How much condensed milk is cooked in a jar by time. How to cook condensed milk in a jar: different methods - the result is the same and very tasty

Any food cooked at home is always tastier than store bought, be it desserts or other dishes. Do-it-yourself condensed milk will also give odds to any similar product from the supermarket. Today we will tell you how to cook condensed milk without a jar at home. In the first recipe, we will make condensed milk boiled from scratch in a regular saucepan, and in the second version, a recipe for boiled condensed milk will be provided.

When choosing condensed milk in a store, you can spend a lot of time studying the composition of the contents of cans, comparing ingredients and manufacturers. After all, I want to buy a natural product. But even among the abundance of these products, it is quite problematic to find a really high-quality product. Therefore, we suggest you cook condensed milk yourself from milk and sugar.

Ingredients

• A liter of full-fat milk (preferably homemade)
• Sugar - 1kg

Cooking

Slightly warmed milk pour into a saucepan, add sugar and stir with a whisk until completely dissolved. Now we set the liquid to boil on a slow gas, not forgetting to constantly stir with a whisk. Cooking can take a little more than an hour, a maximum of one and a half. Cook until viscous.
You can make condensed milk in a water bath.

Take one large pot and one smaller one. In the first we pour water, in the second we place the ingredients for our delicacy. When the water boils, put the pan with the milk mixture on top and cook until thickened. This method is convenient because you do not need to stand at the stove all the time, but only occasionally stir the contents of the pan.

If you bought condensed milk not in an iron jar, but by weight and want to make “boiled milk” out of it, but do not know how, then we will tell you how to cook condensed milk without a jar.

1. Pour condensed milk into an aluminum cup (not enameled, otherwise it will burn).
2. We put on medium gas and cook, stirring with a wooden spatula.
3. When the contents begin to thicken intensively, reduce the heat to a minimum. Now you have to keep stirring.

Cooking time depends on what color and taste you want to get the product. The longer you cook - the condensed milk becomes darker and thicker.

If there is a microwave, you can make a "varenka" in it. Pour the condensed milk into a cup and put it in the oven for 20 minutes, set the power to medium. Remove the cup every two minutes and stir the contents. If necessary, you can cook a little longer.

As you can see, cooking condensed milk without a can is very simple. We hope that our tips will be useful to you! Bon appetit!

Condensed milk in the oven

You can cook condensed milk without a jar in the oven or directly on the stove. To do this, condensed milk must be poured into a glass container, and the container is placed on a heat-resistant glass baking sheet. You need to add water to it, the water level should reach the edges of the jar.

Despite the fact that many housewives know approximately how much to cook condensed milk in a jar, they do not always follow the rules for preparing the product. Often this ends in accidents, the results of which have to be rubbed off the walls within a few hours. In fact, it is not so difficult to cook a delicacy, so loved by many, and actively used in the confectionery business.

Today, condensed milk is cooked not only in a saucepan. Now this can be done in a slow cooker, pressure cooker, microwave. If necessary, there are options for preparing an already open product. Of course, you don’t even have to figure out how to cook condensed milk properly, because today it is also sold in ready-made form. But practice shows that the product boiled in a tin with one's own hands remains the most delicious.

How to choose the right condensed milk for boiling?

Particular attention must be paid to the process of choosing milk, otherwise all efforts may be in vain. The enduring popularity of the product has led some manufacturers to try to save on its production. Sometimes even in the store you can buy a real fake, which, after heat treatment in a slow cooker or microwave, turns into an unpleasant-tasting mixture, which is also dangerous to health.

To prevent this from happening, when buying condensed milk, you should pay attention to the following points:

• Product Name. For cooking, and just using it in its original form, it is better to take “condensed milk with sugar”, adding the word “whole” is allowed. All other variations indicate that the product was not prepared according to standards and most likely contains flavors or ingredients of plant origin.
• Production standard mark. The best option is GOST marking. There is also a TU marking, but it indicates the presence in the composition of plant components in significant quantities, which in this case is not welcome.
• Shelf life of milk. If it exceeds one year, then the presence of preservatives is guaranteed. This in itself is bad, it is also not clear how the mass will react to boiling in the microwave, slow cooker, or some other type of processing.
• Marking on the lid. Well, if it is not applied, but knocked out, moreover, from the inside. In the inscription, the letter M and four numbers should be in the first place. The third and fourth should be 76, which indicates the high quality of the product.

