Condensed milk (in that look to which we got used) was thought up in the middle of the 19th century in America. What is curious, in 1881 in Orenburg the first domestic enterprise for production of this product opened. It was required a little to time that a condensed milk crossed the ocean, extended in Europe, reached Russia, took root on its open spaces. There is an opinion according to which so-called "parallel opening" took place, but there are no official documents in this respect. Most of historians stands up nevertheless for the pro-American version, and the reason of so fast distribution considers wars. There will be products which are so fully answering to problems of "restless time" a little: condensed milk is high-caloric, has good taste and a possibility of long-term storage.
It is required to you
- - Milk;
- - sugar;
- - desi;
- - bowl;
- - spoons;
- - pans;
- - plate;
- - rassekatel.
Instruction
1. Decide on the purpose on which decided to do a condensed milk of the house. Perhaps, it is a tribute to an experiment: it is pleasant to you to prepare something new. Perhaps - you want to make condensed milk with some special additives. The third quite widespread and, unlike the first two sad, option – in family grows the child allergic person and is especially important for you that in his diet there were no forbidden chemicals, for example, of preservatives and stabilizers which so generously stuffed store condensed milk. Today it is widely presented on counters of both hypermarkets of big cities, and shops in rural settlements. Variety of types we have to be grateful to globalization and the highly competitive market, frequent use of the cheapest raw materials complemented with "hedgehogs" is charged to them. As result, having opened a jar, the consumer often receives at all not what he counts on. Obligatory for the GOST milk-processing enterprises I was replaced by the numerous specifications having such number of admissions that to a miracle to wonder. Here not only powdered milk, but also its substitutes, and still vegetable fats – in particular, cheap palm fat, and water with moisture-holding reagents, and is a lot more what, is perfect for the "Soviet" condensed milk inadmissible. Generally, in your decision to make house condensed milk, there is nothing surprising.
2. Buy the "correct" milk. About this, one more sensitive issue, is written and told much. Unfortunately, a considerable part of the fact that offers retail and on what the proud inscription "Milk" flaunts, that is with great reserve., It seems, there are regulating laws forbidding to realize under the guise of milk so-called "milk-containing" products and only things are right where they started. A classical situation when "bottoms don't want, and tops can't", shifted to motive of the food industry. Purchase of milk at livestock complexes became at some point unprofitable to the intermediaries marketing products in shops, and to cattle breeders in them not to break through. As a result (thanks to substitutes) the quality of store milk leaves much to be desired, to cook from it tasty condensed milk, most likely, won't leave. An exit – milk of small producers, for example, local state farms, available to us at fairs of the day off and in small little shops. Two other ingredients which you should prepare for condensed milk – granulated sugar and a desi.
3. Start cooking. For a start pick up ware: milk in itself is inclined to darkening, and in the company with sugar and at long cooking – especially. Therefore choose pig-iron or other thick-walled pan, and a baking plate it put several circles-rassekateley which enough are densely established at each other. By means of these simple devices you will be able to regulate uniformity of heating. Grease a pan with a good piece of a desi, you can take for these purposes of grams 50. Grease carefully, with circular motions climbing a spiral from a bottom to top. Such operation significantly minimizes risk of "running away". Pour in 2 l of milk in a pan, put on small fire. Your task – that milk uvaritsya on a third. Of course, it is much simpler to uvarivat milk for home-made condensed milk in the pressure cooker or the multicooker having the thermostat with a possibility of smooth adjustment of heating. If you have similar "assistants" - perfectly, then preparation of a condensed milk in house conditions – as easy as shelling pears.
4. Weld syrup for which on 800 g of granulated sugar take 500 ml of water. Bring to the boil when foam appears – lower heating. And then you hold on the smallest fire, but don't stir slowly. You should not just dissolve sugar in water, and to bring mix to consistence which in language of professional confectioners is called "test on thin thread". To define readiness of syrup, drip it on a damp saucer, and in several seconds dip a finger in a drop and raise it. Syrup reached the necessary concentration when the drop reaches for a finger up. Time to pour in syrup to uvarenny milk came. It is very important to pour a thin stream and milk at the same time continuously to stir slowly. First, your home-made condensed milk will turn out without lumps. Secondly, you will save yourself from unnecessary burns. Continue to disturb even minutes 10. Mass has to become absolutely homogeneous, a little brilliant. The basic option of a condensed milk, the prepared house, is ready. Condensed milk can be poured on jars, to cork, cool and remove in the fridge. And it is possible to add spices, cocoa, chocolate, coffee, nuts, berry puree – everything that soul will want. Two important nuances: both spices, and nuts need to be calcinated previously in a dry frying pan. The similar maneuver will protect from use of the vlazhnovaty raw materials which were already in time to absorb the corresponding smell. That the humidity didn't spoil taste of home-made condensed milk – better to make secure. The second nuance: the thin cover covering nuts should be removed. It is the most correct to make it when they hot – in such look the peel easily lags behind kernels and your condensed milk will turn out matchless.