Ingredients with Measurements:
- 4 cups whole milk
- 1 cup granulated sugar
- 2 sprigs fresh rosemary
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Large heavy-bottomed saucepan
- Wooden spoon
- Fine-mesh strainer
- Mason jars for storage
Step-by-step instructions:
1. In a large heavy-bottomed saucepan, combine the milk, sugar, and rosemary sprigs. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk comes to a simmer.
2. Reduce the heat to low and continue to simmer the milk mixture, stirring occasionally, for about 1 hour. The mixture will thicken and turn a light caramel color.
3. Remove the rosemary sprigs from the milk mixture and discard them.
4. Stir in the vanilla extract and salt.
5. Remove the saucepan from the heat and let the mixture cool for a few minutes.
6. Pour the mixture through a fine-mesh strainer into a clean bowl, pressing on the solids to extract as much liquid as possible.
7. Transfer the strained milk jam to mason jars for storage.
Time:
Preparation time: 5 minutes
Cooking time: 1 hour
Temperature:
Medium heat for simmering
Serving size:
Makes about 2 cups of milk jam
Nutritional information:
Calories: 120 per tablespoon
Fat: 2g
Carbohydrates: 23g
Protein: 2g
Substitutions for ingredients:
- You can use any type of milk, such as almond milk or coconut milk, instead of whole milk.
- You can use honey or maple syrup instead of granulated sugar.
- You can use dried rosemary instead of fresh, but use only 1 teaspoon instead of 2 sprigs.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Use lavender instead of rosemary for a floral twist.
- Add a tablespoon of lemon zest for a citrusy kick.
Tips and tricks:
- Stir the milk mixture occasionally to prevent it from sticking to the bottom of the saucepan.
- Be patient while simmering the milk mixture, as it takes time for it to thicken and caramelize.
- Store the milk jam in the refrigerator for up to 2 weeks.
Storage instructions:
Store the milk jam in mason jars in the refrigerator for up to 2 weeks.
Reheating instructions:
To reheat the milk jam, microwave it for 10-15 seconds or heat it in a saucepan over low heat, stirring constantly.
Presentation ideas:
Serve the milk jam in a small dish with a spoon for spreading.
Garnishes:
Garnish the milk jam with a sprig of fresh rosemary or a sprinkle of sea salt.
Pairings:
Spread the milk jam on toast, scones, or biscuits. It also pairs well with cheese or charcuterie boards.
Suggested side dishes:
Serve the milk jam with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the milk jam is too thin, continue to simmer it until it thickens to your desired consistency.
- If the milk jam is too thick, add a splash of milk to thin it out.
Food safety advice:
- Store the milk jam in the refrigerator and discard it if it develops an off odor or mold.
- Use clean utensils and jars when handling the milk jam to prevent contamination.
Food history:
Milk jam, also known as dulce de leche, is a popular sweet spread in Latin American and European countries. It is made by simmering milk and sugar until it caramelizes into a thick, creamy spread.
Flavor profiles:
The rosemary adds an earthy, herbal flavor to the sweet and creamy milk jam.
Serving suggestions:
Serve the milk jam as a sweet spread for breakfast or as a dessert topping.
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