How to prepare condensed milk at home. Condensed milk at home. Step-by-step recipe with photos.

Calories: Not specified
Cooking time: Not specified

Taffy, caramel and condensed milk are some of the easiest sweets to prepare. You don't have to bake anything, knead the dough and worry about whether your cake will rise or not. Just put the sugar syrup on the fire and stir it from time to time. We can often see these well-known sweets in the store, but they can be easily prepared at home. We will make ordinary boiled condensed milk at home from sugar and milk.
It is much healthier than store-bought, and you can give it to your children without any doubt by making, for example.

Ingredients:

- milk – 1 liter,
- sugar – 350 g,
- soda – 1/3 tsp.

Preparation

Take a deep saucepan and pour a liter of milk into it. It is not advisable to use enamel dishes to prepare homemade condensed milk, otherwise during cooking the condensed milk may stick to it forever, and then the pan will have to be thrown away. It is better to use a stainless steel pan. With thick walls. Add sugar and soda to milk. Soda is needed to prevent our condensed milk from curdling during quite long cooking. However, we take a small amount of soda, so its taste will not be felt in condensed milk.

Stir sugar with milk until it is completely dissolved. For these purposes, it is better to take warm milk rather than cold milk, because sugar dissolves faster in warm liquid.

When the sugar has completely dissolved in the milk and you have a homogeneous liquid, you can start cooking the condensed milk
Bring the milk to a boil, remembering to constantly stir it with a spoon.

The milk foams and increases, so you need to take extra dishes.

After the liquid boils, reduce the heat and cook the milk for about an hour and a half. All this time you need to periodically approach the pan and stir the contents.

First, the liquid changes color a little, and foam appears on top. There is no need to remove it!

The cooking time for condensed milk is entirely up to you. The main thing to remember is that the more condensed milk is cooked, the thicker and darker it is. However, you need to know moderation in everything and not overheat the milk. Do not also forget that after cooling, condensed milk tends to thicken. This factor should be taken into account when choosing the cooking time.

When the condensed milk is the right consistency, remove it from the heat.

Afterwards, strain the condensed milk through a fine strainer.

Then we place it in a glass or plastic container, and homemade condensed milk is ready for use! You can cook with homemade condensed milk

Many people remember the taste of traditional condensed milk – it comes from childhood. Currently, canned condensed milk is on sale, the taste and composition of which are often far from ideal. If you want to please yourself and your loved ones with condensed milk prepared according to the classic recipe from natural ingredients, it’s time to prepare it at home. Such a product is often significantly superior in taste to store-bought condensed milk.

To prepare a healthy and appetizing dish, you should consider some secrets of preparing condensed milk. Experienced housewives note the following features:

How to make homemade condensed milk

According to Soviet GOST standards, condensed milk, brewed from a sweetened mixture of whole and skim milk, contains about 50% sugar and about 30% fat.

In addition, the “correct” condensed milk should contain twice as much dry matter (not including sugar) than the original milk. At the same time, sugar also plays the role of a preservative - high-quality condensed milk can be stored in the refrigerator for a month.

Currently, you can find many variations on the theme of condensed milk on sale - in order to save money, many manufacturers add vegetable fats, soy products, thickeners and preservatives to it, while the content of natural milk in such a product is minimal.

You can make natural, appetizing and tasty condensed milk at home yourself. There are several ways to prepare it. You can make condensed milk at home as follows:

• boiling the milk mass on the stove or in a water bath;
• by cooking it in a slow cooker or double boiler.

To do homemade condensed milk on the stove, it will take at least an hour, depending on the cooking method, temperature, and the desired consistency of the product. By increasing the temperature treatment time, it is easy to make boiled condensed milk, reminiscent of “taffy” in taste and consistency. Gradually, during prolonged cooking, the milky shade of the product will change to a darker caramel color, the consistency will become dense and viscous.

How to make condensed milk on the stove

In order to cook condensed milk on the stove, you will need a saucepan with a thick bottom.

There are several basic recipes for making condensed milk on the stove:

How to make condensed milk in a steam bath

It’s quite convenient to make condensed milk in a water bath, so this method minimizes the likelihood of the milk mixture burning. In addition, thanks to the mild temperature treatment, most of the nutrients will be retained in the dish prepared in this way.

To make condensed milk in a steam bath, prepare the following products:

• 0.5 liters of high-fat milk or cream;
• 600 g sugar;
• 300 g milk powder;
• vanillin or vanilla sugar.

In addition, to make condensed milk, you will need two saucepans of different diameters, or a metal ladle and a saucepan.

