How many hours do you need to cook condensed milk. How to cook condensed milk at home. On a water bath

26.04.2021

Many housewives are well aware that home-cooked condensed milk will have a fundamentally different taste than that sold ready-made in stores. But many consider the process of cooking condensed milk to be a very long and troublesome business. Those who once boiled condensed milk in a jar, decide on repeated experiments not immediately.

However, the result and taste properties of boiled condensed milk will largely be determined by the quality of the original product. Today there are a huge number of different manufacturers of condensed milk. And the cost of such a product also has wide limits with a relatively identical mass. Most housewives, choosing food, certainly try to save money.

Therefore, as a result, the cheapest of the products are in the consumer basket. This can also apply to condensed milk. It is reasonable to conclude that the lower the price, the quality will suffer significantly. Manufacturers of this product, in most cases, supply the composition of condensed milk with substances that either do not boil at all, or it takes too long. It may turn out that after a few hours of holding the jar of condensed milk on fire, its main amount will remain liquid.

Therefore, if you choose condensed milk just for the purposes of home cooking, then initially try to buy the highest quality of these products. Only when cooking high-quality condensed milk will you get a really good result. And this circumstance does not at all require that the price of condensed milk be very expensive.

You just need to learn how to buy only those products whose manufacturers have already acquired an impeccable reputation. The quality of condensed milk does not in itself guarantee that as a result of cooking it will turn out to be perfectly tasty. Here, of course, a lot will depend on the hostess too. For this reason, you need to follow the rules on how and how much time to cook condensed milk. The direct cooking process involves the following steps. First, the label on the can should be removed. Rinse it well under tap water.

Condensed milk needs to find a suitable container. Please note that it will take a very long time to cook the product. And water, as we know, will inevitably boil away. Therefore, immediately find a pot with a fairly large volume, so as not to stand all the time at the stove, making sure that the water does not exhaust itself. Put a jar of condensed milk on the bottom of the container. Fill the pot with cold water. Pour water up to the maximum possible level. So in the process of cooking condensed milk, you will need to add it infrequently. Wait for the water to boil. When this happens, the stove fire must be reduced. Be sure to keep time. The question is how much boil condensed milk, perhaps, will be the main one in this process.

This should take at least an hour and a half. As a result, condensed milk will turn out not too thick in consistency. In this form, it is optimal to use it to create cream for a cake or filling for cookies. If you cook condensed milk a little longer, say two or three hours, then it will turn out thicker. Its shade will also appear an order of magnitude darker. Just such condensed milk is most often used to create a filling for such a dessert as nuts with condensed milk. For three to four hours, condensed milk is boiled by those who prefer its very thick appearance and dark color.

Check the water level in a pot with a jar every twenty to thirty minutes. And remember that the water level must necessarily cover the jar. If you begin to add water, then by all means use its hot form. If there is a sharp temperature drop, then a jar of condensed milk can simply burst. And if there is a lack of water, then this can lead to such a sad outcome as an explosion of a can. It's pretty dangerous. The condensed milk that spreads during the explosion of the can will be hot. It can severely burn you.

But even if you yourself do not suffer from this in any way, you will still need to scrape off the remnants of condensed milk from the walls or ceiling, which is not very easy. Therefore, from the very beginning, it is wiser to show a sufficient degree of vigilance to the process of boiling condensed milk. After cooking, the jar of condensed milk must be cooled.

Many people do it simply out of habit, that is, to cool down, they lower the jar into a container of cold water. But this cannot be done so as not to create a sharp temperature drop and prevent the jar from bursting. This is the correct method of cooling.

Just leave the jar in the water where it was boiled until the water has cooled completely. At the same time, condensed milk will also cool down, after which it can already be used for its intended purpose. With the help of a device such as a pressure cooker, it is much easier to cook condensed milk. If you want to use a pressure cooker, just put a jar in it and fill it with water.

