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Wat is Dulce de Leche?

Wat is Dulce de Leche?


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Lees meer oor dulce de leche en unieke maniere waarop u u resepte kan inspireer

Muffins gemaak met dulce de leche.

Om dulce de leche te verstaan, is dit belangrik om die letterlike vertaling uit Spaans te verstaan: "lekkergoed [gemaak] van melk" of "soet [gemaak] van melk." 'N Interessante direkte vertaling sorg vir 'n heerlike nagereg, en hierdie lekkerny van Latyns -Amerikaanse oorsprong is presies dit. Lande waar hierdie soet die gewildste is, is onder meer Chili, Argentinië, Uruguay, Brasilië, Ecuador, Mexiko, Paraguay, Spanje en Bolivia. Die tipe en smaak van die lekkergoed wissel effens van land tot land deur tekstuur en resep, en dit het ook ander nageregte beïnvloed koek, kolwyntjies en selfs Franse roosterbrood geïnspireer deur die smaak. Häagen-Dazs se Dulce de Leche-roomys is onlangs in die kollig geplaas as die van Kim Kardashian "Gunsteling ding in die lewe in 'n onderhoud met Harper's Bazaar.

Dulce de leche word tradisioneel gemaak deur melk en suiker vir 'n paar uur op lae hitte stadig te kook totdat die lekkergoed as 'n dik, soet stroop verskyn. Dit kan ook tuis gemaak word deur 'n ongeopende blik kondensmelk te kook, en hierdie kaaskoekresep is 'n uitstekende manier om dulce de leche in 'n baie geliefde nagereg op te neem. Probeer hierdie dulce de leche vir u middagete wervel suigstokkies.


Dulce de Leche

Hoe gaan dit met ons om na Suid -Amerika te reis vir die outentieke resep van dulce de leche? Dulce de leche is 'n melkkonfyt wat gewild is onder Argentyne, Chileense en Uruguayane.

Dit word oral in die wêreld aangetref, maar veral in Argentinië sedert die sewentiende eeu. Dulce de leche is oral: in pannekoeke (meer spesifiek in 'n tradisionele pannekoekkoek genoem torre panqueques), op wafels, of op roosterbrood vir ontbyt. Maar sommige mense verkies om dit met 'n lepel direk uit die pot te proe!

Dulce de leche is baie eenvoudig om te maak en kan 'n paar maande lank in gesteriliseerde flesse gehou word. Die suksesvolle tegniek is om 'n bietjie elmboogvet te gebruik, want dit moet die hele tyd met 'n houtlepel geroer word sodat dit nie aan die onderkant van die pan kleef nie.

Oorsprong van dulce de leche

Daar is baie verhale oor die oorsprong van dulce de leche. In Argentinië vertel die legende dat hierdie melkkonfyt verskyn het na 'n toevallige gebeurtenis wat in 1829 in die stad Cañuelas plaasgevind het tydens 'n ontmoeting tussen generaal Lavalle en sy neef (en politieke vyand), generaal Juan Manuel de Rosas.

Verwante poste:

Die twee protagoniste sou op die punt staan ​​om 'n vredesverdrag te onderteken op die plaas van laasgenoemde in die omgewing van La Matanza, aan die buitewyke van Buenos Aires. Lavalle was die eerste wat opgedaag het, en toe hy moeg was, het hy op die bed van Rosas gerus om 'n middagslapie te neem. Die dienaar van Rosas, wat melk met suiker kook om 'n lechada ('n gewilde preparaat wat destyds bekend was as 'n emulsie) om die maat in die namiddag, vind Lavalle slaap op die bed van haar werkgewer. Woedend beskou sy hierdie daad as 'n daad van respek en gaan die wagte waarsku. Kort hierna kom Rosas aan en raak nie kwaad vir Lavalle nie. Hy het die bediende gesmeek om die maat terug met die melk. Sy onthou toe dat sy die melk en suiker op die stoof gelaat het en dit langer as wat verwag is laat afneem. Toe sy terugkom om te soek na die lechada, vind die slavin 'n dik, bruinerige room met 'n soet smaak. Hierdie melkkonfyt het Rosas eintlik behaag en hy het dit met Lavalle gedeel terwyl hy die punte van die vredesverdrag bespreek het. Dulce de leche is gebore!

Dieselfde verhaal word ook in ander lande vertel, maar op 'n slagveld en met Napoleon en sy kok as hoofkarakters. In 1998 het die beroemde Argentynse kroniekskrywer Víctor Ego Ducrot, in sy boek oor die Argentynse gastronomie Los Sabores de La Historia, verduidelik dat die staaltjie van Rosas eintlik 'n mite is wat afgelei is van 'n geheimsinnige verhaal wat twaalf jaar tevore in Chili plaasgevind het. Volgens hom is die bekendstelling van hierdie melkkonfyt langs die Plata -rivier (Rio de la Plata) en Peru sou plaasgevind het na die aankoms van die leër in die Andesgebergte in Chili in 1817. Dit blyk ook dat die belangrikste persoon wat verantwoordelik was vir die gewildheid van die dulce de leche, die Argentynse bevryder José de San Martín was, wat in plaas daarvan van die versoening van syne maat met die tradisionele melkemulsie lechada, gebruikte melkkonfyt (genoem manjar). San Martin was so lief vir hierdie dulce de leche dat hy besluit het om op 'n ekspedisie na Peru te gaan met verskeie bottels melkkonfyt vir hom en sy manne.

In Brasilië is daar 'n verhaal uit 1773 wat die beskikbaarheid van dulce de leche in die deelstaat Minas Gerais noem.

In Paraguay is die verhaal van die ontstaan ​​daarvan tussen 1819 en 1825.

Die Argentynse historikus Daniel Balmaceda, in sy boek La Comida en historia Argentina, vertel dat dulce de leche in Indonesië, Suidoos-Asië geskep is, en dat dit later na die eilande van die Filippyne gestuur is, rondom die 6de eeu. Filippynse seevaarders uit die Stille Oseaan het dit toe aan Amerika voorgestel, eers na Mexiko, en vandaar het dulce de leche oor die hele vasteland versprei.

11 Oktober: Nasionale dag van Dulce de Leche

Sedert 1998 word die Dulce de Leche -fees elke 11 Oktober gevier. Die “World Dulce de leche Day ” word in Argentinië gevier om hulde te bring aan die nasionale nagereg, verklaar “ Food and Culinary Cultural Heritage of Argentina ”. Die keuse van die datum is nie lukraak nie! Volgens die amptelike weergawe sou 11 Oktober die dag van 1829 wees wanneer die meisie van Rosas per ongeluk die nasionale melkkonfyt uitgevind het.

Dulce de leche in getalle

Die verbruik, wat baie gewild is in Latyns- en Sentraal -Amerika, het na verskillende dele van die wêreld versprei, hoewel dit nie die vlakke bereik het wat in Argentinië, Uruguay en Chili aangeteken is nie. In Argentinië is die grootste verbruik in 2012 aangeteken en bereik 3,10 kg per capita (per jaar), gevolg deur Chili met 1,8 kg. Die produksiefabrieke vir soetmelk in Argentinië het volgens data van 2010 'n historiese rekord van 131 000 ton melkkonfyt geproduseer, waarvan 7,186 uitgevoer is (Chili is die belangrikste invoerder). Die gemiddelde jaarlikse produksie gedurende die dekade 2001-2010 was 115 500 ton, oftewel 14,7% meer as in die 1990's.

Dulce de leche regoor die wêreld

Hierdie melkkonfyt staan ​​algemeen bekend as dulce de leche in Argentinië, Bolivia, Sentraal -Amerika, Spanje, Paraguay, Puerto Rico, Dominikaanse Republiek, Uruguay, Ecuador en sommige provinsies van Colombia. U kan dit egter onder ander name regoor die wêreld vind.

Mense noem dit arequipe in Colombia en Venezuela.

In Nicaragua neem melkkonfyt die naam van bollo de leche (om verwarring te voorkom, word dit onderskei van 'n soet lekkerny cajeta de leche, wat vervaardig word uit dulce de leche en wat solied is).

In Mexiko praat mense oor cajeta as hulle verwys na 'n melkkonfyt gemaak van bokmelk. As dieselfde dulce de leche (gemaak van bokmelk) in die oond berei word sodat die versoete melk kan verdamp en skroei, praat mense oor cajeta quemada of dulce de leche horneada. As vol koeimelk gebruik word, word dit eenvoudig dulce de leche genoem.

In Kuba geniet mense dit fanguito.

In Chili en Panama word dulce de leche genoem manjar.

In Ecuador staan ​​dit bekend as manjar de leche.

In Bolivia, Colombia en Peru word 'n melkkonfyt genoem manjar blanco of manjarblanco.

In Frankryk neem dulce de leche die naam van confiture de lait. 'N Minder gekarameliseerde weergawe is tipies van die streke Bretagne, Normandië en Savoie.

Doce de leite is die nasionale dulce de leche in Brasilië en Portugal.

