Thesweet milkis an iconic delicacy of the Río de la Plata (Uruguay, Argentina) and other Latin American countries. Uruguay in particular prides itself on its sweet milk, considered to be the best. Let's look at:

• What is it?It is basically whole beef milk with sugar that is cooked slowly until much of the water evaporates, achieving a light brown caramelized cream, with an intensely sweet caramelized cream. A pinch of baking soda is added to catalyse the Maillard reaction (that is why it takes color), and sometimes vanilla for flavor.

• Difference Uruguay vs Argentina:They both claim invention. Culturally very similar. TheUruguayantends to be:

  • A little thicker and darker traditionally (depends on brand, but Conaprole classic is very creamy and somewhat more caramelized flavor).

  • Uruguay consumes more per capita (~3.2 kg per person/year!), they are fanatical. There are more handmade micro-productions (sweet milk sweet).

  • In Uruguay, its name is protected to a certain way as a regional heritage together with Argentina, it is a matter of pride.

  • Perhaps minimal difference in recipe: some Uruguayan sweets add a touch of glucose for shine and texture, but in general ingredients are the same (milk, sugar, vanilla).

• Varieties:

  • Traditional/classical:Untable, to use in everything. For example: Conaprole Classic (which we sell imported).

  • Reposter:Thicker, less humid, designed for cakes and alfajors because it does not jump. It has a higher concentration of solids. Taste somewhat deeper.

  • With chocolate:Some brands make cocoa milk sweet (Choco-milhe type).

  • Flavors:Modernly there are coconut, with extra vanilla, etc., but pure vanilla is star.

• Uses:

  • Spread and fill in:in toast, pancakes/crepes (pancakes with sweet milk are fabulous Creole dessert), filling cakes (the famous Rogel cake carries layers of finnish milk with layers of finnish milk on top of sweet milk, fabulous milk with layers of sweet milk with layers of sweet milk on top of finite milk on top of finite dough, fleshalfajors(galletitas joined with sweet milk and chocolate or coconut).

  • Ice cream:Sweet milk flavor ice cream is a must in rioplatan ice cream parlours. They can be done at home by mixing sweet milk with cream and freezing (whose semi-fredded type).

  • Simple desserts:A tablespoon crowning a homemade flan (milk flank), is the classic duo "flan with sweet". Either on cut bananas, or meringues (milk sweet mackerge).

  • 2 tablespoons:is admitted, few resist not putting the stealth spoon into the jar...

  • Fusion:It has been incorporated into global recipes: sweet milk cheesecake, brownies marble with sweet milk, etc.

• Why special Uruguayan:

  • Milk quality: Uruguay has a long dairy tradition, grass-fed cows milk, high fatty content. That gives a tastier and more good-bodied sweetheart.

  • Accurate cooking points: Sweet teachers strike a balance between caramelization and creaminess. A sweet bad fact can have crystallization (sugar granites are noticed) or become very soft. Uruguayan is usually soft and uniform.

  • Pure recipe: No preservatives in craftsmen, and do not use HFCS corn syrup as they could use in other countries to encompass. It is classic sugar.

  • Uruguay exports its sweet to several parts, and there are even international competitions. It is serious: sweetenedeleche is Uruguay that Nutella to Italy, having differences.

• History:Origin debated: there is an Argentine version (distracted lady cooking milk in 1829) , a Chilean version (manjar arrived with Spaniards and adapted with goat milk). The truth: It is evolution of the medieval "white delicacy" (which carried milk, sugar and sometimes rice) that in the Río de la Plata was made with cow's milk and without rice.

  • Uruguay and Argentina consider it a shared heritage, and UNESCO received a request to declare it intangible rioplatan heritage.

• Conservation:

  • Closed bottles last for months (many bring natural preservatives: the very high sugar is already). After opening, in refrigerator (fridge) by caution, although sugar keeps it. Ideally, consume in 1-2 months after open for optimal quality.

  • It can be freeed but it does not make much sense; it lasts quite normal cold.

• Health/nutritional data:

  • It is a productvery calorie: ~300 kcal per 100g (3.2 kcal per gram), and very high sugar (~50-70% weight is sugar). Not suitable diabetics except sugar-free version (sweetened).

  • It contains some dairy protein (4-5g/100g) and calcium from milk, but obviously it is not eaten for health, but by taste.

  • Light version there is less sugar and some additives, but flavor suffers. As with noutella, better little and good than much light.

  • Recommendation: moderating your intake is easy to eat without feeling until the sugar high sticks. Use topping or filling with control.

  • Children and adults all worship him, but attention to cavities because of its sugary stickyness (release then ideal).

• Products in ExtraVirgen.Store:

  • We bringConaprole Sweet Milk(Conaprole is the top Uruguayan dairy cooperative), sometimesLapataia(very famous boutique brand in Uruguay), eIlolayof Argentina.

  • We usually have the Classic and sometimes Reposter.

  • They are sold in bottles of ~400g.

  • Important: Do not be confused with Mexican "cajeta" (which is similar but with goat's milk, different taste) or Colombian "arequipe" (same concept, different name).

  • Frequent PREG: "Difference with candy or condensed milk??"

    • Condensed milk is milk with evaporated sugar only until thick, light cream, non-caramelized liquid consistency. If you boil can of condensed milk 2h, you get something like sweet milk (the Russians do, "varénaya sgúshenka").

    • Candy (toffee sauce) is made with milk cream and caramel sugar, it is more liquid and different flavor (more mild burning flavor, less dairy).

    • Sweet milk tastes more about milk + soft caramel, and its texture is unique.

• How to enjoy it "Uruguayan":A couple of tablespoons in a"Martin Fierro": simple dessert of cheese and sweet (a piece of semi-hard cheese - Manchego type or colony cheese - accompanied by sweet milk). Great salty-sweet contrast, analogous to quince (which they call "Martín Fierro" with quince candy). With sweet milk it works with cooler cheeses as well.

  • Or spread in"Mary" biscuits: classic snack.

  • O inmaiden alphajor: coconut cornstarch stuffed with sweet, rolled in grated coconut. They chiflan us.

  • In smoothies: blend 1 frozen banana, 1 sweet milk, milk c/n -> spectacular banana-sweet milkshake.

Ready to delight you? Uruguayan milk sweet is one of those universal pleasures. Anyone who proves it is often hooked. Every calories for that dose of greedy happiness. Seriously, it is my personal weakness 😋.