Condensed milk recipe. Condensed milk (condensed milk)

22.05.2021

Many people think that condensed milk is a recent invention, but in fact this product appeared in Great Britain in the middle of the 19th century. The main idea was the possibility of long-term storage Already in 1858 "condensed milk" was launched into mass production. Now it is a favorite product of many, which can be eaten both separately and as a dessert sauce, or added to cakes and pastries.

By the way, the name "condensed milk" describes only canned milk with added sugar. In addition, there are other varieties. The sugar-free version is essentially just concentrated milk. Another popular version is boiled condensed milk, obtained through heat treatment. Previously, boiled condensed milk was made at home, but now manufacturers have put this product on stream. They also produce milk with the addition of coffee and cocoa.

Since 2013, this product has been subject to GOST 31688-2012. High-quality condensed milk made in accordance with GOST contains only natural cow's milk, sugar and sometimes water. There can be no preservatives in it, as in other canned foods.

Considering the rather large amount of sugar in this favorite delicacy of many, the calorie content of condensed milk is 323 kcal per 100 grams of product. On average, it contains 56 g of carbohydrates, 8 g of fat and 7 g of protein. Due to the high calorie content and a large amount of sugar, this product should not be eaten in large quantities by children and people.It must be borne in mind that foods with a high sugar content can cause allergies in babies.

However, condensed milk also has enough useful properties. It, like other dairy products, contains a lot of vitamins and useful microelements. Among them are vitamin A, phosphorus, potassium, calcium, sodium, magnesium, fluorine.

Condensed milk can be stored in cans for up to 12 months. In other containers, for example, plastic, much less.

Condensed milk or condensed milk is concentrated milk, which usually contains sugar. Condensed milk is used both for the preparation of various confectionery products, drinks and cocktails, and is used separately, for example, with tea or coffee. Condensed milk is eaten with pancakes, pancakes, cheese cakes, curds, cottage cheese or baked goods.

Now in Russia, condensed milk is produced in accordance with the national GOST R 53436-2009 “Canned milk. Condensed milk and cream with sugar. Technical conditions ". Condensed milk made in accordance with GOST has a sweet taste with the smell of pasteurized milk or cream. Condensed milk is a homogeneous and viscous mass. According to GOST, the color of whole condensed milk with sugar should be white with a creamy tint, and skimmed condensed milk with sugar should be pure white or white with a slightly bluish tint.

According to GOST, the product is called "condensed milk", manufacturers call condensed milk a surrogate dairy product that may contain palm oil and other vegetable oils - such a product is made not according to GOST, but according to TU, and it usually has the worst taste and is harmful to health. Also, condensed milk is often called condensed milk in a colloquial form, because this name is shorter, but as a rule, in such cases, a person means ordinary condensed milk with sugar in accordance with GOST.

The composition of condensed milk or condensed milk with sugar:

100 grams of sweetened condensed milk contains:

8.5 grams of fat;
7.2 grams of protein;
56 grams of carbohydrates;
43.5 grams of sucrose.

Condensed milk with sugar contains carbohydrates, proteins, fats, organic and fatty acids, water, cholesterol, ash, saccharides. Despite the processing of dairy products in the production of condensed milk, it retains the vitamins contained in milk, such as A, B (B1, B2, B3, B6, B12), C, D, E, H, PP. Condensed milk with sugar contains the following macro and microelements - calcium, potassium, magnesium, iron, manganese, zinc, iodine, sodium, phosphorus, sulfur, choline, chlorine, fluorine, copper, selenium, cobalt.

Ordinary condensed milk contains at least 8.5% fat, and skimmed milk contains no more than 1%. The calorie content of condensed milk with sugar is 329 kcal per 100 grams of product. The calorie content of condensed milk is distributed as follows: 222 kcal give carbohydrates, 77 kcal - fats, 30 kcal - proteins.

Types and classification of condensed milk:

By fat content, condensed milk is divided into:

Whole condensed milk with sugar - this classic condensed milk, used everywhere in cooking, is colloquially called condensed milk. The product contains at least 8.5% fat and at least 28.5% milk solids, with a protein mass fraction of at least 34%.
Skimmed condensed milk with sugar - this condensed milk, which contains not more than 1% fat and not less than 26% of milk solids, with a mass fraction of protein in them not less than 34%.

By composition, condensed milk is divided into:

Condensed milk with sugar is a classic condensed milk, which is discussed in this article.
Condensed milk without added sugar - This product is usually called concentrated milk.
Condensed milk with the addition of cocoa or coffee - it can be like real condensed milk with cocoa or coffee, or herbal dairy products called "Condensed milk and cocoa" or "Condensed milk and coffee".
Condensed milk with the addition of chicory - condensed milk of 7% fat, to which, among other things, chicory is added.

