How long to cook condensed milk until it becomes boiled. How to cook condensed milk in a jar

Most adults and children are partial to boiled condensed milk. However, the quality of modern products under this name raises concerns - their composition is so questionable. However, this is not a reason to refuse a tasty delicacy, because you can cook it the old fashioned way with your own hands.

Selection of condensed milk

Condensed milk is concentrated cow's milk from which the moisture has been evaporated. To add sweetness to the product, sugar is often added to it, resulting in a white, viscous, but still liquid mass. Like any sweet consistency, it sticks to your hands. High-quality condensed milk is packaged in cans, which increases its shelf life to 12 months. If you cook this product, it acquires a brown tint, a thicker consistency and a pronounced caramel taste. The resulting dish is called dulce de leche, which means “milk jam” in Spanish. However, in our country such a dish is known as boiled condensed milk.

Today, condensed milk is sold in doypack bags, plastic and glass containers. Since cooking is carried out without removing the composition from the container, only tin containers are suitable. You should carefully study the label before purchasing. Only a product designated as “Whole condensed milk with sugar.” If there is another name on the label, even if it is very close in meaning, it will not make boiled condensed milk.

You can get high-quality and tasty caramel mass from the most natural condensed milk, which contains only sugar and milk. If it contains preservatives and flavorings, as well as components starting with “E,” then during the cooking process the product may curl, separate, and behave in an unexpected way. It is worth paying attention to the appearance of the can - it should not have dents, damage, or traces of rust.

Naturally, only hermetically sealed containers are allowed for cooking, and their shelf life must not expire. If you choose the right raw materials and follow the cooking recommendations, you will get aromatic boiled condensed milk, reminiscent of toffee. It is definitely superior in taste and safety to store-bought analogues sold under the same name.

How and how long to cook condensed milk so as not to explode?

Cooking condensed milk takes quite a lot of time. Depending on the chosen method, this takes from 3 to 4 hours, so most housewives prefer to boil several cans at once. After cooling, they are simply put in the refrigerator and opened as needed. Cooking time affects the color, consistency and taste of boiled condensed milk.

If you “cook the jars” for an hour after the liquid boils, the “milk jam” will acquire a yellowish tint. Its consistency and taste will remain almost unchanged.

If you boil condensed milk for several hours from the moment it boils, it will acquire a pleasant caramel or light brown color and thicken slightly. This mixture is usually used for making fondants and greasing cake layers. If you extend the cooking time by one hour, you will get a thick, rich brown “varenka” with a delicious aroma. You will have to take it out of the jar with a spoon, and the composition will not drain, but will harden into a viscous sweet mass. Finally, if you boil the product for 3.5 hours, it will turn rich brown, and you will have to eat it with a knife. Boiled condensed milk will cut like butter.

In a saucepan on the stove

This method rightfully claims to be a classic, since this is how dulce de leche was prepared in the Soviet period. The process does not require special skills, although “set it on fire and forget it” cannot be said about this recipe, since you need to constantly monitor the water level, adding it if necessary. This method is also attractive because it allows you to cook a lot of condensed milk at the same time. It is enough to take a wide pan and increase the volume of water to accommodate several cans at once.

The pan should be taken with thick walls and bottom. You must first remove the labels from the cans.

It will be possible to prepare a creamy dessert at home from ordinary condensed milk if it is quite fatty. This figure must be at least 8.5%. It is better to stack tins in dishes rather than place them vertically. In this case, they will not float up during the cooking process, and the layer of water above the jars with this arrangement will be larger. And so that the containers do not come into contact with the bottom and do not rattle while rolling over it, it is recommended to first place a piece of natural fabric on the bottom, then jars, and then fill with water. There should be enough of it so that the jars are completely hidden, and a layer of liquid of at least 2–3 cm remains above them, but 5–10 cm is better.

