Most likely, many compatriots now don’t even suspect that the contents of a tin can with a white and blue geometric pattern and the inscription "condensed milk", although it is one of the most beloved delicacies and the best memory of "Soviet childhood," appeared in a completely different packaging, besieged Leningrad, where condensed milk, as a medicine, was divided into a few drops for everyone who was in the hospital. It was condensed from the "allies", released at the factory of the American industrialist Gale Borden, who became a millionaire, thanks to condensed milk.
But the story of the discovery of condensed milk did not begin at all in the United States, but a little earlier and a little south, and a little east - in different parts of the world. Simply, the Americans were, as always, more agile in terms of registration of patents for inventions.
How to make condensed milk - a recipe dictated by time
Why is it necessary to stir up the past, and does it really matter who invented the condensed milk? Well, firstly, the law of historical justice has not been repealed, so far, no one, and, secondly, each of the inventors of canned foods has contributed to the improvement of condensed milk production technology, even an old African man whose name remains unknown He suggested how to make condensed milk at home so that it doesn’t “run away” when boiled, which indirectly indicates that condensed milk is also a well-known recipe on the African continent.
Residents of Argentina, Colombia and Chile believe that condensed milk is a recipe that they inherited from their ancestors, the ancient Incas. Condensed milk, boiled and regular on the South American continent is a traditional ingredient for desserts. Of course, the Spaniards strongly disagree with this, bearing in mind the historical fact that the conquistadors conquered the territory of the ancient Incas, and arrogantly believing that there was nothing to learn from the vanquished, but, on the contrary, the Spaniards taught the Indians to cook condensed milk, not at all interested in the seizure of new lands and the Inca gold . But the dispute between the Spaniards and Hispanics over palm in the discovery of condensed milk is only one of the historical facts.
The next series of discoveries of condensed milk occurred in Europe - in England they discovered a way to preserve milk three times: in 1810 - Peter Durand, in 1826 - Melbek, and in 1828 - Underwood. All three, unaware of the existence of each other, showed a serious interest in condensed milk - recipes, however, only Melbek and Underwood were interested.
Durand took care of the packaging and patented the use of cans for preservation, apparently, with a little delay after learning about the competition for the invention announced by Napoleon. As it turned out, the great usurper was obsessed not only with a thirst for war, glory and power. Just for one year, Durand, in the competition for the best preservation of food, was ahead of Nicolas Francois Upper, receiving in 1809 an award from the hands of Emperor Bonaparte. But the idea of preserving food did not belong to Upper, because Napoleon was concerned about supplying the army with food, and before him, the Irishman Nigdem, the Italian Spallanzani and many other inventors deliberately engaged in the discovery of food preservation methods.
Apparently, in the late eighteenth and early nineteenth centuries there was a need for inventions of this kind.
Condensed milk - recipes of homemade "Kulibins" against modern production technologies
But what makes it now, when everything has been invented for a long time and lying on the shelves, in cans, plastic packs of different types and volumes, to look for how to make condensed milk at home, despite the fact that this is a rather troublesome business?
The fact is that the recipes of modern technologists of large dairy plants stimulate interest in the invention of condensed milk. The market economy, the pursuit of profits and super-profits weakened the requirements for product quality. The harsh GOST was gradually supplanted by technical specifications (TU), and they - technical requirements - their own, their own, for each enterprise - different. When everyone was his own boss, cans of condensed milk began to appear on sale, with a white and blue geometric pattern, which buyers used to trust, but the product itself was different. In the composition of condensed milk you can now find vegetable oil, dairy products - instead of milk. Technical conditions, after all, do not prohibit!
Therefore, many lovers of dairy delicacies, remembering the taste of the Soviet product and experiencing nostalgia for it, are inquisitively looking for the answer to how to make condensed milk - the recipe, of course, should be the same as in 1952, when in the Krasnodar Territory, due to the richest and cheapest the raw material base, by order of Stalin, the largest production of condensed milk in the USSR was established, which before that was produced in very limited quantities, exclusively for the needs of the army, for polar and Central Asian expeditions.
Among home technologies, you can find many inventions of new recipes for condensed milk. This is the use of milk powder or infant formula, and the addition of flour or starch to thicken the milk, and an increase in sugar. It is clear that at home it is difficult to achieve condensed milk according to the recipe approved by GOST, given the lack of special equipment that large enterprises are equipped with.
The differences in the preparation of new condensed milk recipes between production technologists and home-made “Kulibins” - self-taught are that large producers consider their main goal to reduce the cost of the product, and people are trying to return the condensed milk to its former quality and taste. It is clear that the people are right.
Condensed milk - a recipe in accordance with GOST for home cooking
First, the main thing - in the formulation of condensed milk with sugar, produced in 1952, there was nothing but milk and sugar. Moreover, milk should be whole, with fat content in the final product - 8.5%. All other recipes, of course, have a right to exist, because it is not accepted to argue about tastes. But if you are looking for that very taste, then you need to look only in this direction.
According to this technology, milk is boiled to 1/3 of the original volume, and then sugar syrup is added to it in equal proportions.
