Boiled condensed milk: the characteristics of the dessert, the benefits and harm

Everyone has heard about condensed milk (condensed milk, boiled milk). This is a favorite treat of those born in the USSR.Modern children love it too. It is distinguished from any other dessert by a peculiar taste and delicate creamy aroma. Any bun with such seasoning immediately acquires a special tenderness.

Today, the usual condensed milk and boiled milk are sold everywhere in every grocery store and supermarket. But in the Soviet Union that existed not very long ago, there was a fashion for its independent production. Cooked condensed milk with his own hand was obtained after a long, time-consuming process. However, this was fully compensated by obtaining high-quality and delicious product. In addition, it was possible not to doubt the quality of the obtained delicacy, because in the store such milk may have many uncooked pieces of granulated sugar due to the disturbed technology of the cooking process or other reasons.

For the process of self-preparation of this product, you must have free time and a large empty container. It is necessary to take into account that the water level in the tank during cooking will fall due to the conversion of water into steam. Thus, you have two options: either to sit at the stove all the time, armed with a small saucepan and adding boiling water, or take a bigger tank. In the second case, you will have free time, since adding water will not be necessary.

Once the volume of the water tank has been determined, it will need to be filled with water. Then you should put in it condensed milk in the bank. Just remove the paper sticker in advance, because in any case it will come off in boiling water. If there are fears that the glue, which will certainly fall into the water, will spoil the pan, and cannot remove the label, you can simply wrap the jar in a plastic bag. Then turn on the burner and wait for boiling. At this point, you need to reduce the heat, achieving a small but steady boil. In this state, leave the jar in a saucepan and cook until tender.

Find out how much time you need to spend on cooking boiled condensed milk is easy. For proper self-preparation of the product requires at least one hour and a half (maximum - two hours). The exact duration of cooking depends on the desired result:

• cooking for 60 minutes will give the milk a creamy tint, but it will remain quite liquid;
• cooking for 120 minutes will give the milk a darker shade, it will become slightly thicker;
• after 180 minutes of cooking, the condensed milk will become light brown, thick in texture, will get the taste of toffee;
• cooking for 240 minutes will give the boiled dish a rich toffee flavor and a brown tint.

It is important to control that milk is not digested, since the jar in which condensed milk is sealed may burst from excessive pressure. You should also throughout the process of cooking to monitor the level of water in the tank, adding it when boiling. Do not forget that she must always completely cover the condensed milk. When adding water, use only warm water or boiling water to avoid temperature fluctuations.

Using a pressure cooker can slightly reduce the cooking time of the product and significantly reduce the risk that the jar will explode. It is also important to follow the instructions carefully.

1. A can of condensed milk fits inside the pressure cooker.
2. The product is completely filled with water.
3. The pressure cooker turns on for a maximum, the water boils.
4. Cooked longer than a quarter of an hour.
5. The pressure cooker is turned off, the lid is not opened.
6. Waiting time - up to three hours.
7. The pressure cooker opens, the jar is allowed to cool in water.

It’s worth remembering some simple but important rules which must be followed when cooking condensed milk.

1. Not any condensed milk will be able to cook. On each jar indicate what condensed milk is prepared from. Today, it can be made from powdered milk, be composed of vegetable fat like palm oils, preservatives, thickeners and other foreign ingredients. An attempt to cook a sausage made from a similar product is unlikely to succeed. The result will be either a liquid substance or coagulated milk. For the manufacture of high-quality sausages, only natural condensed milk is suitable, which consists of only real milk and sugar.
2. An important quality of condensed milk is the percentage of fat. The product should have it at around 8.5%.
3. Bank of condensed milk, which is planned to cook, must not have any mechanical damage. Only one, even the smallest mechanical defect is likely to cause the jar to explode during cooking.
4. For cooking take a roomy pot. Water is poured into it so that it covers the can in an upright position. Throughout the process, not one millimeter of the can should be above the level of the liquid. It is believed that it is better to lay a can of condensed milk on its side, making a supply of liquid on top. Condensed milk can start rolling in boiling water, so you can lay a soft cloth on the bottom of the pan so that the can remains stationary.

Condensed boiled milk is widely used for culinary purposes. It serves as a filling in pies, muffins, croissants, cookies and waffles. Boiled condensed milk can be combined with products such as butter, cottage cheese, sour cream, and nut paste. It is an indispensable ingredient for a layer of cakes and pastries. Very tasty fruit dessert, poured with boil or cream made from it. Boiled condensed milk is perfect for pancakes and pancakes. They are poured over ice cream and just pieces of bread. Varenka is very tasty in and of itself.

The benefits of boiled condensed milk are determined in the same way as the benefits of milk from which it is made. The product contains substances that are beneficial to humans (calcium, etc.), although many elements are lost during heat treatment. It may be noted a high degree of digestibility of the sausage in the gastrointestinal tract. You can also rank the product as a means of strengthening the immune system of the body and improves mood. Given the caloric content of condensed milk, we can say that it is useful for people suffering from underweight.

Harm of the product, above all, is also explained by the latter fact. After all, with its uncontrolled consumption, a quick weight gain is inevitable, and for many people this is completely undesirable. In addition, like any other sweetness, boiling can lead to the appearance of caries. Banned product for people suffering from diabetes.

The caloric content of boiled meat per 100 grams - 328kcal. As for BZHU, the alignment is something like this:

• proteins: 7.2 g (∼ 28.8 kcal);
• Fats: 8.5 g (∼ 76.5 kcal);
• carbohydrates: 55.5 g (∼ 222 kcal).

The recipe for homemade cooked condensed milk cooked in a slow cooker, see below.