By consistency, condensed milk is divided into:

Regular condensed milk - condensed milk of the usual consistency with or without sugar, which is discussed in this article.
Boiled condensed milk is a type of condensed milk that has a thicker consistency and is obtained by additional heat treatment. Boiled condensed milk has a caramel flavor and a brownish color.

Condensed milk production technology with sugar:

The condensed milk production process consists of 10 stages:

Receiving and cleaning milk - the stage at which the quality of milk is checked, it is cleaned and cooled.
Normalization of milk in terms of fat and dry matter - at this stage, the level of fat and dry matter is given in accordance with GOST. If necessary, the fat content of the milk is increased by adding cream or reduced by diluting it with skim milk.
Pasteurization - at this stage, milk is pasteurized at a temperature of 90 - 95 degrees Celsius, which allows to kill harmful microorganisms in milk and stabilize the physicochemical properties of milk, which further ensures its thickening.
Cooling up to 75 degrees Celsius.
Storage before thickening.
Sugar addition is a stage at which sugar is added to milk in the form of a syrup with 70% sugar content or in solid form.
Milk thickening - the stage at which the mixture is placed in a vacuum evaporator, in which intensive mixing of the mixture takes place, its instant boiling and moisture evaporation.
Condensed milk cooling - a stage at which hot condensed milk is sent for cooling to 20 degrees Celsius in 20 minutes, while it is constantly stirred, which allows you to maintain the uniformity of condensed milk.
A seed is added to condensed milk - the stage of adding lactose to condensed milk, which prevents the formation of large crystals in it.
Packing and storage of condensed milk - the stage at which condensed milk is packed either in cans, or in polypropylene cups or in plastic packaging. In an ordinary tin can there are 380 grams of condensed milk. Condensed milk is stored in cans for 1 year, and in plastic packaging from 2 months to a year, depending on the manufacturer, see the packaging for details.

How to make condensed milk at home:

The recipe for making condensed milk at home is very simple and at the same time, homemade condensed milk sometimes turns out to be tastier than store-bought one. To prepare condensed milk at home, you need to purchase sugar and natural village milk, since nothing will come of it from the store. Homemade condensed milk is a natural and healthy food product for the body, since it contains only sugar and natural milk.

Ingredients for making condensed milk at home:

1 liter of natural village milk;
1 cup granulated sugar.

Recipe for making condensed milk at home:

Take an enamel pot.
Pour 1 liter of milk into a saucepan and put on fire.
Pour in 1 cup of granulated sugar and mix well.
Cook, stirring constantly, until the milk has boiled down about two-thirds of the original volume.
As soon as the mass thickens a little and acquires a creamy color, you can remove the condensed milk from the heat.

You made your own condensed milk - bon appetit!

How to replace condensed milk:

For the preparation of confectionery, condensed milk cannot always be replaced with another product. In some recipes, condensed milk can be replaced with ordinary milk, sour cream or cream with sugar, but the product will not have the original taste conceived by the author of the recipe. In the absence of condensed milk, it is better to make it at home with your own hands, as mentioned above, but for this you need rural natural milk and granulated sugar.

The benefits of condensed milk:

Classic condensed milk prepared in accordance with GOST has almost all the useful properties of milk. The benefit of condensed milk is that it is well absorbed and enriches the human body with nutrients, vitamins, macro- and microelements.

The beneficial substances contained in condensed milk improve brain function, strengthen bone tissue and have a beneficial effect on cell metabolism. One of the beneficial elements of condensed milk is calcium, which strengthens bones and teeth. The benefits of condensed milk also lie in the fact that it restores blood, enhances immunity, and normalizes hormones. Condensed milk in the shortest possible time can replenish the supply of vitamins and minerals in the human body, raise the tone and provide a burst of energy.

But the presence of useful properties in condensed milk does not at all mean that it needs to be eaten in cans, since excessive consumption of condensed milk can harm the human body.

Condensed milk harm:

Condensed milk has harmful qualities along with useful ones. Condensed milk is a very high-calorie product, and if not consumed in moderation, a person may develop obesity and diabetes mellitus, which entail serious consequences for the body. Condensed milk can also harm a person's teeth, as it contributes to the development of caries.