Hoe om dulce de leche te maak

Daar is twee resepte vir die maak van dulce de leche. Die eerste een gebruik 'n blikkie versoete kondensmelk wat in 'n kastrol in 'n bain-marie vir 2 tot 3 uur oor lae hitte geplaas word. Hierdie metode gee 'n dulce de leche wat dikker, korreliger en ligter van kleur is as die een wat ek met u deel. Die verskil lê ook in die smaak.

Hierdie metode werk baie goed, maar dit neem meer as twee uur en die smaak is nader aan dié van versoete kondensmelk. Die visuele resultaat is die een wat die naaste aan die gewildste is (die ligter weergawe van dulce de leche), maar is nie so naby aan die smaak van die tradisionele dulce de leche nie.

Ek deel met jou die tradisionele resep, dit wil sê die tweede metode, 'n resep gemaak met melk, suiker en koeksoda.

As iemand wat albei metodes getoets het, kan ek u vertel dat die tradisionele resep met melk die beste is. Dit het 'n ryk melk smaak en is baie romerig.


Dulce de Leche

Hoe gaan dit met ons om na Suid -Amerika te reis vir die outentieke resep van dulce de leche? Dulce de leche is 'n melkkonfyt wat gewild is onder Argentyne, Chileense en Uruguayane.

Dit word oral in die wêreld aangetref, maar veral in Argentinië sedert die sewentiende eeu. Dulce de leche is oral: in pannekoeke (meer spesifiek in 'n tradisionele pannekoekkoek genoem torre panqueques), op wafels, of op roosterbrood vir ontbyt. Maar sommige mense verkies om dit met 'n lepel direk uit die pot te proe!

Dulce de leche is baie eenvoudig om te maak en kan 'n paar maande lank in gesteriliseerde flesse gehou word. Die suksesvolle tegniek is om 'n bietjie elmboogvet te gebruik, want dit moet die hele tyd met 'n houtlepel geroer word sodat dit nie aan die onderkant van die pan kleef nie.

Oorsprong van dulce de leche

Daar is baie verhale oor die oorsprong van dulce de leche. In Argentinië vertel die legende dat hierdie melkkonfyt verskyn het na 'n toevallige gebeurtenis wat in 1829 in die stad Cañuelas plaasgevind het tydens 'n ontmoeting tussen generaal Lavalle en sy neef (en politieke vyand), generaal Juan Manuel de Rosas.

Verwante poste:

Die twee protagoniste sou op die punt staan ​​om 'n vredesverdrag te onderteken op die plaas van laasgenoemde in die omgewing van La Matanza, aan die buitewyke van Buenos Aires. Lavalle was die eerste wat opgedaag het, en toe hy moeg was, rus hy op die bed van Rosas om 'n middagslapie te neem. Die dienaar van Rosas, wat melk met suiker kook om 'n lechada ('n gewilde preparaat wat destyds bekend was as 'n emulsie) om die maat in die namiddag, vind Lavalle slaap op die bed van haar werkgewer. Woedend beskou sy hierdie daad as 'n daad van respek en gaan die wagte waarsku. Kort hierna kom Rosas aan en raak nie kwaad vir Lavalle nie. Hy het die bediende gesmeek om die maat terug met die melk. Sy onthou toe dat sy die melk en suiker op die stoof gelaat het en dit langer as wat verwag is laat afneem. Toe sy terugkom om te soek na die lechada, vind die slavin 'n dik, bruinerige room met 'n soet smaak. Hierdie melkkonfyt het Rosas eintlik behaag en hy het dit met Lavalle gedeel terwyl hy die punte van die vredesverdrag bespreek het. Dulce de leche is gebore!

Dieselfde verhaal word ook in ander lande vertel, maar op 'n slagveld en met Napoleon en sy kok as hoofkarakters. In 1998 het die beroemde Argentynse kroniekskrywer Víctor Ego Ducrot, in sy boek oor die Argentynse gastronomie Los Sabores de La Historia, verduidelik dat die staaltjie van Rosas eintlik 'n mite is wat afgelei is van 'n geheimsinnige verhaal wat twaalf jaar tevore in Chili plaasgevind het. Volgens hom is die bekendstelling van hierdie melkkonfyt langs die Plata -rivier (Rio de la Plata) en Peru sou plaasgevind het na die aankoms van die leër in die Andesgebergte in Chili in 1817. Dit blyk ook dat die belangrikste persoon wat verantwoordelik was vir die gewildheid van die dulce de leche, die Argentynse bevryder José de San Martín was, wat in plaas daarvan om syne te versoet maat met die tradisionele melkemulsie lechada, gebruikte melkkonfyt (genoem manjar). San Martin was so lief vir hierdie dulce de leche dat hy besluit het om op 'n ekspedisie na Peru te gaan met verskeie bottels melkkonfyt vir hom en sy manne.

In Brasilië is daar 'n verhaal uit 1773 wat die beskikbaarheid van dulce de leche in die deelstaat Minas Gerais noem.

In Paraguay is die verhaal van die ontstaan ​​daarvan tussen 1819 en 1825.

Die Argentynse historikus Daniel Balmaceda, in sy boek La Comida en historia Argentina, vertel dat dulce de leche in Indonesië, Suidoos-Asië geskep is, en dat dit later na die eilande van die Filippyne gestuur is, rondom die 6de eeu. Filippynse seevaarders uit die Stille Oseaan het dit toe aan Amerika voorgestel, eers na Mexiko, en vandaar het dulce de leche oor die hele vasteland versprei.

11 Oktober: Nasionale dag van Dulce de Leche

Sedert 1998 word die Dulce de Leche -fees elke 11 Oktober gevier. Die “World Dulce de leche Day ” word in Argentinië gevier om hulde te bring aan die nasionale nagereg, verklaar “ Food and Culinary Cultural Heritage of Argentina ”. Die keuse van die datum is nie lukraak nie! Volgens die amptelike weergawe sou 11 Oktober die dag van 1829 wees wanneer die meisie van Rosas per ongeluk die nasionale melkkonfyt uitgevind het.

Dulce de leche in getalle

Die verbruik daarvan was uiters gewild in Latyns- en Sentraal -Amerika en het na verskillende dele van die wêreld versprei, hoewel dit nie die vlakke bereik het wat in Argentinië, Uruguay en Chili bereik is nie. In Argentinië is die grootste verbruik in 2012 aangeteken en bereik 3,10 kg per capita (per jaar), gevolg deur Chili met 1,8 kg. Die produksiefabrieke vir soetmelk in Argentinië het volgens data van 2010 'n historiese rekord van 131 000 ton melkkonfyt geproduseer, waarvan 7,186 uitgevoer is (Chili is die belangrikste invoerder). Die gemiddelde jaarlikse produksie gedurende die dekade 2001-2010 was 115 500 ton, oftewel 14,7% meer as in die 1990's.

Dulce de leche regoor die wêreld

Hierdie melkkonfyt staan ​​algemeen bekend as dulce de leche in Argentinië, Bolivia, Sentraal -Amerika, Spanje, Paraguay, Puerto Rico, Dominikaanse Republiek, Uruguay, Ecuador en sommige provinsies van Colombia. U kan dit egter onder ander name regoor die wêreld vind.

Mense noem dit arequipe in Colombia en Venezuela.

In Nicaragua neem melkkonfyt die naam van bollo de leche (om verwarring te voorkom, word dit onderskei van 'n soet lekkerny cajeta de leche, wat vervaardig word uit dulce de leche en wat solied is).

In Mexiko praat mense oor cajeta as hulle verwys na 'n melkkonfyt gemaak van bokmelk. As dieselfde dulce de leche (gemaak van bokmelk) in die oond berei word sodat die versoete melk kan verdamp en skroei, praat mense oor cajeta quemada of dulce de leche horneada. As vol koeimelk gebruik word, word dit eenvoudig dulce de leche genoem.

In Kuba geniet mense dit fanguito.

In Chili en Panama word dulce de leche genoem manjar.

In Ecuador staan ​​dit bekend as manjar de leche.

In Bolivia, Colombia en Peru word 'n melkkonfyt genoem manjar blanco of manjarblanco.

In Frankryk neem dulce de leche die naam van confiture de lait. 'N Minder gekarameliseerde weergawe is tipies van die streke Bretagne, Normandië en Savoie.

Doce de leite is die nasionale dulce de leche in Brasilië en Portugal.

Hoe om dulce de leche te maak

Daar is twee resepte vir die maak van dulce de leche. Die eerste een gebruik 'n blikkie versoete kondensmelk wat in 'n kastrol in 'n bain-marie vir 2 tot 3 uur oor lae hitte geplaas word. Hierdie metode gee 'n dulce de leche wat dikker, korreliger en ligter van kleur is as die een wat ek met u deel. Die verskil lê ook in die smaak.

Hierdie metode werk baie goed, maar dit neem meer as twee uur en die smaak is nader aan dié van versoete kondensmelk. Die visuele resultaat is die een wat die naaste aan die gewildste is (die ligter weergawe van dulce de leche), maar is nie so naby aan die smaak van die tradisionele dulce de leche nie.

