wtf is with condensed milk??? stuff is wack!
- Thread starter 0roo0roo
- Start date
Most of the recipes I have for condensed milk use milk powder not milk:
1 1/2 cups dry milk
1/2 cup warm water
3/4 cup sugar
Combine dry milk and warm water in a bowl, add sugar and beat until
smooth. To speed up process a blender may be used or place the bowl of
mixture over a bowl of hot water while mixing. This can be used in
recipes that call for 1 can sweetened condensed milk. It can be made
ahead but kept refrigerated.
The commercial stuff:
Condensed Milk is pure cow's milk properly combined with unadulterated cane sugar.
The milk which is used is fresh, pure, full cream milk from healthy cows. The cows are examined and the dairies carefully inspected at regular intervals. The condensaries are located near the dairies, which makes it possible to receive the raw milk in a perfectly fresh state.
The laboratory system insures milk of an even higher quality than that required under the government pure food laws. From each can of pure raw milk delivered to the plants, a sample is taken and immediately tested by experts to detect the slightest deviation from the required standards.
The milk, having passed the inspectors at the condensary, is put into heating-wells where it is subjected to a temperature of about 206 degrees Fahrenheit by passing a jet of live steam through it. This degree of heat is held for about five minutes in the heating wells. The milk is then passed on to sugar wells where it is mixed with pure sugar which is added for the purpose of preserving. This mixture is then run into vacuum pans where it is held at a temperature of not more than 140 degrees Fahrenheit for a period of from 1 to 1 1/2 hours, the temperature being gradually lowered until the batch is finished. By this process the growth-promoting properties of the milk are not lost, and the fresh milk and pure sugar are properly blended. The finished product is run through the cooling system, and then into the standard size cans as sold in stores. From the time the milk passes into the vacuum pan until it is sealed in the can every possible precaution is used to prevent contamination and oxidation.
To further insure the quality of this health food, sample cans are taken from each batch and incubated for one week, or longer, at a home office laboratory, to determine whether there has been any bacterial growth since the first test made at the plant immediately after condensing. This final test is a check on all previous tests.
And:
Condensed Milk
And:
Sweetened Condensed Milk - Is made by reducing the water content of milk by 50% and adding sugar. Sweetened condensed milk contains at least 8.5% milkfat. Refrigerate after opening. A 14-oz. can contains 1 1/3 c. and is the equivalent of 2 1/2 c. whole milk.
1 1/2 cups dry milk
1/2 cup warm water
3/4 cup sugar
Combine dry milk and warm water in a bowl, add sugar and beat until
smooth. To speed up process a blender may be used or place the bowl of
mixture over a bowl of hot water while mixing. This can be used in
recipes that call for 1 can sweetened condensed milk. It can be made
ahead but kept refrigerated.
The commercial stuff:
Condensed Milk is pure cow's milk properly combined with unadulterated cane sugar.
The milk which is used is fresh, pure, full cream milk from healthy cows. The cows are examined and the dairies carefully inspected at regular intervals. The condensaries are located near the dairies, which makes it possible to receive the raw milk in a perfectly fresh state.
The laboratory system insures milk of an even higher quality than that required under the government pure food laws. From each can of pure raw milk delivered to the plants, a sample is taken and immediately tested by experts to detect the slightest deviation from the required standards.
The milk, having passed the inspectors at the condensary, is put into heating-wells where it is subjected to a temperature of about 206 degrees Fahrenheit by passing a jet of live steam through it. This degree of heat is held for about five minutes in the heating wells. The milk is then passed on to sugar wells where it is mixed with pure sugar which is added for the purpose of preserving. This mixture is then run into vacuum pans where it is held at a temperature of not more than 140 degrees Fahrenheit for a period of from 1 to 1 1/2 hours, the temperature being gradually lowered until the batch is finished. By this process the growth-promoting properties of the milk are not lost, and the fresh milk and pure sugar are properly blended. The finished product is run through the cooling system, and then into the standard size cans as sold in stores. From the time the milk passes into the vacuum pan until it is sealed in the can every possible precaution is used to prevent contamination and oxidation.
To further insure the quality of this health food, sample cans are taken from each batch and incubated for one week, or longer, at a home office laboratory, to determine whether there has been any bacterial growth since the first test made at the plant immediately after condensing. This final test is a check on all previous tests.
