Jam
Milk jam (süt reçeli), from the Basque region of France, is made by cooking leftover milk with sugar in a pressure cooker until caramelized. This freezer-friendly preserve can be spread on breakfast foods as a late-night snack or served alongside party desserts.
Put the milk, sugar and baking soda in the pressure cooker and stir.
Close the lid and, once the pressure cooker whistles, cook over low heat for 40 minutes.
Remove the cooker from the heat and wait 10 minutes, until the steam has released naturally.
Open the cooker and whisk the mixture for 5 minutes until smooth.
The mixture will foam when you add the baking soda, so do not overfill the pressure cooker. Allergen: contains milk and milk products.
Düdüklüde tam 40 dakika pişirdim ama karışım hiç karamelize olmamıştı, tekrar açık tencerede 15 dakika daha kaynatmam gerekti, sütümün yağ oranı düşüktü galiba, bir dahaki sefere tam yağlı süt kullanacağım.
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