To maintain health and shape, it is not recommended to consume more than 2-3 tablespoons of condensed milk per day. Also, condensed milk is not recommended for people with lactose intolerance. With extreme caution, condensed milk should also be consumed by nursing mothers, since with milk it can enter the baby's body in high concentration, which is not yet adapted to the assimilation of this product, which can lead to abdominal disorders and allergic reactions. Healthy children can be given condensed milk only after 2 years and only without sugar and in strictly limited quantities.

Which condensed milk is better:

It is best to take condensed milk in accordance with GOST, it is called "Condensed whole milk with sugar" or "Skimmed whole milk with sugar", and everything else is not real condensed milk, but a dairy product containing food substitutes. You should not take a product called "Condensed milk", "Condensed milk", "Condensed milk with sugar" and so on - all this is a product of low quality. The best condensed milk is in normal not deformed cans and other packages, the slightest impermeability or bruising of the package indicates a violation of the technology for the production and storage of condensed milk, impairing its quality. Among the best producers of condensed milk are Alekseevskoe, Rogachev and Glavprodukt.

If you like this simple delicacy, then do not rush to the store and buy a canned product, because home-cooked condensed milk is much better.

Homemade condensed milk is a natural handmade product. You can be sure of the quality of the result, but only if you have purchased quality milk.

Required Ingredients:

two glasses of good whole milk;
one and a half glasses of sugar.

Cooking process:

Pour the specified amount of milk into a saucepan or any other container suitable for heating.
Turn on a medium heat on the stove and wait until the milk is warm, but be careful not to boil.
Add sugar, stirring constantly. Cook the mixture for about 60 minutes, until the mixture is the desired consistency. However, do not bring it to a boil.

From dry milk product

You can also make condensed milk at home from a dry product, and it turns out to be no less tasty.

Required Ingredients:

one glass of sugar;
a spoonful of water;
a glass of milk powder and the same amount of regular milk;
50 grams of butter.

Cooking process:

Pour the specified amount of water into the container, put sugar, stir. Heat the mixture over low heat until the sweet granules are completely dissolved and caramel forms.
Send butter into it, bring to a liquid state and pour in heated milk
Stir constantly, wait until the composition is homogeneous and add milk powder.
Cook for about three more minutes, cool and the boiled condensed milk is ready.

With cream

Required Ingredients:

300 grams of sugar;
0.3 liters of cream of any fat content.

Cooking process:

Pour the cream into a container suitable for heating, add the specified amount of sugar there.
We mix the components, heat and wait for the composition to boil.
Constantly stirring the mass, keep it on fire for about ten minutes. During this time, it will become thick enough. Cool down and enjoy the delicacy.

Condensed milk in a multicooker

If you often use this device, then you will probably be interested in how to cook condensed milk in a multicooker. This is no more difficult to do than on a stove.

Required Ingredients:

200 grams of sugar;
powdered milk - about 150 grams;
300 milliliters of whole milk.

Cooking process:

Pour milk powder and sugar into the blender bowl, turn on the device and interrupt the mixture for a few seconds.
Pour in regular milk there and beat the contents again until it becomes completely even.
The mass should not come out too thick. Pour it into a multicooker and turn on the "Porridge" mode for 30 minutes. You can also use the manual program, leaving the same time, and the heating level is 90 degrees.
For half an hour, while the cooking process is in progress, the contents of the bowl must be constantly stirred.
After the end of the operating mode, you might think that the condensed milk came out too liquid, but this is not so - just let it cool and it will become thick enough.

In a bread maker

It turns out that you can make condensed milk in a bread maker, and it is very convenient - there is no need to constantly stir the mass, it is enough for the device to have the "Jam" mode.

Required Ingredients:

350 grams of sugar;
a pinch of baking soda;
one liter of milk.

Cooking process:

To begin with, place all the indicated components from the list in a saucepan. Putting baking soda is optional, but it will protect the milk from curdling.
Stir this mass, put on the stove and heat, but do not bring to a boil.
Transfer it to the bread maker and turn the device into Jam mode.
After the program ends, you need to run it two more times, or even three. It all depends on the model and power of the device. Only after a few boils will the condensed milk be of the desired density. Note that cooled food will also thicken than hot food.

How to cook condensed milk at home

To get a really decent and quality product, it is very important to take good milk. It should be quite bold - at least 2.5%. Better yet, use a proven quality farm product.

For a richer taste, mix regular milk with dry milk in a 1: 1 ratio.

And to make boiled condensed milk, just increase the heat treatment process by about one and a half times.

a liter of fat milk;
half a kilo of sugar;
50 milliliters of water;
half tsp soda.

