Ingredient

condensed milk

The supply of milk, especially during war times, has represented a problem that should not be underestimated for many years, which is why during the nineteenth century, the process of producing condensed milk was perfected in the United States, an invention which was originally due to the Frenchman Nicolas Appert. Condensed milk, in fact, due to the absence of humidity, can be stored for longer, without the fear of it oxidising. Condensed milk, thanks to rapid boiling, manages not to oxidize, as happens in the case of toffee.

Use in cooking

In the past, condensed milk was used to make up for the shortage of food during times of war: in the present, the same is used to stain coffee, or even tea, as well as to prepare ice cream.

Preservation

The condensed milk, if still closed, can be stored in a cool, dark and dry environment, or alternatively, if opened, it should be stored in the refrigerator.