Fofochka
Nnatali_D, Natasha, my sauce has a thick layer. What is the reason. The oil may have separated. Stands in the refrigerator.
Tumanchik
Quote: Tumanchik

Girls want to try in the cartoon. on what mode to cook?
Well, it is not necessary
I report ... I cooked a double portion! everything whispered, but squeezed the oil - current 180 grams, but excellent quality 82.5%. excluded honey. the norm is one whey, and the second is already milk. there was no more sour milk. result
super! recipe to the catalog! sucked into the will and bainki! increase fats!
lettohka ttt
Nnatali_D, Superrr, and the recipe and the idea :-) blew away :-) :-)
Nnatali_D
Fofochka, most probably! I also put mine in the refrigerator and the oil froze. in the morning I put it in boiling water or you can warm it up in the microwave and it (butter) will melt.


Added Saturday 18 Jun 2016 07:39 AM

Tumanchik, Ira, to your health! the main thing is delicious!


Added Saturday 18 Jun 2016 07:40 AM

lettohka ttt, Natasha, I hope you like it
Fofochka
And I also get heartburn from all caramel sauces, but this does not. : sorry: if off topic.
Tumanchik
Natasha, in the morning the sauce is just a fairy tale! Slightly thickened, caramel-toffee taste! Great sauce! Here I will please everyone with breakfast today !!!! Thank you so much!
Biryusa
Nnatali_D, and if without a refrigerator, how long can this sauce be stored? It's so hot now ...
Kokoschka
What a delicious recipe! And if kefir is very sour, will it taste worse?
Thank you for Natalie's interesting recipe. Returning from vacation will definitely do it!
Nnatali_D
Tumanchik, Irish, and thank you!


Posted Saturday 18 Jun 2016 11:28 AM

Biryusa, Ol, honestly - I don't know. it eats up so quickly, I cook it at half the rate - it turns out 250 ml.


Added Saturday 18 Jun 2016 11:29 AM

Kokoschka, Lily, I cooked from village sour milk, it seems to me sour than kefir, it turned out great!
Vasyutka
Nnatali_D, Natasha, well, I really liked the sauce, especially the children! Made from whey. The daughter said it tasted like honey cake. Thank you so much for the recipe. I will do it for my grandchildren.
fedorovna1
NatashaI also really liked the sauce. Made from kefir. Next time I'll do it with whey. I also thought it tasted like toffee caramel, and my husband said it looked like condensed milk. Thank you!!!
Tanyushechka
Tumanchik, Irina, tell me on what mode they cooked and in what multi?
Elena Bo
Thank you for such a delicious treat! It is simply incredible that from the simplest products and without problems.
Caramel kefir sauce
Made with serum. Cool down, pour into a plastic bottle of Heinz ketchup
Caramel kefir sauce
it has a lid with a dispenser.
Anna5311
Nnatali_D, thanks for such a delicious recipe. : rose: Today we will eat with pancakes and ice cream! Now it's standing, cooling down. Made with cheese whey.
Caramel kefir sauce
Elena Bo
Girls, and no one tried to make this sauce in the microwave, like jam?
NataST
Hurray, I waited - the milk turned sour)) I immediately ran to cook, double the rate. Cooked in a 5L saucepan - it boiled and ran out of the saucepan
I had to pour it into a large Kenwood bowl and already cooked at 110 degrees, on induction.
When I boiled and poured it - I still had a lot of foam on top - is this normal? I really ate it all, it is so tasty and pleasant to the touch
The sauce is cooling down, I will observe the consistency, while it is liquid. Many thanks for the recipe. Cheaper than a similar one on cream and just as tasty, and if it gets too thick, it will not have a price
Caramel kefir sauce
valentine52
Natasha... just made the sauce. yummy! Soda is not felt. put some salt. There was a little more kefir. I got almost half a liter. After the refrigerator thickened (like a simple condensed milk) I put invert syrup instead of honey.Thanks for the recipe. otherwise I broke my whole head where to attach a glass of kefir
Wildebeest
Nnatali_D, so I made the sauce. My daughter said.
We'll have to bake pancakes tomorrow morning, and this LLC is very lazy for me.

Natashenkp !!!!
CurlySue
Thanks for the recipe!
I made this sauce today.
Where to store it?
All the same, a dairy product, it seems to me a place in the refrigerator.
I put it there and it stratified
not really, of course, but the bottom line is that the top layer 2-3 cm with oil "went up"
That is, the top layer is more greasy.
And below, if you "dig" with a spoon, then it's normal.
In my opinion there is too much oil in the recipe.
I did a similar thing (only with milk)
there without adding oil at all, and the result came out about the same,
without excess fat.
Wildebeest
And mine has already eaten this sauce without pancakes.
CurlySueLena, my sauce stood for 24 hours at room temperature, no stratification happened.
CurlySue
Wildebeest, I put it in the refrigerator, because I know that only I will eat,
and definitely long.
It's just that I'm not a sweet tooth ... and I have such a portion just for a couple of weeks.
If I had other eaters (my husband probably won't be like that)
then I would not put it in the refrigerator.

