Dulce de leche

Category: Culinary recipes
Kitchen: argentinian
Dulce de leche

Ingredients

Milk 2 l
Vanilla or vanilla sugar (1 pack) 1 string
Sugar 500 g
Soda 1 tsp

Cooking method

  • We need a pan with a non-stick thick bottom / ideally copper /
  • Boil the milk with the vanilla pod cut in half and dissolve the sugar in it / remove the vanilla pod /
  • Add soda diluted in a little water. Caution! when adding baking soda, the milk may foam up and run away!
  • Cook over high heat, stirring occasionally with a wooden spoon. One hour until the milk begins to thicken and change color.
  • Remove a little heat and constantly stirring to cook until honey is thick and brownish for another 30 minutes.
  • Place the container with milk in cold water and after cooling, transfer to the jar.
  • I got 500 ml of the final product.
  • Great for making creams, for baking, with ice cream and just eating with a spoon !!!!

The dish is designed for

500 ml

Time for preparing:

90 minutes

Note

on prescription

"Dulce de leche" - a dessert for lovers of boiled condensed milk

Dulce de leche Dulce de leche

Quote: Lyi

Cooked in multiservice Panasonic is on baking program with the lid open. No problem, interfered occasionally 2-3 times an hour. Now I will clarify: First, with the lid closed (for speed), I boiled the milk, opened the lid and did not close it until the end of cooking, added sugar, vanillin, soda diluted with cold milk, let it boil. Here I stood at the ready with a spoon stirring so that it would not run away with the soda. Then she switched to baking, stirred occasionally, waited until it boiled down to the required 0.5 liters.

sweetka
hmm ... and what if "boil over high heat" it doesn't run away?
natapit
Well, I cooked! truth. watched constantly!
alina-ukhova
natapit, is adding soda to milk essential? why is she there? is it not felt? I just feel this soda a couple of kilometers away. and milk in the refrigerator 1.5 liters of stuck ...
natapit
Yes. the presence of soda is required, but it is absolutely not felt in the end result!
alina-ukhova
Natalya, thank you very much, it turned out to be a wonderful cream, it tastes very much like toffee - soft, delicate, in general ... his children have already sentenced him to a little snatched in buns to put - only there it was preserved!

Dulce de leche
chapic
well, this is homemade condensed milk. when it also cooked.
natapit
glad I liked it!
alina-ukhova
Quote: chapic

well, this is homemade condensed milk. when it also cooked.

Nuuuu ... Not really, I would say. It tastes like real toffee, as the children and husband called it. And I, too, more reminiscent of toffee, and not condensed milk. But definitely delicious!
natapit
and what does boiled condensed milk remind you of !?
alina-ukhova
Condensed milk! natapit, I compared the taste of factory dumplings and your cream - well, completely different !!! Before that, I cooked condensed milk at home only once - it's a very long process - I didn't like this business. And then the cream was cooked in between times, while I was preparing dinner, and when the cream cooled down, it could easily be cut into pieces with a knife !!! And he wasn't, how to say, ... sugared or something. It was a real gentle-tender IRISKA! By the way, in the photo the bun is still hot, and when the buns cooled down, the cream did not pour out of them. In general, maybe in Kazakhstan there is not the right boiled condensed milk?
Thanks again for the cream, while I was writing, I remembered the taste, I wanted to cook again!
natapit
to your health! Nowadays it is difficult to buy the "right" one everywhere, so it's better to cook it yourself! this recipe is a godsend for me too!
Lyi
Natapit, but what do you think in the Panasonic cartoon on stewing or in some other mode in our other multicooker or pressure cooker, this recipe will not work?
Very annoying constant stirring and the danger of running away, burning.
The helpers have spoiled us with a saucepan already and I don't want to work with my hands.
natapit
but here I am not your assistant, because I don’t have a multi and I can’t advise anything!
Nataly_rz
Lyi, let me try to answer you. I tried to cook condensed milk in MV, nothing evaporates with a closed lid, and it remains very liquid, with an open lid it does not boil, and the effect is the same. I have cooked this recipe more than once on the stove, and here you need a strong fire. I do not interfere at all, and I do not burn at all. True, I cook in a ceramic container (the bottom of the tagin) and on a divider.
Lyi
Quote: Nataly_rz

I have cooked this recipe more than once on the stove, and here you need a strong fire. I do not interfere at all, and I do not burn at all. True, I cook in a ceramic container (the bottom of the tagin) and on a divider.
Nataly_rzthanks for the hint.
Now I will look for what can replace the tajin. : D There are many cast iron, including enamelled. If I don’t find a ceramic vessel in the near future, I’ll probably try it in these iron pots.
Recently, I have had no luck with purchased condensed milk, tasteless and, in general, uh-uh. And I love dumplings even without cream, just like that.
This is how I arrive from the sanatorium (I leave on the 28th), and I will take on everything at once, and for cream with boiled water and for mayonnaise, which never works (I will finish it anyway !!!).
natapit
good luck! and have a good rest!
Anise
Natapit, thank you for the recipe! The taste is wonderful, I liked it very much and also reminded me of the most delicate toffee!
Report:

Dulce de leche Dulce de leche
natapit
Olesya425
Natapit, I boiled condensed milk! Urrah! Delicious !!! I cooked in a thermomix, I didn't have to follow, only I made this volume in two passes, otherwise it flowed out. Now it's very easy and simple, you didn't even have to follow it. Thank you!
natapit
Lyi
Natapit!
Thank you very much for the recipe!
Cooked in Panasonic on "baked goods" with the lid open. No problem, interfered occasionally 2-3 times an hour. Now I will clarify: First, with the lid closed (for speed), I boiled the milk, opened the lid and did not close it until the end of cooking, added sugar, vanillin, soda diluted with cold milk, let it boil. Here I stood at the ready with a spoon stirring so that it would not run away with soda. Then she switched to baking, stirred occasionally, waited until it boiled down to the required 0.5 liters.
I missed a little, it turned out 0.65 liters, so a little liquid, not toffee, but tasty.
I will cook some more!
Here she is:
🔗
natapit
beauty! thanks for sharing!
Tat_yanka
tell me, and when she stands a little, does not get sugar? I once cooked a simple condensed milk, so it got sugared
Scarecrow
This recipe is in the book for the jam maker. I tried it several times a couple of years ago. But I got sugar after a while.
Tat_yanka
And if you make butter + var cream with it. condensed? Instead of var. thickened. it is clear to put this cream

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