Industrial food production.

The dairy workshop is the first workshop we go through, the second semester, in which we will produce products based on milk, yoghurt, among others, before and after the preparation of each product, small samples are made, its objective is to check that the product is in good taste and in good condition if the product is not in the requested conditions, it will be rejected by the secretary of health responsible for investigating the root cause of the product problem.

How to make traditional dulce de leche
we will use a normal casserole, we will heat the milk with sugar over medium heat, so that it dissolves.
add the bicarbonate and vanilla and stir it. vanilla can be used as an extract, essence or seeds, whatever we have, in the desired amount to give a little aroma
Let the mixture cook for about two hours, stirring occasionally with a wooden spoon so that it does not stick, on a rather low heat, it should not boil. The water that contains the milk will evaporate, the liquid will decrease and we will notice as little by little, it thickens and takes color
The weather is a bit orientative, according to the fire of each one. The last hour is the most delicate since the dulce de leche is thicker and we should not stop stirring to avoid lumps or sticking to the bottom of the casserole
remove the fire when we get a consistency similar to that of a custard. Outside the fire we continue stirring for 5 or 10 more minutes so that the dulce de leche is cooled a little. We will notice how it still thickens and reduces a little more. and keep, either sterilizing or cooling, as we prefer.

It is a recipe that takes time to prepare. If we take calculations of ingredients and the cooking time it is cheaper to buy the dulce de leche than to do it, but the personal satisfaction of the homemade and the superb result of this dulce de leche makes it worthy of preparing it at home. It is softer and richer than commercial.