Abaldet!
But I didn’t think of cocoa, what a fine fellow you are! Does it taste like cocoa or chocolate? My daughter treated me to a pack of cocoa - it's a bomb, I usually take a gold or silver label, but it's cocoa, and my daughter's is just chocolate and we need a little. I poured it over and threw out the box, one hope - my daughter remembers what she took.
And my cans are perfect - different times and different colors turned out. The lightest, almost like condensed milk, but a little denser, does not pour very much, and 2 types are darker, like crème brлеlée came out, but I haven't opened the darkest ones yet. I spend it on ice cream in a freezer (I couldn't resist - I bought it while it's winter) and in cream. It didn't work out very well with concentrated milk - just eat for now, but the taste is still not store-bought - canned
But with cocoa you also need to do it. And how could such a thought I have not visited
Ilmirushka
kartinka, Marina,
Well, let's diversify the delicious menu!




Quote: kartinka
taste - cocoa or chocolate?
kartinka, Marinaof course the taste, more cocoa.
Ugh ... I wrote-wrote the analysis and everything was gone




I start over.
Faster in the refrigerator in the morning
I wonder what is there and how?
In principle, nothing has changed since yesterday, just froze. The cocoa texture remained gritty.
I have a suspicion that I have digested it a little.
And the purchased one has a smooth structure due to additives.
I will experiment more. I will try with cream instead of butter, with chocolate and slightly reduce the time

Condensed milk in 10 minutes in a multicooker Steba
Condensed milk in 10 minutes in a multicooker Steba
Helen
Ilmira, you reminded me, for this condensed milk, I never cooked it, I just wanted to ... yesterday I went to the TV set and saw your post ... I got up, went to do it ... digested ... although 10 minutes , but I did Element 03 in a multicooker, his frying program is very nimble ... and today I made milk with coconut and already 8 minutes ... and it turned out great, in short, here
Ilmirushka
Quote: Helen
and it turned out great, in short, here
Well, beauty!
Flax, do you feel the coconut taste?
Helen
Quote: Ilmirushka

Well, beauty!
Flax, do you feel the coconut taste?
Of course it feels delicious
Malvpresli
marlanca, Galina, a cuckoo at hand, so I think, maybe I can start with it; what to look for, if possible, tell me? (I'm still getting to know Kesha).
marlanca
Quote: Malvpresli

marlanca, Galina, a cuckoo at hand, so I think, maybe I can start with it; what to look for, if possible, tell me? (I'm still getting to know Kesha).
In Cuckoo I cooked my own on the "oven" .... .... it was just sooooo long ago, I don't remember .... try it and tell us ...
optimist
I still cooked the other day, added a couple of tablespoons of powdered milk and the condensed milk was not sugared even in the refrigerator on the second day.
It is very tasty, but it is very sweet to me, it is already cloying.
Has anyone tried to reduce the amount of sugar?
Crown
Quote: optimist
It is very tasty, but it is very sweet to me, it is already cloying. Has anyone tried to reduce the amount of sugar?
And how much sugar you put in, as in the recipe on the first page.specified?
Milk - 3.2% fat - 300 ml.
Sugar - 200g.
I also cook condensed milk, only in a saucepan on gas and with different proportions: a glass of sugar for three glasses of milk. Mine is in the refrigerator for a long time and does not get sugar.
By the way, purely theoretically, if part of the sugar is replaced with pharmacy liquid glucose, then the product should not be sugar-coated (but this is inaccurate).

optimist
Crown, yes, I put 200 grams of sugar.
Masha Ivanova
I immediately make from 900 ml of milk (in a plastic bag) and 250 mg of sugar. I don't put oil at all. It turns out about a half-liter jar of condensed milk. It turns out very sweet. Consider a triple portion, cook for more than half an hour. I have been making this recipe for a long time, so I can already see when to turn it off.
Malvpresli
marlanca, yesterday I tried on (the milk was rustic) to make ... but I doubted which one: on the "toasting" program (open lid) ?; After all, "oven" (closed lid) how to interfere, then ??? I thought that someone already had experience in the cuckoo ... Now until the next time: already late in the evening I boiled milk, because I did not keep it in the refrigerator ...
Ilmirushka
Malvpresli, nk with a closed arish in any "pan" will not work, because you need to interfere all the time.
At Shtebe we do it on 'fry', and in Element Helen did it too.
What confuses you?
Crown
Quote: Ilmirushka
with a closed lid in any "saucepan" will not work, because you need to interfere all the time.
It's not just about mixing, with moderate boiling you don't even need to interfere, the main thing is the evaporation of excess liquid from the milk, and the lid prevents this.
In the classic condensed milk in production, evaporation occurs at 2/3 of the original volume.
marlanca
Quote: Malvpresli
because the "oven" (closed lid) how to interfere, then
So just turn the valve at the top to the "closed" position, and bother your health on the oven with the lid open ..., on the "oven" frying is stronger than on frying ...)))

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