Biryusa
Quote: CurlySue
it stratified,
not really, of course, but the bottom line is that the top layer 2-3 cm with oil "went up"
I cooked this sauce this morning too. When I poured it into a jar almost hot, I periodically stirred it vigorously with a spoon, and it did not exfoliate. And the first time when I cooked, then yes - the butter also went up.
Wildebeest
Olya, I poured it into the jar and waited for it to cool down in the jar, did not stir, but only looked,
Creamy
Nnatali_D, came to express gratitude for the wonderful recipe. Bravo! I cooked to a nougat consistency so I could spread it with a butter knife. I liked it very much!
Wildebeest
Today I re-cooked the sauce, and baked pancakes for the sauce. How delicious it is !!!!!
redleafa
Unrealistic!!! Wait, I'll rub the tiles in the toilet and cook! And I'll bake pancakes !!
Elena Bo
Elena Bo,
Quote: Elena Bo
Girls, and no one tried to make this sauce in the microwave, like jam?
Made in the microwave, decided to simplify the process. I did it on serum, put 70 g of butter. (experiment).
The first 7 minutes. 800W, mixed well and another 5 minutes. Added vanillin. With each stirring, the sauce froths profusely, but after standing a little, the foam disappears. When cooling down, it periodically stirred so that the resulting foam does not freeze on top. Poured hot into a jar and closed with a screw cap.
Caramel kefir sauce
I've already tried it with pancakes. Delicious!!!!
kolobashka
I've been cooking for 15 minutes. Nothing runs away, does not darken, smells like honey. I'm tired of interfering.


Added on Thursday, 13 October 2016 4:14 pm

In general, I cooked for an hour, I was already tired, and it began to thicken. I poured it into a bottle, and it was completely frozen there, how can you lose it? Toffee really turned out.
Tereza
Thanks for the recipe, I came across it by accident (or not by accident ?!). I came home from work and decided to do it. Did it, it turned out awesome! I put it in the refrigerator, in the morning it became thick. Really miracles and more! Kefir ... and here it is so yummy!
NataST
The second time I cook this sauce, only this time the fermented baked milk was in the refrigerator)) and instead of honey I put glucose syrup.
Cooked immediately in Kenwood on induction, 40 minutes.
From a double portion, a 1 liter jar was obtained (after the foam settled), at first it was poured into two jars), by weight 1kg 200g.
Thanks a lot for the recipe! As a caramel topping for cakes - ideal, but this sauce does not thicken for me, either it takes longer to cook, or there is some other reason ...
Caramel kefir sauce
I will hide the adaptation for Kenwood 086/094/096 with induction, so as not to remember every time))

Took a double portion (optimally for a bowl size of 6.7 l)
Settings - temperature a little over 110 degrees, to the right by 1 (constant stirring), timer 40 minutes
Caramel kefir sauce
After 20 minutes, the mass began to change color, after 30 minutes it looked like this, measured the temperature of the sauce - 97.5 degrees
Caramel kefir sauce
After 40 minutes, the timer turned off the machine, the color of the resulting sauce suited me, the temperature was 98.5 degrees. It can be seen that the foam has become less and during these 10 minutes the sauce has still boiled down, decreased in volume
Caramel kefir sauce

