Leche Burra (Donkey's Milk) - Recipe


LECHE BURRA (DONKEY'S MILK)
4 liters of milk 4 lbs. brown sugar (dark) 4 oz. cocoa (unsweetened) 4 oz. butter 1 tbsp. vanilla (pure) Mix the milk, sugar and cocoa. Cook on low heat, constantly stirring until the mixture is at the soft ball stage (about 235°F). Remember to make altitude adjusts if needed in your location.

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Leche Burra (Donkey's Milk)

· Feb 25 · #171075

Rusty (Costa Rica) says:

Leche de Burra.. I made that using tapa dulce and 2% cows milk, Hersey cocoa unsweetened power. I also used 1 liter milk and 1 pound of the tapa dulce 1 oz of cocoa. It took a long time for this to reach the 235°F, It evaporated down to 1/3 of the volume to a thick dark rich candy. I was after a long time never able to get it to the 235°F it started to burn on the bottom. So I poured it on to the prepared pan to cool. It did not harden because I never was able to get it to the right temp. However put in the freezer .. My boys and friends loved it. I will try again soon.. I will try with 3.5% milk and take more time and try to get it to temp. PS I live in San Jose, Costa Rica......... Nicaragua makes the best leche de burra.

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· Jan 23 · #183793

Daniel Reese (Maryland) replies:

Rusty... did you have any luck getting the Leche De Burra recipe working? I seem to have the same problems you posted on cooks.com some time ago.

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· Nov 26 · #179530

Dan (Maryland) says:

The recipe seems incomplete (or the instructions)...Do we add the butter/Vanilla in with the milk, sugar and cocoa, or at a later stage?
Once it gets to soft ball stage, on 4 liters of milk on low, that could be 6 hours...is that right?

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