The level of the latter should, as with the usual cooking method, be slightly higher. Turn on the fire on the stove and wait for the water to boil. Next, note fifteen minutes, during which the water should boil. Then turn off the fire and, without removing the lid from the pressure cooker, wait for the water to cool. Using a pressure cooker will not save time.

After all, the water in this device with the lid closed will cool down for a long time, namely two to three hours. But the advantage of a pressure cooker over a regular saucepan is that you don't have to worry about the water boiled out of the pot.

Does not threaten the cooking process and the explosion of the can. While the pressure cooker filled with water will cool down, you can go about your business and even leave the house. Knowing these secrets, you can arrange a little holiday for yourself and enjoy the delicious taste of self-cooked condensed milk.

Boiled condensed milk is an amazing delicacy, the preparation of which you will not need any effort, just a little patience and knowledge about

1. How to choose condensed milk

Buy an iron (not glass!) jar with the inscription on the label “Whole condensed milk with sugar”, no phrases similar in meaning are allowed. Also, pay attention to:

Compound. In "honest" condensed milk, which can turn into a delicacy called "boiled condensed milk", there are only two ingredients: milk and sugar. There should be no starch, dyes, flavors, and even more so, no "E";
Best before date;
The appearance of the bank. Dents, rust spots and other imperfections are not allowed.

2. How and how long to cook condensed milk in a jar

So, we put the jar chosen according to all the rules in a saucepan of the appropriate size (take an old one, the one that is worse), fill it with cold water so that it completely covers the jar. We put on a strong fire. As soon as the water boils, reduce the heating intensity to a minimum, close the pan tightly with a lid, note the time and ... wait!

Until yellow. After an hour, the contents of the jar will only have time to warm up and acquire a yellowish tint. The taste and density of milk will hardly change;
Until light brown. Another hour will pass, and the condensed milk will thicken slightly, retaining a delicate texture, and turn into a pleasant light brown caramel color. If your goal is to make fondant for the cake, then you can stop cooking at this point;
Until brown. And those who wish to enjoy condensed milk, spreading it on bread or taking it with spoons from a jar, will have to wait another hour. That is how much time, that is, 3 hours, it takes for the milk to thicken, turn brown and have a delicious aroma;

Solid consistency. If you wait another half an hour, then the bright brown contents of the jar can be cut with a knife. You should not cook condensed milk longer.

Some more tips

So that instead of a pleasant tea party you do not have to spend the evening rubbing sticky mass from the walls and ceiling (!), Follow a few simple rules:

Keep an eye on the water level in the pot and top up as needed. If you don't, the jar will explode!
For the same reason, do not try to cool a red-hot jar under a stream of cold water: let it cool down by itself;
In no case do not open a hot jar: the result of such haste will be burns on the hands and face.

But if you show patience and caution, then nothing will prevent you from enjoying delicious food and appreciating the delicious taste of boiled condensed milk in a jar! By the way, the most delicious condensed milk is boiled just to brown. It also looks great in homemade cakes, waffle rolls and other baked goods 😉

Condensed milk is a favorite product that can be consumed raw or boiled. The first condensed milk was invented by the culinary specialist Nicolas Apper, a Frenchman who discovered in 1810 that juice boiled in jars has the ability to retain its taste, color, aroma and texture for a long time.

But the French did not stop at such research. He found out that milk is stored in sealed jars for a long time, and when boiled, the jars do not burst. The invention was patented only in 1856, but already by an American. Already eight years later, the first factory for the production of milk in cans was opened in the USA.

In their native country, the product was obtained in Orenburg - at a factory where a blue-and-white label, known to many since Soviet times, was hung on a tin can. Already in those days, the hostesses knew exactly how to cook condensed milk in jars.

How long to cook condensed milk in a jar

If milk with a fat content of 8% is stored in a jar, then it will be necessary to cook condensed milk for 1.5-2 hours over medium heat. At the same time, more fatty condensed milk (8.5%) is subjected to a longer boil - 2-2.5 hours. It is necessary to constantly during this period ensure that the water completely covers the jar.

