Why is boiled condensed milk liquid?

Not every condensed milk can be cooked. But we are so used to the availability of boiled milk that we take the first available can of “condensed milk” from the shelf and cook without reading the ingredients. This is the trouble with our GOSTs and TUs for the production of condensed milk: it is not necessary to indicate on the can whether it will turn out thick boiled condensed milk from such condensed milk – or not. After all, in fact, you can cook any one, even if it is made from powdered milk and vegetable oil … But you can get a thick dessert for tubes and Anthill not from every one.

Reasons why condensed milk does not thicken, 4:

– milk and sugar in condensed milk are replaced by chemistry

– ingredients that cannot be boiled were taken for the production of the original condensed milk

– milk was boiled a little

– the fire was too low (the water in the pan with condensed milk was not boiling).

The composition of condensed milk must be strictly from milk and sugar. For a serious condensed milk density, do not risk it – do not buy condensed milk with flavors (cocoa, chocolate, etc.), and even more so with other products. Only milk and only sugar – such condensed milk will thicken according to all the rules.

How to determine which condensed milk will definitely become thick? – Only the reputation of the brand and your own experience. Everywhere the Belarusian condensed milk of the “Rogachevsky” and Russian “Alekseevsky” combines are valued for the guaranteed-thick cooking result.

What to do from liquid condensed milk? – Thicken it or put it on pancakes.

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