Ek deel met jou die tradisionele resep, dit wil sê die tweede metode, 'n resep gemaak met melk, suiker en koeksoda.

As iemand wat albei metodes getoets het, kan ek u vertel dat die tradisionele resep met melk die beste is. Dit het 'n ryk melk smaak en is baie romerig.


Dulce de Leche

Hoe gaan dit met ons om na Suid -Amerika te reis vir die outentieke resep van dulce de leche? Dulce de leche is 'n melkkonfyt wat gewild is onder Argentyne, Chileense en Uruguayane.

Dit word oral in die wêreld aangetref, maar veral in Argentinië sedert die sewentiende eeu. Dulce de leche is oral: in pannekoeke (meer spesifiek in 'n tradisionele pannekoekkoek genoem torre panqueques), op wafels, of op roosterbrood vir ontbyt. Maar sommige mense verkies om dit met 'n lepel direk uit die pot te proe!

Dulce de leche is baie eenvoudig om te maak en kan 'n paar maande lank in gesteriliseerde flesse gehou word. Die suksesvolle tegniek is om 'n bietjie elmboogvet te gebruik, want dit moet die hele tyd met 'n houtlepel geroer word sodat dit nie aan die onderkant van die pan kleef nie.

Oorsprong van dulce de leche

Daar is baie verhale oor die oorsprong van dulce de leche. In Argentinië vertel die legende dat hierdie melkkonfyt verskyn het na 'n toevallige gebeurtenis wat in 1829 in die stad Cañuelas plaasgevind het tydens 'n ontmoeting tussen generaal Lavalle en sy neef (en politieke vyand), generaal Juan Manuel de Rosas.

Verwante poste:

Die twee protagoniste sou op die punt staan ​​om 'n vredesverdrag te onderteken op die plaas van laasgenoemde in die omgewing van La Matanza, aan die buitewyke van Buenos Aires. Lavalle was die eerste wat opgedaag het, en toe hy moeg was, rus hy op die bed van Rosas om 'n middagslapie te neem. Die dienaar van Rosas, wat melk met suiker kook om 'n lechada ('n gewilde preparaat wat destyds bekend was as 'n emulsie) om die maat in die namiddag, vind Lavalle slaap op die bed van haar werkgewer. Woedend beskou sy hierdie daad as 'n daad van disrespek en gaan die wagte waarsku. Kort hierna kom Rosas aan en raak nie kwaad vir Lavalle nie. Hy het die bediende gesmeek om die maat terug met die melk. Sy onthou toe dat sy die melk en suiker op die stoof gelaat het en dit langer as wat verwag is laat afneem. Toe sy terugkom om die lechada, vind die slavin 'n dik, bruinerige room met 'n soet smaak. Hierdie melkkonfyt het Rosas eintlik behaag en hy het dit met Lavalle gedeel terwyl hy die punte van die vredesverdrag bespreek het. Dulce de leche is gebore!

Dieselfde verhaal word ook in ander lande vertel, maar op 'n slagveld en met Napoleon en sy kok as hoofkarakters. In 1998 het die beroemde Argentynse kroniekskrywer Víctor Ego Ducrot, in sy boek oor die Argentynse gastronomie Los Sabores de La Historia, verduidelik dat die staaltjie van Rosas eintlik 'n mite is wat afgelei is van 'n geheimsinnige verhaal wat twaalf jaar tevore in Chili plaasgevind het. Volgens hom is die bekendstelling van hierdie melkkonfyt langs die rivier Plata (Rio de la Plata) en Peru sou plaasgevind het na die aankoms van die leër in die Andesgebergte in Chili in 1817. Dit blyk ook dat die belangrikste persoon wat verantwoordelik was vir die gewildheid van die dulce de leche, die Argentynse bevryder José de San Martín was, wat in plaas daarvan van die versoening van syne maat met die tradisionele melkemulsie lechada, gebruikte melkkonfyt (genoem manjar). San Martin was so lief vir hierdie dulce de leche dat hy besluit het om op 'n ekspedisie na Peru te gaan met verskeie bottels melkkonfyt vir hom en sy manne.

In Brasilië is daar 'n verhaal uit 1773 wat die beskikbaarheid van dulce de leche in die deelstaat Minas Gerais noem.

In Paraguay is die verhaal van die ontstaan ​​daarvan tussen 1819 en 1825.

Die Argentynse historikus Daniel Balmaceda, in sy boek La Comida en historia Argentina, vertel dat dulce de leche in Indonesië, Suidoos-Asië geskep is, en dat dit later na die eilande van die Filippyne gestuur is, rondom die 6de eeu. Filippynse seevaarders uit die Stille Oseaan het dit toe aan Amerika voorgestel, eers na Mexiko, en vandaar het dulce de leche oor die hele vasteland versprei.

11 Oktober: Nasionale Dag van Dulce de Leche

Sedert 1998 word die Dulce de Leche -fees elke 11 Oktober gevier. Die “World Dulce de leche Day ” word in Argentinië gevier om hulde te bring aan die nasionale nagereg, verklaar “ Food and Culinary Cultural Heritage of Argentina ”. Die keuse van die datum is nie lukraak nie! Volgens die amptelike weergawe sou 11 Oktober die dag van 1829 wees wanneer die meisie van Rosas per ongeluk die nasionale melkkonfyt uitgevind het.

Dulce de leche in getalle

Die verbruik, wat baie gewild is in Latyns- en Sentraal -Amerika, het na verskillende dele van die wêreld versprei, hoewel dit nie die vlakke bereik het wat in Argentinië, Uruguay en Chili aangeteken is nie. In Argentinië is die grootste verbruik in 2012 aangeteken en bereik 3,10 kg per capita (per jaar), gevolg deur Chili met 1,8 kg. Die produksiefabrieke vir soetmelk in Argentinië het volgens data van 2010 'n historiese rekord van 131 000 ton melkkonfyt geproduseer, waarvan 7 186 uitgevoer is (Chili is die belangrikste invoerder). Die gemiddelde jaarlikse produksie gedurende die dekade 2001-2010 was 115 500 ton, oftewel 14,7% meer as in die 1990's.

Dulce de leche regoor die wêreld

Hierdie melkkonfyt staan ​​algemeen bekend as dulce de leche in Argentinië, Bolivia, Sentraal -Amerika, Spanje, Paraguay, Puerto Rico, Dominikaanse Republiek, Uruguay, Ecuador en sommige provinsies van Colombia. U kan dit egter onder ander name regoor die wêreld vind.

Mense noem dit arequipe in Colombia en Venezuela.

In Nicaragua neem melkkonfyt die naam van bollo de leche (om verwarring te voorkom, word dit onderskei van 'n soet lekkerny cajeta de leche, wat vervaardig word uit dulce de leche en wat solied is).

In Mexiko praat mense oor cajeta as hulle verwys na 'n melkkonfyt gemaak van bokmelk. As dieselfde dulce de leche (gemaak van bokmelk) in die oond berei word sodat die versoete melk kan verdamp en skroei, praat mense oor cajeta quemada of dulce de leche horneada. As vol koeimelk gebruik word, word dit eenvoudig dulce de leche genoem.

In Kuba geniet mense dit fanguito.

In Chili en Panama word dulce de leche genoem manjar.

In Ecuador staan ​​dit bekend as manjar de leche.

In Bolivia, Colombia en Peru word 'n melkkonfyt genoem manjar blanco of manjarblanco.

In Frankryk neem dulce de leche die naam van confiture de lait. 'N Minder gekarameliseerde weergawe is tipies van die streke Bretagne, Normandië en Savoie.

Doce de leite is die nasionale dulce de leche in Brasilië en Portugal.

Hoe om dulce de leche te maak

Daar is twee resepte vir die maak van dulce de leche. Die eerste een gebruik 'n blikkie versoete kondensmelk, wat in 'n kastrol in 'n bain-marie vir 2 tot 3 uur oor lae hitte geplaas word. Hierdie metode gee 'n dulce de leche wat dikker, korreliger en ligter van kleur is as die een wat ek met u deel. Die verskil lê ook in die smaak.

Hierdie metode werk baie goed, maar dit neem meer as twee uur en die smaak is nader aan dié van versoete kondensmelk. Die visuele resultaat is die een wat die naaste aan die gewildste is (die ligter weergawe van dulce de leche), maar is nie so naby aan die smaak van die tradisionele dulce de leche nie.

Ek deel met jou die tradisionele resep, dit wil sê die tweede metode, 'n resep gemaak met melk, suiker en koeksoda.

As iemand wat albei metodes getoets het, kan ek u vertel dat die tradisionele resep met melk die beste is. Dit het 'n ryk melk smaak en is baie romerig.


Dulce de Leche

Hoe gaan dit met ons om na Suid -Amerika te reis vir die outentieke resep van dulce de leche? Dulce de leche is 'n melkkonfyt wat gewild is onder Argentyne, Chileense en Uruguayane.

Dit word oral in die wêreld aangetref, maar veral in Argentinië sedert die sewentiende eeu. Dulce de leche is oral: in pannekoeke (meer spesifiek in 'n tradisionele pannekoekkoek genoem torre panqueques), op wafels, of op roosterbrood vir ontbyt. Maar sommige mense verkies om dit met 'n lepel direk uit die pot te proe!

Dulce de leche is baie eenvoudig om te maak en kan 'n paar maande lank in gesteriliseerde flesse gehou word. Die suksesvolle tegniek is om 'n bietjie elmboogvet te gebruik, want dit moet die hele tyd met 'n houtlepel geroer word sodat dit nie aan die onderkant van die pan kleef nie.

Oorsprong van dulce de leche

Daar is baie verhale oor die oorsprong van dulce de leche. In Argentinië vertel die legende dat hierdie melkkonfyt verskyn het na 'n toevallige gebeurtenis wat in 1829 in die stad Cañuelas plaasgevind het tydens 'n ontmoeting tussen generaal Lavalle en sy neef (en politieke vyand), generaal Juan Manuel de Rosas.

Verwante poste:

Die twee protagoniste sou op die punt staan ​​om 'n vredesverdrag te onderteken op die plaas van laasgenoemde in die omgewing van La Matanza, aan die buitewyke van Buenos Aires. Lavalle was die eerste wat opgedaag het, en toe hy moeg was, rus hy op die bed van Rosas om 'n middagslapie te neem. Die dienaar van Rosas, wat melk met suiker kook om 'n lechada ('n gewilde preparaat wat destyds bekend was as 'n emulsie) om die maat in die namiddag, vind Lavalle slaap op die bed van haar werkgewer. Woedend beskou sy hierdie daad as 'n daad van respek en gaan die wagte waarsku. Kort hierna kom Rosas aan en raak nie kwaad vir Lavalle nie. Hy het die bediende gesmeek om die maat terug met die melk. Sy onthou toe dat sy die melk en suiker op die stoof gelaat het en dit langer as wat verwag is laat afneem. Toe sy terugkom om te soek na die lechada, vind die slavin 'n dik, bruinerige room met 'n soet smaak. Hierdie melkkonfyt het Rosas eintlik behaag en hy het dit met Lavalle gedeel terwyl hy die punte van die vredesverdrag bespreek het. Dulce de leche is gebore!

Dieselfde verhaal word ook in ander lande vertel, maar op 'n slagveld en met Napoleon en sy kok as hoofkarakters. In 1998 het die beroemde Argentynse kroniekskrywer Víctor Ego Ducrot, in sy boek oor die Argentynse gastronomie Los Sabores de La Historia, verduidelik dat die staaltjie van Rosas eintlik 'n mite is wat afgelei is van 'n geheimsinnige verhaal wat twaalf jaar tevore in Chili plaasgevind het. Volgens hom is die bekendstelling van hierdie melkkonfyt langs die Plata -rivier (Rio de la Plata) en Peru sou plaasgevind het na die aankoms van die leër in die Andesgebergte in Chili in 1817. Dit blyk ook dat die belangrikste persoon wat verantwoordelik was vir die gewildheid van die dulce de leche, die Argentynse bevryder José de San Martín was, wat in plaas daarvan om syne te versoet maat met die tradisionele melkemulsie lechada, gebruikte melkkonfyt (genoem manjar). San Martin was so lief vir hierdie dulce de leche dat hy besluit het om op 'n ekspedisie na Peru te gaan met verskeie bottels melkkonfyt vir hom en sy manne.

In Brasilië is daar 'n verhaal uit 1773 wat die beskikbaarheid van dulce de leche in die deelstaat Minas Gerais noem.

In Paraguay is die verhaal van die ontstaan ​​daarvan tussen 1819 en 1825.

Die Argentynse historikus Daniel Balmaceda, in sy boek La Comida en historia Argentina, vertel dat dulce de leche in Indonesië, Suidoos-Asië geskep is, en dat dit later na die eilande van die Filippyne gestuur is, rondom die 6de eeu. Filippynse seevaarders uit die Stille Oseaan het dit toe aan Amerika voorgestel, eers na Mexiko, en vandaar het dulce de leche oor die hele vasteland versprei.

11 Oktober: Nasionale dag van Dulce de Leche

Sedert 1998 word die Dulce de Leche -fees elke 11 Oktober gevier. Die “World Dulce de leche Day ” word in Argentinië gevier om hulde te bring aan die nasionale nagereg, verklaar “ Food and Culinary Cultural Heritage of Argentina ”. Die keuse van die datum is nie lukraak nie! Volgens die amptelike weergawe sou 11 Oktober die dag van 1829 wees wanneer die diensmeisie van Rosas per ongeluk die nasionale melkkonfyt uitgevind het.

Dulce de leche in getalle

Die verbruik daarvan was uiters gewild in Latyns- en Sentraal -Amerika en het na verskillende dele van die wêreld versprei, hoewel dit nie die vlakke bereik het wat in Argentinië, Uruguay en Chili bereik is nie. In Argentinië is die grootste verbruik in 2012 aangeteken en bereik 3,10 kg per capita (per jaar), gevolg deur Chili met 1,8 kg. Die produksiefabrieke vir soetmelk in Argentinië het volgens data van 2010 'n historiese rekord van 131 000 ton melkkonfyt geproduseer, waarvan 7,186 uitgevoer is (Chili is die belangrikste invoerder). Die gemiddelde jaarlikse produksie gedurende die dekade 2001-2010 was 115 500 ton, oftewel 14,7% meer as in die 1990's.

Dulce de leche regoor die wêreld

Hierdie melkkonfyt staan ​​algemeen bekend as dulce de leche in Argentinië, Bolivia, Sentraal -Amerika, Spanje, Paraguay, Puerto Rico, Dominikaanse Republiek, Uruguay, Ecuador en sommige provinsies van Colombia. U kan dit egter onder ander name regoor die wêreld vind.

Mense noem dit arequipe in Colombia en Venezuela.

In Nicaragua neem melkkonfyt die naam van bollo de leche (om verwarring te voorkom, word dit onderskei van 'n soet lekkerny cajeta de leche, wat vervaardig word uit dulce de leche en wat solied is).

In Mexiko praat mense oor cajeta as hulle verwys na 'n melkkonfyt gemaak van bokmelk. As dieselfde dulce de leche (gemaak van bokmelk) in die oond berei word sodat die versoete melk kan verdamp en skroei, praat mense oor cajeta quemada of dulce de leche horneada. As vol koeimelk gebruik word, word dit eenvoudig dulce de leche genoem.

In Kuba geniet mense dit fanguito.

In Chili en Panama word dulce de leche genoem manjar.

In Ecuador staan ​​dit bekend as manjar de leche.

In Bolivia, Colombia en Peru word 'n melkkonfyt genoem manjar blanco of manjarblanco.

In Frankryk neem dulce de leche die naam van confiture de lait. 'N Minder gekarameliseerde weergawe is tipies van die streke Bretagne, Normandië en Savoie.

Doce de leite is die nasionale dulce de leche in Brasilië en Portugal.

Hoe om dulce de leche te maak

Daar is twee resepte vir die maak van dulce de leche. Die eerste een gebruik 'n blikkie versoete kondensmelk wat in 'n kastrol in 'n bain-marie vir 2 tot 3 uur oor lae hitte geplaas word. Hierdie metode gee 'n dulce de leche wat dikker, korreliger en ligter van kleur is as die een wat ek met u deel. Die verskil lê ook in die smaak.

Hierdie metode werk baie goed, maar dit neem meer as twee uur en die smaak is nader aan dié van versoete kondensmelk. Die visuele resultaat is die een wat die naaste aan die gewildste is (die ligter weergawe van dulce de leche), maar is nie so naby aan die smaak van die tradisionele dulce de leche nie.

Ek deel met jou die tradisionele resep, dit wil sê die tweede metode, 'n resep gemaak met melk, suiker en koeksoda.

As iemand wat albei metodes getoets het, kan ek u vertel dat die tradisionele resep met melk die beste is. Dit het 'n ryk melk smaak en is baie romerig.


Dulce de Leche

Hoe gaan dit met ons om na Suid -Amerika te reis vir die outentieke resep van dulce de leche? Dulce de leche is 'n melkkonfyt wat gewild is onder Argentyne, Chileense en Uruguayane.

Dit word oral in die wêreld aangetref, maar veral in Argentinië sedert die sewentiende eeu. Dulce de leche is oral: in pannekoeke (meer spesifiek in 'n tradisionele pannekoekkoek genoem torre panqueques), op wafels, of op roosterbrood vir ontbyt. Maar sommige mense verkies om dit met 'n lepel direk uit die pot te proe!

Dulce de leche is baie eenvoudig om te maak en kan 'n paar maande lank in gesteriliseerde flesse gehou word. Die suksesvolle tegniek is om 'n bietjie elmboogvet te gebruik, want dit moet die hele tyd met 'n houtlepel geroer word sodat dit nie aan die onderkant van die pan kleef nie.

Oorsprong van dulce de leche

Daar is baie verhale oor die oorsprong van dulce de leche. In Argentina, legend has it that this milk jam appeared after a fortuitous event that occurred in the city of Cañuelas in 1829, during a meeting between General Lavalle and his cousin (and political enemy), General Juan Manuel de Rosas.

Verwante poste:

The two protagonists were about to meet to sign a peace treaty on the ranch of the latter located in the area of ​​La Matanza, on the outskirts of Buenos Aires. Lavalle was the first to arrive and, as he was tired, he rested on the bed of Rosas to take a nap. The servant of Rosas, who was boiling milk with sugar to prepare a lechada (a popular preparation known at the time as an emulsion) to accompany the maat in the afternoon, found Lavalle sleeping on the bed of her employer. Outraged, she thought of this act as an act of disrespect and went to warn the guards. Shortly after, Rosas arrived, and did not get angry with Lavalle. He begged the maid to bring the maat back with the milk. She remembered then that she had left the milk and sugar on the stove and let it reduce for longer than expected. As she returned to look for the lechada, the maid found a thick, brownish cream with a sweet taste. This milk jam actually pleased Rosas and he shared it with Lavalle while discussing the points of the peace treaty. Dulce de leche was born!

The same story is also told in other countries, but on a battlefield and with Napoleon and his cook as protagonists. In 1998, the famous Argentine chronicler Víctor Ego Ducrot, in his book on the Argentinian gastronomy Los Sabores de La Historia, explains that the anecdote of Rosas is actually a myth derived from a mysterious story that had occurred twelve years prior in Chile. According to him, the introduction of this milk jam along the river Plata (Rio de la Plata) and Peru would have occurred after the arrival of the Army in the Andes Mountains in Chile in 1817. Also, it turns out that the main person responsible for the popularity of the dulce de leche was the Argentine liberator José de San Martín, who instead of sweetening his maat with the traditional milk emulsion lechada, used milk jam (called manjar). San Martin loved this dulce de leche so much that he decided to go to Peru on an expedition with several bottles of milk jam for him and his men.

In Brazil, there is a story dated 1773 that mentions the availability of dulce de leche in the state of Minas Gerais.

In Paraguay, the story of its creation is between 1819 and 1825.

Argentinian historian Daniel Balmaceda, in his book La Comida en historia Argentina, relates that dulce de leche was created in Indonesia, South-East Asia, and that it was later shipped to the islands of the Philippines, around the 6th century. Filipino navigators from the Pacific then introduced it to America, first to Mexico, and from there, dulce de leche spread throughout the continent.

October 11: National Day of Dulce de Leche

Since 1998, the Dulce de Leche Festival has been celebrated every October 11th. The “World Dulce de leche Day” is celebrated in Argentina to pay homage to the national dessert, declared “Food and Culinary Cultural Heritage of Argentina”. The choice of the date is not random! According to the official version, October 11th would be the day of 1829 when Rosas’s maid accidentally invented the national milk jam.

Dulce de leche in numbers

Hugely popular in Latin and Central America, its consumption has spread to different parts of the world, although it has not been able to reach levels recorded in Argentina, Uruguay and Chile. In Argentina, the highest consumption was recorded in 2012, reaching 3.10 kg per capita (per year), followed by Chile with 1.8 kg. The sweet milk production plants in Argentina produced, according to 2010 data, a historic record of 131,000 tons of milk jam, of which 7,186 were exported (Chile is the main importer). Average annual production during the decade 2001-2010 was 115,500 tons, or 14.7% more than in the 1990s.

Dulce de leche around the world

This milk jam is commonly known as dulce de leche in Argentina, Bolivia, Central America, Spain, Paraguay, Puerto Rico, Dominican Republic, Uruguay, Ecuador and some provinces of Colombia. However, you can find it under other names around the world.

People call it arequipe in Colombia and Venezuela.

In Nicaragua, milk jam takes the name of bollo de leche (to avoid any confusion, it is distinguished from a sweet delicacy called cajeta de leche, which is produced from dulce de leche and which is solid).

In Mexico, people talk about cajeta when they refer to a milk jam made from goat’s milk. If this same dulce de leche (made from goat’s milk) is prepared in the oven, allowing the sweetened milk to evaporate and scorch, people talk about cajeta quemada of dulce de leche horneada. If whole cow’s milk is used, then it is simply called dulce de leche.

In Cuba, people enjoy fanguito.

In Chile and Panama, dulce de leche is called manjar.

In Ecuador, it is known as manjar de leche.

In Bolivia, Colombia and Peru, there is a milk jam called manjar blanco of manjarblanco.

In France, dulce de leche takes the name of confiture de lait. A less caramelized version is typical of the regions of Brittany, Normandy and Savoy.

Doce de leite is the national dulce de leche in Brazil and Portugal.

How to make dulce de leche

There are two recipes for making dulce de leche. The first one uses a can of sweetened condensed milk, which is placed in a saucepan in a bain-marie for 2 to 3 hours over low heat. This method gives a dulce de leche that is thicker, grainier and lighter in color than the one I am sharing with you. The difference lies also in the taste.

This method works very well but it takes more than two hours and the taste is closer to that of sweetened condensed milk. The visual result is the one closest to the most popular (the lighter version of dulce de leche), but is not as close to the taste of the traditional dulce de leche.

I am sharing with you the traditional recipe, that is to say the second method which is a recipe made with milk, sugar, and baking soda.

As someone who has tested both methods, I can tell you that the traditional recipe made with milk is the best. It has a rich taste of milk and is very creamy.


Dulce de Leche

How about we travel to South America for the authentic recipe of dulce de leche? Dulce de leche is a milk jam that is popular with Argentines, Chileans and Uruguayans.

It is found everywhere in the world, but especially in Argentina since the seventeenth century. Dulce de leche is everywhere: in pancakes (more specifically in a traditional pancake cake called torre panqueques), on waffles, or on toast for breakfast. But some people prefer to taste it directly from the pot with a spoon!

Dulce de leche is very simple to make and can be kept well for several months in sterilized jars. The technique for success is to use a little elbow grease, because it must be stirred all the time with a wooden spoon so that it doesn’t stick to the bottom of the pan.

Origin of dulce de leche

There are many stories about the origin of dulce de leche. In Argentina, legend has it that this milk jam appeared after a fortuitous event that occurred in the city of Cañuelas in 1829, during a meeting between General Lavalle and his cousin (and political enemy), General Juan Manuel de Rosas.

Verwante poste:

The two protagonists were about to meet to sign a peace treaty on the ranch of the latter located in the area of ​​La Matanza, on the outskirts of Buenos Aires. Lavalle was the first to arrive and, as he was tired, he rested on the bed of Rosas to take a nap. The servant of Rosas, who was boiling milk with sugar to prepare a lechada (a popular preparation known at the time as an emulsion) to accompany the maat in the afternoon, found Lavalle sleeping on the bed of her employer. Outraged, she thought of this act as an act of disrespect and went to warn the guards. Shortly after, Rosas arrived, and did not get angry with Lavalle. He begged the maid to bring the maat back with the milk. She remembered then that she had left the milk and sugar on the stove and let it reduce for longer than expected. As she returned to look for the lechada, the maid found a thick, brownish cream with a sweet taste. This milk jam actually pleased Rosas and he shared it with Lavalle while discussing the points of the peace treaty. Dulce de leche was born!

The same story is also told in other countries, but on a battlefield and with Napoleon and his cook as protagonists. In 1998, the famous Argentine chronicler Víctor Ego Ducrot, in his book on the Argentinian gastronomy Los Sabores de La Historia, explains that the anecdote of Rosas is actually a myth derived from a mysterious story that had occurred twelve years prior in Chile. According to him, the introduction of this milk jam along the river Plata (Rio de la Plata) and Peru would have occurred after the arrival of the Army in the Andes Mountains in Chile in 1817. Also, it turns out that the main person responsible for the popularity of the dulce de leche was the Argentine liberator José de San Martín, who instead of sweetening his maat with the traditional milk emulsion lechada, used milk jam (called manjar). San Martin loved this dulce de leche so much that he decided to go to Peru on an expedition with several bottles of milk jam for him and his men.

In Brazil, there is a story dated 1773 that mentions the availability of dulce de leche in the state of Minas Gerais.

In Paraguay, the story of its creation is between 1819 and 1825.

Argentinian historian Daniel Balmaceda, in his book La Comida en historia Argentina, relates that dulce de leche was created in Indonesia, South-East Asia, and that it was later shipped to the islands of the Philippines, around the 6th century. Filipino navigators from the Pacific then introduced it to America, first to Mexico, and from there, dulce de leche spread throughout the continent.

October 11: National Day of Dulce de Leche

Since 1998, the Dulce de Leche Festival has been celebrated every October 11th. The “World Dulce de leche Day” is celebrated in Argentina to pay homage to the national dessert, declared “Food and Culinary Cultural Heritage of Argentina”. The choice of the date is not random! According to the official version, October 11th would be the day of 1829 when Rosas’s maid accidentally invented the national milk jam.

