Cómo producir Dulce de Leche (Arequipe, Leche Frita) - TvAgro por Juan Gonzalo Angel

Twitter @juangangel Dulce de leche (also known as manjar, manjar blanco, arequipe, or cajeta) is a traditional Latin American sweet, a caramelized version of milk. Its consumption extends to all Latin American countries, including France, where it is called confiture de lait, and to places with minorities of those nationalities, such as Spain and the United States. This product has different names depending on the country where it is consumed, and also has some regional varieties. It is widely used in desserts such as alfajores, cuchuflíes, pancakes, ice cream, cakes, and pies. There are various accounts of the origin of dulce de leche; however, it is difficult to establish the true origin since many of the countries where it is produced claim to have invented it. In 2003, Argentine journalist Víctor Ego Ducrot stated that dulce de leche originated in Chile, spreading to Cuyo and then to Tucumán, where it was used as a filling for alfajores. In 2008, during the First Seminar on Mendoza's Agro-Industrial Heritage, Argentine architect Patricio Boyle reported that in 1620, the Colegio de Mendoza reported the importation of several jars of "Chilean dulce de leche" in its expense book: "In the 17th century, several jars of manjar, the famous dulce de leche of Chilean origin, were imported and traveled across the Andes to the Colegio de Mendoza."3 Although there are records of its consumption dating back to the colonial era,4 Chile has never claimed paternity over the product. In Brazil, there is a written account of dulce de leche production, dated to 1773 in the Brazilian state of Minas Gerais.