Tip: Regardless of whether you plan to cook condensed milk or use it in its pure form, you should not take the product packaged in plastic bags. Real condensed milk can only be in an iron can. It is this packaging that allows you to preserve the product for the longest possible time, in the production of which no harmful additives were used.

• Packing quality. The presence of chips, traces of deformation or cracks is unacceptable.

Don't get hung up on the cost of the product. A high price does not always indicate the desired degree of quality, and a low one does not always indicate that the seller, for some reason, is trying to quickly get rid of the goods. The main thing is that the condensed milk meets all the requirements listed above.

Basic rules for preparing the product

Before you cook condensed milk at home, you need to consider a number of points. This is especially true for those housewives who do not risk using mass cooking approaches in a slow cooker, pressure cooker or microwave.

1. It takes no more than an hour to get a soft brown and still quite fluid composition. A dark, thick and rich product is obtained after 3.5 hours of cooking. Depending on how much to cook condensed milk, not only its color and consistency change, but also its taste. Aged composition rarely goes directly into food, it is usually used to make creams.
2. If during the cooking process the liquid evaporates, it must be replenished. And only hot water is used for this, otherwise an explosion is possible.
3. After the right time is maintained, there is no need to rush to open the boiled condensed milk. It is better to leave it in the same water until it cools completely. Then the jar will not pop when opened, and the milk itself will turn out to be tastier.
4. Before you cook condensed milk in a jar in any of the possible ways, you should read its composition. The optimal consistency of the product is possible if the content of milk fat is 8%.

After the condensed milk is selected and all the secrets of the process are studied, you need to proceed directly to its boiling. At home, this can be done in one of several ways.

The traditional method of boiling condensed milk and using a slow cooker

Cooking condensed milk in a saucepan is quite simple. You need to put the unlabeled jar on its side in the selected container and fill it with cold water. We put the structure on a strong fire and bring the liquid to a boil. Then reduce the heat to a minimum. After that, it remains only to keep the composition as long as necessary, monitoring the water level in the pan. If after some time the color of the water in the jar has changed or a leak is detected, the manipulation must be stopped immediately.

To prepare condensed milk in a slow cooker, you have to perform the following steps:

• Remove the label from the jar, wipe the iron surface with a damp sponge. We line the bowl of the appliance with a cloth to prevent scratches on the non-stick surface.
• We put the jar on the bottom or lay it on its side. Fill it with water just above the jar itself, but below the maximum allowed for the bowl.
• It is good if the multicooker has a steam outlet valve. It must be closed, then the water will practically not boil away.
• Bring the water to a boil using the "Frying" or "Boiling" mode. Then we close the lid of the device, set the “Multi-cook” or “Extinguishing” mode (the temperature in the multi-cooker should be kept within 100-105ºС).

Contrary to popular belief, you won't be able to cook condensed milk very quickly in a slow cooker. Here, again, you will have to spend at least 2-3 hours to get a thick and saturated mass.

How can you weld an already opened jar?

If the condensed milk is in an imprudently open jar or was bought in a bag, then it will not work to cook it in a pressure cooker, saucepan or slow cooker. You will have to do this in the microwave or use the principle of a water bath. Here's what the second option would look like:

• Pour milk into a glass jar, but do not fill it to capacity. We put a cloth napkin on the bottom of the water pot and put a jar of condensed milk on it to ensure uniform heating). We fill the pan with water so that its level exceeds the level of condensed milk in the jar.
• We just cover the jar with a lid and do not screw it up. Bring water to a boil and reduce heat to low. We make sure that the water level never falls below the level of condensed milk, this is fraught with popping or an explosion.

With this approach, you can even act not on time, but simply track the status of the product. Despite the fact that this processing technique can theoretically be carried out in a slow cooker, it is not worth risking the device.

Processing condensed milk in a pressure cooker and microwave

The indisputable advantage of using a pressure cooker is the fact that there is no need to constantly monitor the process of preparing condensed milk. But do not think that the method reduces the time for preparing treats. The manipulation technique is as follows:

1. We put the jar with the product in a pressure cooker, fill it with water, without exceeding the maximum level allowed for the device.
2. We lower the lid, start the device, after boiling the water we wait only 15 minutes and turn off the device.
3. Now it remains to wait until the water has completely cooled with the lid closed. This will take approximately 2-3 hours.

The fastest boiled condensed milk can be cooked in the microwave. True, the device will have to be vigilantly monitored so as not to miss the right moment or prevent an accident. We open the jar, pour the milk into a container of suitable material, it should not be filled. We boil the product for half an hour (the power in the microwave should be at least 400 W). An additional inconvenience is that every couple of minutes the device must be stopped and the composition interfered, otherwise it will burn. On the other hand, with this approach, it becomes possible to monitor the status of the product.

Regardless of how the boiled mass was prepared, it is necessary to evaluate its final appearance, taste and smell. If, as a result of processing, the composition has a bitter taste, then most likely it was overexposed or burnt (this is especially true when boiling in the microwave). Any unpleasant notes in the smell indicate that a stale component was originally used. And the presence of multi-colored spots indicates a low quality of the composition, the presence of harmful ingredients or a violation of milk production technology.

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 will 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.

Today, store shelves are full of various sweets, but this was not the case before. At the end of the twentieth - beginning of the twenty-first century, the inhabitants of Russia made many delicacies on their own. This was condensed milk, which is still loved not only by children, but also by adults.

How to cook condensed milk

Boiled condensed milk is prepared in various ways: on the stove, in a slow cooker and even in the microwave. Each of these methods allows you to get a delicious dessert of the desired consistency, but requires different time costs. All recipes will be presented in the review, but for now, the basic rules on how to cook condensed milk in order to avoid a jar explosion and get the desired product:

1. When cooking on the stove, you need to constantly ensure that the container with the delicacy is completely immersed in water (then it will not explode).
2. When the time is up, do not immediately remove the container from the water, on the contrary, let it cool while in the liquid.
3. If cooking will be using a microwave, you will have to prepare thick-walled dishes to avoid damage to the container during cooking.
4. The density and color of the sweet dish depend on the cooking time (a brown and thick dessert will turn out in three hours, and a pale and liquid dessert in 60 minutes).
5. To cook to a caramel shade, only the delicacy, which includes milk and sugar, will turn out (other additives will not give the desired result).

How much to cook condensed milk in a jar

External indicators of delicacy are directly related to the time spent on cooking (only a pressure cooker can give a quick result). How to make boiled condensed milk viscous? You will have to spend three hours, because this is how much a sweet dish should be cooked. To obtain a liquid consistency, the microwave timer is set for 60-100 minutes, during which boiled condensed milk is obtained at home.

How to cook condensed milk in a jar on the stove

The recipe for making boiled condensed milk on fire is simple. You will need the following ingredients:

• condensed milk in a tin, without additives - 1 pc.;
• water - the amount depends on the cooking time.

Walkthrough:

1. Buy the right product (examine the composition).
2. Put the jar in an iron pan.
3. Fill the tank with water (completely hide the tin).
4. Put the pot on an open fire.
5. Wait for the water to boil and turn on the timer, continuing to boil (the dessert should cook for 1-3 hours).
6. Periodically add boiled water so that the jar does not explode.
7. After the time has elapsed, turn off the fire, leave the sweet dish to cool and thicken in liquid.

Boiled condensed milk in a slow cooker

Another recipe for how to cook condensed milk in a slow cooker. To use it, you need to buy condensed milk without preservatives. Walkthrough:

1. Place the tin container in the multicooker pan and fill with water.
2. Turn on the "Extinguishing" mode and leave to cook.
3. leave to thicken in the bowl of the device, then take out the jar and enjoy.

How to make "real" condensed milk at home and is it worth it to "mess around"? In short, homemade milk condensing will be justified, since the falsification of condensed milk by replacing vegetable milk fats is very common. And how to distinguish real condensed milk from fake, how to cook condensed milk at home and how to cook ready-made milk will not work briefly.

Who invented condensed milk and what kind of product is it

In 1810, the Frenchman N. Appert proposed the idea of ​​condensing milk. Condensed milk is obtained by evaporating part of the water from it with the addition of sugar. At the same time, the concentration of nutrients in the finished product increases. Dry matter (without sugar) becomes twice as much as in raw, whole milk.

Sweetened condensed milk contains:

• 56% carbohydrates,
• 43.5% sucrose;
• no more than 26% moisture,
• 28.5% solids,
• up to 9% fat,
• 8.1% proteins,
• vitamins A1, B1, B2, B12, C, PP.

Condensed milk calories:

• 323 kcal per 100 g

Important to remember:

• condensed milk is useful only due to the fact that it contains milk, which contains a number of vitamins that are little destroyed when it is condensed.
• since condensed milk contains a lot of sugar, you can use it very moderately, 25-50 g per day, such an amount will only benefit you.

7 recipes for making condensed milk at home

The key to success is high-quality milk. Therefore, the most important thing for self-preparation of condensed milk at home is to buy fresh, whole and without impurities raw materials on the market.

Once again, milk should be:

• whole,
• high fat,
• must be fresh
• without any additives.

Note:
Unfortunately, it happens that housewives add various ingredients to milk in the markets that prevent milk from turning sour, and also mix it with water or skim milk after separation.

1. Recipe for delicious condensed milk

If you cook condensed milk according to this recipe, you will no longer want it from the store.

Homemade freshly made condensed milk

To prepare homemade condensed milk, we need:

• 1 liter of cream (25-30%);
• 1.2 kg of sugar;
• 0.4 kg of powdered milk;
• 0.2 kg of powdered milk baby food (can be replaced with 0.2 kg of powdered milk);
• vanillin optional (but even without it, condensed milk is extremely tasty).

Prepare like this:

1. Add some water to the sugar. Heat stirring over high heat until a homogeneous liquid mixture (do not boil, at this stage all the sugar should not dissolve).
2. Next, condensed milk must be cooked in a steam bath so that it does not burn. To do this, take a saucepan, pour cream into it, add sugar previously heated with water, stirring.
3. Then add baby food, milk powder and set to heat up in a steam bath.
4. Stir for the first 15 minutes to reduce lumps of powdered milk (you can use a mixer), then stir for 5 minutes every 10 minutes.
5. Add vanilla and boil until desired thickness.

Cooking time 1 hour, possibly more.

2. Easy Recipe 1

Necessary ingredients for preparing 0.5 l of condensed milk:

• milk - (preferably homemade) 0.25 liters;
• dry milk - 1.5 cups;
• sugar 1.5 cups.

Prepare like this:

1. Pour milk into a saucepan and add, stirring, milk powder until a homogeneous, lump-free mass is obtained (you can use a blender).
2. Pour sugar and set to heat in a water bath.
3. Cook in a water bath for 1 hour, stirring frequently until thickened.

Everything, condensed milk is ready.

3. Easy Recipe 2

The recipe for making condensed milk without the use of time-consuming evaporation.

Necessary products for the preparation of 1 liter of condensed milk:

• dry milk or dry cream - 4 tbsp. (200 ml each);
• sugar - 2 tbsp.;
• butter - 50 g;
• water or milk - 1 tbsp.

Prepare like this:

• Bring water or milk to a boil (you will lick your fingers with milk), add butter, sugar and beat the mixture with a blender, mixer or whisk.
• Slowly add dry milk while whisking.
• When there are no lumps left in the milk-sugar mass, stop beating.
• Continue to cook in a water bath until the milk thickens.
• When the milk has cooled, you can put it in the refrigerator, after the refrigerator it will become much thicker.

4. Classic homemade recipe

It is not difficult to prepare condensed milk at home according to the classic recipe that our grandmothers used.

For this we need:

• high-fat milk - 1 liter;
• sugar - 0.5 kg.

Cooking:

1. Sugar must be dissolved in milk, and then put the container on a small fire and cook for 2-3 hours, stirring often, until the milk thickens (the droplet should not spread).

• Do not increase the heat to shorten the cooking time - the milk may burn.
• Milk will thicken faster if you increase the amount of sugar to 0.7 kg, but it will be much sweeter (not everyone will like it).

Homemade condensed milk is not pure milky and will contain fewer vitamins because it is cooked at higher temperatures than factory made, but it will taste better than store-bought and is guaranteed to contain no vegetable fats.

5. Modified classic recipe

The recipe is similar to the previous one, but the cooking mode is somewhat different.

We will need:

• high-fat milk - 1 liter;
• sugar - 0.3-0.5 kg.

Cooking:

1. Pour milk into a saucepan and put it on a quiet fire. It is best to cook in a heavy bottomed pot. Within 1-1.5 hours, we evaporate the water from the milk continuously stirring, then add sugar and cook for another 1 hour, continuing to stir.

From 0.3 kg of sugar and one liter of milk, 450 g of condensed milk comes out, and it tastes like it comes from a store.

6. Condensed milk in air grill

Ingredients:

• fat, whole milk;
• sugar.

Prepare like this:

Take sugar and milk in a ratio of 2: 1. Cook for the initial 30 minutes at the highest speed and temperature in an arbitrary saucepan with a covered lid, then cook for another 1-1.5 hours at an average speed and a temperature of 205 degrees.

7. Condensed milk in a bread machine

Ingredients:

• milk - 1 liter (should be whole, master's);
• sugar - 0.35 kg;
• vanillin - 1 sachet (optional).

Prepare like this:

1. Heat the milk on the stove to a boil in a separate saucepan and pour it into a baking dish set in a bread machine.
2. Add sugar and vanilla.
3. We turn on the jam-jam mode several times until the milk thickens.

3 ways to cook ready-made condensed milk

If you have made condensed milk according to one of our recipes, or if you have a couple of store-bought cans, you can brew it for a candy-like toffee flavor. Boiled condensed milk itself is very tasty, and it is also included as an ingredient in confectionery, for example, in homemade cakes.

Cooking condensed milk is not difficult, but there are some subtleties that need to be followed.

• when purchasing condensed milk in a store, make sure that it is produced without vegetable fats;
• if the water boils away during the cooking process, heat a small amount separately and add;
• it is strictly not allowed to take out and open the jar until the water has completely cooled, in order to avoid the release of hot condensed milk from the jar (you can get burns).

How to distinguish real condensed milk from fake

Video: how to distinguish real condensed milk from fake

Previously, manufacturers replaced up to 20% fat, and at present, the vegetable fat content can reach up to 100%, but on the labels, the inscription “condensed milk” will still show off in the same place, although this product should already be called “milk - vegetable.

Unfortunately, now, what is sold under the name "condensed milk" does not meet any GOST. Therefore, sitting at home for a couple of hours near the stove, evaporating water from milk, is by no means such a bad idea.

1. How to cook condensed milk in an iron can

Cook like this:

1. Lower the iron can with condensed milk into a 3-liter pot of water (it is better to put it on its side).
2. After boiling water, reduce heat to the lowest boil and cook for one and a half to two hours, making sure that the water always completely covers the jar.
3. Turn off the heat and wait for the water in the pan to cool without removing the jar of condensed milk.

Important:
if you miss and the water boils away, the jar can explode with all the ensuing unpleasant consequences.

Although this method is very simple, we still do not recommend using it because:

• When cooking in a jar, oxides are formed, which fall into condensed milk.
• When heated, the tin coating of the can is destroyed and harmful substances from the metal can enter the product.
• To cook condensed milk without health consequences, you need to pour it from a metal can into a glass one and cook it in the manner described below.

2. How to brew homemade condensed milk or bought for bottling

This cooking method is completely safe for you and your kitchen, and you can also cook any amount of condensed milk in this way and not necessarily a multiple of the volume of an iron can.

Cook like this:

1. Pour the condensed milk into a glass jar, cover it with a lid of a larger jar so that excess moisture does not come out, but do not close tightly so that the jar does not burst during cooking.
2. Place the jar in a saucepan, after putting a grate for sterilizing jars on the bottom, and pour water so that it is higher than milk in level.
3. Bring water to a boil and reduce heat to low boil. As it boils, add hot water.
4. Boil condensed milk to the desired degree of readiness for 2 hours or more. Readiness can be checked by the color of the milk. After two hours of cooking, the color should turn beige.

Important advice:
do not stir the condensed milk until the end of cooking, it may curdle.

3. How to cook condensed milk in the microwave

You can try to cook condensed milk in the microwave. To do this, pour the condensed milk into a bowl, put it in the microwave and set the microwave to medium power. Cook for 10-15 minutes, stirring every 2 minutes.

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