After this, you need to turn on high heat and bring the liquid to a boil. Then the boiling intensity should be reduced and the pan should be left for 2–3.5 hours. This is enough to get “varenka”. If you need a dish of a darker shade with a more viscous and dense consistency, you can boil the composition for up to 4 hours. If necessary, you need to add water so that the jars are never left uncovered with water. To do this, it is better to pour water boiled in a kettle into the pan.

In order not to find yourself in a situation where the boiling water suddenly runs out and the jars are left without a water cover, it is better to boil the kettle regularly.

When the specified time period has passed, the containers with boiled condensed milk are removed from the boiling water using a slotted spoon or culinary tongs and placed on a towel. The jars are hot, so you need to act very carefully and leave them to cool on a heat-resistant surface. The dish is ready (it can be opened and tasted or put in the refrigerator) after the contents are at room temperature. As a rule, this takes a whole day, sometimes a day.

You can speed up the cooling time by placing the hot jars in a pan of cold water. As soon as it warms up, drain the liquid and fill it with a new batch of cold water. Repeat until the jar becomes cold and stops heating the water, but it is better not to rush to open the container, since the condensed milk along the walls has completely cooled down, but inside the jar it is still hot and can “shoot out”.

On the stove you can cook condensed milk not only in an iron factory container, but also in an ordinary glass jar. To do this, you need to pour the product into a jar, place it in a pan and fill it with water. Its amount should match the level of condensed milk in the can. Place the pan on the fire and bring the liquid to a boil, then reduce the heat and simmer the “milk jam” for 3–3.5 minutes. You should not stir it during the cooking process, but you must add water to the pan when it boils. The finished “varenka” should be left in the jar until the water in the pan has cooled.

In a pressure cooker and multicooker

When cooking in a pressure cooker, the same rules are followed - the jars are placed in a container and completely filled with water. Cooking time is a quarter of an hour, after which the jars, covered, are left in the liquid for another 3 hours. After this time, open the pressure cooker, but remove the condensed milk only after it has cooled completely. The dish is prepared in a similar way in a multicooker, but you should select the “Soup” mode.

In the microwave

You can cook condensed milk in the microwave only by opening the can and transferring it to a glass container intended for use in the microwave. Set the power on the unit to 750 W and cook for several minutes. Then take it out and mix. Repeat the process, removing the container of cream and stirring it every 2 minutes. This will prevent the milk from burning and finish cooking when the dish reaches the desired consistency.

Rules

Despite the fact that cooking condensed milk is a fairly simple process, several rules must be followed: otherwise, there is a risk of not only spoiling the “varenka”, but also causing the jar to explode.

• The first rule concerns the amount of water in the pan. It must completely cover the jar. The fact is that the boiling point of water cannot exceed 100ºC, which means that the jar will not heat up to the above limit. Even if this happens due to the contact of the tin with the bottom of the pan, the surrounding liquid will “take” the heat onto itself. If it happens that some part of the container is not under water, this will lead to its overheating. As a result, the temperature of the sweet mass will exceed that outside the jar. This will cause the condensed milk to expand and, as a result, the can to explode.

Important! The liquid acts as a water bath. As you know, cooking food in a water bath ensures even heating and eliminates the risk of burning. With a sufficient amount of water, the caramelization process proceeds uniformly, certain parts of the composition (primarily the condensed milk at the bottom) do not burn.

Today on store shelves there is a sufficient amount of your favorite delicacy called “Boiled condensed milk”. However, the taste of the product is sometimes very disappointing. And in order to prepare it yourself, you need to know how long to cook condensed milk in a can and how to do it correctly to achieve the desired color and consistency. A properly prepared delicacy can be used for cakes, cream, cheesecakes, various desserts and simply for sandwiches.

How to choose condensed milk for cooking

It is no secret that manufacturers often change the original recipe for condensed milk. Therefore, the taste of the cooked product depends on the composition of the original product. When choosing condensed milk, you need to consider the following points:

1. 1. The cheapest options are usually not suitable for cooking. Inexpensive condensed milk may contain ingredients that are hazardous to health.

