Slowcookerdulcedeleche Recipes

Steps:

• Wash and remove the labels from your cans of sweetened condensed milk. Make sure the cans are undented and unopened.
• Stand your cans up in the slow cooker and pour water in to cover cans fully.
• Cook on low for at least 8 hours (I've gone up to 12 hours once when I forgot about the cans, results were still good). You could probably do this on high for 4-5 hours but I haven't tried it.
• Allow to cool fully before opening the can. Store in refrigerator.
• If you open the can and find that it's not golden enough (highly unlikely), scoop out contents into a saucepan and simmer on low until desired color.

Steps:

• Remove the label from the cans of sweetened condensed milk.
• Place the cans on their side inside the crock pot.
• Fill the crock pot with water so that there is at least an inch of water covering the top of the cans. Make sure that there is always enough water completely covering the cans.
• Set the crock pot on low and cook the cans in water for 8 hours.
• When cooking is complete let the cans COOL until they are room temperature. DO NOT OPEN the cans when they are hot, because there is the potential chance for explosion.
• Warning: make sure your cans are not dented or damaged in anyway. Using a damaged can could lead to problems when cooking.
• What I love about this recipe is that you can start it before you go to work and 8 hours later you have the perfect base to a variety of dessert possibilities!

Steps:

• If using an oven, heat to 225 degrees. Place the milk in a Dutch oven (if baking the mixture) or large, heavy saucepan (if using a slow cooker) and bring to a simmer over medium heat, stirring from time to time so the milk doesn't scorch. It will take about 15 minutes to get to a simmer.
• Transfer to the oven, if using, and bake, uncovered, until the top is a deep caramel brown, about 6 hours. If using a slow cooker, transfer the milk to the slow cooker, cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the top is caramel brown. You can discard or save the skin that develops on top of the milk, refrigerating it in an airtight container. Traditionally, the skin is served on top of a glass of ryazhanka.
• Transfer the cooked milk directly to jars or first to liquid measuring cups to cool the milk and determine how much you have. Let cool at room temperature, uncovered, to 115 degrees. You do not want to add kefir to hot milk, as the heat will kill the bacteria. Add 1 tablespoon kefir for every 2 cups cooked milk. (You'd use 1 tablespoon kefir per pint jar, 2 tablespoons per quart jar, or 3½ tablespoons kefir total for 7 cups cooked milk.) Stir or whisk the kefir until fully incorporated. If the mixture isn't already in jars, divide among jars. Cover the jars with coffee filters and secure around the tops with rubber bands or string.
• Leave the jars in a warm place until the ryazhanka develops a consistency that's thicker than kefir but thinner than yogurt, 24 to 48 hours, depending on the temperature of your kitchen. You might see some separation between liquid and solids. The flavor will be both sweet and sour from the fermentation. Cover the jars with their lids and refrigerate until chilled. The ryazhanka can be refrigerated for up to 7 days.