How to do it? That is, making sugar syrup is not a problem. Any housewife can do this. But how to boil milk so that it does not "run away", does not burn, and, if possible, retains its valuable nutritional properties? Yes, despite the lengthy heat treatment, calcium, potassium, magnesium, iron, vitamins A, B6, B12, C, D, proteins, and valuable milk fats remain in milk.
The fact is that the process of prolonged pasteurization at 60-65 ° C allows you to save the beneficial properties of milk. At home, such a task will be facilitated by a slow cooker or pressure cooker. If there is no such technique, then use the old-fashioned old-fashioned methods, proven over the centuries: treat the edges of the pan with butter, put a spoon in it before pouring milk. You can also put a wooden spatula on the edges of the pan - and milk will not leak onto the stove. So that it still does not burn during prolonged heating, put a container of milk in a water bath. If you evaporate milk in a slow cooker, then with the temperature regime the issue is easily solved. On the stove - will have to be adjusted manually, by the selection method.
Varieties of the recipe - milk condensed with cocoa or coffee have some nuances: first, coffee or cocoa is brewed, after the prepared drink is carefully filtered to absolute transparency, and sugar syrup is prepared on its basis, which is added to concentrated milk.
That's it - you can get to work.
1. Condensed milk - a recipe for making condensed milk at home
Composition:
Granulated Sugar 330 g
Water 300 ml
Milk (8.5%) 1.0 L
Butter 50 g
Technology:
Thoroughly grease a pot with a thick bottom with butter, especially at the edge, around the circumference so that the milk does not run away, because it will take a very long time to cook it. Pour milk into a saucepan and place on the smallest fire. Milk should evaporate to 1/3 of the original volume. Separately, boil sugar syrup by combining sugar with water, and, boiling, before the test on a "thick thread". Combine the boiled milk with syrup, pouring it in a thin stream into the pan with continuous stirring. After boil the milk for another 15 minutes, and turn off the heat. Pour it into a dry, sterile jar. When the milk has cooled, it will become thicker.
If milk is intended for storage, then sterilize it in a 0.5 L jar - 20 minutes; 1.0 - half an hour.
2. Condensed milk - a recipe for “toffee” from condensed milk at home
Composition:
Sugar Syrup 450 ml
Milk 1 L
Butter 150 g
Order of preparation:
Cook condensed milk (see recipe No. 1) or buy ready-made, carefully studying the composition indicated on the label - there should be no vegetable oils in this condensed milk. Condensed milk is transferred to a pan pre-oiled with butter. We put the pan in a water bath, put on the smallest fire. Standing over the stove all two hours is not necessary, but you can’t leave the kitchen, so do something else to “catch two birds with one stone”. About forty minutes later, after the condensed milk begins to boil in a water bath, add butter and continue cooking. When it acquires a beautiful golden brown color and begins to exude a characteristic candy aroma, turn off the stove.
If it is necessary that the “toffee” retains its plasticity in order to spread sandwiches with it, then simply add a small pinch of citric acid into it. If you prefer sweets, then before pouring the mass into molds, do not forget to grease them with oil as well.
3. Condensed milk - a recipe for nutella from condensed milk at home
Composition:
Hazelnuts, ground 200 g
Cocoa 50 g
Condensed milk, boiled (8.5%) 400 g
Oil 180 g
Flour 25 g
Salt 5
Sugar - to taste
Operating procedure:
For the recipe, you can use your own condensed milk. Add a mixture of flour, cocoa, ground nuts, salt to the boiled condensed milk. If you want the Nutella to be a bit sweeter, add sugar to taste. Dry components must be thoroughly mixed before combining them with condensed milk and butter. Hold the oil at room temperature before adding, cut into small pieces to make it easy to grind with the mixture. Combine the oil mixture with boiled condensed milk and put everything to cook in a water bath. When the mass warms up well, begin to intensively mix it with a spatula to give a uniform consistency. Sugar should dissolve, and butter should not float on the surface. Bring the mass to a boil and, removing from heat, transfer to a sterile jar. After cooling, cover and put in the refrigerator.
Condensed milk at home - useful tips and tricks
Many people like to add condensed milk to coffee or cocoa. Ready coffee with milk will be stored in a jar, and in the morning it will be enough to boil water to quickly get a delicious drink for breakfast. Cook condensed milk at home, using very strong coffee to make syrup. In the Turku, put not one but 10 teaspoons of freshly ground coffee, pour 400 ml of water and make coffee, as usual. Then strain the drink through cheesecloth, folded in several layers. Add 12 teaspoons of sugar to coffee and cook over low heat until thick. When the coffee syrup is ready, combine it with boiled milk. In the finished hot condensed coffee, add 4 g of instant coffee, for a smell. In the same way, you can cook cocoa with condensed milk.
Condensed milk needs to be selected only natural, without additives. You can cook condensed milk from a dry concentrate, but at the same time it must be dissolved with natural milk, and not with water.
The higher the fat content of milk, the less time is required for its boiling. Cream with a fat content of 30% with sugar syrup is boiled twice as fast as milk with a fat content of 10%.