• Condensed milk containing plant components will not boil down to the desired consistency, and the taste will leave much to be desired.

• The tin can must be intact, without dents or chips.

• The marking on the lid of the jar will tell you about the quality of the product. After the letter M there are four numbers on the marking. The first two report the manufacturer. If the third and fourth are 7 and 6, then such a product does not contain unwanted additives.

• The shelf life of a natural product does not exceed 1 year.

• Condensed milk produced in accordance with GOST standards is better than that produced according to technical specifications.

On a note! Condensed milk comes in different fat contents. The cooking time will depend on this. If you bought 8% milk, then you need to cook it in a saucepan for about two hours. If the fat content is 8.5%, then the cooking time is 3 hours.

How to cook condensed milk correctly

Housewives today have more than just a stove and pots in their arsenal. Therefore, your favorite delicacy can be prepared in different ways. To do this, you need to find out how long to cook condensed milk in a saucepan, pressure cooker and microwave. You can choose any cooking method:

• • Traditionally, condensed milk is boiled in a saucepan. To do this, place a tin can on the bottom and pour water to the very top. After boiling, the condensed milk needs to be cooked for a couple of hours.

• It will take very little time to cook condensed milk in a pressure cooker. The jar is completely covered with water and after boiling, cook for only 10 minutes. The jar should cool right in the pressure cooker. The water should not be drained.

• You can boil condensed milk by pouring it into a glass jar. This method is good because the cooking time can be controlled based on the color and consistency of the delicacy. A glass jar with condensed milk is placed in a saucepan, and water is poured to the top level of the product in the jar. As it boils, you need to add hot water to the pan.

• The good thing about the method of preparing boiled condensed milk in the microwave is that you can control the thickness and color of the delicacy. But at the same time, the milk must be poured into a suitable container. Cooking time ranges from 10 to 20 minutes.

Important! To prevent a can of condensed milk from exploding during cooking, you need to monitor the water level. It should completely cover the jar. As it boils, add hot water to the pan.

Recipes with boiled condensed milk

Since childhood, we remember the taste of our favorite anthill or tubes of boiled condensed milk. But there are many other original recipes worth trying. The family will definitely like it.

Cheesecakes stuffed with boiled condensed milk

Mix 8 tablespoons of semolina with 3 tablespoons of sugar and 0.5 kg of cottage cheese. To form cakes from the resulting dough, your hands must be moistened with water. Place a teaspoon of boiled condensed milk inside the flatbread and cover it with another flatbread. Roll the resulting cheesecake in flour and fry in a large amount of vegetable oil. Cheesecakes with a golden crispy crust are ready!

Cakes on sticks

This dessert is great for children's parties. Beat 60 g butter with 60 g sugar. Beat 2 eggs into the resulting mass, but not all at once, but one at a time. Mix well and add another 75 g of flour, 1 teaspoon of baking powder and 1 tablespoon of milk. For baking, preheat the oven to 180 degrees.

For the cream, beat 50 g of butter at room temperature with 50 g of boiled condensed milk. Crumble the cake, which should already be cooled, and mix with the cream. Form small balls from this mass and put them in the cold for an hour.

Melt 150 g of dark and milk chocolate in a water bath. These two types can be mixed or used separately. The stick is dipped in melted chocolate mixture. Place the frozen ball on it and put it back in the refrigerator for 10 minutes.

The balls are again dipped in chocolate and decorated with confiture. They should freeze in this form again. To ensure that the cakes retain their appetizing appearance, they can be stuck into a foam plate and stored in the refrigerator until the holiday.

Waffle cake from childhood

Ready-made waffle cakes bought in a store are coated with ready-made cream. To prepare it, beat a can of boiled condensed milk for about 10 minutes with 100 g of softened butter. Crushed walnuts can be added to the cream. Each cake is generously coated with creamy mixture. The last cake does not need to be greased. The cake should be wrapped in film, placed on top and placed in the refrigerator for a day. As a result, the dessert soaked in this way will be very tender.

