Milk Jam

28 Nov 2012

Milk jam. Confiture de Lait. Dulce de Leche. The beautiful byproduct of a simmering pot of milk + sugar. A prime suspect in the mystery of the ill-fitting jeans. A case as easily solved as Nancy Drew’s Case of the Crooked BanisterI could eat milk jam by the spoonful, which is why it is only made for special occasions. Special occasions like “Hey mom, it’s Wednesday!”

Thought I’d share how to make milk jam with you as it’s another fun adventure in dairy farm living. The milk I use is from our cows, but you can use any whole milk (grass-fed and organic would be superior, but not necessary.)

Pour it over ice cream, pudding, cake, apple pie or crumble, prepare it with goat’s milk for cajeta, spread onto sandwich cookies, gift it for the holidays…or just simply put it in a jar and dip a spoon in when the mood strikes. Yes, it takes a wee bit of patience…these time-honoured traditions take time. But, by all means, just make it.

Farmhouse Milk Jam

1 Litre (4 cups) whole milk


300g caster sugar


½ tsp sea salt


½ tsp baking soda


1 tsp vanilla extract

Method

In a pot large enough to fit the liquid with at least 10-15cm from the top of the pot to the level of the milk, add milk and stir in the sugar, salt, baking soda and vanilla extract.

Turn heat to med-high and bring the milk mixture to a boil without stirring. Once you see the milk start to boil and bubble slightly, get ready to turn the heat right down because the milk may froth and rise if it is overboiled.

Once it’s boiled, turn the heat down to the lowest (until it’s barely a simmer) and skim the foam. Continue to simmer uncovered for around 2 – 2.5 hours, stirring constantly (around every 10 minutes or so is best if you’re free) and skimming the foam when necessary.

It’s best to cook it as low and slow as possible. If the heat is too high, the milk will boil and form a skin that won’t disappear no matter how much you whisk it.

Check the consistency at about 2 hours. I usually stop it now when I want a runnier caramel to use in other recipes. Cook it a little longer if you want a thicker jam to use as a spread or to sandwich cookies. Just remember that it’ll thicken up more while it cools and when it’s in the fridge.

I have decided to start sharing some inspiring bits + bobs that I come across during the month. all the time.  Will post on an ad hoc basis and call it Bits of Bacchanalia.  {I love the term bacchanalia, by definition, a gathering of people eating, drinking and having a good time…aka, our kind of people!} 

Tis the season, right? I hope you enjoy.

{Bits of Bacchanalia}

Last weekend, I spent a night at the bucolic & welcoming Barnabrow House in East Cork. Geraldine Kidd is the consummate host, and Scottish Chef Stuart Bowes prepared an absolute *mean* Feast of East Cork. We went home happy with holiday puddings and bottles of Cork’s own 8 Degrees Brewing seasonal Winter Ale. 

The Christmas Market opens at Doonbeg on the 7th of December. We will surely be going, beautiful location + wonderful gift ideas. Not to mention, aul’ Santa.

The first commercially brewed Belgian style ale, Dr. Rudi, has been produced in Ireland under the Brown Bag Project label.  According to head brewer, Brian Short, ‘Dr Rudi is best enjoyed poured into a stemmed glass that tapers in at the top, to concentrate all the lovely big fruity aromas of the hop. Serving temperature should be about 10 degrees Celsius to allow the flavours to shine through.’ Available at two of our favourite Dublin haunts  L. Mulligan Grocer + W.J. Kavanaghs 

RTE Lifestyle did a wonderful little recap of the Kitchen Archives: From Spoon to Screen discussion that I participated in at the National Library in Dublin last week.

My butcher buddy, Pat Whelan, has launched his {first in the world} Beef Bonds this month. Exciting! 

We received a this beautifully illustrated book in the post this week from a Dublin PR co….compiled by Bord na Móna for Focus Ireland…proceeds go to fight homelessness in Ireland. 

Apparently, the New York Times was jazzed by juniper junket last week too.

I have just completed Jeanne Oliver’s Creatively Made Home e-course, I recommend it highly. Now, apparently I can gift it to you at a discount price of 38 USD since I am a former student! Leave a comment below if interested.

My farming friend, Kimberly Taylor, of Blackberry Farm, has just opened her Tiggy + Grace online shop..nip over there now!

Keep an eye out for the fabulous new Foodie Crush holiday issue

I just love Ilana’s blog….how could I resist, she likes to refer to it as  “the blob”

I’m on Instagram if you want to follow along for more farm + food adventures!

Slan Abhaile,

Imen

Photos, styling, and slurping by Imen McDonnell 2012

 

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20 Responses to “Milk Jam”

  1. [...] result is a really easy milk bath/bath salts hybrid that was inspired by a milk jam I recently ate that was rose and cinnamon and lemon flavored. I know that sounds like a weird [...]

  2. [...] cooking process needs a bit of a trial and error approach. I looked to both Smitten Kitchen and Farmette’s recipes, which cautioned against both too little and too much heat. At first I erred on the side of [...]

  3. [...] Method inspired by Farmette [...]

  4. Canal Cook says:

    This is the second dulche de leche recipe I’ve seen in a week. Clearly it’s a sign that I have to make it. Looks gorgeous, love the name ‘milk jam’

  5. [...] one called, Farmette. It’s a delightful blog and has some incredible looking recipes. Take this one for example. I figured the recipe would be approximately the same with coconut. And while there [...]

  6. Sonia says:

    Oh my god! “The case of the ill-fitting jeans” ?? Butt of course.
    Because, YUM! This looks so good & you crack me up! And the photos are beautiful as always! :)

  7. Tom Warnock says:

    I made some “coiled sweetened condensed milk” yesterday and everybody raved about it. They really freaked out when I told them it was just a can of sweetened condensed milk boiled in the can for 3 hours.

    This variety with fresh milk would really be special!!

  8. [...]  Milk jam! Not something you can preserve in a boiling water bath canner, but certainly delicious (and keeps in the fridge for a very long time). [...]

  9. You have the most amazing milk recipes. I’m still planning to make that dadgum tres leches cake when I have a cakey occasion, which are, alas, few & far between around here. This, however, doesn’t look like it needs any occasion other than my intense need to consume sugar.

  10. Laura Barta says:

    I love this idea. I’ve been doing some cheesemaking for the past couple of years, but haven’t ventured into using raw milk yet. Maybe if I get enough delicious recipes for cheese, milk jam and such things, I’ll get out there to chat with my local farmers!

  11. Krista says:

    This sounds so delicious and comforting and the perfect thing to have on hand to make nearly anything taste better. :-) I love that you’re doing Bits of Bacchanalia. :-)

  12. Renee says:

    Lord have mercy this looks amazing. And your recipe was in the New York Times. Perfectly awesome :)

  13. Ilana says:

    This just looks absolutely delicious. Might have to whip some of this up for the family when I’m back at the end of december.

  14. I could eat this stuff every day for the rest of my life and not get bored of it… love love LOVE. I imagine it’s even more incredible made with your own amazing milk.

  15. Kathryn says:

    Love that picture and I can imagine a thousand uses for this (quite apart from just eating it with a spoon from the jar!).

  16. Nessa Robins says:

    I love milk jam and will definitely be making your version. As always your photos are so beautiful! Lots of interesting info in your Bits of Bacchanalia. How lovely that your junket made it into the New York Times. :)

  17. Ailbhe says:

    Brilliant. I occasionally get gluts of lovely full fat milk (long story) and struggle to use it up. No more. Never crossed my mind to make this. Brilliant. Thanks :)

  18. Jessica says:

    This looks too good! I think I may try this with coconut or almond milk.

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