history of dulce de leche guidobono levrino leguizamon

The product that is obtained by heating milk and sugar, flavored or not with vanilla essence is known as “Dulce de leche”.

It can be produced with whole milk, skimmed milk, powdered milk, cream or the combination of some of them.

It is not clear how “dulce de leche” was created as there are many stories about it’s origin. It has been said that it was originated in Chile and imported to Argentina.

This Jelly is very popular in Latin America. It may take different names according to the country.

There is also a story about a maid who used to work for

Juan Manuel de Rosas.

She was preparing a meal called “lechada” by heating sugar and

milk.

Suddenly she had to go away from the kitchen and forgot

the “lechada”.

Time went by and the “lechada” became a dark brown jelly.

That is how “dulce de leche” was originated.

The milk is put

into the copper frying

pan and the cooker is

turned on.

Half spoonful

of bicarbonate of

soda is added to

the liquid.

Then, the

sugar is added.

the mixture is

stirred until it

boils.

The bubbles are

increased by the heat

and the liquid has

been transformed

into a creamy paste.

The colour of the

paste darkens and

the bubbles

change giving the

mixture a thicker

appearance.

Finally, the

bubbles are

notably reduced.

The fire is turner

off and the “dulce

de leche” is

obtained.

Integrantes:

Guidobono Sol

Leguizamón Ayelén

Levrino Melani