Cooking process:

Pour sugar into a saucepan and fill it with the specified amount of water. Simmer over low heat until the sugar is practically dissolved and forms something like a syrup.
Pour milk there, be sure to bring it to room temperature, and wait until the contents boil.
Heat it low, add baking soda, stir quickly until the mixture settles, and cook for about 60 minutes.
After this time, the composition will slightly change its color. If you want a delicacy with a liquid consistency, you can already remove it from the heat. If you need a thicker mass, then cook it for another 30 minutes.

You can also make a thick "boiled milk" from ready-made condensed milk. To do this, it is enough to choose a quality product. There can be no consensus on how much to cook condensed milk in a jar - it all depends on the method of heat treatment. In a water bath, milk will languish for up to 3 hours, and in a microwave oven - literally a few minutes.

20 grams of butter.

Cooking process:

Pour the amount of milk indicated in the list into a container suitable for heating on the stove. Pour the powder there and put the oil.
Mix the components slightly. Please note that both milk and butter must be at room temperature.
We send the container to the stove, turn on a fairly low level of heating and wait for all the contents to melt and turn into a homogeneous mixture.
Bring the mass to a boil, and as soon as a foam forms on the surface, immediately make the fire a little stronger, to medium.
We continue to cook for no more than ten minutes and move the container to another dish - with cold water. We are waiting for the condensed milk to cool down and see that it has become much thicker.

Quick condensed milk in 15 minutes

Condensed milk in 15 minutes is ideal for those who are in a hurry or want to serve a sweet treat for breakfast, because there is no need to stand at the stove for an hour or even more.

Required Ingredients:

three tablespoons of butter;
one glass of milk;
about a glass of sugar and to your liking.

Cooking process:

Warm the milk slightly so that it is barely warm. We pour sugar there and stir constantly until it practically dissolves.
All this should take place over low heat. As soon as the sugar melts, add the specified amount of butter and, continuing to stir the mass, wait for it to become liquid and homogeneous.
We turn on a stronger heating level, bring the composition to a boil and then cook for exactly ten minutes more.
Remove the finished product from heat, let it cool. When condensed milk becomes colder, it will thicken significantly, so do not be alarmed if at first it seemed liquid to you.

As you can see, making homemade condensed milk yourself is not so difficult. And if you also use a quick recipe, then the process itself will not take much time and you can serve such a delicacy almost immediately for breakfast along with pancakes or pancakes.

What is condensed milk, how is it prepared? Nutritional value and calorie content of the product, the benefits and harms when introduced into the diet. What dishes can be cooked from condensed milk, history of origin.

Condensed milk is concentrated milk, which is added with sugar to extend the shelf life and improve the taste. The color is white, the consistency is homogeneous and thick, the taste is sweet. High-quality condensed milk is thick, the stream, if you try to pour it, is not interrupted.

How is condensed milk made?

Condensed milk production is a lengthy and expensive process. Raw materials - cow's milk - are poured into special boilers, the fat content is increased, pasteurized and cooled to 70 ° C. Then it is evaporated using a vacuum unit.

Syrup is boiled separately with sugar concentration up to 70%. Then he is allowed to brew for 20 minutes and is fed through the pipeline to the tanks with the evaporated milk, lactose is added and also fed through the pipeline to the filling line. Packaging is carried out in tetrapack packages, plastic bags and cans.

The human factor is completely excluded, all processes are mechanized. If a depressurization occurs during production, all products will have to be completely disposed of. To increase the shelf life, it is allowed to add calcium chloride and ascorbic acid.

It is impossible to make condensed milk, as in production, at home. Another technique is used:

From regular milk... Raw materials, 1 liter, are poured into a saucepan with a thick bottom, evaporated over low heat. Approximately halfway through the process, when it boils down by a quarter, add a glass of sugar and continue cooking. When the color turns brownish, you can turn it off.
With milk powder... The feedstock is evaporated in a water bath, mixing equal amounts of ordinary milk, dry milk and sugar. As soon as the volume is reduced by a third, you can turn it off.
From goat milk... To make homemade condensed milk, 1 liter of raw material is poured into a metal pot, a third of a teaspoon of soda is added, 2 cups of sugar are added and boiled over low heat until a golden-colored product is obtained.
Condensed milk with cocoa... The syrup is boiled from 400 g of sugar. Then 1 liter of milk is boiled, as already described, cooled sugar syrup is poured in. Cook until the volume of the product decreases by a third, add 2 tbsp. l. cocoa and stir until smooth.
With butter... Take 0.4 l of milk and add 60 g of butter. It is not necessary to boil for a long time, it is enough to boil for 10 minutes. Cooled at room temperature and removed for 8 hours in the refrigerator. During this time, the liquid thickens.

