The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
sp_Search Search
Advanced Search
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Search Search
Go to Bottom
No permission to create posts
Page: 12Jump to page
sp_Feed Topic RSS sp_TopicIcon
confiture de lait; milk jam
Wed 7-Oct-09
6:13 pm
Avatar
shelley
Guest
Guests
Go to Top
1sp_Permalink sp_Print

just found a recipe for this on a french forum and made a chocolate flavoured batch.
EEEK!!! On tasting it I think I had my sugar hit for the next decade!
Needless to say my kids love it and I am sure it will sell well; so if anyone else fancies cooking up a batch of condensed milk in the guise of jam I would be happy to post the recipe!

Wed 7-Oct-09
6:18 pm
Avatar
Lovage
Guest
Guests
Go to Top
2sp_Permalink sp_Print

Would that be the same as  Dulce de Leche?      Came accross this years ago with an Argentinian/Italien friend

Wed 7-Oct-09
7:07 pm
Avatar
shelley
Guest
Guests
Go to Top
3sp_Permalink sp_Print

I would guess so; just milk and sugar with a bit of vanilla reduced down

Wed 7-Oct-09
8:32 pm
Avatar
fn
Newmarket
Admin
Forum Posts: 333
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline
sp_UserWebsite sp_Twitter sp_Facebook sp_GooglePlus
Go to Top
4sp_Permalink sp_Print

Please post the recipe. I live with a chocolate freak.

Thu 8-Oct-09
12:07 pm
Avatar
shelley
Guest
Guests
Go to Top
5sp_Permalink sp_Print

for 2 325g jars

1 litre full fat; the creamier the better milk
1kg sugar
1 vanilla pod
75g milk chocolate

put the sugar, milk and split vanilla pod into a large pan; bring to the boil and then simmer
after about an hour take out the vanilla pod (the mix will be light caramel)
continue to boil for around 30-45 mins more until setting point is reached; ie thick and ripply when placed on a cool plate.
At this point chuck in the chocolate and stir well until melted and mixed in thoroughly:
jar up
(the chocolate can be omitted for those who feel this may be a sugar step too far!!!)

Thu 8-Oct-09
1:00 pm
Avatar
fn
Newmarket
Admin
Forum Posts: 333
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline
sp_UserWebsite sp_Twitter sp_Facebook sp_GooglePlus
Go to Top
6sp_Permalink sp_Print

Thank you Shelley.

Sun 31-Jan-10
11:39 pm
Avatar
pam

Graduate
Members

New members
Forum Posts: 44
Member Since:
Wed 27-Jan-10
sp_UserOfflineSmall Offline
Go to Top
7sp_Permalink sp_Print

Dear Shelly

Please could you or anyone give me any tips for making the preserve I bought in Brittany last year?

It was a caramel/salt and Butter sort of spread, very yummy. salt was called Fleur de Sel

Not at all sickly ( to my mind)  Nor tasting of chocolate as above.

Was quite expensive for a small specialised pot of it and have longed to find a recipe for it for  a few years now.

Googled for it and neer had any luck.

Warm regards from Pam

Mon 1-Feb-10
11:29 am
Avatar
shelley
Guest
Guests
Go to Top
8sp_Permalink sp_Print

hi there 

This seems to be non choc flavoured confiture de lait ; same recipe, ignore the choc and add around a teaspoon of good quality sea salt (fleur de sel)

However, I did find the salt separated the mix slightly, so leave until the very end

Hope this works

Mon 1-Feb-10
12:15 pm
Avatar
Ruthdigs
Devon

Expert
Members
Forum Posts: 617
Member Since:
Wed 23-Sep-09
sp_UserOfflineSmall Offline
sp_UserWebsite sp_Facebook
Go to Top
9sp_Permalink sp_Print

Try this  - without the lavender - was this the sort of thing?

NB - Corn syrup is a US version of Golden syrup so far as I can gather, get the impression the US version is rather more fake than ours though. 

If you try this recipe let us know - I'm intrigued by it I must admit.  Chef

Mon 1-Feb-10
7:19 pm
Avatar
pam

Graduate
Members

New members
Forum Posts: 44
Member Since:
Wed 27-Jan-10
sp_UserOfflineSmall Offline
Go to Top
10sp_Permalink sp_Print

Thanks for help Shelly,

Oh problem I have with the recipe as before above...it does not contain BUTTER.which was the ''key'' ingredient in the original jar of preserve I bought in France.

Hmmm? got to get my head around this problem lol!

Pam

Mon 1-Feb-10
7:23 pm
Avatar
pam

Graduate
Members

New members
Forum Posts: 44
Member Since:
Wed 27-Jan-10
sp_UserOfflineSmall Offline
Go to Top
11sp_Permalink sp_Print

Hi Ruth,

Thanks for your help too.

I am wondering...was there a recipe that you pointed me to?

Pam

Mon 1-Feb-10
11:06 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10532
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline
Go to Top
12sp_Permalink sp_Print

Hello Pam - I think if you click on 'this' on Ruth's post - you will find the recipe for Lavender Fleur de sel Caramel Sauce.

Smile

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 2-Feb-10
11:07 am
Avatar
Ruthdigs
Devon

Expert
Members
Forum Posts: 617
Member Since:
Wed 23-Sep-09
sp_UserOfflineSmall Offline
sp_UserWebsite sp_Facebook
Go to Top
13sp_Permalink sp_Print

It has a link from the page I pointed you to but they had adapted that recipe with the salt etc so figured it was best to send you there and let you see all of it.  If that makes sense!  Smile

Tue 9-Feb-10
5:48 pm
Avatar
pam

Graduate
Members

New members
Forum Posts: 44
Member Since:
Wed 27-Jan-10
sp_UserOfflineSmall Offline
Go to Top
14sp_Permalink sp_Print

Thanks Ruth and everyone who kindly emailed in...

I have taken a look at the recipe...BUT sad to say tiss not the stuff of France :O(

This in France was a very thick buttery spread.

Isnt it just so annoying? so close BUT so far away!

Warmest wishes to all.

Wed 10-Feb-10
10:21 am
Avatar
Ruthdigs
Devon

Expert
Members
Forum Posts: 617
Member Since:
Wed 23-Sep-09
sp_UserOfflineSmall Offline
sp_UserWebsite sp_Facebook
Go to Top
15sp_Permalink sp_Print

Hi Pam

That is a shame.  Do you think it's worth experimenting from the base recipe we have - what would you say were the defining characteristics - more buttery or more caramely/sugary?  I'm sure we could make some nice concoctions on the way!  Laugh

No permission to create posts
Page: 12Jump to page
sp_Feed All RSS
Go to top
Forum Timezone: Europe/London

Most Users Ever Online: 767

Currently Online:
28 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10532

danast: 10232

Aly: 9516

Sooliz: 8084

Hattie: 6920

Ambersparkle: 6699

JoannaS: 4800

Terrier: 4518

eileen54: 4424

Hannah: 4231

Member Stats:

Guest Posters: 10

Members: 16171

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2295

Posts: 123081

Newest Members:

Doublesden, naoum, brunorogers, Weismart, renesmith97, KarenFields21

Moderators: Toffeeapple: 16337, AdminTA: 10

Administrators: fn: 333, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder