As a snack or element of a meal, milk is an important option. It contains protein, energy and minerals, as well as other nutrients needed for a healthy body. The addition of sugar makes the milk more nutritious. It is now possible to have dulce de leche in a can, giving you the ready-made advantages of this traditional dairy treat.
For the uninformed, dulce de leche is a customary sweet dairy dish in South America. The dulce part of the name refers to its sweetness, and is derived from the addition of sugar to the milk. The mixture is then heated gradually so that it thickens and crystallizes. Sometimes, people add other ingredients for flavor, such as spices or vanilla.
If you are going to try to make this yourself, you need to keep in mind the usual issues around cooking with milk. Milk will catch or adhere to the base of the pot if you heat it too rapidly. Hot milk generates a layer or "skin" on its surface as it cools. So, heat the milk as slowly as possible and in one session, stirring all the time. Don't do it in stages or leave it alone.
Dulce de leche is sometimes made by warming an unopened can of condensed milk in boiling water. The condensed milk that you see in stores has already been sweetened, so it makes sense to use it in this way. But there is an inherent danger in heating the can: if the pot is left too long on the stove, the water boils off and the can detonates. This does not pose a fire hazard but it will take time to clean up the kitchen afterwards. Also, never try to do this in a microwave.
Dulce de leche presents an open opportunity for recipe experimentation, in terms of flavor or other desired additions. Milk is a very general base to use, so it can accommodate any local taste or tradition. Anything that is drunk with milk is a possibility. One has only to look at all the different milkshakes out there for ideas.
It can also be served in conjunction with other dishes. The Western tradition is to serve cake or puddings with custard, cream or ice-cream. However, the South American alternative is also dairy-based and has a pleasant texture. It is sweet enough to form part of the dessert menu, or to be served on its own. As an ingredient, it has several applications. It is used in baked goods, such as cakes or biscuits
In India, a similar product known as basundi is made. Its method of preparation is the same, and it is combined with fruit or cheese to produce local variations. Indian cooking uses an extensive range of spices, and basundi is no exception to this.
This international prevalence demonstrates the universal appeal of dairy. Any dish based on milk therefore offers an option in multinational catering situations, as there is no religion or culture that prohibits its use. It is also a valuable addition to a vegetarian dietary regime. This traditional confection has the versatility of dairy and the potential for adaptation to local taste. Leo Tolstoy's memoirs contain a reference to sugared milk as part of a decidedly positive scene, and your experience may be the same.
For the uninformed, dulce de leche is a customary sweet dairy dish in South America. The dulce part of the name refers to its sweetness, and is derived from the addition of sugar to the milk. The mixture is then heated gradually so that it thickens and crystallizes. Sometimes, people add other ingredients for flavor, such as spices or vanilla.
If you are going to try to make this yourself, you need to keep in mind the usual issues around cooking with milk. Milk will catch or adhere to the base of the pot if you heat it too rapidly. Hot milk generates a layer or "skin" on its surface as it cools. So, heat the milk as slowly as possible and in one session, stirring all the time. Don't do it in stages or leave it alone.
Dulce de leche is sometimes made by warming an unopened can of condensed milk in boiling water. The condensed milk that you see in stores has already been sweetened, so it makes sense to use it in this way. But there is an inherent danger in heating the can: if the pot is left too long on the stove, the water boils off and the can detonates. This does not pose a fire hazard but it will take time to clean up the kitchen afterwards. Also, never try to do this in a microwave.
Dulce de leche presents an open opportunity for recipe experimentation, in terms of flavor or other desired additions. Milk is a very general base to use, so it can accommodate any local taste or tradition. Anything that is drunk with milk is a possibility. One has only to look at all the different milkshakes out there for ideas.
It can also be served in conjunction with other dishes. The Western tradition is to serve cake or puddings with custard, cream or ice-cream. However, the South American alternative is also dairy-based and has a pleasant texture. It is sweet enough to form part of the dessert menu, or to be served on its own. As an ingredient, it has several applications. It is used in baked goods, such as cakes or biscuits
In India, a similar product known as basundi is made. Its method of preparation is the same, and it is combined with fruit or cheese to produce local variations. Indian cooking uses an extensive range of spices, and basundi is no exception to this.
This international prevalence demonstrates the universal appeal of dairy. Any dish based on milk therefore offers an option in multinational catering situations, as there is no religion or culture that prohibits its use. It is also a valuable addition to a vegetarian dietary regime. This traditional confection has the versatility of dairy and the potential for adaptation to local taste. Leo Tolstoy's memoirs contain a reference to sugared milk as part of a decidedly positive scene, and your experience may be the same.
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