Interesting! There is a concentrate that uses salt instead of sugar. But since the milk itself is sweet, the salty taste is practically neutralized. But you won't be able to cook condensed milk with salt at home. Canned unleavened condensed milk is made only in the factory.

Composition and calorie content of condensed milk

The nutritional value of a product with and without sugar is significantly different.

Sweet condensed milk has a calorie content of 328 kcal per 100 g, of which:

Proteins - 7.2 g;
Fat - 8.5 g;
Carbohydrates - 55.5 g;
Water - 54.44 g;
Ash - 1.8 g.

Vitamins per 100 g:

Vitamin A - 47 mcg;
Retinol - 0.042 mg;
Beta Carotene - 0.03 mg;
Vitamin B1, thiamine - 0.06 mg;
Vitamin B2, riboflavin - 0.38 mg;
Vitamin B4, choline - 30 mg;
Vitamin B5, pantothenic acid - 0.8 mg;
Vitamin B6, pyridoxine - 0.13 mg;
Vitamin B12, cobalamin - 0.5 mcg;
Vitamin C, ascorbic acid - 1 mg;
Vitamin D, calciferol - 0.05 μg;
Vitamin E, alpha tocopherol - 0.2 mg;
Vitamin H, biotin - 3.2 μg;
Vitamin PP - 1.8 mg;
Niacin - 0.2 mg

Macronutrients per 100 g:

Potassium, K - 365 mg;
Calcium, Ca - 307 mg;
Magnesium, Mg - 34 mg;
Sodium, Na - 130 mg;
Sulfur, S - 70 mg;
Phosphorus, P - 219 mg;
Chlorine, Cl - 238 mg.

Microelements per 100 g:

Iron, Fe - 0.2 mg;
Iodine, I - 7 mcg;
Cobalt, Co - 2 μg;
Manganese, Mn - 0.007 mg;
Copper, Cu - 30 μg;
Selenium, Se - 3 μg;
Fluorine, F - 35 μg;
Zinc, Zn - 1 mg.

Digestible carbohydrates per 100 g:

Mono- and disaccharides (sugars) - 55.5 g;
Lactose - 12.5 g;
Sucrose - 43.5 g.

Essential amino acids - 2.833 g per 100 g, dominated by:

Valine - 0.453 g;
Isoleucine - 0.418 g;
Leucine - 0.538 g;
Lysine - 0.54 g;
Phenylalanine + Tyrosine - 0.66 g.

Essential amino acids - 4.512 g per 100 g, most of all:

Glutamic - 1.591 g;
Proline - 0.78 g.

Cholesterol in condensed milk per 100 g - 30 mg.

Fatty acids per 100 g:

Omega-3 - 0.06 g;
Omega-6 - 0.26 g;
Saturated fatty acids - 5.2 g;
Monounsaturated fatty acids - 2.58 g

Polyunsaturated fatty acids per 100 g - 0.32 g:

Linoleic acid - 0.18 g;
Linolenic - 0.06 g;
Arachidonic - 0.08 g.

The benefits and harms of condensed milk are determined by the complex of nutrients and significant nutritional value. The high content of calcium, potassium and phosphorus has a beneficial effect on the body, stabilizes the cardiovascular system, accelerates the conduction of nerve impulses and strengthens bone tissue. But with regular introduction into the diet, the weight increases, and a fatty layer can form not only under the skin, but also around the internal organs.

The calorie content of fresh condensed milk is 136 kcal per 100 g, of which:

Proteins - 5.3 g;
Fat - 8.7 g;
Carbohydrates - 9 g.

The chemical composition of unsweetened condensed milk is not much different. The sugar content is 4.7 g / 100 g. Salt is used as a preservative, but there is little of it, the taste is practically not felt - 190 mg / 100 g.

Important! In order not to be disappointed in the taste of fresh condensed milk, after purchasing it is recommended to let it stand for at least a couple of hours in the refrigerator. After that, the consistency thickens, and the taste of salt disappears.

Useful properties of condensed milk

The benefits of condensed milk:

Replenishes calcium reserves, prevents the development of osteoporosis, improves the quality of bone and cartilage tissue.
Helps to form the required muscle volume, accelerates mass gain. With this product, you can quickly get rid of dystrophy and anorexia.
Replenishes energy after exhausting physical activity.
Stabilizes the state of the nervous system, strengthens blood vessels.
Stops the vital activity of the pathogenic flora of the intestine, stops the development of putrefactive processes.
Improves the absorption of phosphorus and magnesium.
Boosts immunity.
It helps women during lactation to increase milk flow. In addition, the product produced by the mammary glands will be tastier.
Improves mood. Sweets increase the production of the hormone of happiness - serotonin, and this helps to restore emotional stability and prevent the development of depression.

