It's been so long coming, I basically don't really want to stop cooking the recipe in order to write the post, which is unfortunate, because the recipe says 'stir constantly' which I can't actually do right now cuz I'm busy typing.
[takes a break to go stir]
The reason this recipe has taken so long to get up on the blog is that it is basically the topic of a whole (albeit tiny) revolution. It represents my entire cooking philosophy. [takes a break to go stir]. It is something that I am REALLY REALLY investing in convincing you to do, too. [stir.] It is fascinating if you stop to google it (which I did, and delayed this blogpost by several weeks cuz by then I had lost momentum.)
...it is something you can probably really screw up if you don't follow the directions and actually constantly stir. I'll be right back....
....
...
...
Ok. I'm with you now.
Finally, the reason I have delayed so much with this blogpost is because I want to give you a cost break-down of making it at home. I'll be honest, I'm not actually sure it will be cheaper to make at home. Despite the revolution (or maybe because of it) it doesn't actually cost that much to buy in the store. But it might be. So don't touch that dial, we'll figure it out. Together. (Actually, come to think of it, I'll figure it out here, alone, by myself, with no help, and will just give you the answer.)
And finally...the long-awaited, suspenseful build-up is a recipe for...
Milky.
I'll betcha you had no idea you could make it yourself, right? Neither did I. Twenty-flipping years in Israel, and it never occurred to me that it didn't just grow on the supermarket shelf.
Turns out, Milky is simply...pudding. Topped with whipped cream.
I know, right?!???
Here' the recipe, and then we'll get to the cost.
I-can't-believe-I-Made-it-Myself-Milky
- 1/2 cup sugar
- 3 tbs cocoa
- 1/4 cup (which is 4 tbs, FYI) cornstarch. Which I think is same as cornflour in this country.
- 1/8 tsp salt (basically a pinch)
- 2 and 3/4 cup milk
- 2 tbs butter
- 1 tsp vanilla
- whipped cream
- Take all dry ingredients, mix in pot (See what I did dere, above? Separate them for you? You're welcome.)
- Mix in milk. Stir. Constantly (or so.) Bring to a boil and cook, still with that constantly thing, until it "thickens enough to coat the back of a metal spoon." That's what she said.
- Remove from heat, and stir in butter (or oil) and vanilla.
- Let cool briefly and spoon into cups. Top with whipped cream. Chill and serve cold.
That's fricking it. Can you believe it?
Now, for cost breakdown. (All costs will be based on Rami Levi. Nope, I did not get discounts for saying that.)
- A kilo of sugar at Rami levi = 3.7 nis = 5 cups of sugar. So 1/2 cup sugar = 0.37 ag.
- Cocoa. Oy. Math is tough. Ok, so 500 grams =26.3 nis, and 3 tbs cocoa is 22.13 grams, so that comes out to approximately 1.052 nis of cocoa.
- Cornflour can be found for 3.9 nis for 500 grams. According to some random blog I found, 1/4 cup is 30 grams, so that's about 26 agorot of cornflour.
- Salt. No. I am not going to figure out how much a pinch of salt costs. Don't be ridiculous.
- Milk - so 2.75 cups is 0.65 liters according to this wonderful website which is particularly amazing if you don't have a scale or were silly and didn't do this while cooking - http://www.onlineconversion.com/weight_volume_cooking.htm. Milk is a set price of 6.3, So that brings the cost of milk to 4.095 nis.
- Butter - Can be substituted by oil, but just for the heck of it = 2 tbs is about 30 grams, and butter is also a set price of 8 nis for 200 grams, so 30 grams = 1.2 nis. Huh. That's way more than I expected. Butter is expensive.
- Vanilla - I make my own vanilla (very VERY simple to do), and the recipe is probably fine if you cut it out, so I'm just going to skip this.
- Cream - probably the most expensive item here, comes in at 6.3 nis.
0.37 + 1.05 + .26 + 4.09 + 1.2 + 6.3 = 13.27 nis
Milky costs 2.7 nis for 133 grams per cup. And now we see how much this recipe makes....
We win!!!
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