Remember the Boiled condensed milk that I made Dulce de leche and used the recipe for Tapioca? Well, I must and almost always paid, so I will tell you a little secret: I had never put a can of condensation milk in the pressure cooker! Obviously I knew that the cooked condensed milk became Dulce de leche, but I have always bought ready.
The history of condensed milk
I guarantee that you cannot imagine where the condensed milk comes from, I confess that I was also surprised. I will tell you about the story in the same way I read.
So if it is not true or if you have details to add or correct, use the comments I promise to adjust in time.
But let’s go to work, since condensed milk derives from a basic need to maintain milk without ruining. After all its conservation duration, it is very short at room temperature
Invention and development
It all starts with Gail Borden Jr., an American inventor, who has developed a process as a solution to the problem of milk conservation.
After all, at that time, fresh milk ruined quickly, especially during transport and storage because everything had to be done quickly and with a cool and airy place, which required a high operational cost since the milk had to reach the final consumer quickly before to be acute.
With his discovery Borden patented his method in 1856 and founded a company that would later become Borden Dairy Company. His invention for solving a serious social problem has gained popularity due to his long duration, safety and convenience.
These characteristics allowed that during the American civil war (1861-1865), condensed milk would have been widely used. The troops consumed because their duration and nutritional value were important tools during the war.
With the end of the war, everyone was already adapted to the use of condensed milk and success in the United States, the production of condensed milk expanded to other countries.
Soon the company Swiss Nestlé, founded by Henri Nestlé, began to produce condensed milk in the 1960s and this contributed to spreading condensed milk in Europe and finally all over the world.
With this dissemination of the new recipes ingredients they emerged …
Soon condensed milk became a popular ingredient in many recipes all over the world thanks to its sweet taste and its versatility.
All over the world it is widely used in desserts, sweets and even drinks and in Brazil, it would not be different after everything is a key ingredient in many traditional desserts, such as brigade and condensed milk pudding.
Tutorial: condensed milk until it becomes Dulce de leche
In one of my culinary disappointments I decided to do well and I was very lazy to get out to buy the Dulce de leche.
It was then that I remembered the condensed milk held in the closet and, as a person who depends on Google, there, I went to the search as I did.
Guys, I had difficulty, I swear, after all the person who has already faced the preparation of an entire lobster not knowing how to cook a condensed milk, right?
And oh, Google did not help me much, for this reason, and as I know there are many people here that I didn’t even know that condensed milk became sweet, let alone know what the procedure is, I made a condensed milk cooking tutorial ( But I say that it is based on my research and on the only experience that will be repeated):
Cooked condensed milk – How to do:
The great secret here is attention to the details so that nothing dangerous does not happen and therefore you can have your dulce de leche at the point you want, so let’s go to the tutorial:
- Place the can walk inside the pressure cooker and cover with water, but be careful that a finger above the can is already good;
- Cover the pan and take it over high heat.
As soon as the pan begins to press, lower the average heat and start counting time:
- For a creamy Dulce de leche (to be filled) leaves 30 minutes;
- But for a more solid candy, but still over 40 minutes;
- However, for candies in a 50 -minute cutting point.
After cooking, turn off the heat, keep the anxiety and wait another 2 minutes to release the pressure of the pan.
Take it covered under the tap and set up a thread of water. And wait. The pan will make a noise like a sigh, which means that the pressure came out and that’s it, you can open the cover of the pan, but You are very careful with the can.
A lot of attention from here
Carefully remove the can from the inside as it will be hot mega. Attention, attention and very attention:
- If you try to open it right now, it will cause a serious accident, as the can will sneeze the milk that boils on you due to the pressure. But be careful, wait 3 hours before opening!
But if you are not the type that can take the can to cool at room temperature for about 3 hours like me, do it in this way:
- Put the can in a bowl to cover with cold water and very ice, leave for about 20 minutes;
- Then remove the can from the water and Leave at room temperature for 2 minutesIf you put your hand and you are cool, you can open yourself without fear.
Do you see how many steps for a simple cooked condensed milk? It seems simple but a detail that does not pay attention and a huge accident can happen to friends, please be careful and be careful to move it.