The preparation of each dish has its own secrets. Don't be afraid to cook condensed milk at home and pamper your loved ones.

Boiled condensed milk- This is probably the favorite delicacy of all children and adults. Among all other desserts, it has a particularly pleasant taste and aroma. Any baked goods with boiled condensed milk immediately acquire a delicate and sweet taste, and also look more appetizing.

Nowadays, you can freely buy boiled condensed milk in any store or supermarket. But people who lived during the Soviet era long ago learned to cook it themselves. Although tasty condensed milk cooked with your own hands at home takes a lot of time, it turns out to be of better quality and tastier than store-bought. In addition, you can be sure that you have cooked high-quality condensed milk, while store-bought boiled condensed milk may contain a lot of frozen lumps of sugar and not have a very pleasant taste.

The only serious drawback to making condensed milk yourself is the likelihood of the jar exploding when boiled. This happens quite often, as evidenced by many photos on the Internet showing the kitchen after this unpleasant incident. Washing the ceiling and walls from condensed milk is not a quick task, so be careful if you decide to cook condensed milk yourself. And if you don’t know how to do this, then our article will be useful to you. In it you will find answers to your questions, learn how to cook condensed milk at home yourself, and also learn how to choose it in the store and where to use it.

How to cook it yourself at home?

To cook condensed milk in a can at home yourself, you will need a lot of free time, as well as a large container of water. It should be borne in mind that the water in the pan will inevitably evaporate when cooking condensed milk. Therefore, you have two options: stay close to the stove all the time, choosing a small saucepan and constantly adding water, or choose a larger saucepan, into which you do not have to constantly add water.

After you have decided on the volume of the pan, fill it with water and place a can of condensed milk on the bottom, having first removed the label. Place the container on the stove and wait until the water begins to boil, after which the gas will need to be turned down to a minimum. Leave the condensed milk in this position until it is ready.

If you are asking the question: “How long does it take to cook condensed milk at home until it’s ready?”, then the answer is quite simple. To properly cook condensed milk yourself, you need at least an hour and a half, and no more than two. Try not to overcook the condensed milk, as the can may simply burst under pressure.

While the condensed milk is cooking, you need to carefully monitor the water level in the pan. Remember: the water must cover the can of condensed milk completely. If the water level is lower than required, add some liquid. Please note that the water you add to the pan must be warm so that there is no sudden temperature change.

After the condensed milk is ready, it should be cooled. However, you should not remove it from hot water and immediately put it into cold water, as this can lead to the container bursting. It would be best to simply leave the can of condensed milk in the pan until the water, and with it the contents of the can, cools down. If you don’t want to spend so much time on the process of cooking condensed milk, then a device such as a pressure cooker will greatly simplify your life. Cooking condensed milk at home in a pressure cooker is much easier, but not faster. Another advantage of a pressure cooker is that there is no chance of the jar exploding, since there will be no temperature difference.

How to choose in the store?

If you don’t want to cook condensed milk yourself, fearing for the new wallpaper in the kitchen, then you should know how to choose the right boiled condensed milk in the store. It's no secret that many sellers and manufacturers are ready to sell customers products that are far from being of the highest quality, skillfully disguising them as high-quality ones. In our article you will learn to distinguish high-quality boiled condensed milk from low-quality one, and choose the best product.

• First of all, if you want to choose the right boiled condensed milk, pay attention to the composition of the product indicated on the label. It should be remembered that condensed milk can only contain sugar and milk. There should not be any foreign additives in the composition of boiled condensed milk! If you see all kinds of emulsifiers and dyes, then you should avoid such a product.
• Also remember to look at the expiration date on the packaging. Expired products can be hazardous to health!
• It is best to give preference to well-known brands and manufacturers who vouch for the quality of their products.

Be careful when choosing boiled condensed milk in the store, as a spoiled product can spoil the impression of your dessert and even cause poisoning.

