Milk Jam – Dulce de leche
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( 7 oy 4,29/5)
Hello Dear Friends,
Today I have a basic recipe for you that I plan to use in many recipes in the future. The original name of this recipe is Dulce de leche, as I read on Wiki, it is very popular in Latin American countries. From here, it spread to many different countries and different versions were served with different specialties.
In fact, the process we do is very simple, we boil the milk and sugar, condense and caramelize. Well then, if you were to say what the carbonate is doing in this mixture, we can briefly say that it accelerates the caramelization process. Otherwise, it will take hours to get the color we want, but after the carbonate supplement, the color change starts rapidly.
Today, I prepared 2 different colors of milk jam from the same recipe to use in different recipes. The dark colored one was cooked 10-15 minutes longer than the light brown one and got a denser consistency by 1 click. Of course, there was a slightly more noticeable increase in caramel flavor. You can also cook it in the color and consistency you want.
We said jam, the logic works just like jam. Even though its consistency may seem watery, when it starts to cool, it gets denser just like jam. There is a term used in professional kitchens to describe the consistency that sauces should take. It's called Nappe.
nappe consistency It is a fluid but at the same time covering the surface it is in. This can be the spoon or the bottom of the pan where you are cooking the jam. The duration may be a little longer due to the different heat output of your stove. If the jam is runny but covers the surface, it means it has a consistency.
Note: 1 ml of jam comes out from 375 liter of milk. I filled 125 jars of 3 ml each. You can store it in airtight containers in the refrigerator for up to 1 month.
Love…
Ingredients for Milk Jam – Dulce de leche Recipe
- 1 liter of milk (1 can of full fat)
- 2 tea glasses of granulated sugar (200 g)
- 1 stick of vanilla
- 1 teaspoon of baking soda (5 g)
How to Make Milk Jam – Dulce de leche Recipe?
- Take milk in a large saucepan. Divide the vanilla into 2 parts and toss into the milk.
- When it starts to boil over medium heat, add the sugar.
- Cook, stirring occasionally, until almost two-thirds of the milk remains.
- When the milk is low, turn down the heat and add the baking soda (be careful at this point because it will rise too much)
- After adding baking soda, continue cooking by mixing it with the help of a whisk every 3-4 minutes.
- When the jam you have cooked for 30-35 minutes becomes thick (by the way, check the color), remove it from the stove.
- Divide into containers while hot, and after cooling, close the lid and store in the refrigerator.
i made it but the consistency is still liquid...
I did it, the color, weight, everything was the same, but mine did not concentrate. it stayed like hot chocolate even though it got cold :(
It will continue to thicken as it stands, but you may have under-boiled it. Yours sincerely
Hello there,
I made milk jam for the first time, but I think it's a little too much sugar, my advice to new ones is to use a maximum of 1,5 teaspoons of sugar.
Can we find vanilla sticks in supermarkets? Is there a brand you use that you can recommend?
It is not available in carrefour and macrocenter. I suggest you take a look at the . I could find it there.
Can regular vanilla be used instead of cinnamon sticks?
Cinnamon sticks and vanilla are very different flavors from each other. I think you meant vanilla stick, you may not use it. Love…
I just made it, it was very successful, my son is very nice, thanks for the recipe
So, aren't we skipping the vanilla?
It's better if you peel it off, but you can also cut it open. It spreads because it boils with milk for a long time.
It was a different flavor. I already love the taste of caramel. Even my wife, who never eats jam, ate a lot, but even though I put less than 1 teaspoon of baking soda, it tasted good to me. Do you have a suggestion for this topic? Can we add baking soda?
it looks very delicious. well done.
hello, I've started to do it now, but the stick vanilla has not melted and there is no change in the color of the milk for now. Will it change color when I throw out the carbonate? Shall we take out the vanilla at once?
Divide the stick of vanilla in the middle and throw it in. Vanilla sticks have a woody texture, so you'll get insoluble recipes from within, right after you take them off the stove. After adding the baking soda, it will start to caramelize, but first you need to grind the milk as in the recipe.
I tried the recipe, it was awesome :)
Good luck with your hands :)
I am a hypoglycemia patient. Can I do it with sweetener?
I heard about this jam for the first time, it really caught my attention. Thank you very much for the recipe. Well, I would be glad if you could let me know where we can use it other than breakfast.
You can use cakes, muffins, cookies, waffles, pancakes wherever you want.
i will try interesting
It would be very nice with some gum addition :)