Dulce De Leche

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If you haven’t figured it out yet, I hate waste.I have trouble buying clothes, because who needs more than one coat? I have trouble losing weight because, shouldn’t I eat the leftovers from yesterday instead of making myself a nice lunch?  I know…crazy thinking…
For the most part, this line of thinking is ridiculous.  But, sometimes, great things come when I create things out of stuff I might throw away.  Before you get grossed out, let me explain.

I bought a 4 litre bag of milk and put it in my second fridge when I was cleaning out my main fridge.  I forgot I put it there, and proceeded to let my “old brain” tell me that we need more milk.  Three days later, I remembered what I had done.
Now, it still had quite a ways to go before the due date, but I panicked because, I knew I would never use all that I had.  God forbid, I should throw away a $3.99 bag of milk because of my forgetfulness.
There are many things you can do with milk.  I have made home-made cheese sauce and frozen it for when my kids try to convince me that I need to be like every other mother and buy Kraft Dinner.  A few months back, I found citric acid and rennet and made my own bocconcini (totally cool).  But, I felt like throwing caution to the wind and attempting Dulce de Leche.  I have made it the “boiled condensed milk” way, but I wanted to try it from a more natural starting point.  Every recipe I found called for whole milk.  I had some heavy cream, so I attempted to manipulate what I knew to get a good caramel.
If I had to buy the ingredients to make this, I think I would probably just start off with whole milk and try the whole recipe in the crock pot…I’ll let you know if I try this and post it again…dulce de leche #2!!!

7 cups of 2% milk
1 cup heavy/whipping cream
2 cups sugar
1/2 tsp baking powder
1/4 cup dry milk powder

1.  In a large pot, mix milk, cream, and sugar together.  Bring to a boil to dissolve the sugar and then reduce it to the lowest heat you can get; whisk in the baking powder and the dry milk powder.
2.  Cook over this low heat setting for about 3 hours.  Then transfer to a crock pot and cook on low for another 3 hours.  It will turn amber in colour and thicken when ready (remember that it will thicken more as it cools).
3.  Place it in jars and keep in the fridge for about a month.


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This is what the milk mixture should look like after all of the ingredients have been mixed together and it has been brought to a boil. Now reduce it and simmer for a while.
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This is the mixture after it has boiled in the pot for a few hours. You can see it
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