Potrebno je:

• 2  l mleka
• 250 ml slatke pavlake
• 3 kašike belog alkoholnog sirćeta

Stavite mleko i slatku pavlaku da se kuvaju. Par trenutaka pre nego što mleko počne da vri, sipajte sirće i promešajte, a onda smanjite temperaturu na 2. Ostavite da se kuva još 3-4 minuta i za to vreme nemojte da mešate. Sklonite šerpu sa vatre i ostavite 10 minuta da odstoji.

Za to vreme pripremite  vanglicu i na nju stavite cediljku. U cediljku stavite gazu (troslojnu), preručite masu i ostavite da se cedi oko 1 h.

Za to vreme će se iscediti sav višak tečnosti i sir rikota će biti spreman za upotrebu.

U slučaju da ste ga planirali za neko slano jelo, možete posoliti mleko pre nego što počnete da pravite sir. Ovako pripremljen sir najbolje je upotrebiti odmah, ali možete ga  čuvati u frižideru i  2-3 dana.

• 1,5 kg tikvica
• 1/2 l soka od ananasa
• 200 gr šećera
• 1 vanilin šećer
• 2 limuntusa

• 2 l mleka (3,2 % m.m. ili još masnije ako imate)
• 550 gr šećera
• 1 ampulica ekstrata vanile
• 1/3 kašičice bikarbone sode

Posle 3,5 h kuvanja na tihoj vatri (slika 2),odlučila sam da ubrzam proces karamelizovanja i za nijansu sam pojačala ringlu,ali još uvek mi je bila temperatura ispod 2. U narednih 20-25 minuta više nema odvajanja od šporeta :) ili će da zagori. Neprestano mešajte. Pošto se karamela prilikom hlađenja zgusne, u toku kuvanja,tj pri samo kraju treba se proveriti gustina karamele. Uzmite tacnicu (kao kad proveravate gustinu marmelade kada je kuvate), sipajte malo na nju i prohladite. Ako se karamela ne razliva,gotova je. Sklonite sa šporeta i dok je još topla sipajte u čiste tegle. Od ove količine mleka i šećera dobila sam jednu punu teglu od 750 gr i ovu na donjoj slici.
Videli ste i u namirnicama da sam stavila bikarbonu sodu. Ona se dodaje na samom kraju i isključivo služi da karamela dobije tamniju boju .
Možete da vidite razliku u bojama na slikama 1 i 2. Znači,sodu ako želite možete i da izostavite.
 Ako rešite da je stavite, stavite je kada je karamela sklonjena sa vatre. Kada sodu sipate u karamelu, karamela će početi da peni,ali vi samo mešajte 2-3 minuta i pena će polako nestajati.

Nadam se da ćete uživati u Dulce de Leche :)
Videli ste da nije teško napraviti jedino što je potrebno 4 h dok se ne zgusne. Naravno,može se sve to uraditi i za 3h,ali ako se pojača malo ringla. Dosta zavisi i koliko mleko ima mlečne masti, jer što masnije to je bolje. Domaće bi bilo najbolje :)
Dulce de Leche

Ingredients needed :

• 2 l of milk (3,2 % of fat or even higher if you can find)
• 550 gr of sugar
• Vanilla extract
• 1/3 teaspoon of baking soda

In the appropriate bowl put milk, sugar and vanilla to be cooked. As soon as the milk begins to boil reduce temperature too slowly cook .I was using medium heat but if that is even hot for you may lower it more. This is an important step so that you wouldn’t burn your milk. Occasionally (every 10 minutes) stir mixture with wooden spoon, the wider the better (Figure 1).

 

After 3,5 hours ( see photo 2) I decided to speed up caramelizing proccess a bit so I increased heat a bit. In next 20-25 minutes it is important not to leave stove, or it will burn badly. Stir constantly. Since caramel will thicken after it cools a bit, it is important to check thickness of the cream at this point.

Use a small plate and drop some of the mixture on it and let it cooL. If caramel is not moving around when you move plate , then it is done. Remove from heat and pour while hot into cleaned jars. I got total of one jar ( 750 gr ) plus an additional one on the bottom of photos.

You saw that one of the ingredients listed above was baking soda. You add it to mixture at the end to help you get deeper color. You can see the difference of color on photo 1 and 2.
 You may omit this step if you wish. If you do decide to use it add it as soon as you remove it from the heat. When you add soda caramel will start to foam a bit, but stir constantly for 2-3 minutes and it will go away.   .

 

• 1 kg bundeve
• 750 gr šećera
• 2 kesice limuntusa
• 1 bočica ekstrata od kajsije
• 4 ½ l vode

Among the spices that give a special aroma and the smell of candy, as well as other dishes, cinnamon occupies a unique place. Although there are hundreds of types and subtypes of cinnamon plants, spice is used as a two-Sinhalese and cinnamon Cassius, also known as China-cinnamon, which originates from Burma. In Europe, both types are being used frequently. Sinhalese cinnamon in the stores comes in the form of sticks, has a gentle and pleasant aroma, while the China-cinnamon smell sharper, and the taste is spicy prickly.
Due to its  medicine ingredients  it was found that only half a teaspoon cinnamon a day significantly reduces blood sugar levels because the complex has catechin  and epicatechin that activated and act together with insulin. It is also proved that reduces the level of fat.
Cinnamon is an excellent source magnan, iron, calcium, copper and zinc.
It is believed that cinnamon and honey in combination can heal a lot, as well as the thickness of the problem. Cajolery honey and cinnamon on slices of bread for breakfast drastically reduces the possibility of a heart attack. Daily usage of these two ingredients boosts up immunity and protects the body from bacteria and viruses.

It is enough in the morning in the glass of water to mix half a teaspoon of honey and cinnamon drink this solution, because the claim referred to in this way achieves the perfect vitality.
For extended youth and vitality there is a tea that you can prepare in this way. In three cups of water add    four teaspoon of honey and one teaspoon cinnamon, and let all cook together as a tea. Drink several times a day by half cups.

• 500 ml slatke pavlake sa mm
  
• 15 ml soka od limuna (1 supena kašika)