Dulce de Leche [Esp/Eng]

Greetings to the #FoodiesBeeHive community, where we can present food processes generated by experience or recipes we experiment with to achieve a delicious result.

This time I present Dulce de Leche, the first time I do it. Why? It turns out that I was given 2 liters of cow's milk brought exclusively from Zuata-Anzoategui, the same when they gave it to me I made the process of taking it to the fire to pasteurize it.

That afternoon I enjoyed a delicious coffee with milk and the milk was very rich and fatty, as the “llaneros” say. In the morning the surprise was not so pleasant, the milk was cut as we say in these parts, and it already had the smell of damaged milk.

I thought, rice pudding with milk and paper. Then, I said no, no, no, and if I didn't like the way it turned out, the product and the ingredients used would be wasted. I told my mother and she told me to make dulce de leche.

I remember when I was a child my mother used to make that amount of dulce de leche because cow's milk could be damaged, milk that came from the El Chimborazo dairy farm owned by my father.

I decided to make dulce de leche because I remembered the dulce de leche my mother used to make, and I remembered the container she used, big and with a prodigious amount of it.

Para esto solo utilicè:
1 1/2 litro aproximadamente de leche de vaca
1/4 de kilo de papelón
Una pequeña astilla de canela
Olla
Paleta de madera

For this I only used
1 1/2 liter of cow's milk
1/4 kilo of papelón
A small cinnamon stick
Pot
Wooden paddle

I proceeded to take the milk to the fire in the pot prepared for it.

The cinnamon stick was placed.

Over very low heat, put the pot with the milk and the cinnamon and let it warm up a little.

When the milk felt a little warm, the paper was added.

When the milk began to heat up, it started to separate where you can see in the pot a clear part and a part of concentrated milk.

I stirred it a little, the paper began to dilute, and so the cooking process went on for at least two and a bit more hours, constantly checking, observing how the liquid part of the milk was drying up, changing its color and texture.

In this picture you can see what has evaporated, it is taking a little consistency.

I think I overdid it a bit and when I felt it plop plop, I decided to turn it off, stir, and let it cool. Although the taste test was like this when it was hot. It was delicious. My mother tasted it, and liked it, hoping that she would tell me that she remembered when she made as she says the sweet cauldrons and then kept them in the fridge in glass jars, we could eat it with cookies, bread, and even alone.

The cooking process was about three hours, the truth is I didn't give it a paddle, I just stirred it and that was it...to remember the sweetness of childhood and how I was fascinated by the lumps that were made with the milk.

_{Cover image. Photo property of the author edited with Canva's resources. May, 2024
Photographs property of the author.
Dividers Source
Translator DeepL}