Dulce de leche in numbers

Hugely popular in Latin and Central America, its consumption has spread to different parts of the world, although it has not been able to reach levels recorded in Argentina, Uruguay and Chile. In Argentina, the highest consumption was recorded in 2012, reaching 3.10 kg per capita (per year), followed by Chile with 1.8 kg. The sweet milk production plants in Argentina produced, according to 2010 data, a historic record of 131,000 tons of milk jam, of which 7,186 were exported (Chile is the main importer). Average annual production during the decade 2001-2010 was 115,500 tons, or 14.7% more than in the 1990s.

Dulce de leche around the world

This milk jam is commonly known as dulce de leche in Argentina, Bolivia, Central America, Spain, Paraguay, Puerto Rico, Dominican Republic, Uruguay, Ecuador and some provinces of Colombia. However, you can find it under other names around the world.

People call it arequipe in Colombia and Venezuela.

In Nicaragua, milk jam takes the name of bollo de leche (to avoid any confusion, it is distinguished from a sweet delicacy called cajeta de leche, which is produced from dulce de leche and which is solid).

In Mexico, people talk about cajeta when they refer to a milk jam made from goat’s milk. If this same dulce de leche (made from goat’s milk) is prepared in the oven, allowing the sweetened milk to evaporate and scorch, people talk about cajeta quemada of dulce de leche horneada. If whole cow’s milk is used, then it is simply called dulce de leche.

In Cuba, people enjoy fanguito.

In Chile and Panama, dulce de leche is called manjar.

In Ecuador, it is known as manjar de leche.

In Bolivia, Colombia and Peru, there is a milk jam called manjar blanco of manjarblanco.

In France, dulce de leche takes the name of confiture de lait. A less caramelized version is typical of the regions of Brittany, Normandy and Savoy.

Doce de leite is the national dulce de leche in Brazil and Portugal.

How to make dulce de leche

There are two recipes for making dulce de leche. The first one uses a can of sweetened condensed milk, which is placed in a saucepan in a bain-marie for 2 to 3 hours over low heat. This method gives a dulce de leche that is thicker, grainier and lighter in color than the one I am sharing with you. The difference lies also in the taste.

This method works very well but it takes more than two hours and the taste is closer to that of sweetened condensed milk. The visual result is the one closest to the most popular (the lighter version of dulce de leche), but is not as close to the taste of the traditional dulce de leche.

I am sharing with you the traditional recipe, that is to say the second method which is a recipe made with milk, sugar, and baking soda.

As someone who has tested both methods, I can tell you that the traditional recipe made with milk is the best. It has a rich taste of milk and is very creamy.


Dulce de Leche

How about we travel to South America for the authentic recipe of dulce de leche? Dulce de leche is a milk jam that is popular with Argentines, Chileans and Uruguayans.

It is found everywhere in the world, but especially in Argentina since the seventeenth century. Dulce de leche is everywhere: in pancakes (more specifically in a traditional pancake cake called torre panqueques), on waffles, or on toast for breakfast. But some people prefer to taste it directly from the pot with a spoon!

Dulce de leche is very simple to make and can be kept well for several months in sterilized jars. The technique for success is to use a little elbow grease, because it must be stirred all the time with a wooden spoon so that it doesn’t stick to the bottom of the pan.

Origin of dulce de leche

There are many stories about the origin of dulce de leche. In Argentina, legend has it that this milk jam appeared after a fortuitous event that occurred in the city of Cañuelas in 1829, during a meeting between General Lavalle and his cousin (and political enemy), General Juan Manuel de Rosas.

Verwante poste:

The two protagonists were about to meet to sign a peace treaty on the ranch of the latter located in the area of ​​La Matanza, on the outskirts of Buenos Aires. Lavalle was the first to arrive and, as he was tired, he rested on the bed of Rosas to take a nap. The servant of Rosas, who was boiling milk with sugar to prepare a lechada (a popular preparation known at the time as an emulsion) to accompany the maat in the afternoon, found Lavalle sleeping on the bed of her employer. Outraged, she thought of this act as an act of disrespect and went to warn the guards. Shortly after, Rosas arrived, and did not get angry with Lavalle. He begged the maid to bring the maat back with the milk. She remembered then that she had left the milk and sugar on the stove and let it reduce for longer than expected. As she returned to look for the lechada, the maid found a thick, brownish cream with a sweet taste. This milk jam actually pleased Rosas and he shared it with Lavalle while discussing the points of the peace treaty. Dulce de leche was born!

The same story is also told in other countries, but on a battlefield and with Napoleon and his cook as protagonists. In 1998, the famous Argentine chronicler Víctor Ego Ducrot, in his book on the Argentinian gastronomy Los Sabores de La Historia, explains that the anecdote of Rosas is actually a myth derived from a mysterious story that had occurred twelve years prior in Chile. According to him, the introduction of this milk jam along the river Plata (Rio de la Plata) and Peru would have occurred after the arrival of the Army in the Andes Mountains in Chile in 1817. Also, it turns out that the main person responsible for the popularity of the dulce de leche was the Argentine liberator José de San Martín, who instead of sweetening his maat with the traditional milk emulsion lechada, used milk jam (called manjar). San Martin loved this dulce de leche so much that he decided to go to Peru on an expedition with several bottles of milk jam for him and his men.

In Brazil, there is a story dated 1773 that mentions the availability of dulce de leche in the state of Minas Gerais.

In Paraguay, the story of its creation is between 1819 and 1825.

Argentinian historian Daniel Balmaceda, in his book La Comida en historia Argentina, relates that dulce de leche was created in Indonesia, South-East Asia, and that it was later shipped to the islands of the Philippines, around the 6th century. Filipino navigators from the Pacific then introduced it to America, first to Mexico, and from there, dulce de leche spread throughout the continent.

October 11: National Day of Dulce de Leche

Since 1998, the Dulce de Leche Festival has been celebrated every October 11th. The “World Dulce de leche Day” is celebrated in Argentina to pay homage to the national dessert, declared “Food and Culinary Cultural Heritage of Argentina”. The choice of the date is not random! According to the official version, October 11th would be the day of 1829 when Rosas’s maid accidentally invented the national milk jam.

Dulce de leche in numbers

Hugely popular in Latin and Central America, its consumption has spread to different parts of the world, although it has not been able to reach levels recorded in Argentina, Uruguay and Chile. In Argentina, the highest consumption was recorded in 2012, reaching 3.10 kg per capita (per year), followed by Chile with 1.8 kg. The sweet milk production plants in Argentina produced, according to 2010 data, a historic record of 131,000 tons of milk jam, of which 7,186 were exported (Chile is the main importer). Average annual production during the decade 2001-2010 was 115,500 tons, or 14.7% more than in the 1990s.

Dulce de leche around the world

This milk jam is commonly known as dulce de leche in Argentina, Bolivia, Central America, Spain, Paraguay, Puerto Rico, Dominican Republic, Uruguay, Ecuador and some provinces of Colombia. However, you can find it under other names around the world.

People call it arequipe in Colombia and Venezuela.

In Nicaragua, milk jam takes the name of bollo de leche (to avoid any confusion, it is distinguished from a sweet delicacy called cajeta de leche, which is produced from dulce de leche and which is solid).

In Mexico, people talk about cajeta when they refer to a milk jam made from goat’s milk. If this same dulce de leche (made from goat’s milk) is prepared in the oven, allowing the sweetened milk to evaporate and scorch, people talk about cajeta quemada of dulce de leche horneada. If whole cow’s milk is used, then it is simply called dulce de leche.

In Cuba, people enjoy fanguito.

In Chile and Panama, dulce de leche is called manjar.

In Ecuador, it is known as manjar de leche.

In Bolivia, Colombia and Peru, there is a milk jam called manjar blanco of manjarblanco.

In France, dulce de leche takes the name of confiture de lait. A less caramelized version is typical of the regions of Brittany, Normandy and Savoy.

Doce de leite is the national dulce de leche in Brazil and Portugal.

How to make dulce de leche

There are two recipes for making dulce de leche. The first one uses a can of sweetened condensed milk, which is placed in a saucepan in a bain-marie for 2 to 3 hours over low heat. This method gives a dulce de leche that is thicker, grainier and lighter in color than the one I am sharing with you. The difference lies also in the taste.

This method works very well but it takes more than two hours and the taste is closer to that of sweetened condensed milk. The visual result is the one closest to the most popular (the lighter version of dulce de leche), but is not as close to the taste of the traditional dulce de leche.

I am sharing with you the traditional recipe, that is to say the second method which is a recipe made with milk, sugar, and baking soda.

As someone who has tested both methods, I can tell you that the traditional recipe made with milk is the best. It has a rich taste of milk and is very creamy.


Dulce de Leche

How about we travel to South America for the authentic recipe of dulce de leche? Dulce de leche is a milk jam that is popular with Argentines, Chileans and Uruguayans.

It is found everywhere in the world, but especially in Argentina since the seventeenth century. Dulce de leche is everywhere: in pancakes (more specifically in a traditional pancake cake called torre panqueques), on waffles, or on toast for breakfast. But some people prefer to taste it directly from the pot with a spoon!

