{"id":643,"date":"2023-07-07T17:45:35","date_gmt":"2023-07-07T17:45:35","guid":{"rendered":"https:\/\/yifeem.com\/?p=643"},"modified":"2026-10-17T10:42:19","modified_gmt":"2026-10-17T10:42:19","slug":"lait-concentre-sucre-par-feemu-fii-ak-feneen-la-cuisine-de-sala","status":"publish","type":"post","link":"https:\/\/yifeem.com\/lait-concentre-sucre-par-feemu-fii-ak-feneen-la-cuisine-de-sala\/","title":{"rendered":"Lait concentr\u00e9 sucr\u00e9 par Feemu Fii Ak Feneen &#8211; La cuisine de Sala"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"lait concentr\u00e9 sucr\u00e9 by feemu fii AK feneen la cuisine de sala\" width=\"1040\" height=\"585\" src=\"https:\/\/www.youtube.com\/embed\/viKFYXF4AZM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Recette du Lait Concentr\u00e9 Sucr\u00e9 Maison<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Lait entier :<\/strong> 500 ml (ou 2 tasses).<\/li>\n\n\n\n<li><strong>Sucre :<\/strong> 150 g \u00e0 200 g (le sucre blanc cristallis\u00e9 fonctionne le mieux).<\/li>\n\n\n\n<li><strong>Sucre vanill\u00e9 :<\/strong> 1 sachet (facultatif, pour un bel ar\u00f4me).<\/li>\n\n\n\n<li><strong>Bicarbonate de soude :<\/strong> 1 toute petite pinc\u00e9e (cela emp\u00eache le lait de cailler et aide \u00e0 obtenir cette couleur cr\u00e9meuse).<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. M\u00e9langer les ingr\u00e9dients :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans une casserole \u00e0 fond \u00e9pais, versez le lait et ajoutez le sucre (et le sucre vanill\u00e9 si vous en utilisez).<\/li>\n\n\n\n<li>M\u00e9langez bien pendant que le lait est encore froid pour commencer \u00e0 dissoudre le sucre.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Le processus de mijotage :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Placez la casserole sur <strong>feu moyen-doux<\/strong>. Portez \u00e0 un tr\u00e8s l\u00e9ger fr\u00e9missement.<\/li>\n\n\n\n<li>Ajoutez la petite pinc\u00e9e de bicarbonate de soude et remuez.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. R\u00e9duction (la phase de patience) :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Laissez le m\u00e9lange mijoter pendant environ <strong>30 \u00e0 45 minutes<\/strong>.<\/li>\n\n\n\n<li><strong>Crucial :<\/strong> Remuez occasionnellement au d\u00e9but, mais remuez plus fr\u00e9quemment \u00e0 mesure qu&rsquo;il s&rsquo;\u00e9paissit pour \u00e9viter que le fond ne br\u00fble.<\/li>\n\n\n\n<li>Le lait passera lentement d&rsquo;un blanc vif \u00e0 une couleur cr\u00e8me\/jaune p\u00e2le, et le volume r\u00e9duira environ de moiti\u00e9.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. V\u00e9rifier la consistance :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Le lait est pr\u00eat lorsqu&rsquo;il nappage g\u00e9n\u00e9reusement le dos d&rsquo;une cuill\u00e8re.<\/li>\n\n\n\n<li><strong>Note :<\/strong> Ne le faites pas trop cuire jusqu&rsquo;\u00e0 ce qu&rsquo;il soit tr\u00e8s \u00e9pais dans la casserole ! Il s&rsquo;\u00e9paissira consid\u00e9rablement en refroidissant.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Refroidissement et conservation :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Versez le liquide chaud dans un bocal en verre propre.<\/li>\n\n\n\n<li>Laissez-le refroidir compl\u00e8tement \u00e0 temp\u00e9rature ambiante avant de fermer le bocal.<\/li>\n\n\n\n<li>Conservez-le au <strong>r\u00e9frig\u00e9rateur<\/strong>. Il restera frais pendant 2 semaines.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Comment utiliser le lait maison de Sala ?<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pour les desserts :<\/strong> Versez-le sur votre <strong>D\u00e9gu\u00e9<\/strong> (Thiakry).<\/li>\n\n\n\n<li><strong>Pour le petit-d\u00e9jeuner :<\/strong> M\u00e9langez-le dans votre caf\u00e9 ou votre th\u00e9.<\/li>\n\n\n\n<li><strong>Pour le go\u00fbter :<\/strong> Utilisez-le comme trempette pour des fruits ou tartinez-le sur du pain<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du Lait Concentr\u00e9 Sucr\u00e9 Maison Ingr\u00e9dients Instructions 1. M\u00e9langer les ingr\u00e9dients : 2. Le processus de mijotage : 3. R\u00e9duction (la phase de patience) : 4. V\u00e9rifier la consistance<span class=\"more-button\"><a href=\"https:\/\/yifeem.com\/lait-concentre-sucre-par-feemu-fii-ak-feneen-la-cuisine-de-sala\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\">Lait concentr\u00e9 sucr\u00e9 par Feemu Fii Ak Feneen &#8211; La cuisine de Sala<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1208,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/comments?post=643"}],"version-history":[{"count":1,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/643\/revisions"}],"predecessor-version":[{"id":644,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/643\/revisions\/644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1208"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}