Use in cooking

The use of boiled condensed milk in cooking is quite diverse. Confectioners all over the world use it in their recipes to prepare delicious and delicate delicacies. If you don’t know where to use delicious home-brewed condensed milk, then we will help you with this.

First of all, I would like to note that homemade boiled condensed milk makes the most delicious creams for cakes and pastries! Boiled condensed milk cream, which consists directly of boiled condensed milk and a number of other products, is excellent for filling cakes and pies, muffins, tubes, custard pies, buns, nuts and waffles. Boiled condensed milk can be combined with butter or cottage cheese, as well as sour cream and even nut butter. Making cream with boiled condensed milk is a pleasure!

Fruit desserts topped with boiled condensed milk cream are also very tasty. Banana and strawberries with condensed milk are very popular.

Among other things, this product makes excellent baked goods if you add it to the dough. It is thanks to boiled condensed milk that the biscuits turn out to be extremely tender and aromatic.

You can also use boiled condensed milk as a filling for pancakes or croissants, pies and pancakes, puff pastries and cookies. Although the calorie content of boiled condensed milk is quite high, which negatively affects the figure, neither children nor adults can resist the desire to enjoy it. However, any pastries and desserts with boiled condensed milk will have an unforgettable taste! You can look at the photos of the finished dishes with condensed milk to make sure that they look really delicious!

Benefits and harms

The benefit of boiled condensed milk is that it is very quickly absorbed by the gastrointestinal tract, and also has the ability to strengthen the immune system. Boiled condensed milk will always come to the rescue of people who suffer from serious underweight. But the benefits of boiled condensed milk can only be noticeable if it was made from fresh cow's milk without adding various food additives to the recipe.

The harm of condensed milk is quite obvious: if you are happy with your figure and your plans do not include a few extra pounds, then you should use boiled condensed milk with caution. Excessive consumption of this product can cause tooth decay and also harm people who have diabetes.

Nowadays you can find almost everything in the supermarket, including ready-made condensed milk. And unfortunately, purchased condensed milk tastes far from the same as homemade condensed milk. No surprise, because homemade is always better! You can verify this once again by preparing condensed milk at home. Today our website will tell you how to cook condensed milk yourself. Simple, but the best homemade condensed milk recipes for you!

How to cook condensed milk - traditional recipe

The first and simplest condensed milk recipe requires a minimum of ingredients. However, condensed milk prepared according to this recipe will have a pleasant creamy color, will become quite thick when cooled, and will taste yummy! So, if you don’t yet know how to cook condensed milk and this is your first attempt, this recipe is perfect.

Ingredients

• fresh milk - 1 liter (high fat content);
• sugar – 500 gr.;
• vanilla sugar – 1 tsp.

Preparation

For cooking, it is better to take a pan with a thick bottom. Pour milk into it, add sugar and stir until sugar is completely dissolved. Over medium heat, bring the milk to a boil.

Stir the milk occasionally until it has lost two-thirds of its original volume and has acquired a nice creamy color. After acquiring a creamy color and losing volume, the milk will become slightly thick, which indicates its readiness.

In the last minutes of cooking the condensed milk, add vanilla sugar; when it dissolves, wait another 15 seconds and turn off the stove. Our condensed milk is ready!

Freshly cooked condensed milk will not be too thick and stringy, but this will change as it cools.

How to cook condensed milk - recipe two

The second differs from the first recipe for making condensed milk at home not only in the presence of one more ingredient, but also in the cooking method. In this case, the condensed milk is cooked in a “bathtub”, that is, water is poured into a large pan, and a smaller pan is placed in it, in which the condensed milk is boiled.

Ingredients

• fresh milk - 250 ml;
• powdered milk - 1.5 cups;
• sugar - 1.5 cups;
• vanilla sugar - 1 sachet.

Preparation

We select two pans (smaller and larger) so that one fits into the other and there is still space for pouring water between them. Pour some water into a large saucepan and place it on the stove.

In a smaller saucepan, mix warm fresh milk, milk powder, sugar and vanilla sugar.