Dulce de leche is very simple to make and can be kept well for several months in sterilized jars. The technique for success is to use a little elbow grease, because it must be stirred all the time with a wooden spoon so that it doesn’t stick to the bottom of the pan.

Origin of dulce de leche

There are many stories about the origin of dulce de leche. In Argentina, legend has it that this milk jam appeared after a fortuitous event that occurred in the city of Cañuelas in 1829, during a meeting between General Lavalle and his cousin (and political enemy), General Juan Manuel de Rosas.

Verwante poste:

The two protagonists were about to meet to sign a peace treaty on the ranch of the latter located in the area of ​​La Matanza, on the outskirts of Buenos Aires. Lavalle was the first to arrive and, as he was tired, he rested on the bed of Rosas to take a nap. The servant of Rosas, who was boiling milk with sugar to prepare a lechada (a popular preparation known at the time as an emulsion) to accompany the maat in the afternoon, found Lavalle sleeping on the bed of her employer. Outraged, she thought of this act as an act of disrespect and went to warn the guards. Shortly after, Rosas arrived, and did not get angry with Lavalle. He begged the maid to bring the maat back with the milk. She remembered then that she had left the milk and sugar on the stove and let it reduce for longer than expected. As she returned to look for the lechada, the maid found a thick, brownish cream with a sweet taste. This milk jam actually pleased Rosas and he shared it with Lavalle while discussing the points of the peace treaty. Dulce de leche was born!

The same story is also told in other countries, but on a battlefield and with Napoleon and his cook as protagonists. In 1998, the famous Argentine chronicler Víctor Ego Ducrot, in his book on the Argentinian gastronomy Los Sabores de La Historia, explains that the anecdote of Rosas is actually a myth derived from a mysterious story that had occurred twelve years prior in Chile. According to him, the introduction of this milk jam along the river Plata (Rio de la Plata) and Peru would have occurred after the arrival of the Army in the Andes Mountains in Chile in 1817. Also, it turns out that the main person responsible for the popularity of the dulce de leche was the Argentine liberator José de San Martín, who instead of sweetening his maat with the traditional milk emulsion lechada, used milk jam (called manjar). San Martin loved this dulce de leche so much that he decided to go to Peru on an expedition with several bottles of milk jam for him and his men.

In Brazil, there is a story dated 1773 that mentions the availability of dulce de leche in the state of Minas Gerais.

In Paraguay, the story of its creation is between 1819 and 1825.

Argentinian historian Daniel Balmaceda, in his book La Comida en historia Argentina, relates that dulce de leche was created in Indonesia, South-East Asia, and that it was later shipped to the islands of the Philippines, around the 6th century. Filipino navigators from the Pacific then introduced it to America, first to Mexico, and from there, dulce de leche spread throughout the continent.

October 11: National Day of Dulce de Leche

Since 1998, the Dulce de Leche Festival has been celebrated every October 11th. The “World Dulce de leche Day” is celebrated in Argentina to pay homage to the national dessert, declared “Food and Culinary Cultural Heritage of Argentina”. The choice of the date is not random! According to the official version, October 11th would be the day of 1829 when Rosas’s maid accidentally invented the national milk jam.

Dulce de leche in numbers

Hugely popular in Latin and Central America, its consumption has spread to different parts of the world, although it has not been able to reach levels recorded in Argentina, Uruguay and Chile. In Argentina, the highest consumption was recorded in 2012, reaching 3.10 kg per capita (per year), followed by Chile with 1.8 kg. The sweet milk production plants in Argentina produced, according to 2010 data, a historic record of 131,000 tons of milk jam, of which 7,186 were exported (Chile is the main importer). Average annual production during the decade 2001-2010 was 115,500 tons, or 14.7% more than in the 1990s.

Dulce de leche around the world

This milk jam is commonly known as dulce de leche in Argentina, Bolivia, Central America, Spain, Paraguay, Puerto Rico, Dominican Republic, Uruguay, Ecuador and some provinces of Colombia. However, you can find it under other names around the world.

People call it arequipe in Colombia and Venezuela.

In Nicaragua, milk jam takes the name of bollo de leche (to avoid any confusion, it is distinguished from a sweet delicacy called cajeta de leche, which is produced from dulce de leche and which is solid).

In Mexico, people talk about cajeta when they refer to a milk jam made from goat’s milk. If this same dulce de leche (made from goat’s milk) is prepared in the oven, allowing the sweetened milk to evaporate and scorch, people talk about cajeta quemada of dulce de leche horneada. If whole cow’s milk is used, then it is simply called dulce de leche.

In Cuba, people enjoy fanguito.

In Chile and Panama, dulce de leche is called manjar.

In Ecuador, it is known as manjar de leche.

In Bolivia, Colombia and Peru, there is a milk jam called manjar blanco of manjarblanco.

In France, dulce de leche takes the name of confiture de lait. A less caramelized version is typical of the regions of Brittany, Normandy and Savoy.

Doce de leite is the national dulce de leche in Brazil and Portugal.

How to make dulce de leche

There are two recipes for making dulce de leche. The first one uses a can of sweetened condensed milk, which is placed in a saucepan in a bain-marie for 2 to 3 hours over low heat. This method gives a dulce de leche that is thicker, grainier and lighter in color than the one I am sharing with you. The difference lies also in the taste.

This method works very well but it takes more than two hours and the taste is closer to that of sweetened condensed milk. The visual result is the one closest to the most popular (the lighter version of dulce de leche), but is not as close to the taste of the traditional dulce de leche.

I am sharing with you the traditional recipe, that is to say the second method which is a recipe made with milk, sugar, and baking soda.

As someone who has tested both methods, I can tell you that the traditional recipe made with milk is the best. It has a rich taste of milk and is very creamy.


Dulce de Leche

How about we travel to South America for the authentic recipe of dulce de leche? Dulce de leche is a milk jam that is popular with Argentines, Chileans and Uruguayans.

It is found everywhere in the world, but especially in Argentina since the seventeenth century. Dulce de leche is everywhere: in pancakes (more specifically in a traditional pancake cake called torre panqueques), on waffles, or on toast for breakfast. But some people prefer to taste it directly from the pot with a spoon!

Dulce de leche is very simple to make and can be kept well for several months in sterilized jars. The technique for success is to use a little elbow grease, because it must be stirred all the time with a wooden spoon so that it doesn’t stick to the bottom of the pan.

Origin of dulce de leche

There are many stories about the origin of dulce de leche. In Argentina, legend has it that this milk jam appeared after a fortuitous event that occurred in the city of Cañuelas in 1829, during a meeting between General Lavalle and his cousin (and political enemy), General Juan Manuel de Rosas.

Verwante poste:

The two protagonists were about to meet to sign a peace treaty on the ranch of the latter located in the area of ​​La Matanza, on the outskirts of Buenos Aires. Lavalle was the first to arrive and, as he was tired, he rested on the bed of Rosas to take a nap. The servant of Rosas, who was boiling milk with sugar to prepare a lechada (a popular preparation known at the time as an emulsion) to accompany the maat in the afternoon, found Lavalle sleeping on the bed of her employer. Outraged, she thought of this act as an act of disrespect and went to warn the guards. Shortly after, Rosas arrived, and did not get angry with Lavalle. He begged the maid to bring the maat back with the milk. She remembered then that she had left the milk and sugar on the stove and let it reduce for longer than expected. As she returned to look for the lechada, the maid found a thick, brownish cream with a sweet taste. This milk jam actually pleased Rosas and he shared it with Lavalle while discussing the points of the peace treaty. Dulce de leche was born!

The same story is also told in other countries, but on a battlefield and with Napoleon and his cook as protagonists. In 1998, the famous Argentine chronicler Víctor Ego Ducrot, in his book on the Argentinian gastronomy Los Sabores de La Historia, explains that the anecdote of Rosas is actually a myth derived from a mysterious story that had occurred twelve years prior in Chile. According to him, the introduction of this milk jam along the river Plata (Rio de la Plata) and Peru would have occurred after the arrival of the Army in the Andes Mountains in Chile in 1817. Also, it turns out that the main person responsible for the popularity of the dulce de leche was the Argentine liberator José de San Martín, who instead of sweetening his maat with the traditional milk emulsion lechada, used milk jam (called manjar). San Martin loved this dulce de leche so much that he decided to go to Peru on an expedition with several bottles of milk jam for him and his men.

In Brazil, there is a story dated 1773 that mentions the availability of dulce de leche in the state of Minas Gerais.

In Paraguay, the story of its creation is between 1819 and 1825.

Argentinian historian Daniel Balmaceda, in his book La Comida en historia Argentina, relates that dulce de leche was created in Indonesia, South-East Asia, and that it was later shipped to the islands of the Philippines, around the 6th century. Filipino navigators from the Pacific then introduced it to America, first to Mexico, and from there, dulce de leche spread throughout the continent.