How to make condensed milk in a steam bath:

1. Place a larger pot of water on the stove to heat.
2. In a smaller container, mix all the ingredients except vanilla - it is recommended to add it at the end of cooking. The presence of some lumps in the mixture is allowed, because... during heating in a water bath they will dissolve in total mass liquids.
3. After boiling water in a saucepan, place a ladle with the prepared mixture in it and cook for an hour, stirring it from time to time.
4. After the prepared condensed milk has cooled, beat it with a whisk or in a blender bowl to give it a soft, uniform consistency, and then place it in a suitable container and put it in the refrigerator.

As the condensed milk cools, it will acquire a fairly thick consistency.

How to make condensed milk in a slow cooker and in a bread maker

Many housewives who have tried to make condensed milk according to this recipe in a slow cooker consider this cooking method extremely successful.

This condensed milk has a soft, delicate consistency, as well as a pleasant rich taste, reminiscent at the same time classic version and boiled condensed milk.

Multicooker processing modes allow you to get exceptional useful product, while it is easy to make condensed milk thick, achieving the desired degree of density. During the preparation process, excess liquid is evaporated from a mixture of homemade natural milk and whole milk powder with added sugar, while as a result of condensation, the maximum of useful substances is preserved.

For preparation you will need the following ingredients:

• 2 glasses of milk;
• 1.5 cups whole milk powder;
• 2 cups granulated sugar.

To make condensed milk in a slow cooker, you will need to do the following sequence of actions:

1. Pour into a separate container (deep bowl or saucepan) powdered milk and sugar, pour in the milk and mix with a whisk until a homogeneous mixture is obtained.
2. Pour the milk and sugar into the multicooker bowl, start the “Soup” mode for a quarter of an hour, without needing to close the lid.
3. After the mixture boils, activate the “Baking” mode for 10-15 minutes (depending on the desired consistency of the condensed milk). To make boiled condensed milk, increase the temperature treatment time in the multicooker after boiling to 20 minutes. It is necessary to monitor the condition of the prepared dish and periodically stir the milk to avoid the formation of lumps and burning.
4. After turning off the multicooker, wait until the milk mass cools to room temperature. To obtain a more delicate and uniform consistency of condensed milk, it is recommended to beat it in a blender bowl or using a mixer.
5. Pour the finished condensed milk into a suitable container.

Condensed milk is ready, bon appetit!

In a similar way, you can prepare condensed milk using the “Stew” mode (within half an hour after boiling) - this low-temperature mode is effective for simmering milk mixture. Once it reaches a light caramel color, it will have thickened sufficiently. After finishing cooking, you can leave the condensed milk in the multicooker bowl until it cools.

To soak the cake layers, you can make semi-liquid condensed milk from milk in a bread maker. To do this, dissolve a glass of sugar in 500 ml of milk, pour it into the bowl and start the “Jam” mode (cooking time - one and a half hours). To obtain a thick consistency, you will need to continue cooking in the bread machine for the same amount of time.

Dishes with condensed milk

Most likely, you won’t have to worry about what can be made from condensed milk - it is usually eaten very quickly. Condensed milk prepared at home is perfect for various refreshing drinks; it can be eaten as a snack with white bread or pancakes, added to tea and coffee, and also to ice cream. There are many recipes using condensed milk - for example, you can soak cake layers with it, bake cookies and puddings with it. It is convenient to use boiled condensed milk as a filling for some types of baked goods - for example, shortbread "nuts".

In addition, there are many desserts based on of this product, primarily all kinds of creams with condensed milk. Recipes for butter and chocolate cream with condensed milk. It’s not difficult to make a similar cream from condensed milk, which has an appetizing appearance and taste. To prepare it, softened butter is mixed with condensed milk using a mixer, gradually adding the remaining ingredients - sugar, vanilla, and, if desired, cocoa. It is recommended to cover the cake or roll with this cream immediately after cooking, without waiting for the butter to harden.

How to make condensed milk - video

Boiled condensed milk is a delicacy loved by many; it is thicker and tastier than ordinary condensed milk. But the taste of boiled condensed milk from the manufacturer sometimes leaves much to be desired, so it is better to prepare it yourself at home.

Here are 4 main ways to prepare boiled condensed milk.

• Option No. 1: boil canned condensed milk in a water bath without unpacking the container.
• Option No. 2: cook the purchased condensed milk in a water bath in another container (pot, glass jar).
• Option No. 3: boil purchased condensed milk in a saucepan.
• Option number 4: cook condensed milk yourself using regular milk and sugar.