Place the smaller pan in the larger one, fill the space between the pans with water (not to the very top, so that the water does not run away during boiling).

When the water boils, reduce the heat slightly and cook, stirring the milk occasionally for about another hour. When the milk thickens, the condensed milk is ready. We have half a liter of delicious condensed milk.

How to cook condensed milk - recipe with butter

The recipe for condensed milk with butter differs from all previous ones not only in the new ingredient, but also in a completely different preparation method. To cook condensed milk according to this recipe, you need a minimum of time, but in addition to cooking, you also need to leave it in the refrigerator for a long time. More details below.

Ingredients

• milk - 375 g;
• powdered sugar - 0.5 kg;
• butter - 40 g.

Preparation

Pour milk into a saucepan, add butter and powdered sugar. Stir, put on the stove and bring to a boil.

After boiling, reduce the heat to medium and cook for another 10 minutes, stirring constantly.

When these 10 minutes are up, turn off the stove and pour the condensed milk into a jar.

We wait until the jar cools down, then put it in the refrigerator overnight to thicken. In the morning we open the refrigerator, your condensed milk is already ready!

How to cook chocolate condensed milk - recipe with cocoa

At home, you can prepare not only regular condensed milk, but also chocolate. In this case, the preparation will hardly differ from the usual recipe; we just need to add cocoa at a certain stage. So, let's find out how to cook chocolate condensed milk.

Ingredients

• fresh milk - 1 l. (high percentage of fat content);
• sugar - 0.5 kg;
• cocoa powder - 1 tbsp. l. (good quality)

Preparation

Pour sugar into a saucepan with a thick bottom and pour milk. Stir constantly until the sugar is completely dissolved and the milk is boiling. Continue cooking over low heat until thickened. Stir constantly while doing this.

When our condensed milk finally thickens and becomes creamy, you need to add cocoa powder through a sieve and mix thoroughly until smooth.

Let our chocolate condensed milk simmer for a few more minutes and turn off the stove. Leave the condensed milk to cool.

• Now you not only know how to cook condensed milk, but also know how to prepare it according to different recipes, even chocolate ones. But I would like to give a few more tips that will help you successfully prepare condensed milk. Therefore, it is better to remember these tips.
• To cook condensed milk, it is better to use a pan with a thick bottom and high walls, so you don’t have to constantly stand over it for fear that it will “run away”.
• After the condensed milk has been cooked, you need to let it cool. This will make it thicker and more viscous.
• Ideally, use only fresh homemade milk, and if store-bought, then high-fat milk from a good manufacturer.

Not only children love sweets, but also adults. Sweets, cakes, gingerbreads, pastries lift your spirits and bring pleasure. And the real taste from childhood is boiled condensed milk. Yes, supermarkets sell already boiled condensed milk - toffee. But the delicacy you prepare yourself is much tastier. Of course, many housewives know well how this process goes. It is important to follow all steps. Otherwise, it will take hours to clean the kitchen. After all, if cooked incorrectly, a jar of raw sweetness may simply burst. So, how to cook condensed milk in a jar yourself?

Selecting condensed milk in a can for cooking

If you decide to make your own boiled condensed milk or condensed milk in a tin can, you need to pay special attention to the choice of this product. Otherwise, all your efforts will be in vain. Thanks to such popularity, many manufacturers are trying to save on raw materials and reduce the cost of sweets. In the process of cooking such products, they turn into an incomprehensible mass, which is very harmful to human health.

To avoid unpleasant consequences, you need to pay attention to some factors:

• Can marking. A high-quality product must have an embossed marking, and not just a printed or written one. At the same time, it is knocked out on the lid or bottom of the jar from the inside. First, the letter symbol “M” and numbers are typed. If the last two characters are “76”, then the condensed milk is of high quality.
• Standard marking. The highest quality and delicious condensed milk prepared in accordance with GOST. TU marking is allowed. In this case, large quantities of plant components are used in production. This worsens the taste characteristics of the product.
• Name. To cook delicious condensed milk, or to eat it raw, choose the name on the can “Sweetened condensed milk.” Some manufacturers write “Whole milk”. This option is also acceptable. Other products are not manufactured to the standard and may be harmful.
• Storage period. Real, properly made condensed milk cannot be stored for more than one year. If the packaging indicates a longer shelf life, it means preservatives were added during production. When heated, they can turn into a real time bomb.