This product is most useful for men. Increases libido, restores potency.

The beneficial properties of condensed milk without sugar differ slightly. The product quickly restores the water-electrolyte and acid-base balance, allows you to feel full without adding weight. It can be entered into the diet for diabetes and pregnancy without restriction.

Contraindications and harm of condensed milk

The daily dose of condensed milk for pregnant women is no more than 2-3 tablespoons. If you overeat uncontrollably, you can quickly gain weight, which is undesirable in this state.

Harm from sweetened condensed milk:

With unrestricted use, tooth decay occurs. Official studies have proven that the combination of milk protein and sugar creates ideal conditions for increasing the activity of pathogenic microorganisms that are constantly in the oral cavity.
With diabetes mellitus and lactase deficiency. These diseases are absolute contraindications for entering the diet.
With obesity. Promotes rapid weight gain.
For young children. If you introduce into the diet up to 1.5 years, you can provoke the development of atopic diathesis.
In case of dysfunction of the urinary system.

Contraindications to the use of condensed milk without sugar differ only slightly. It is also not recommended to give it to babies - in addition to salt, there may be other preservatives in a factory-made product that have a negative effect on the developing body.

Condensed milk recipes

The use of sweet condensed milk in cooking is limited to desserts and sauces. But unsweetened canned milk can replace the usual one in all recipes and dishes.

Condensed milk recipes:

Zebra Pie... Butter, 150 g, is thoroughly ground with 100 g of sugar. Eggs, 3 pcs., Drive in one at a time, without ceasing to stir thoroughly. If you add all the egg mass at once, the future dough will stick together. Pour in 150 g of condensed milk, add a pinch of vanillin, baking powder - a flat teaspoon, a little less than a glass of flour. The structure of the dough should resemble thick cream or sour cream. Divide the batch into two parts, pour cocoa into one. The oven is heated to 180 ° C, the mold is heated, greased with sunflower oil. Now lay out the dough: one spoonful of white, one with cocoa, until the whole form is filled. Bake until the toothpick or match that pierced the cake comes out dry. Finished zebra can be filled with chocolate icing. It will be tastier if you add nuts to the chocolate dough, and raisins or zest to the white.
Ice cream dessert... A glass of cream is whipped in a blender or whisk with half a glass of condensed milk to low peaks. Stir in chopped chocolate, 100 g, and a few strawberries, cut into pieces. Stir and spread over silicone cookie cutters. Put it in the freezer. The frozen dessert is poured with dark and white chocolate before serving.
Sour cream dessert... Gelatin, 15 g, pour half a glass of boiled water and leave to swell. A pack of cookies is pounded into crumbs, mixed with crushed nuts of any kind, and laid out in a food grade plastic or silicone mold. Sour cream, not very fat, 0.5 kg, whipped with condensed milk, 100 g, can be boiled. Several strawberries are cut into pieces. Pour the biscuits with sour cream and press the berries on top. Put it in the freezer. After 3 hours, remove from the mold, sprinkle with grated chocolate before serving.
Anthill Cake... Condensed milk, 2 cans, cook in advance. Melt half a pack of creamy margarine, mix with 4 tbsp. l. sour cream, drive in half a glass of sugar and 1-2 eggs, add flour. You need to get a dense dough. The batch is divided into several parts, wrapped in plastic wrap and put into the freezer. After 2 hours, preheat the oven to 180 ° C, spread parchment on a baking sheet, grease it with a thin layer of sunflower oil. Rub the dough in parts on a grater (you can use a meat grinder), distribute the crumbs in an even layer, bake for about 10 minutes, until browned. All the dough is ground into crumbs, baked, poured into a deep container. You can add crushed walnuts (about a glass) and stir. You can fix the anthill with boiled condensed milk or make a cream - mix milk with half a pack of butter and pour 4-5 tablespoons of brandy. It is undesirable to pour crumbs all at once. It is better to add the cream a little at a time. Spread the finished cake in the shape of an anthill, leave for 3-4 hours in the refrigerator.

Unsweetened condensed milk can be used to make a dairy gravy. Dry in a frying pan 2.5-3 tbsp. l. flour without waiting until it turns brown. Pour into a saucepan and add 100 g of condensed milk and 70 g of butter. Salted to taste, stir to avoid lumps. As soon as the contents of the pan become completely homogeneous, add another 300 g of milk, cook until thickened - about 5-8 minutes. When it cools a little, stir in chopped herbs and garlic. The sauce goes well with fish or meat dishes.

