Dairy Country
The Majes irrigation project of the late 70s and early 80s, a major initative of the Peruvian government, transformed the formerly arid pampas to the west of Vitor.
Now, among other things, cattle graze on tender greens.
Dairy products are an important part of the area's economy.
Here a firm in the Majes irrigation district promotes its dairy products: cheese, yogurt, milk, butter and manjar blanco.
Wikipedia describes manjar blanco thusly:
"This term is used in Peru, Ecuador, Chile, and Argentina . . . "
"It refers to a set of similar dishes traditionally made by slowly and gently cooking pure (normally non-homogenized) milk to thicken and reduce the volume, and gradually adding sugar."
"In some regions other ingredients such as vanilla bean, citrus juices, cinnamon, and even rice may also be added."
"The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetened cream (with accents of whatever additional ingredients may have been added)."
"The cooking process is largely the same as for creating sweetened condensed milk except that the result is normally thicker."
I've had it - it's good!
Dairy Country
The Majes irrigation project of the late 70s and early 80s, a major initative of the Peruvian government, transformed the formerly arid pampas to the west of Vitor.
Now, among other things, cattle graze on tender greens.
Dairy products are an important part of the area's economy.
Here a firm in the Majes irrigation district promotes its dairy products: cheese, yogurt, milk, butter and manjar blanco.
Wikipedia describes manjar blanco thusly:
"This term is used in Peru, Ecuador, Chile, and Argentina . . . "
"It refers to a set of similar dishes traditionally made by slowly and gently cooking pure (normally non-homogenized) milk to thicken and reduce the volume, and gradually adding sugar."
"In some regions other ingredients such as vanilla bean, citrus juices, cinnamon, and even rice may also be added."
"The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetened cream (with accents of whatever additional ingredients may have been added)."
"The cooking process is largely the same as for creating sweetened condensed milk except that the result is normally thicker."
I've had it - it's good!