Milk jam (dulce de leche argentino)
By Complot dans la cuisine
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Budget Friendly
Boil milk and pour into a saucepan after filtration well as high milk jam 'up' during cooking. Add sugar, vanilla extract and baking soda. Bring to a boil over high heat (baking product of the foam) and then boil over medium heat. Stir occasionally with a wooden spoon so that it sticks to the bottom of the pan.
When the jam begins to take a milk caramel color and thicken as a light sauce, made a test: stir with a spoon and you can see the bottom, it's ready! Remove from heat and let cool before transfer to a sterilized jar. Cooling the milk jam will thicken.