Milk Jam(Caramel Spread)
….Have you ever tried milk jam before? I needed to know what milk jam was, and why I had never heard of it before because it sounded incredible. Milk jam is a thick, sweet, milky custard-like spread made of caramelized milk and sugar. You may know it as dulce de leche. I was curious and decided to try it. It’s a case of boiling or simmering milk with sugar and vanilla beans. It’s basically the starter ingredient of milk jam, but it saves you from knowing just how much sugar is in that tasty milk. Milk jam can be served on toast, as a topping for ice cream, or adding to a cup of coffee. It’s a great dip for churros and buns. The taste and smell of the result is luxurious. My husband, who likes sweet things keep eating it with a chopstick…..I’ll have to share it with my friends before my husband finishes eating it all. This recipe is from @comble2.
Time: 1 hour plus 2 days for aging milk mixture
Ingredients:
- 1000 ml whole milk
- 500 ml heavy cream
- 300–400 ml condensed milk
- 500 g sugar(white sugar)
- 3–4 vanilla beans, cut into half lengthwise and scrape the seeds with a knife
Cooking Instructions:
- Heat up a big pot with high heat and pour the milk, heavy cream, condensed milk, and sugar into the pot to boil(stir well so that it doesn’t stick on the bottom of the pot and milk can overflow).
2. After boiling, heat down to medium heat to simmer them until reduced 20%(keep stirring well) for 30 minutes.
3. Turn off the heat and add the vanilla beans(cut it lengthwise and scrape all the seeds) into the pot to mix well.
4. Cover the milk mixture with cheminee(paper cover) on top(help prevent impurities from entering the food) when it hot.
5. Leave it on counter for 2 days(aging time)with a lid.
6. After 2 days, take out the cheminee(paper cover).
7. Heat up the pot with medium heat to simmer them for 25–30 minutes(adjust the desired concentration, after cooling down the concentration increases). Keep stirring well.
8. Turn off the heat and set aside.
9. To sterilize the glass jar, put water in a pot and the glass jar upside-down.
10. when the water starts to boil, boil it for 10 minutes with low heat.
11. If there is enough moisture in the glass jar, turn off the heat and leave it to dry.
12. Put the milk jam into the sterilized jar. Store in a refrigerator and use for 3 months.
You can also view this recipe on instagram.
