Category Archives: Tuisgemaak / Home Made

How to Convert Evaporated Milk into Condensed Milk

Have you ever started a recipe then realized you don’t have one of the ingredients? I wanted to make Magic Cookie Bars today, but realized I only had evaporated milk and not condensed milk. Instead of running to the store to buy condensed milk, which by the way is at least twice the price as evaporated milk, I decided to search for a substitute. Here is the recipe I found and it worked out great!

To make condensed milk, use the following ratio:

for every 1 cup of evaporated milk add 1 1/4 cup of sugar.

In a sauce pan, heat the milk and sugar on low temperature until the sugar has dissolved completely stirring frequently.

Once all the sugar is dissolved, remove the mixture from the heat and allow it to cool completely.

Source:  A J Langley

TUISGEMAAKTE MAASKAAS

Mens vat net soveel afgeroomde melk as wat jy kan kry, laat dit DIK word, en ek bedoel ordentlik dik – sommer totdat die vaste melkgedeelte en die wei skei. Die dik deel dryf dan bo. Gooi die vloeistofgedeelte af en skep dan die dikmelk deel in ‘n gaasdoeklap (cheese cloth material). Vou dit toe maar hou die punte bymekaar en draai dan die lap soos mens sal maak om die meeste van die water uit die dikmelkgedeelte uit te pers. Hou die punte so opgedraai en plaas dit in ‘n sif oor ‘n bak en plaas ‘n swaarderige gewig bo-op. Laat dreineer so oornag. Continue reading→

HOMEMADE CREAMY RICOTTA
1.5 litres of whole milk
200 mls of cream
1 teaspoon salt ( if required)
50 ml of white vinegar

Heat the milk and cream in a saucepan to 90 ºC ( I use a candy thermometer).
Take the milk off the heat
When the milk reaches 90 ºC and the salt and stir gentle
Then add the vinegar to the milk stir through gently and leave to stand for about 5 minutes.
You will see the curds separating from the whey.
Scoop the curds into a muslin lined colander and allow to drain for a few minutes.
If you want a drier ricotta drain for a little longer.
Makes about 350 grms of Ricotta
This is a family recipe – Enrica Cugno Swanepoel

BULGAARSE JOGURT – TUISGEMAAK

Benodig
1 Lt melk
87 ml gekoopte bulgaarse jogurt (plain yoghurt)
Verhit melk in glasbak op water tot presies 82 grade. Koel af tot by 42 grade deur die glasbak in wasbak koue water te hou.
Roer jogurt by melk in en laat vir 9 ure staan teen 42 grade.
Ons doen dit deur oond op 75  grade C te stel en die oonddeur 5 cm oop te los. Meet temparature met kostermometer- akkuraatheid is noodsaaklik. Laat afkoel na nege ure, skep in houer en stoor in yskas.

BRON- Neil Malan