The choice of method is, of course, yours, but remember that in any case you will need certain skills and patience, which as a result will be rewarded with a wonderful delicacy.

Necessary equipment and products

For the first method:

• a tin of condensed milk;
• pot;
• water.

For the second method:

• container for condensed milk (the choice depends on the method);
• pot;
• water.

For the third method:

• condensed milk bought by weight;
• a saucepan with a tight bottom and thick walls.

For the fourth method:

• regular milk;
• milk in powder form;
• granulated sugar;
• containers for condensed milk;
• pot;
• water.

Cooking condensed milk

Method No. 1

Place a can of condensed milk from the manufacturer in a pan of water; the can should be in an upright position and the water should cover it completely. Place the pan on the stove, light the fire, and as soon as the water boils, turn it down. Boil the condensed milk for two to three hours, but no more, otherwise the can will explode. From time to time, add boiling water to the pan: the jar should be under water at all times.

When the time is up, turn off the burner, but let it cool before removing the jar from the water. Don't rush the process by adding cool water, be patient. If you do not want to spend so much time cooking condensed milk, use a pressure cooker. The whole procedure will take about ten minutes, the steps are the same, but the boiled condensed milk should still cool down without your help.

Method No. 2

There are people who believe that condensed milk cooked in a closed can can harm the body. Besides, taste qualities hers are not particularly pleasant. In this situation, as well as if you purchased loose or packaged condensed milk, boil it in a glass container (jar).

To do this, move the condensed milk into the selected jar and lower it into the pan. Pour water into the pan above the level of the condensed milk. (Important!) It is advisable to place a metal grid or ring under the jar. Otherwise, the condensed milk will heat up unevenly. Cover the jar loosely with a large lid to prevent the glass container from breaking. After the water in the pan boils over the fire, reduce the gas and cook the condensed milk for about three to four hours. Do not forget to add boiling water to the desired level from time to time; there is no need to stir the condensed milk. Otherwise, the product will curdle.

There is a faster version of this method - preparing condensed milk in the microwave. To do this, you need to pour condensed milk into a ceramic pot or deep plate and cook it for about 15 minutes, medium power. If in a plate you have to stir the condensed milk from time to time, then in the case of a pot this is not required.

Method No. 3

Take a cast iron or steel thick-walled pan and pour the condensed milk you purchased into it. Place on the fire, and stirring occasionally, bring it to a boil. Cook over low heat, remembering to stir, until the product reaches the required consistency.

Method No. 4

Pour half a liter of ordinary milk into a container for condensed milk, it can be a jar or a saucepan, add granulated sugar (600 g) and powdered milk (300 g) here, mix everything thoroughly. Place the container with condensed milk in a saucepan filled with water. You will have to cook for a long time until the condensed milk becomes thick enough. Attention: the product must not boil away!

The result, no matter what method you choose, can be either successful or not, and the reasons for this can be very different. True, among them there are two main ones: initially you purchased a low-quality product or you simply did not cook the condensed milk. In the first case, you need to pay attention to the composition of condensed milk. Good product contains only milk and sugar. All other impurities will only hinder its good thickening. The fat content of high-quality condensed milk should be at least 8-8.5%. In the second case, it is advisable to cook the product for at least two hours. Regulate the process; parameters such as color and density are very indicative at a certain stage. During cooking, condensed milk becomes darker, acquiring a brownish tint that is pleasant to the eye.

Most likely, many compatriots now do not even suspect that the contents of a tin can with a white and blue geometric pattern and the inscription “condensed milk,” although it is one of the most favorite treats and the best memory of “Soviet childhood,” appeared in a completely different package, in besieged Leningrad, where condensed milk, as a medicine, was divided into a few drops for everyone who was in the hospital. It was condensed milk from the “allies”, produced at the plant of the American industrialist Gale Borden, who became a millionaire thanks to condensed milk.

But the history of the discovery of condensed milk did not begin in the United States, but a little earlier and a little to the south, and a little to the east - in different parts of the world. It’s just that the Americans turned out to be, as always, more agile in filing patents for inventions.

How to make condensed milk - a recipe dictated by time

Why is it necessary to stir up the past, and does it matter who invented condensed milk? Well, firstly, the law of historical justice has not yet been repealed by anyone, and, secondly, each of the inventors of canned products contributed to the improvement of the technology for the production of condensed milk, to the recipe - even the old African, whose name remained unknown, suggested how to make condensed milk at home so that it does not “run away” when boiled, which indirectly indicates that condensed milk has long been a well-known recipe on the African continent.

