Re: Whole milk substitute

Dover Beach (moon.blanched@[EMAIL PROTECTED]
) wrote:

> Opus the Penguin <opusthepenguin+usenet@[EMAIL PROTECTED]
> wrote in
> news:Xns9A9BCDF65DEA9opusthepenguinnettax@[EMAIL PROTECTED]
 
> 
>> I want to make some Mexican candy (recipe below) that calls for
>> 1/4 cup whole milk. We don't buy whole milk. What happens if I
>> use 1% milk? Would it work but not be as rich, or would it be a
>> disaster. If the latter, I'll just use 1/8 cup eva****ated milk
>> and 1/8 cup water. 
>> 
>> Jamoncillo (Dulce de Leche) recipe
>> 
>> 1 cup whole pecans
>> 1/4 cup whole milk
>> 1 cup sweetened condensed milk
>> 
>> Line a pie pan with wax paper.
>> 
>> In a blender, mix whole milk for 2 minutes. Over medium heat,
>> boil the sweetened condensed milk, stirring constantly. Once it
>> starts boiling, remove from the heat and add the milk from the
>> blender. Mix well. Continue mixing and then pour into prepared
>> pie pan. Garnish with whole pecans. Let cool before cutting into
>> squares or desired shape. 
>> 
> 
> And I can see why you're using this recipe. It's, like, the only
> English-language version out there.  Here are a couple in Spanish,
> with my ratty translations, which someone will be along shortly to
> correct. 
> 
[snip]

I may try those. I just tried the one above. It's still cooling, but 
it's not going to be what I'm looking for. Too white. Maybe if I'd 
ignored the directions and taken the sweetened condensed milk to the 
soft ball stage.


-- 
Opus the Penguin
Maybe there's just something about the way I look that screams out 
"cheese smuggler". - Bill Kinkaid