For many people, condensed milk is a taste of childhood. But some might not even know what this is. If you’re from the latter batch, let us give you some insight into this dairy product. Condensed milk is creamy sweet goodness with a bit of a caramel taste that you just want to have a spoonful after a spoonful of until you’re finished with all the condensed milk you have. Seriously, it’s so good you just will fail to stop yourself from eating it.
For your homemade condensed milk, all the ingredients you need, as we have mentioned above, are milk and sugar. You can use any kind of sugar or replace it at all with another sweetener such as maple syrup, agave, or honey.
So, for the quantities of ingredients, you will need:
- 2 cups (or 450 ml) of milk. You can use any milk, even plant-based ones. The percentage of fat doesn’t matter as well.
- ⅔ cups (or 142 grams) of sugar. As we said, you can use any sugar.
And that’s it! Now let’s get to the cooking part.
Step 1
Use a heavy-bottomed saucepan to prevent milk from burning. Heat milk and sugar on low heat and stir until all sugar is completely dissolved. Make sure you stir well because otherwise, you will end up with clumps.
Step 2
Keep the mixture on low heat making sure its temperature doesn’t go above 122°F (50°C) until it has reduced approximately by half and got a slightly darker color. The consistency should be thick and creamy.
Step 3
When you have reached the desired consistency, take the mixture away from the heat and pour it into a jar. Let your condensed milk cool down completely before putting it into the fridge.
And that’s it! Now you have your very own homemade condensed milk. You can store it in an airtight jar in the fridge for about a week. And you can freeze it if you want to keep it fresh for about 3 months.
While the process is simple, temperature control is quite important when you’re making condensed milk. That’s why we prefer to make this dairy product using a milk pasteurizer. It’s a machine usually used to pasteurize milk. But you can choose a specific setting to make a pasteurizer to keep your future condensed milk at the required temperature.