Parisian wine merchant and pastry chef Nicolas François Apper began thinking about preparing long-term storage products at the end of the 18th century. The recipe for conservation was necessary primarily for the naval department - just at this time, Napoleon was hatching plans to conquer the world.

The first condensed milk was packaged in glass jars. Despite the lack of a sweetener, it was sweeter than regular milk and was in high demand. But the patent was obtained much later - in 1810 by the Englishman Peter Durand. He already suggested packaging in cans, and then he began to add sugar.

The product was improved by the American industrialist Borden, who invented boiled condensed milk. And so that the milk does not burn, the inner surface of the cans began to be greased.

In the USSR, condensed milk was first produced only for military needs, and only in 1952 a production line was opened at the Korenovsky plant. Then they began to sell it in stores, and getting at least a can was considered good luck. Consumers have learned to make boiled condensed milk at home by boiling a closed jar in boiling water.

There is another version of the origin of condensed milk - Spanish. But this is not so important - the main thing is that now you can buy a similar product in any store or make it yourself at home.

Having made condensed milk at home, you can be sure of the quality. Unfortunately, in recent years, manufacturers often add palm oil to the composition, do not withstand the required fat content of milk, and use low-quality sugar. In order not to be disappointed in the taste, you need to make sure that this is a real product - "whole condensed milk with sugar". You should also focus on the price - from 48 rubles for a tin can. Condensed milk cannot be cheaper.

In Russia, the product is so popular that they even erected monuments to it. The first is in Rogachev, the second is in Surgut, and the third is in Yekaterinburg. Having visited these cities, you can take a picture with the landmark and try a truly high-quality product.

How to make condensed milk - watch the video:

Such a product as condensed milk is familiar to us, and since then it has not lost its position among consumers. Many manufacturers of condensed milk have still not abandoned the classic packaging, according to which you can invariably determine what exactly is in a sealed can, without even studying the information indicated on it.

This packaging preserves the taste of condensed milk for a long time, and also prevents spoilage processes. In addition, it is convenient to transport it in an iron can, nothing happens to the packaging, and for convenient use it is enough to simply open it. The tin can has proven itself in the best possible way.

And almost every manufacturer says that his product complies with GOST. But what is GOST for pasteurized condensed milk? How to determine whether it is worth buying a product from this or that manufacturer? And, most importantly, what is the technology for the production of pasteurized condensed milk? All these and other questions will be discussed in detail in this article, which will help not only to understand the intricacies of the preparation and packaging of the product, but also how not to make a mistake when choosing it.

Production technology

Several versions of condensed milk can be seen on the market today. It:

whole condensed, that is, traditional;
low-fat condensed with sugar;
with sugar and filler, coffee, cocoa or fruit additives can be taken as fillers;
condensed cream with sugar.

All these products are generally prepared using the same technology. Milk is selected, condensed, fat content and other parameters are regulated in the product. If necessary, sugar and fillers are added in appropriate proportions.

In this case, let's take a closer look at the process of producing whole condensed milk with sugar:

In this process, the preparation of condensed milk can be considered complete. After that, it is packed in cans and sterilized. The shelf life of such a product in this package is 1 year. In plastic packaging or plastic cups, the product is stored much less.

Salts and stabilizers are sometimes added to the product after seeding. Not every manufacturer uses these components.

Why is condensed milk sterilized?

Pasteurization is a prerequisite for the preparation of condensed milk. Pasteurization is necessary to achieve the following goals:

prevention of desolation during storage;
stabilization of the physicochemical properties of milk;
destruction of pathogenic microorganisms in the product and prevention of their further appearance.

During pasteurization, the product is heated to 90-95 degrees. From this we can judge that milk is not brought to a boil, while all its useful components are preserved.

GOST condensed milk with sugar

Real condensed milk has only one GOST. This is the standard set by the Russian Federation in 2009. This is GOST R 53436 - 2009. This document prescribes the composition of condensed milk and cream, as well as the complete technology for its production. If the products are manufactured in accordance with this standard, the name of the GOST will be indicated on the packaging.

Traditional condensed milk with sugar is not the only canned milk product, on the label of which one should look for the designation of GOST. Products manufactured according to this standard include whole sweetened condensed milk, skimmed sweetened condensed milk, sweetened condensed cream.

The modern market offers the consumer a wide variety of canned milk. Unfortunately, not all manufacturers are responsible for the quality of their products, adding various preservatives, flavorings, thickeners and colorants to the product. In accordance with the approved standard, such additives should not be in it. Therefore, you should pay special attention to the information indicated on the package.