How to cook condensed milk

Regular recipe

Pour water into a saucepan, set it on fire.
Lower the jar into the water so that the liquid completely covers the product.
The water should boil. After that, you need to reduce the gas so that the water continues to boil slowly in the pan.
You will need to add water as it cooks.
The bank will have to cool in water.

in a glass jar

On the shelves of stores there is also a product "in glass". You can also pour as much product into a glass jar as needed. This method will allow not only to get boiled condensed milk, but also to monitor the cooking process.

in the microwave

The product is preliminarily poured into a suitable dish.
Dishes are placed in the microwave.
Condensed milk is boiled in a microwave oven at full power for a quarter of an hour.
Every 1-2 minutes, the mass will need to be thoroughly mixed.

So that the jar does not swell during cooking, and the milk inside does not curdle, you need to constantly monitor the temperature, as well as the water level. Strong overheating of water is unacceptable.
Cooked condensed milk has a caramel or chocolate color. To get a thick mixture and a pleasant dark shade, the product should be cooked for at least 3-3.5 hours.
The calorie content of boiled condensed milk is the same as that of a canned product.
To choose the right product in the bank, you need to study the composition of the product. It is allowed to use only milk fat in condensed milk. If vegetable fat is also indicated on the label, then the product already contains starch, which will invariably spoil the taste of condensed milk.

Recipe for syrniki from boiled condensed milk

Ingredients:

Condensed milk (fresh) - 1 can;
Cottage cheese - 0.5 kg;
Semolina - 8 tablespoons;
Sugar - 3-4 tablespoons.

Recipe:

Semolina, sugar, cottage cheese are kneaded.
From the dough you need to form small cakes with wet hands.
The filling is placed in the middle of the cake - boiled condensed milk. From above it will be necessary to close with another cake.
A full-fledged cheesecake is formed, crumbling in flour.
Heat up a frying pan, pour in sunflower oil.
Fry cheesecakes in a pan until a golden crisp appears.

Rating: (98 Votes)

Most adults and children are not indifferent to boiled condensed milk. However, the quality of modern products under this name raises concerns - their composition is so doubtful. However, this is not a reason to refuse a delicious treat, because you can cook it yourself in the old fashioned way.

Choice of condensed milk

Condensed milk is concentrated cow's milk from which the moisture has been evaporated. To give the product sweetness, sugar is often put into it, as a result, a white, viscous, but still liquid mass is obtained. Like any sweet consistency, it sticks to your hands. High-quality condensed milk is packaged in cans, due to which its shelf life is increased up to 12 months. If this product is cooked, it acquires a brown tint, a thicker texture 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 doy-pack bags, plastic and glass containers. Since cooking is carried out without removing the composition from the container, only tin containers will do. Please read the label carefully before purchasing. Only a product designated as Whole condensed milk with sugar. If there is a different name on the label, albeit one that is very close in meaning, boiled condensed milk will not work out of it.

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 up, exfoliate and behave in an unforeseen way. It is worth paying attention to the appearance of the can - it should not have dents and damage, traces of rust.

Naturally, only hermetically sealed containers are allowed for cooking, and its shelf life must not have expired. If you choose the right raw materials and follow the recommendations for cooking, you will get a fragrant boiled condensed milk, reminiscent of toffee. It definitely surpasses store-bought counterparts sold under the same name in its taste and safety.

How and how much to cook condensed milk so that it does not explode?

Cooking condensed milk requires a lot of time. Depending on the method chosen, 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 shade, texture and taste of boiled condensed milk.

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

If you boil the condensed milk for several hours from the moment of boiling, then it will acquire a pleasant caramel or light brown color and thicken slightly. Such a mixture is usually used to make fondants, lubrication of cake layers. If you extend the cooking time by one hour, you get a thick, rich brown hue "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 with a viscous sweet mass. Finally, if the product is boiled 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 it was in this way that dulce de leche was prepared in the Soviet period. The process does not require special skills, although “put it on fire and forget it” cannot be said about this recipe, since you need to control the water level all the time, 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 a bottom. Labels must first be removed from the cans.

