How to cook condensed milk in a jar: safely and correctly

Boiled condensed milk is a favorite delicacy of many since childhood, which is used for homemade cakes, desserts or simply served with tea. Despite the availability of ready—made dumplings in stores, many prefer to cook condensed milk on their own - the homemade version turns out to be tastier and more tender. The cooking process requires compliance with safety regulations, as if the technology is not followed, the jar may explode. How to cook condensed milk is in the Izvestia article.

How to choose high-quality condensed milk

The right choice of product determines the taste and consistency of the boiled delicacy.

When buying condensed milk, carefully study the composition — it should contain only sugar and cow's milk, without vegetable fats, palm oil, preservatives and flavors. The fat content of high—quality condensed milk should be at least 8.5% - only then the boiled product will turn out thick and dense. Choose condensed milk produced according to GOST, not according to TU — it is better and tastier.​

Buy condensed milk in a tin can, which should be intact, without dents, cracks, or rust spots. Be sure to check the date of manufacture on the bottom of the jar — the product should not be expired. Condensed milk is stored in a tin can for no more than 12 months.

Preparation for cooking

Remove the paper label from the jar, after scalding it with boiling water. Clean the remaining glue thoroughly with a sponge and rinse the jar with warm water. This is an important step, as the glue melts during cooking and adheres to the walls of the pan. To protect the pan, you can put a clean cellophane bag on the jar.

Choose a deep pot with a volume of at least two liters — the larger the capacity, the less often you will have to top up the water during cooking. Use an old pan, which is not a pity, as the glue can damage the coating. You can put a cotton cloth napkin on the bottom of the pan so that the jar does not roll and does not make annoying noises.

Basic rules for safe cooking

Place the jar horizontally in the pan. If the water suddenly boils and the jar explodes, then in a horizontal position the contents will splash into the pan, not into the ceiling, and you will not have to clean the entire kitchen. Fill the jar with cold water so that the liquid covers it 2-5 centimeters higher.

Bring the water to a boil over high heat, then be sure to reduce the heat to medium or low. The water should bubble easily, but not boil — this will ensure uniform heating and prevent a bitter taste. Water should always completely cover the jar — this is the main rule of cooking condensed milk. If necessary, add boiling water, not cold water, so as not to lower the temperature.

Cooking time

The cooking time determines the consistency and color of the finished product.

The cooking time depends on the desired result.:

• 1.5 hours — condensed milk will acquire a creamy color and a soft consistency.

• 2-2.5 hours — milk will turn brown with a delicate texture

• 3-4 hours — the product will thicken and darken to a rich caramel shade.

The longer you cook, the thicker and darker the condensed milk becomes. You need to cook condensed milk over low heat, without trying to speed up the process by increasing the temperature — this can lead to an explosion.

The last stage of cooking

After cooking, carefully remove the jar from the pan using tongs, a slotted spoon or tacks. In any case, do not cool the boiled condensed milk in cold water and do not open the jar immediately — it may still explode. Allow the jar to cool completely to room temperature naturally.

After cooling completely, open the jar and mix the contents until smooth. The finished boiled condensed milk has a delicate consistency and the taste of milk toffee.

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