Homemade condensed milk: why you need to add soda

Homemade condensed milk is a great filling for a variety of delicious desserts. To make such a delicacy yourself, you need to know a few simple life hacks. For example, how to add baking soda.

The idea of making homemade condensed milk was published on the Instagram page of food blogger Julia Vilich (julia_vilich_food_blog).

Ingredients:

• fatty milk, ideally homemade whole milk or from 3.2% fat - 600 ml
• sugar - 300 g
• baking soda - 1/3 tsp
• a few pinches of salt.

Method of preparation:

1. Put the milk at room temperature in a container with high walls and a thick bottom.

2. Add sugar and baking soda. Put the mixture on a small fire.

3. Bring the mixture to a boil with constant stirring. At this stage, be careful - when heated, the soda will react, from time to time you need to remove the container from the stove until the reaction passes (8-10 minutes).

4. Add the baking soda in order to:

• no lumps;
• so that the condensed milk does not become sugary later.

5. When the mass has calmed down, you can wean, but do not forget to stir occasionally.

6. At the very end, when the condensed milk starts to bubble and becomes caramel-colored, you need to stir it constantly so that nothing burns.

7. The longer you cook the condensed milk, the thicker and more amber it will be.

8. Pour the finished condensed milk into a clean, dry container through a sieve.

9. Add salt if desired to remove the sweetness.

10. Let cool at room temperature. There is no need to cover it with anything - condensation will form and liquid droplets will fall into the condensed milk, which is another reason why condensed milk can become sugary. By the way, stir the condensed milk only with a dry spatula or spoon.

11. This condensed milk can be stored in the refrigerator for up to two weeks, and in the freezer for much longer.