More suggestions
Guys, this post may seem silly (and isn’t it true?), But I guarantee that it will be useful, especially for those who go to Google how to do dulce de leche from condensed milk, so I separated the video that I made and showed how I do it To get it mine homemade.
What are the alternative methods for cooking condensed milk?
In addition to the traditional method in the pressure cooker, there are other ways to cook condensed milk, which can be more practical or suitable for those who do not have certain equipment.
Cook in the microwave
The microwave is a quick alternative to transform the condensed milk into Dulce de leche:
- Use your microwave and heat -resistant container;
- Pour the content of the condensed milk into the container;
- Cook at 30 second intervals, mixing each pause until you reach the desired point;
- Be careful, as the candies can bubble and be too hot in the end.
Water bath kitchen
This method is ideal for those looking for a safe and controlled option:
- Place the coated can in a pan with hot water;
- Make sure the water completely covers the can;
- Cook for about 3 hours for a creamy Dulce de leche;
- Rest the water while evaporating to avoid accidents.
What are the security tips during cooking condensed milk?
Preparing cooked condensed milk requires particular attention to avoid accidents. Here are the main advice.
Precautions when using the pressure cooker
Make sure the pressure cooker is in good condition and with the clean safety valve.
Never fill the pan beyond the limit indicated by the manufacturer. Finally, let it cool it completely before opening it to avoid serious burns.
Care when you open your can after cooking
After cooling, open the can slowly to release any residual pressure.
If the can is knead or deformed after cooking, discard it, since there may be a risk of contamination.
What are the culinary applications of cooked condensed milk?
The cooked condensed milk is a versatile ingredient that can raise any recipe.
Traditional desserts
It can be used as a base for stuffed puddles, paps and churros. In addition, it is an essential component of many recipes by Brigadeiros Gourmet.
Cakes for cakes and cakes
Make your cakes even tastier with generous layers of Dulce de leche. In addition, he uses as the main cakes, fruitful fruit such as banana and strawberry.
Blankets and following
Serve as a cover for ice cream, waffle and pancake. Finally, it combines with soft cheeses to create flavor contrasts.
What are the nutritional information of cooked condensed milk?
Understanding the nutritional value of cooked condensed milk helps to consume it in a balanced way.
Calories by portion
A portion of 50 g (about 2 tablespoons) contains about 150 calories, depending on the brand and the type of condensed milk used.
Macronutrients: carbohydrates, proteins and fats
Carbohydrates represent most of the energy value due to the high sugar content.
Proteins are less, but contribute to the structure of the candies.
Grassi vary already depending on the type of milk used and can be reduced in the light options.
How to preserve and what is the validity of cooked condensed milk?
To maintain Dulce de Leche’s quality and safety, adequate conservation is essential.
Adequate storage methods
Transfer the Dulce de leche to an airtight container after opening the can. Keep in the refrigerator to prolong the useful life.
Storage time at room temperature and refrigerated
At room temperature, consume within 2 days if the can is not open. In the refrigerator, after opening, the Dulce de Leche lasts about 7-10 days.
Signs that the product is no longer suitable for consumption
Change of color or smell; As well as the presence of mold or granulated consistency.
If you have been in doubt, if you liked it or if you have helped you put the comments and if you have any advice you help you in this post, make sure you tell you! If you do and publish, be sure to mark myself on social networks that I like to see what you do!
What else do you know of cooked condensed milk?
So see the most common questions about the subject.
What is the best method to quickly cook the condensed milk?
The fastest method is the microwave oven, which transforms the condensed milk into Dulce de leche into about 10 minutes. It is important to move each 30 second interval to avoid burning.
Can I use light condensed milk to prepare Dulce de leche?
The light condensed milk can be cooked, but the result will be a less creamy Dulce de leche due to the lower fat content.
How to avoid accidents when cooking the condensed milk with pressure cooker?
Make sure the pan is in good condition, completely cover the can with water and leave to cool before opening.
Which desserts are better combined with homemade Dulce de leche?
Desserts such as pavement, stuffed cakes and churros are ideal options to highlight the taste of homemade Dulce de leche.
How long can Dulce de leche homemade Dulce de leche be stored?
The Dulce de leche can be kept in an airtight container in the refrigerator for a maximum of 10 days, maintaining consistency and taste.
