Be very welcome to this new chapter of Paulina Kitchen! Today we are going to see an Argentine recipe, we will learn how to make homemade milk sweet. Oh I want to sing a zamba, dance a good folklore and zapate a malambo. Everything together!
Many times you enter that absurd discussion in which people ask you: What do you like? The dulce de leche or the nutella? Oh. Please. *Insert Meme from I love you both*. That is enough. Here there is love for everyone. If you want Nutella's recipe they find her on my blog, it is the most. But today we are with this beauty.
If you are in another part of the world I saved your life, and if you are in this part of the world ... well. It is always good to know how to make the sweets we always find in the supermarket. Here everything that can become homemade becomes homemade, Carlos. And the homemade dulce of milk will not be the exception!
Without repeating and without blowing, tell me desserts that are better with dulce de leche! I invite you to leave your comments and you will see that 90% of desserts and cakes are better with this delicacy of the gods.
About this homemade dulcer recipe
In Argentina we love to say that it is 100% of us, anyone else ... but in fact it is something typical of Latin America. You can find it in other places with the name of Dulce de Cajeta, Manjar or Arequipe. This sweet can be added to everything! If they are neglected here we put sweet of milk to your plate of noodles with sauce.
I think we all agree that the dulce de leche is sweet par excellence, right? The number one gentlemen. The best friend of pancakes and alfajores. What would be of our sweets and desserts if they did not exist? Everything would be gray, dark and sad. Only the dulce de leche will save the world!
Read me carefully, that this homemade dulce of milk is very easy, if you take into account these simple points everything will be more than good.
There are two things that should be taken into account when making the recipe at home, the first is that the preparation should not break boil. If it boils it increases its volume, it turns, it incorporates air ... a lot of things that we do not want for our recipe. If you break boil we run the pot on one side until it calms it with the theme of heat and voila. We return to the ring.
The second thing to keep in mind is that if you are going to make homemade milk sweet you have to spend time. It has been doing approximately 3 hours and you can't leave it there. You have to be stirring constantly!
One thing that can serve you when preparing dulce de leche is to use marbles, or balls as we say here. With two balls it is more than enough! We add them just put the mixture to the fire. With the heat the balls will move throughout the base of the pot and thus prevent it from sticking to the bottom. Anyway ... to revolve that the balls are not going to do all the work alone!
To determine when the homemade dulce of milk is at the right point you have to put a spoon and pass the finger in the middle. If it does not join again it is already! Another way is to put a little of the preparation on a plate and observe the consistency. If it is thick and keeps the shape without spreading throughout the Yasss dish! Ready. You can rest your arms!
Keep in mind that when it cools it will become thicker than while it is hot. And well my beloved, we go with the sweet recipe of the date. I hope you enjoy doing it as much as eating it! To stir it has been said ...
Ingredients
- 1 liter of milk
- 350 gr of sugar
- 1/2 Sodium Bicarbonate Cdita
- Vanilla essence
Homemade milk sweet step by step
The most creamy milk dulce in the world!
- Heat all the ingredients together in a pot over medium heat stirring constantly.
- Once the sugar dissolves to lower the heat and stir from time to time for approximately 2 hours. You should not break boil. Stir with a wooden spoon.
If at some point the preparation boils, remove from the heat while stirring and when the temperature is lowered you can return to the fire. - Once the preparation becomes thicker, more care must be taken and constantly stirring so that lumps are not attached or form.
- Once a consistency similar to that of a postrecitus or custard is achieved withdraw from heat. You must continue to stir for 10 more minutes, until it cools. You will thicke a little more.
- Once cold save in jars and refrigerate or sterilize.
I have the sweet in the low heat and still very liquid for more than three hours.
With powdered milk, would the same amounts of sugar be? Thank you
I would like to know the time that remains in a bottle.
I did it today, 1 lt of.leche, 350 gr of regular or refined sugar, 1/2 cdta of bicarbonate, in a coarse bottom and wooden spatula. Gas kitchen in Hornalla the smallest and medium heat. It takes 2 hours to take the final color and 2 hours 30 minutes to take the exact consistency! I did 2 tests (that of the plate, a little of the sweet and that does not drain and that of the glass with water where he when he throws him little of the sweet this does not spread).
I got exactly 1/2 kg (500 gr) of final dulce of milk. He didn't hit the pot at any time or boiled!
Now. The consistency of the palate I feel a little (just a little) how sandy ... what is the cause?
Hello, it gets hard as a stone when it cools why?
If I do it with tambo milk, should I boil it before?
Hello Paulina! I live in Cairo, Egypt and I finished the dulce de leche that my old man brought me. I'm going to try (for the 1st time) make sweet but I want to do it for alfajorcito. How long do I have to leave after the spoon test?
But with these ingredients, how much sweet milk comes out?
It helps to stir 7 or 8 glass balls that roll through the bottom of the pot and help not stick
Hello my mom did it but with whole milk, I can do it with skim milk ... right? And how much sweet goes out?
How rich the dulce de leche the ptm, I can't do it because I don't get so what I better go to the kiosk and I bought one haha
How much of vanilla essence?
Hi Pau, I told me that with condensed milk
it goes well, is it true?
But I don't know how to do it and I can't.
Ok thanks in advance.
ps.sos great and nice character, well Argentine,
greetings
There is a recipe on the Internet that is made with caramel and then milk. It is done in 30 minutes. I am in Italy and I am doing so! I think that with this form it is richer, but 3hs is a lot ...
Excellent and very easy to do, I will start this recipe today
I am French and I want to make a dulce de milk well Argentine, ta good the reeeeee
Hello! How much does it yield? That is, how many ml are left?
Hello, how are you? Consultation can be added of a liquor or nuts? If so at what time for preparation?
The 1/2cucharadita of bicarbonate to which spoon do you mean? And by liter of milk how many drops of vanilla essence are placed? Can 0.250 gs of sugar/lt? Thank you
I would like to know what amount you get with those ingredients. Thank you
Hello! I do it and then tell you. Thanks for the recipe
Hello you are a Pauline genia! I am going to try your recipe now.
Can you make light?
With skim and sweetened powder milk?
Hello ... you are very sympathetic ...
I'm going to try to make the sweet since I never did it ...
a query ...
when it lasts being packaged ...
when vanilla is used in that amount of ingredients.
What type of pot is ideal.
How much kg achieved with those amounts ..
I can use the double to get sweeter at once ...
thanks.
Paulina, the candy was lumpy. Why can it be?
I'm going to try to see what comes out?
I made the sweet I got a spectacular color and flavor. But when he cooled, he was hard. What could I have wrong?
Hello, good day, my name is Jessica ... I'm about to make the sweet asked the fire how it would be strong almost to pay how? Thanks and I am almost always copying recipes of yours successful !!!
Hello, query, what approximate weight is packaged ???
Hello Paulina, excellent recipe. When does the candy of packaging last? Thank you!