October 11: National Day of Dulce de Leche

Since 1998, the Dulce de Leche Festival has been celebrated every October 11th. The “World Dulce de leche Day” is celebrated in Argentina to pay homage to the national dessert, declared “Food and Culinary Cultural Heritage of Argentina”. The choice of the date is not random! According to the official version, October 11th would be the day of 1829 when Rosas’s maid accidentally invented the national milk jam.

Dulce de leche in numbers

Hugely popular in Latin and Central America, its consumption has spread to different parts of the world, although it has not been able to reach levels recorded in Argentina, Uruguay and Chile. In Argentina, the highest consumption was recorded in 2012, reaching 3.10 kg per capita (per year), followed by Chile with 1.8 kg. The sweet milk production plants in Argentina produced, according to 2010 data, a historic record of 131,000 tons of milk jam, of which 7,186 were exported (Chile is the main importer). Average annual production during the decade 2001-2010 was 115,500 tons, or 14.7% more than in the 1990s.

Dulce de leche around the world

This milk jam is commonly known as dulce de leche in Argentina, Bolivia, Central America, Spain, Paraguay, Puerto Rico, Dominican Republic, Uruguay, Ecuador and some provinces of Colombia. However, you can find it under other names around the world.

People call it arequipe in Colombia and Venezuela.

In Nicaragua, milk jam takes the name of bollo de leche (to avoid any confusion, it is distinguished from a sweet delicacy called cajeta de leche, which is produced from dulce de leche and which is solid).

In Mexico, people talk about cajeta when they refer to a milk jam made from goat’s milk. If this same dulce de leche (made from goat’s milk) is prepared in the oven, allowing the sweetened milk to evaporate and scorch, people talk about cajeta quemada of dulce de leche horneada. If whole cow’s milk is used, then it is simply called dulce de leche.

In Cuba, people enjoy fanguito.

In Chile and Panama, dulce de leche is called manjar.

In Ecuador, it is known as manjar de leche.

In Bolivia, Colombia and Peru, there is a milk jam called manjar blanco of manjarblanco.

In France, dulce de leche takes the name of confiture de lait. A less caramelized version is typical of the regions of Brittany, Normandy and Savoy.

Doce de leite is the national dulce de leche in Brazil and Portugal.

How to make dulce de leche

There are two recipes for making dulce de leche. The first one uses a can of sweetened condensed milk, which is placed in a saucepan in a bain-marie for 2 to 3 hours over low heat. This method gives a dulce de leche that is thicker, grainier and lighter in color than the one I am sharing with you. The difference lies also in the taste.

This method works very well but it takes more than two hours and the taste is closer to that of sweetened condensed milk. The visual result is the one closest to the most popular (the lighter version of dulce de leche), but is not as close to the taste of the traditional dulce de leche.

I am sharing with you the traditional recipe, that is to say the second method which is a recipe made with milk, sugar, and baking soda.

As someone who has tested both methods, I can tell you that the traditional recipe made with milk is the best. It has a rich taste of milk and is very creamy.


Dulce de Leche

How about we travel to South America for the authentic recipe of dulce de leche? Dulce de leche is a milk jam that is popular with Argentines, Chileans and Uruguayans.

It is found everywhere in the world, but especially in Argentina since the seventeenth century. Dulce de leche is everywhere: in pancakes (more specifically in a traditional pancake cake called torre panqueques), on waffles, or on toast for breakfast. But some people prefer to taste it directly from the pot with a spoon!

Dulce de leche is very simple to make and can be kept well for several months in sterilized jars. The technique for success is to use a little elbow grease, because it must be stirred all the time with a wooden spoon so that it doesn’t stick to the bottom of the pan.

Origin of dulce de leche

There are many stories about the origin of dulce de leche. In Argentina, legend has it that this milk jam appeared after a fortuitous event that occurred in the city of Cañuelas in 1829, during a meeting between General Lavalle and his cousin (and political enemy), General Juan Manuel de Rosas.

Verwante poste:

The two protagonists were about to meet to sign a peace treaty on the ranch of the latter located in the area of ​​La Matanza, on the outskirts of Buenos Aires. Lavalle was the first to arrive and, as he was tired, he rested on the bed of Rosas to take a nap. The servant of Rosas, who was boiling milk with sugar to prepare a lechada (a popular preparation known at the time as an emulsion) to accompany the maat in the afternoon, found Lavalle sleeping on the bed of her employer. Outraged, she thought of this act as an act of disrespect and went to warn the guards. Shortly after, Rosas arrived, and did not get angry with Lavalle. He begged the maid to bring the maat back with the milk. She remembered then that she had left the milk and sugar on the stove and let it reduce for longer than expected. As she returned to look for the lechada, the maid found a thick, brownish cream with a sweet taste. This milk jam actually pleased Rosas and he shared it with Lavalle while discussing the points of the peace treaty. Dulce de leche was born!

The same story is also told in other countries, but on a battlefield and with Napoleon and his cook as protagonists. In 1998, the famous Argentine chronicler Víctor Ego Ducrot, in his book on the Argentinian gastronomy Los Sabores de La Historia, explains that the anecdote of Rosas is actually a myth derived from a mysterious story that had occurred twelve years prior in Chile. According to him, the introduction of this milk jam along the river Plata (Rio de la Plata) and Peru would have occurred after the arrival of the Army in the Andes Mountains in Chile in 1817. Also, it turns out that the main person responsible for the popularity of the dulce de leche was the Argentine liberator José de San Martín, who instead of sweetening his maat with the traditional milk emulsion lechada, used milk jam (called manjar). San Martin loved this dulce de leche so much that he decided to go to Peru on an expedition with several bottles of milk jam for him and his men.

In Brazil, there is a story dated 1773 that mentions the availability of dulce de leche in the state of Minas Gerais.

In Paraguay, the story of its creation is between 1819 and 1825.

Argentinian historian Daniel Balmaceda, in his book La Comida en historia Argentina, relates that dulce de leche was created in Indonesia, South-East Asia, and that it was later shipped to the islands of the Philippines, around the 6th century. Filipino navigators from the Pacific then introduced it to America, first to Mexico, and from there, dulce de leche spread throughout the continent.

October 11: National Day of Dulce de Leche

Since 1998, the Dulce de Leche Festival has been celebrated every October 11th. The “World Dulce de leche Day” is celebrated in Argentina to pay homage to the national dessert, declared “Food and Culinary Cultural Heritage of Argentina”. The choice of the date is not random! According to the official version, October 11th would be the day of 1829 when Rosas’s maid accidentally invented the national milk jam.

Dulce de leche in numbers

Hugely popular in Latin and Central America, its consumption has spread to different parts of the world, although it has not been able to reach levels recorded in Argentina, Uruguay and Chile. In Argentina, the highest consumption was recorded in 2012, reaching 3.10 kg per capita (per year), followed by Chile with 1.8 kg. The sweet milk production plants in Argentina produced, according to 2010 data, a historic record of 131,000 tons of milk jam, of which 7,186 were exported (Chile is the main importer). Average annual production during the decade 2001-2010 was 115,500 tons, or 14.7% more than in the 1990s.

Dulce de leche around the world

This milk jam is commonly known as dulce de leche in Argentina, Bolivia, Central America, Spain, Paraguay, Puerto Rico, Dominican Republic, Uruguay, Ecuador and some provinces of Colombia. However, you can find it under other names around the world.

People call it arequipe in Colombia and Venezuela.

In Nicaragua, milk jam takes the name of bollo de leche (to avoid any confusion, it is distinguished from a sweet delicacy called cajeta de leche, which is produced from dulce de leche and which is solid).

In Mexico, people talk about cajeta when they refer to a milk jam made from goat’s milk. If this same dulce de leche (made from goat’s milk) is prepared in the oven, allowing the sweetened milk to evaporate and scorch, people talk about cajeta quemada of dulce de leche horneada. If whole cow’s milk is used, then it is simply called dulce de leche.

In Cuba, people enjoy fanguito.

In Chile and Panama, dulce de leche is called manjar.

In Ecuador, it is known as manjar de leche.

In Bolivia, Colombia and Peru, there is a milk jam called manjar blanco of manjarblanco.

In France, dulce de leche takes the name of confiture de lait. A less caramelized version is typical of the regions of Brittany, Normandy and Savoy.

Doce de leite is the national dulce de leche in Brazil and Portugal.

How to make dulce de leche

There are two recipes for making dulce de leche. The first one uses a can of sweetened condensed milk, which is placed in a saucepan in a bain-marie for 2 to 3 hours over low heat. This method gives a dulce de leche that is thicker, grainier and lighter in color than the one I am sharing with you. The difference lies also in the taste.

This method works very well but it takes more than two hours and the taste is closer to that of sweetened condensed milk. The visual result is the one closest to the most popular (the lighter version of dulce de leche), but is not as close to the taste of the traditional dulce de leche.

I am sharing with you the traditional recipe, that is to say the second method which is a recipe made with milk, sugar, and baking soda.

As someone who has tested both methods, I can tell you that the traditional recipe made with milk is the best. Dit het 'n ryk melk smaak en is baie romerig.