And:
Condensed Milk
And:
Sweetened Condensed Milk - Is made by reducing the water content of milk by 50% and adding sugar. Sweetened condensed milk contains at least 8.5% milkfat. Refrigerate after opening. A 14-oz. can contains 1 1/3 c. and is the equivalent of 2 1/2 c. whole milk.
heh...I find it funny that something composed of full-cream milk and pure cane sugar is referred to as a "health food."
That stuff is good... you can make Vietnamnese iced coffee with it.
one part espresso, mix with one part sweet condensed milk... add ice... stir... and enjoy....
one part espresso, mix with one part sweet condensed milk... add ice... stir... and enjoy....
Originally posted by: werk
heh...I find it funny that something composed of full-cream milk and pure cane sugar is referred to as a "health food."
haha - Ain't that the truth, although it does make a very yummy Chocolate Caramel Slice. Yummy enough that you don't really care whether its healthy or not
Originally posted by: kassy
Originally posted by: werk
heh...I find it funny that something composed of full-cream milk and pure cane sugar is referred to as a "health food."
haha - Ain't that the truth, although it does make a very yummy Chocolate Caramel Slice. Yummy enough that you don't really care whether its healthy or not
Mmm.... You have my undivided attention now!
Sounds yummy! amish
Originally posted by: Electric Amish
Originally posted by: kassy
Originally posted by: werk
heh...I find it funny that something composed of full-cream milk and pure cane sugar is referred to as a "health food."
haha - Ain't that the truth, although it does make a very yummy Chocolate Caramel Slice. Yummy enough that you don't really care whether its healthy or not
Mmm.... You have my undivided attention now!
amish
EA:
I'll make you a deal, USA time is running out, but if you ever get down to New Zealand I will make sure you get all that you can eat.
Originally posted by: Amused
mmmmm, whenever I hear of condensed milk, I think of pumkin pie
droooool
Are you sure it's condensed milk? I thought it was too but I'm going to make pumpkin pie this afternoon and the instructions say Evaporated Milk which is more watery than condensed milk.
How did you guess? My friend Viet told me about it last night... being from the midwest/east coast/south, I'd never heard of it before. I wanted to try it so we bought a can of condensed milk at Ralph's, but the avocados I had in my fridge were rotten. So now I'm stuck with a can of condensed milk. Maybe I'll make pumpkin pie.
Peace,
Dezign
Jelly Cake for that 'extra' can of Condensed Milk:
1 tin condensed milk
1 packet plain biscuits (cookies?) (crushed)
1 cup hot water
1 packet jelly crystals, any flavour that floats your boat (jello ?)
1/2 pound of butter
2 heaped tsp of gelatin (disolved in an additional 1/2 cup of hot water)
1 tsp lemon juice
Mix the 1 cup of hot water with jelly crystals and leave to cool.
Melt butter and mix with crushed bicsuits.
Press into cake pan and leave to set in fridge.
Mix condensed milk, lemon juice and gelatin, cool slightly and then spread on top of biscuit base, place back in fridge to set.
When base and condensed milk have set top with still runny but cool jelly mix.
Allow to set in fridge.
1 tin condensed milk
1 packet plain biscuits (cookies?) (crushed)
1 cup hot water
1 packet jelly crystals, any flavour that floats your boat (jello ?)
1/2 pound of butter
2 heaped tsp of gelatin (disolved in an additional 1/2 cup of hot water)
1 tsp lemon juice
Mix the 1 cup of hot water with jelly crystals and leave to cool.
Melt butter and mix with crushed bicsuits.
Press into cake pan and leave to set in fridge.
Mix condensed milk, lemon juice and gelatin, cool slightly and then spread on top of biscuit base, place back in fridge to set.
When base and condensed milk have set top with still runny but cool jelly mix.
Allow to set in fridge.
Hellz yeah, put some of that in regular black tea. I always buy that when I'm in Chinatown either cold with the tapioca pearls, or hot.
pillage2001
Lifer
- Sep 18, 2000
- 14,038
- 1
- 81
It can last pretty long if you pour the whole thing into a sealed container and leave it in the fridge.
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