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

After that, you need to turn on a strong fire and bring the liquid to a boil. Then the intensity of the boil should be reduced and the pan left for 2-3.5 hours. This is enough to get a "dumpling". If you need a dish of a darker shade with a more viscous and dense texture, you can boil the composition for up to 4 hours. If necessary, you need to add water so that the jars in no case remain uncovered with water. To do this, it is better to pour water boiled in a kettle into the pan.

In order not to end up in a situation where the boiling water suddenly ended, and the jars were left without a water cover, it is better to boil the kettle regularly.

When the specified time period has passed, containers with boiled condensed milk are taken out of boiling water with a slotted spoon or culinary tongs and placed on a towel. The jars are hot, so you need to be very careful, 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 temperature of the contents corresponds to room temperature. As a rule, it takes a whole day, sometimes a day.

You can speed up the cooling time by placing the hot jars in a pot 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, while it is better not to rush to open the container, since the condensed milk has completely cooled along the walls, and inside the jar it is still hot and can “shoot”.

On the stove, you can cook condensed milk not only in iron factory containers, but also in an ordinary glass jar. To do this, pour the product into a jar, put in a saucepan and fill with water. Its amount should match the level of condensed milk in the jar. Put 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 interfere with it during the cooking process, but adding water to the pan when it boils is a must. The finished "varenka" should be left in the jar until the water in the pan cools down.

In pressure cooker and multicooker

When cooking in a pressure cooker, the same rules are followed - the jars are placed in a container, completely filled with water. Cooking time - a quarter of an hour, after which the jars under the lid are left in the liquid for another 3 hours. After this time, the pressure cooker is opened, but the condensed milk is removed only after it has completely cooled down. Similarly, a dish is prepared in a slow cooker, while choosing the “Soup” mode.

in the microwave

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

Rules

Despite the fact that cooking condensed milk is a fairly simple process, you should definitely follow a few rules, otherwise, there is a risk of not only spoiling the "varenka", but also provoking an explosion of the can.

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 100ºС, 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 on 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 will explode.

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

Condensed milk is a favorite product of all sweet tooth. Few have ever tried it, mixed it into coffee or tea. And who does not know that from ordinary condensed milk you can cook an equally tasty product - boiled condensed milk.

The recipe for making boiled condensed milk or boiled condensed milk is simple and unpretentious. It was invented in Soviet times, when boiled condensed milk was not sold, and people cooked it themselves, in whatever they could and how they could. The recipe has become popular in Russia due to its simplicity and accessibility. Today, boiled condensed milk is also eaten as a sweet, and it is added to cakes, pastries, creams for any desserts.

There are many ways to prepare boiled condensed milk, but they all have one common minus - the danger of a can exploding. Cases when a jar boiled in a saucepan was forgotten, or simply not cooked correctly, are not uncommon, but apart from a spoiled dessert and a dirty kitchen, you do not risk anything.

The usual, one might say classic recipe, suggests boiling condensed milk in water. It is important that the water covers the jar of condensed milk completely with a margin. Then put the pot on high heat and bring to a boil. After that, we set the fire to a minimum and leave the condensed milk to cook for two hours. It is important to monitor the boiling of water and add it as needed, because a jar that looks out of the water can explode. The longer you boil the condensed milk, the thicker it becomes, gradually acquiring an increasingly dark color.

You can cook condensed milk in 15 minutes if you use the microwave. To do this, pour a jar of condensed milk into a deep plate and cook in the microwave at medium power, stirring constantly, for 15 minutes.

It is convenient to cook condensed milk in a pressure cooker. With this method, cooking does not need to be monitored. To do this, place a jar of condensed milk completely covered with water in a pressure cooker. Next, close the pressure cooker and turn it on to high heat. After boiling water, you should count 10-12 minutes, turn it off, cool to a cold state and the delicacy is ready.