| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2872.1 | May not be possible | JUMP4::JOY | Get a life! | Thu Jan 24 1991 17:58 | 7 |
| I'm not 100% sure, but I don't think this would be easy to make from
scratch. I think the condensing procedure requires lots of pressure and
heat. You might try writing to Borden and asking them if they know of
anybody that manufactures a kosher version of it.
Debbie
|
| 2872.2 | | PSW::WINALSKI | Watch my MIPS - no new VAXes | Thu Jan 24 1991 18:07 | 9 |
| This can be done by heating milk over VERY LOW heat for a very long (hours)
period of time, stirring constantly to prevent a skin from forming, until the
milk is at the desired concentration. Add the desired amount of sugar before
starting.
This is one of those things that strikes me as not being worth the incredible
bother to make from scratch.
--PSW
|
| 2872.3 | Can we fake it? | NOVA::FISHER | Well, there's still an Earth to come home to. | Fri Jan 25 1991 08:21 | 5 |
| GEE, how close could one get by cheating? Make some double
thick powdered milk, add some light cream, sugar. You're
only going to bake something with it anyway, right?
ed
|
| 2872.4 | Tried Eagle Brand ? | AUNTB::SIMON | | Fri Jan 25 1991 15:41 | 2 |
| I'm not sure but I belive I've seen the K/parvave symbol on Eagle
brand...I'll check next time I'm in the store.
|
| 2872.5 | maybe this will help? | TYGON::WILDE | illegal possession of a GNU | Fri Jan 25 1991 18:41 | 9 |
| if you can used canned milk at all, you are half-way there. In the event that
you can, then adding 1 cup sugar to 1 cup canned milk (I know, very sweet, but
so is the 'real' stuff) - heat just under a boil in a double boiler and stir
constantly to mix in the sugar and form a kind of "milk syrup". this will
not offer you the consistency of sweetened condensed milk (that would take
corn syrup, I'm sure), but it will offer the milk/sugar that some recipes
need...in a cake or cookie, it is probably going to throw off your liquid
measure somewhat, but that can be dealt with by adding a little more dry
ingredients. I would not attempt to make fudge with this substitute.
|
| 2872.6 | | PSW::WINALSKI | Watch my MIPS - no new VAXes | Sat Jan 26 1991 16:35 | 10 |
| RE: .0, .2
>This is one of those things that strikes me as not being worth the incredible
>bother to make from scratch.
Oops. When I wrote the above, I didn't notice the part of .0 where you said you
needed to do this from scratch because of kosher requirements. That puts a
different light on the matter entirely.
--PSW
|
| 2872.7 | Thanks | SUBWAY::RSMITH | | Mon Jan 28 1991 09:34 | 19 |
| re .5: Thanks for the details. It sounds like a lot of work, but I'll give it
a try.
re .4: I truly appreciated your response, but I would not use the standard
brands for the following reason:
For a dairy product to be kosher, it must be supervised starting
with the the milking process (Chalav Yisroel). Many people hold by a
responsa from the late Talmudic Authority Rabbi Moshe Fienstien that
states that in American, the farmers will not substitute the cow's milk
with the milk from a non-kosher animal because of fear of the
goverment/FDA (Please do not think that your kosher friend are not
kosher just because they use products that are not Chalav Yisroel). My
family does not hold by the leniency, which that is why I am in the fix
of needing to make my own sweetened condensed milk.
By the way, a "K" on a product does not signify it is kosher (the
letter is not regulated). One must contact the factory to find out if
and who did the supervision.
|