Today I prepared the no-cook milk and vanilla cream because while trying to tidy up the pantry, I found two cans of condensed milk and even a tube of this product that I honestly use very little and which is therefore the result of purchases made on a whim, perhaps because I had desserts and various sweets planned that I never made.

I decided to use some of it immediately for a creamy milk and vanilla cream which I will use to fill a cake because I have very dear guests for lunch tomorrow (Hi Stella, I’m looking forward to seeing you!).

I added the seeds from the vanilla pod to give it a special aroma and I must say the result is very, very satisfying.

The condensed milk was invented in 1827 by Nicolas Appert but was perfected by American Gail Borden. Simply put, it is milk where the water percentage is reduced with heat, and sugar is added.

Proportionally, it should be noted that to get one kilogram of condensed milk, it takes about 2.1 to 2.3 of fresh milk.
The boiling of fresh milk allows the elimination of germs and bacteria with particular attention not to exceed the temperature of 104/176 degrees Fahrenheit (40/80 degrees Celsius) to avoid the Maillard reaction that would caramelize the sugars as happens when preparing, for example, caramel cream.
The obtained product is then poured into sterilized jars which are then resealed and sterilized again. Clearly, this product is a very caloric food not suitable for people suffering from diabetes and cardiovascular disorders: 100 grams of product contain 321 kcal compared to 64 kcal of fresh milk, making this food an incredible caloric bomb…
But follow me as we go to the kitchen to prepare the no-cook milk and vanilla cream!

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NO-COOK MILK AND VANILLA CREAM