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Pay attention to the quality of the packaging itself. Treats in plastic containers are not suitable for either cooking or eating in their natural form. Real condensed milk is packaged only in tin cans. Only such packaging allows products to be stored for such a long time without the use of preservatives. Cracks and dents are unacceptable on a tin can.

How to cook condensed milk in a can in a saucepan?

To cook delicious sweets in a jar, you need to consider some points. First of all, the cooking time of the product is taken into account. How long does it take to cook condensed milk in a jar? If you want to get a delicate, beige shade, the cooking time will be only 1 hour. To obtain a dark brown color, you will have to cook the sweetness for about 3.5-4 hours.

Cooking time also affects the taste characteristics and consistency of condensed milk. The longer it cooks, the thicker it will be. As a rule, such masses are used not for direct consumption, but for making filling or cream for confectionery products. During the cooking process, the water in the pan will evaporate. It definitely needs to be added. But to prevent an explosion and condensed milk from ending up on the kitchen walls, only hot water is added.

Follow these cooking steps:

• Peel the jar off the label;
• Place the jar sideways in the pan;
• Pour cold liquid over the condensed milk;
• Bring condensed milk to a boil over high heat;
• Reduce heat to low;
• Cook the condensed milk for the prescribed time.

If you notice that milk has begun to flow out of the can, you should stop cooking. Otherwise, the jar will definitely explode. Do not immediately open the condensed milk when it is cooked. Wait until the product has cooled completely. So, the condensed milk will be tasty, and the container will not burst. Study the composition of condensed milk before cooking. The required consistency will only be achieved when the milk fat content does not exceed 8%.

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Cook condensed milk in a can in a slow cooker

Today, a multicooker is found in almost every kitchen. Using this device you can also cook delicious condensed milk. As in the previous version, you need to remove the label from the iron can and wipe it with a damp sponge. The multicooker bowl must be lined with a napkin (fabric) so that it does not get scratched by the tin.

The can of condensed milk itself can either be laid on its side or placed flat. You need enough water to cover a little higher than the jar. But, you must not exceed the maximum mark in the multicooker bowl. If the device has a steam valve, it should be closed. This way, the liquid will not evaporate and you won’t have to add it.

In the “Frying” mode, the liquid with the jar must be brought to a boil. After this, close the multicooker with a lid and set the “Stew” mode. As a rule, the temperature regime is set automatically. It should remain between 100-110 degrees. You won’t be able to cook condensed milk quickly even in a slow cooker. To obtain a thick, brown mass, at least 2.5-3 hours should pass.

How to make condensed milk yourself?

You can prepare condensed milk yourself. There is a universal, classic recipe. To prepare it you will need the following ingredients:

• Full-fat milk - 1.3 l;
• Sugar - 0.6 kg;
• Baking soda - 3 g;
• Water - 0.1 l;
• Vanillin - 20 g.

You can cook condensed milk yourself only in a pan with a special coating (non-stick), thick-walled. The combination of milk and sugar will first create foam and then begin to stick to the bottom of the pan. A bottom that is too thin will spoil the taste of the dish. If there is no suitable pan, the mass must be constantly stirred.

So, at the first stage, a mixture of vanillin, sugar, and water is prepared. Mix everything with a wooden spatula. The heat on the stove is set to below medium. The mixture is stirred with a whisk until the sugar is completely dissolved. After the syrup is ready, you can slowly pour the full-fat milk into the mixture. As always, stirring the mixture until it comes to a boil. It is important to pour in the milk not cold, but at room temperature.