Basic Milk Jam
Ingredients
- 4 cups whole milk
- 1½ cups sugar
- 1 teaspoon Madagascar vanilla
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Add all ingredients to heavy-bottomed saucepan over medium-high heat. Bring to a boil, whisking constantly, and lower heat to medium.
- Reduce milk mixture by half, whisking constantly, for approximately 1 hour, or until candy thermometer inserted into pot reads 225°F.
- The milk should caramelize to a medium golden-brown hue and have a consistency slightly thicker than maple syrup. Bear in mind that the milk jam will thicken a bit as it cools, so you may want it a bit thinner if you plan to use it for baking or drizzling.
- Store in a tightly sealed container in the refrigerator for up to one week.
Notes
Adapted from Anthony Bohlinger
Laurel Miller
Laurel is a contributing editor at culture and a food and travel writer based in Austin, Texas. She also serves as editor at Edible Aspen.
This can also be made, with less need for constant attention, in a slow cooker, overnight or while you are away at work during the day.
I have a recipe on my blog, from a former neighbor from Mexico, who showed me how to make it using goat milk, which is traditional in the region where she was born and raised, or a combination goat and cow, which is what I prefer. And of course it can be made with regular WHOLE milk. In some areas in Mexico where fresh milk is not always available, they make it with reconstituted WHOLE milk powder, the most popular brand is NIDO.
Non-fat powdered milk does not work – the results are “grainy” as it is the butterfat that contributes greatly to the creamy, silky texture of the finished product.
http://www.asenjigalblogs.com/wp-admin/post.php?post=238&action=edit