Nikusya
And I cooked on Sunday, just the opposite, I took a little more kefir and a little less sugar, so that it would not thicken! It turned out great!
zvezda
Natasha !! Great !!! I liked the recipe very much !! can cook longer and then thicken ???? Bookmarked !!!!
Husky
Girls, I cooked this sauce today. Tell me, did you feel when eating someone, I don't know what it is, but like fine sand?
In appearance, it is just a fairy tale. Caramel color, uniform, smooth. But it cooled down, took it in my mouth and I feel the smallest on the tongue and the palate, like sakh. powder (I mean size) I don't know what it is. I used sah. sand.
Maybe it didn't work out for me? When cooking the smell of caramel, I did not feel it. There is a smell, but not caramel at all, in its usual sense. Yes, by the way, he didn't foam much when cooking. Maybe my soda hasn't sold out? Maybe there was no reaction. It just feels like soda (I mean size). I don't taste the soda.
Creamy
Husky, I cooked this syrup several times. And each time a different time. For myself, I concluded that the appearance of sand is due to the onset of crystallization from exceeding the sugar concentration in the solution with an excessive evaporation time. I watched how over time, first on the bottom, and then on the walls of the glass jar with syrup, brown crystals of regular hexagonal shape appeared and then began to grow. Therefore, I made an unequivocal conclusion for myself that it is extremely important to undercooked in this syrup before the start of crystallization. In my case, you cannot cook for more than 7 minutes.
Husky
Alevtina, thank you very much for your reply. It seems to me that I got such nonsense because of the honey. He's somehow not correct. The smell is not honey. And in general, everyone rejected him. They've already eaten all the delicious, but they don't want to eat this one. I don't like honey myself at all and was not interested in what kind of honey it is. And I talked to my daughter, and she said that he was somehow wrong. Apparently there is something mixed in it. So he gave out such a sediment in the form of sand and a terrible smell. And no hint of caramel smell or taste.
I'll have to try boiling it again, but with a different honey.
Creamy
Husky, that's really true, now honey can be from anything. I cooked in invert syrup.
Elya_lug
Nnatali_D, delicious sauce! I’m more likely not a sauce, but a liquid caramel. I think it will be great to coat the cakes or a layer in the baskets. Well ooooooo sweet.
Creamy
How many times have I cooked this syrup, but today I decided to cook it a little longer (8.5 minutes) and then cool it very quickly. Well, you've got a culinary hitch, or take the hostess of the "Cow" candy.

Caramel kefir sauce

The candies were made in a silicone form. In the center of the tray, the candy is turned upside down. The sweets turned out to taste one to one natural "Lady", keep their shape well and are crumbly.
BlueOrange
Just a stunning makeover!
Very unexpected!
I did it with yogurt, reduced the amount of sugar to 200 grams, and since the caramel miracle was done for my daughter (and she is allergic to honey, well, it is undesirable to heat honey to such high temperatures) - I added 2 tsp. glucose syrup.
No need to overheat - 7 minutes is enough, even if it seems to you that the foam still looks pale - stop heating!
The foam will settle and everything will be as it should.
Overheating of the mass: we get a very thick toffee, which after a few hours will begin to sugar
Here is such a golden sun!

Caramel kefir sauce

Thanks for such an interesting recipe!
Loksa
Creamy, obana, write the recipe! Can you bring information about long heating on the first page? I often make this sauce!
Creamy
BlueOrange, in this lean year for honey, I do everything on invert syrup.

Loksa, Oksana., and why write there? Boil 8.5 minutes.Immediately pour into another cold saucepan (I have a ladle with a handle) and put it in a sink under cold running water, well, just like we freeze freshly cooked porridge. All. Nothing complicated. Everything quickly and freezes, just have time to lay out on the silicone cells. The bottom of the sweets is made evenly by cutting with dry hot spatula

Here is such a dexterous, springy little spatula with a sharp edge, the length of her working part is only 8.5 cm. She often serves as a butter knife for me, she is very clever at spreading toast.

Caramel kefir sauce
zvezda
Sveta!! What did you do ???? Did you get sauce or candy ??? I can probably be in Cash
Orshanochka
Nnatali_D, Natasha! What a great recipe !!!! I dragged to bookmarks. How to cook, unsubscribe. But I will make it from whey from homemade milk - the benefit is heaps of it.
Helen
So I finally made this sauce ... delicious ... I made it in TM5, very convenient, you don't stand over it, you don't interfere ... everything cooked by itself ..
Caramel kefir sauce
zvezda
AUTHOR REPRESENTED !!!!!! : girl_cray: Well, such a yummy turned out: girl-swoon: I can't tear myself away !!!!!! What did you do with us: girl_cray1: I didn't even pour it .. I obviously didn't follow the technology very much in time (I cooked 096 in Kenwood) and I got such a terrible delicious caramel, but only the color, like melted boiled water !!!! !
NATASHENKA !!!!Of course, thank you so much !!!

🔗
Orshanochka
Nnatali_D, Well, I took it to the bookmarks for a long time. Today cooked cooked cheese - whey - the sea is bottled. And the younger loved Thai pancakes with caramel syrup. Taperich I will cook it sweet (in the sense of syrup) !!!! Thanks to Natasha!
Irishk @
I also cooked this delicious sauce, it turned out just a fairy tale. I had homemade yogurt. Easy and simple brewing. The hardest part is measuring the food thanks for the recipe! My husband appreciated it.
Nnatali_D
Nikusya, Elya_lug, Orshanochka, Irishk @, Helen, Creamy, girls, thank you so much for using the recipe !!!!
Silyavka
Natasha, I am delighted with what happened. Kefir and butter were not at hand. There was whey and a spread, honey took 1 spoon +1 spoon of invert syrup and added citric acid on the tip of the spoon. I almost swallowed my tongue. The smell of caramel all over the street. Thanks for the recipe.Caramel kefir sauce
Nnatali_D
Elena, I am very glad that everything worked out and I liked it!

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