Residents of Argentina, Colombia and Chile believe that condensed milk is a recipe that they inherited from their ancestors, the ancient Incas. On the South American continent, condensed milk, boiled and regular, is a traditional ingredient for making desserts. Of course, the Spaniards categorically disagree with this, meaning historical fact the conquistadors' conquest of the territory of the ancient Incas, and arrogantly believing that there was nothing to learn from the vanquished, but, on the contrary, it was the Spaniards who taught the Indians to cook condensed milk, not at all interested in the seizure of new lands and the gold of the Incas. But the dispute between Spaniards and Latin Americans for the palm in the discovery of condensed milk is only one of the historical facts.

The next series of discoveries of condensed milk occurred in Europe - in England, a method of preserving milk was discovered three times: in 1810 - Peter Durand, in 1826 - Melbeck, and in 1828 - Underwood. All three, unaware of each other’s existence, showed serious interest in condensed milk - however, only Melbek and Underwood were interested in the recipes.

Durand took care of the packaging and patented the use of tin cans for preservation, apparently learning a little late about the competition for the invention announced by Napoleon. As it turned out, the great usurper was obsessed not only with a thirst for wars, glory and power. Just for one year of Durand, in the competition for best preservation food, ahead of Nicolas François Appert, receiving the award from the hands of Emperor Bonaparte in 1809. But the idea of ​​​​canning food did not belong to Appert, because Napoleon was concerned about supplying the army with food, and before him, the Irishman Nigdam, the Italian Spallanzani and many other inventors were deliberately engaged in the discovery of methods for preserving food.

Apparently, at the end of the eighteenth and beginning of the nineteenth centuries, a need arose for inventions of this kind.

Condensed milk - recipes for homemade “Kulibins” versus modern production technologies

But what then forces us now, when everything has long been invented and lies on the shelves, in tin cans, plastic packaging different types and volume, look for how to prepare condensed milk at home, despite the fact that this is quite a troublesome task?

The fact is that interest in the invention of condensed milk is stimulated by the recipes of modern technologists of large dairy processing enterprises. Market economy, the pursuit of profit and excess profits has weakened the requirements for product quality. Severe GOST gradually replaced technical conditions (TU), and they - technical requirements- our own, our own, for each enterprise - different. When everyone is his own boss, cans of condensed milk began to appear on sale, with a white and blue geometric pattern, which buyers used to trust, but the product itself was different. Condensed milk now contains vegetable oil and dairy products instead of milk. Specifications, after all, they don’t prohibit it!

Therefore, many lovers of dairy delicacies, who remember the taste of the Soviet product and feel nostalgic for it, are inquisitively looking for the answer to how to make condensed milk - the recipe, of course, should be the same as in 1952, when Krasnodar region, due to the richest and cheapest raw material base, by order of Stalin, the largest production of condensed milk in the USSR was established, which was previously produced in very limited quantities, exclusively for the needs of the army, for polar and Central Asian expeditions.

Among home technologies, you can find many inventions of new condensed milk recipes. This includes the use of powdered milk or infant formula, the addition of flour or starch to thicken the milk, and an increase in the amount of sugar. It is clear that it is difficult to achieve milk condensation at home according to the recipe approved by GOST, given the lack of special equipment that large enterprises are equipped with.

The differences in the preparation of new recipes for condensed milk between production technologists and home-made “Kulibins” - self-taught ones is that large manufacturers his main goal They consider the cost of the product to be reduced, and people strive to return condensed milk to its former quality and taste. It is clear that the people are right.

Condensed milk - recipe according to GOST for home preparation

First, the main thing is that the recipe for sweetened condensed milk, produced in 1952, contained nothing but milk and sugar. Moreover, the milk must be whole, with a fat content in the final product of 8.5%. All other recipes, of course, have the right to exist, because it is not customary to argue about tastes. But if you are looking for that same taste, then you need to look only in this direction.

According to this technology, milk is boiled down to 1/3 of the original volume, and then sugar syrup is added to it in equal proportions.

How to do this? That is, preparing sugar syrup is not a problem. Any housewife can do this. But how to boil milk so that it does not “run away”, does not burn and, if possible, retains its valuable nutritional properties? Yes, despite the long heat treatment, calcium, potassium, magnesium, iron, vitamins A, B6, B12, C, D, proteins, and valuable milk fats remain in milk.

