How to Make Condensed Milk
Today, I’ll show you how to make condensed milk. If you’re making my “No Ice Cream Maker Required” Ice Cream, you’ll be all set having your own homemade sweetened condensed milk on hand. And you’ll also be all set for any other recipes you want to make that call for this lusciously thick and sweet ingredient! It’s easy to make this ingredient at home right in your own kitchen. And it only calls for two ingredients: Milk and Sugar!
Which Milk Makes the Best Condensed Milk?
When it comes to making condensed milk, it’s best to use whole milk. It can be raw, pasteurized, or ultra-pasteurized. If you have been with me for a while, you know that I generally don’t recommend using ultra-pasteurized milk in a traditional foods kitchen.
However, since we will be heating this milk for an extended period of time—about 40-45 minutes—I am fine with using ultra-pasteurized milk here, especially if that is all you can find at your local market.
How About Low-Fat Milk? Fat-Free Milk?
If you decide that you want to make condensed milk with low-fat or even fat-free milk, you can certainly do this. However, the consistency of the final product will not be as rich as if you had started with whole milk. And if you are planning on using a low-fat or fat-free condensed milk in a recipe, it may not work as well, and you might have to experiment with the recipe and make adjustments to it.
A Great Pantry Staple
So be sure to watch my learn how to make homemade condensed milk video so that you can make a recipe that calls for this ingredient anytime you want – including my easy homemade ice cream. You’ll never have to buy that little can on the bottom shelf at your grocery again!
More 4-Corners Pantry Recipes
Now that you’ve mastered making condensed milk, be sure to check out these videos for more homemade staples for your 4-Corners Pantry: Your Refrigerator, Freezer, Kitchen Pantry, and Extended Pantry.
- How to Make Evaporated Milk
- How to Make Bone Broth – playlist
- How to Make Homemade Vegetable Bouillon and Dehydrate It – playlist
- The Complete Sourdough Starter Guide
- How To Make Homemade Mayonnaise in 1 Minute With An Immersion Blender
- How to Make Fermented Carrots – playlist
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How to Make Condensed Milk
- Heavy Bottom Saucepan or Enameled Dutch Oven
- 2 1/4 cups Whole milk
- 2/3 cup Cane sugar also add 1 additional tablespoon of cane sugar
- Add milk and sugar to a saucepan or Dutch oven, turn heat to low, and allow the sugar to dissolve completely.
- Once the sugar is completely dissolved, increase the heat so that the mixture comes to a low simmer.
- Simmer on low, undisturbed, for 40-45 minutes until decreased by half.
- Strain mixture through a sieve into a bowl or measuring cup, transfer the liquid to a glass jar with a tight fighting lid, and then store in the refrigerator. Condensed milk will stay fresh, refrigerated, for approximately six months.
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Favorite Condensed Milk Making Supplies:
- Staub Red 4 Qt. Round Dutch Oven
- Le Creuset Spatula
- 4-Cup Measuring Cup
- Fine Mesh Strainer
- 12-Ounce Storage Jars
- White Storage Jar Lids
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