“Homemade” condensed milk with a shelf life of more than 2 years

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You probably remember the “branded” cans of the same “Soviet condensed milk”? So, our overseas colleagues are also aware of this product. And they even know how to cook condensed milk on their own.

“Homemade” condensed milk with a shelf life of more than 2 years

When you are making lists of foods you would like to have on hand in an emergency, or any food that would simply be useful to keep just in case, you are unlikely to include milk in them. Alas, despite its high nutritional value, it cannot boast of a shelf life.

There is, of course, milk powder, which can then be reconstituted and drunk. But its taste leaves much to be desired. An alternative is lactose-free dairy products based on almonds, macadamia nuts or oatmeal. Either store-bought or home-made condensed milk.

And the last option seems to us the most promising, since such canned food can calmly hold out for a year or two (and some experts believe that even more), moreover, in almost any storage conditions.

But can you cook it yourself? Yes Easy. The hardest part of the process is waiting and mixing frequently. The rest is simple.

Why condensed milk?

To begin with, let’s define the terminology. Condensed milk in our case is a concentrated and sweetened substance from which approximately 60 percent of the original liquid content has been removed. An alternative option is a dairy product without added sweeteners (by the way, this is important – bourgeois have a sweet condensed milk – condensed milk, and a common one – evaporated milk).

It is believed that this product was specially designed to meet the nutritional needs of soldiers during the American Civil War. An alternative version is that it was developed to feed sick and malnourished children who arrived in America as immigrants from Europe. But how will it be useful to us personally?

Because it is very satisfying. And its long shelf life makes it a great product for survivalists and those who value self-sufficiency. So, for example, 100 ml of a product contains 314 calories, just over 50 grams of carbohydrates, 6 grams of protein, 7 grams of fat, plus some calcium. In a survival environment, all of this is quite useful.

As for the rest of the reasons why condensed milk is like “supplies in case of emergency”You need to pay attention, they are as follows:

  • storage does not require electricity;
  • it does not attract rodents and insects;
  • it does not need to be particularly protected from excess moisture;
  • an excellent substitute for the usual sweeteners;
  • does not need a lot of storage space;
  • shelf life – up to 2 years.

Sounds great, doesn’t it? But why is it better to cook condensed milk yourself? Isn’t it easier to buy? Well, it’s not easier. After all, when you cook it yourself, you do not need to doubt the quality and purity of the original product. And with the purchased condensed milk, everything is different. In addition, a self-prepared product is much cheaper. Therefore, if you have sugar reserves (and they can be stored for a long time) and a constant source of milk, then making condensed milk yourself is an excellent solution. So let’s get down to business.

Homemade condensed milk recipe

You will need the following tools:

  • Heavy Bottom Casserole
  • Wooden spoon
  • Sterile glass jar with the same lid
  • Water bath or autoclave
  • Canning tongs or can lifter

As for the ingredients, the list looks like this:

  • 2 cups milk (natural, but the degree of fat content does not matter)
  • 1 cup sugar (can be substituted with honey or maple syrup)
  • 3 tablespoons of butter (not necessary, but if you want a product with a good fat content – take it. But only natural butter, also made by yourself)
  • 1 teaspoon vanilla (optional – purely for flavor)

First, pour 1 cup of milk into a saucepan.

Measure its height with a wooden spoon.

Add remaining milk and sugar.

Bring the mixture to a boil over low heat and simmer, stirring frequently. At this stage, there is a high chance that it will burn, so the temperature needs to be minimal, and stirring is active.

If foam forms in the process, remove it (I was lucky – I did not form). Add butter and vanilla (if desired) and blend evenly.

About half of the liquid should evaporate – the level should be slightly below the mark. Let the mixture cool and transfer to a sterile glass jar.

You should have at least 1 cm of space between the liquid level and the cover.

Then – in a water bath and sterilize thoroughly. That is, pour water 2-3 inches above the closed lid and bring this thing to a boil. And then – if you get about a liter, then cook it for 25 minutes. Turn off the device, remove the can and let it cool down.

As you can see, nothing complicated. But this process needs to be followed closely enough. But the result is a simple, cheap and nutritious product that can be stored for a long time in almost any conditions.

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