The fact is that the process of long-term pasteurization at 60-65oC allows you to preserve beneficial properties milk. At home, a multicooker or pressure cooker will make this task easier. If you don’t have such a technique, then use the old ancestral methods, proven over centuries: process the edges of the pan butter, put a spoon in it before pouring in the milk. You can also place a wooden spatula on the edges of the pan - and the milk will not leak onto the stove. To prevent it from burning during prolonged heating, place the container with milk in a water bath. If you evaporate milk in a slow cooker, then temperature conditions The issue is easily resolved. On the stove, you will have to adjust it manually, using the selection method.

Varieties of the recipe - milk condensed with cocoa or coffee have some nuances: first, coffee or cocoa is brewed, then the prepared drink is carefully filtered until absolutely transparent, and sugar syrup is prepared on its basis, which is added to the concentrated milk.

That's it - you can start working.

1. Condensed milk - a recipe for making condensed milk at home

Compound:

Granulated sugar 330 g

Water 300 ml

Milk (8.5%) 1.0 l

Butter 50 g

Technology:

Carefully grease a thick-bottomed pan with butter, especially around the edge, around the circumference, so that the milk does not run away, because it will take a very long time to cook. Pour the milk into a saucepan and place on the lowest heat. The milk should evaporate to 1/3 of its original volume. Separately, cook the sugar syrup by combining sugar with water and boiling until it tastes like a “thick thread”. Combine the boiled milk with the syrup, pouring it in a thin stream into the pan with continuous stirring. Then cook the milk for another 15 minutes and turn off the heat. Pour it into a dry, sterile jar. As the milk cools, it will become thicker.

If the milk is intended for storage, then sterilize it in a 0.5 liter jar - 20 minutes; 1.0 - half an hour.

2. Condensed milk - recipe for “toffee” made from condensed milk at home

Compound:

Sugar syrup 450 ml

Milk 1 l

Butter 150 g

Preparation procedure:

We cook condensed milk (see recipe No. 1) or buy ready-made, carefully studying the composition indicated on the label - vegetable oils It shouldn't be in real condensed milk. Transfer the condensed milk into a pan previously greased with butter. Place the pan in a water bath and place it on the lowest heat. It’s not necessary to stand over the stove for the entire two hours, but you can’t leave the kitchen, so start cooking something else to “catch two birds with one stone.” About forty minutes later, after the condensed milk begins to boil in a water bath, add butter and continue cooking. When it acquires a beautiful golden brown color and begins to exude a characteristic candy aroma, turn off the stove.

If it is necessary for the “toffee” to remain plastic in order to spread sandwiches with it, then just add a small pinch to it citric acid. If you prefer candies, then before pouring the mixture into the molds, do not forget to grease them with oil.

3. Condensed milk - recipe for Nutella from condensed milk at home

Compound:

Hazelnuts, ground 200 g

Cocoa 50 g

Condensed milk, boiled (8.5%) 400 g

Butter 180 g

• Sugar - to taste

Operating procedure:

You can use your own condensed milk for this recipe. Add to boiled condensed milk a mixture of flour, cocoa, ground nuts, salt. If you want Nutella to be a little sweeter, add sugar to taste. The dry ingredients must be mixed thoroughly before combining them with condensed milk and butter. Before adding the oil, keep it at room temperature, cut into small pieces so that it is convenient to grind with the mixture. Combine the oil mixture with boiled condensed milk and put everything to cook in a water bath. When the mass has warmed up well, start stirring it vigorously with a spatula to give it a uniform consistency. The sugar should dissolve and the butter should not float on the surface. Bring the mixture to a boil and, after removing from heat, transfer to a sterile jar. Once cooled, cover and place in the refrigerator.

Many people like to add condensed milk to coffee or cocoa. The finished coffee with milk will be stored in a jar, and in the morning it will be enough to boil water to quickly have it for breakfast delicious drink. Make condensed milk at home using very strong coffee to make the syrup. Put not one, but 10 teaspoons of freshly ground coffee into the Turk, pour in 400 ml of water and prepare coffee as usual. Then strain the drink through gauze folded in several layers. Add 12 teaspoons of sugar to the coffee and cook over low heat until thickened. When the coffee syrup is ready, combine it with boiled milk. Add 4 g to the finished hot condensed milk with coffee instant coffee, for smell. In the same way you can prepare cocoa with condensed milk.

Milk for condensed milk should be chosen only natural, without additives. You can cook condensed milk from dry concentrate, but you need to dissolve it with natural milk, not water.

The higher the fat content of the milk, the less time it takes to boil it. Cream with 30% fat content and sugar syrup boils down twice as fast as milk with 10% fat content.