This is one of those recipes that, in general, we do not consider preparing at home, but when we discover how easy it is and the result that is obtained, we cannot resist. The same happens with countless sauces, creams, and dressings and making them at home gives us a lot of freedom to choose ingredients and control their quality and proportions.
Discover how to make homemade condensed milk, and it is very easy. You only need two ingredients, and you will get condensed milk with the same texture as the one sold industrially but with a better flavor and aroma.
Just be a little patient because the ideal is to cook it over a very low heat so that it caramelizes and thickens little by little, thus concentrating its flavor. Use it to accompany sweet preparations such as crepes, pancakes, or waffles; it is also an ideal sweetener for coffees and teas, it goes great with chopped fresh fruit, and of course, you can treat yourself to eating a spoonful directly.
Ingredients
- 500 ml of milk
- 110 gr of white sugar
Preparation, How to Make the Homemade Condensed Milk Recipe.
- Put a saucepan over medium heat and add the milk and sugar.
- Please wait for it to boil and keep it boiling for 1 minute.
- Then lower the heat, so it is soft and continue cooking the condensed milk for about 40-50 minutes. It may take more or less time, depending on the temperature of the fire.
- Remember to stir it from time to time.
- The condensed milk will be ready when its volume has been reduced more or less by half and is thick and yellowish.
- A good way to check that we have it ready is by passing a kitchen tongue over the bottom of the saucepan at a slight angle; the area should remain clean for a few moments because the milk would already be thick.
- Pass the condensed milk to the container in which you are going to store it but pass it through a strainer to remove any possible small lumps or clumps of cream from the milk that it may have.
- Wait for it to cool down, and you can store it in the fridge; it will keep perfectly for 4-5 days.
Serve and Taste
You can consume it as soon as you have made it, although the truth is that cooling and resting in the fridge for at least a day suits it very well; the texture is even a little thicker, and the flavor is enhanced. Keep it in the fridge for up to 4-5 days; you can also freeze it; if you feel like it, it’s great to preserve it to have it available in the pantry.
With a texture asirresistible as industrial condensed milk but with the plus of preparing it at home, you can use tasty milk that you like, and that marks your personality. On some crepes or pancakes, on toast, in coffees and teas, and of course, why not, you can take a spoonful directly to your mouth? It’s a real… scandal!
Variations of the Homemade Condensed Milk Recipe
The recipe is so basic that it is not prepared with other ingredients or any other way. However, some experiments use powdered milk and water to replace liquid milk or substitute another sweetener for sugar.
If you like vanilla, add a drop of vanilla essence to the condensed milk.
Tips
Remember to stir the condensed milk from time to time with a spatula or kitchen tongue so that it does not appear to lump or stick to the bottom of the saucepan.
The key is to cook it over very low heat, even if it takes a little longer, so you don’t have to pay attention and gradually get it to caramelize with the sugar and thus obtain that characteristic creamy texture.
