This sweet is a traditional

Argentine product, when

prepared properly and stored in

sterile vials may be stored up to a

year in the refrigerator or other

cool, dark place.

- Milk, 2 liters (it's better whole and dairy milk)- Sugar, 500 gr- Baking soda, 1 teaspoon- Vanilla, 1 pod

- The milk is put in a non-stick pan

(preferably).- Sugar and vanilla pods are added.

- three marbles are put in th pot,

this helps the mixture not to cut.- The mixture is boiled stirring

occasionally.- A teaspoon of carbonate is added.

It is cooked over low heat, stirring often with a wooden spoon so that it does not stick.

- When it begins to thicken, it is stirred permanently.

- The sweet milk will take between one and two hours of cooking.

- Sweet Milk is ready when it begins to brown and it is thick, it is checked by putting some on a plate, it is left to cool and it does not scatter.

- The marbles are removed, and when it is cool and you can save or serve.