Today we will prepare a delicious food, which few people can resist: condensed milk! You know that creamy, thick and very sweet milk that is sold in tubes or in tin cans? It is used a lot to enrich coffee, to fill cakes or as a delicious alternative to butter! But let's find out the DIY recipe: we bet you won't buy it at the supermarket anymore?
Video of the Recipe
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Identity Card of the Recipe
- 189 KCal Calories per serving
-
Ingrediants
- 250 ml of pasteurized whole milk
- 150 g of sugar
- 5 g of cornstarch
- 1 sachet of vanillin
Materials Needed
- Small saucepan
- Spoon or whisk
- Scale weighs food
Preparation
Curiosity
Condensed milk is a thick cream of milk, which is obtained by evaporating a certain amount of water from the milk. On the market, there is a version with or without sugar.
Normally, it is used with animal milk, but there is also the vegetable version prepared with almond milk, coconut milk, rice milk, etc.- Dissolve the cornstarch in the cold milk, then add the sugar and vanillin.
- Bring the mixture to the heat and cook gently for 20 minutes from the moment of boiling. After 20 minutes, let it cool completely: the mixture will still appear quite liquid, but will tend to thicken as the temperature decreases.
Did you know that
If you prefer icing sugar over granulated sugar, you can avoid adding corn starch to the milk: icing sugar, in fact, contains a certain amount of thickener that will allow the condensed milk to take on a creamy and dense consistency. .
The longer the mixture is boiled, the denser the consistency of the condensed milk will be.- Once cold, the condensed milk is ready to be used to fill sweets, sweeten coffee or spread on rusks. Keep refrigerated and use within 3 weeks.
- For a longer conservation, it is advisable to follow the method suggested for the pasteurization of the jam: boil glass jars with respective screw caps; fill the jars with condensed milk; close the jars with the cap; insert the jars in cold water and bring to a boil; pasteurize the jars filled with condensed milk for 15 minutes; turn off the heat and allow to cool completely in the pasteurization water. The jars can be stored in a dark environment for one year.
Alice's comment - PersonalCooker
Considering the high quantity of sugar present, condensed milk can also be stored for a long time. If you want to prepare it in large quantities, I recommend pouring the condensed milk into pots and following the pasteurization method for jams: the cream will remain unchanged. even for a year.
Also try the homemade snacks, filled with condensed milk!
Lactose intolerant? Try the vegan condensed milk!Nutritional values and Health Comment on the recipe
ATTENTION! The values shown on the side refer to the nutritional translation of the ingredients and do not take into account the dehydration that occurs during cooking; the latter further increases the concentration of the food.
Homemade Condensed Milk is a sweet food characterized by a rather high energy intake, provided above all by carbohydrates, followed by lipids and finally by proteins.
The carbohydrates are mainly of the simple type (sucrose and lactose), the lipids characterized by saturated fatty acids and the proteins of high biological value. Cholesterol is very low and fiber is absent.
Homemade Condensed Milk is a food that does not lend itself to the diet of the overweight subject, the diabetic (type 2 mellitus) and the hypertriglyceridemic. It is well tolerated by gluten intolerant but not lactose intolerant. It is not part of the vegan diet but should be part of the vegetarian ovoid one.
The average portion is around 50g (95kcal).