What is in condensed milk?

Among other things, you need to pay attention to what is indicated in the column "Product composition". These should be:

cow's milk and cream;
sugar;
drinking water (not in all cases);
ascorbic acid as an acidity stabilizer;
some industrial sodium and potassium stabilizers as stabilizers.

As for fats, not all manufacturers indicate their content on the packaging in the composition of the product. It is important to know that condensed milk can contain only milk fats; it should not contain any plant and animal components.

Unacceptable components also include:

Palm oil;
pectin;
starch;
chemical components under the index E;
synthetic colors and flavors.

Product properties

You can also determine the quality of condensed milk by the contents of the package. Unfortunately, not every manufacturer designates on the label those components that are actually included in the product. In addition, the production technology may be violated, which will significantly affect not only the properties of the product, but also its safety when used. For example, canned milk was not subjected to proper heat treatment, as a result of which pathogens began to multiply inside the package.

First of all, you should pay attention to the consistency of the dairy product. It should be smooth, without any lumps or crystals. In addition, the consistency should not taste starchy. If you feel small powdery particles that do not dissolve, then extra thickeners in the form of potato, corn starch or wheat flour have been added to the product.

Dietary properties of the product

Many people believe that condensed milk is not a dietary product. It contains a lot of sugar and fat and is also high in calories. Nevertheless, even a small amount of the product leads to quick satiety, but after consuming it, the feeling of hunger returns pretty soon.

The satiety of the product is influenced by such an indicator as density. The less fibers and solid particles in the product, the lower its density. For example, cabbage, spinach, lettuce, whole grains, bran, nuts have a low density. The density index of condensed milk with sugar 50 ° C is equal to 1280-1320 kg / m3.

This is a fairly low figure, which means little benefit of the product for the body. Therefore, it should not be abused, even taking into account that it has a sufficiently high energy value, a high content of proteins and healthy fats.

The glycemic index is another indicator that should be considered when consuming certain foods. It affects the body's production of a substance such as insulin. After eating a food with a high glycemic index, the pancreas dramatically increases the production of insulin.

Why should it be considered? First, if you constantly consume food with a high glycemic index, it can lead to the rapid deposition of fat in the body. Secondly, such food is dangerous for people with diabetes. In addition, food with a high score is beneficial for athletes when consumed immediately before exercise, accompanied by significant physical activity.

a glycemic level of about 10 is a low indicator;
40-70 - medium;
but above 70 is already a fairly high figure.

The glycemic level of condensed milk with sugar is 80. From this we can judge that it should be consumed in moderation.

How many calories in condensed milk

Sterilized condensed milk is a fairly high-calorie product. Depending on whether the canned milk contains sugar or not, milk or cream was used in the manufacture, as well as the fat content of the product, this indicator may differ. For example, sugar-free condensed skim milk has the lowest calorie content compared to other types of condensed milk.

If we consider condensed milk with sugar, that is, the classic, most familiar version of the product, then its calorie content will be 320 Kcal per 100 g. This is a significant indicator. But, again, manufacturers do not necessarily adhere to the recipe in accordance with GOST, therefore this indicator may fluctuate in one direction or another.

But, in any case, the calorie content of the product will be indicated on the package. By the way, one teaspoon of condensed milk contains 40 calories.

In addition, you should know that 100 gr. the product contains 7.2 g of proteins, 8.5 g of fat and 56.0 g of carbohydrates.

The calorie content of boiled condensed milk is 323 Kcal.

Shelf life

As you know, condensed milk can be stored in a can for a long time. Nevertheless, you need to pay attention to the timing, since an expired product may lose its beneficial properties over time, in addition, pathogens are often formed in it, and also metal oxidation occurs, which contributes to the production of toxins in the product.

The shelf life of condensed milk in a metal can is 12 months. If it comes out, the use of the product is not recommended. For more information about who can and who is not recommended to consume condensed milk, visit the section section.

Package

The classic packaging for condensed milk with or without sugar is a metal can. Other types of packaging cannot preserve the properties of canned food and such a long shelf life to the same extent.

A sealed can of condensed milk has a weight of 380 gr. The volume of a can of condensed milk is 330 ml. These indicators are needed in order to be able to follow a clear recipe during the preparation of confectionery products containing condensed milk.

Manufacturers

Popular manufacturers of condensed milk:

Alekseevskoe
Vologda dairy products
Glavprodukt
Gustiyar
Ostankino 1955
Rogachev
Ruslada
Soviet