Published: · Modified: by Sandhya Ramakrishnan · This post may contain affiliate links
Jump to Recipe
I love condensed milk, not only in desserts but just to lick from the can. Most of the time I make sure that I choose recipes that do not need the whole can of condensed milk so that I will have some to lick from the can.
My husband is my biggest competition when it comes to this, so today when I tried to make my own; I made it when it was out of the house.
Until I chose this theme for this week’s blogging marathon, I would have never thought of making my own condensed milk. There is a long way to do it and then there is a shorter way.
Do you want to guess which one I tried out? Of course, it is the quick one. The whole process took me like 10 minutes. I would definitely be making the elaborate one soon, but this came very close to the ones in the can.
It needed 4 ingredients and a blender. I always have some dry milk powder in the pantry to use in case of emergency. I have never run out of milk, but I am very paranoid that I might one day and hence there is a pack of carnation milk powder always in the pantry.
I wanted to use my hand blender to blend the ingredients but then realized that the quantity might be too little for the blades to work at their full capacity. I am very scared of using blenders to grind hot ingredients, but I braved it out today thankfully without any disaster.
Preparation time – 5 minutes Cooking time – 2 minutes Difficulty level – very easy
Ingredients to make Condensed Milk – (makes ½ cup)
Milk powder – ½ cup (I used carnation)
Powdered sugar – ¼ cup
Butter (unsalted) – 1 tbsp
Water – ¼ cup
Procedure –
Place the milk powder, sugar, and butter in a blender jar.
Boil the water and add it to the blender jar. Mix once using a spoon.
Blend for a minute on high until the mixture is creamy. Be careful as it could splash when blending. Start at low speed and then go up to high. Blend for about a minute and then carefully open the lid.
You will notice that the mixture is nice and creamy. That is it! Your condensed milk is ready. Use it right away or store it in an air-tight container in the refrigerator.
Always use a clean moisture-free spoon when taking it out from the jar.
And not to forget, please have your kids or the kid in you lick the remaining in the blender jar.
Other Quick and Easy Recipes
Jalapeno Jelly | Hot Pepper Jelly
Banana Freezer Pops Recipe
Idli Upma | Upma Made With Leftover Idlis
Whole Grain Muffin – Butterless And Oilless Recipe
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
Homemade Sweetened Condensed Milk
I love condensed milk, not only in desserts, but just to lick from the can. Most of the time I make sure that I choose recipes that does not need the whole can of condensed milk, so that I will have some to lick from the can.
Place the milk powder, sugar and butter in a blender jar.
Boil the water and add it to the blender jar. Mix once using a spoon.
Blend for a minute on high until the mixture is creamy. Be careful as it could splash when blending. Start at low speed and then go up to high. Blend for about a minute and then carefully open the lid.
You will notice that the mixture is nice and creamy. That is it! Your condensed milk is ready. Use it right away or store it in an air tight container in the refrigerator.
Always use a clean moisture free spoon when taking out the condensed milk from the jar.
And not to forget, please have your kids or the kid in you lick the condensed milk remaining in the blender jar.
O wow... this is so easy to make at home. And looks absolutely amazing. Thick and perfectly flavored. I will definitely stop buying condensed milk in store from now on. Thanks for sharing this recipe!
Reply
Cheese Curd In Paradisesays
I never thought to make this at home, but what a wonderful recipe! Delicious and so easy. It is perfect for the holidays to top my bread pudding!
The ingredients are simple: 32 ounces milk, seven ounces sugar, and six ounces heavy cream, plus a pinch of salt and whatever aromatics you choose. The cream adds a major dose of lactose for more flavorful browning, but more importantly, it prevents the milk from curdling as it cooks.
Our signature Sweetened Condensed Milk is only made from milk and sugar. Our unique process uses real sugar and real dairy milk to create the perfect base for hundreds of delicious recipes. Eagle Brand® Sweetened Condensed Milk is found in a can and a resealable pouch for different needs and occasions.
You can make a sweetened condensed milk substitute on the stovetop as well. In a saucepan, whisk together 2 cups milk and 1 cup sugar. Heat the mixture on medium to allow the sugar to dissolve. Reduce the temperature just before the milk begins to boil, and then leave it to simmer on low.
It will come to the real condensed milk consistency in the fridge after a couple of hours. If your condensed milk doesn't thicken after a couple of hours, it means you removed the pan from the heat early. You can pour the mixture into a small pan and carefully continue to reduce the mixture.
Traditionally SCM was produced by adding sugar to whole milk and removing water by evaporation (fig. 1). Increasingly, SCM is made by addition of skim milk powder (SMP), butter oil and sugar to milk or water to increase the solids to the desired level.
Is homemade sweetened condensed milk worth the effort versus store bought? Yeah, it definitely worth the effort. Making sweetened condensed milk at home means subjecting it to a far less heat-intensive process than commercially canned milk, which helps preserve a fresher dairy flavor.
The condensed milk is made from whole milk, skim milk or recombined milk with skim milk powder, anhydrous milk fat (AMF) and water (see also Chapter 18, Recombined milk products). The increased dry matter is reached by either evaporation of fresh milk or by recombination by milk powder.
While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.
This defect, which makes such products less at- tractive and even unsalable at times is especially apparent in sweetened condensed milk in which corn sugar has been substituted for cane sugar.
If dairy isn't an issue, heavy cream can substitute for condensed milk. But if you're avoiding dairy, the only thing that can sometimes substitute for condensed milk “as is” is full-fat coconut milk. However, full-fat coconut milk may not have the condensed milk consistency you're going for.
For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.
While you could use ordinary milk wherever evaporated is called for, in sauces or in coffee, it would taste thinner. CONDENSED milk is both evaporated and preserved with a great deal of sugar. It is almost a liquid candy straight out of the can. To substitute you would need to add more sugar to your recipe.
Do not try to speed up the process by turning up the heat, it needs to be at the lowest setting or the milk will separate and form curdles. Gradually stir in the whole cane sugar or honey.
Because the filling depends on the acid from the citrus juice essentially jelling the sweetened condensed milk, it may be a little softer set if you use orange juice, which tends to be a little less acidic. You can help that by adding in a bit of lemon juice with the orange to raise the acidity.
If dairy isn't an issue, heavy cream can substitute for condensed milk. But if you're avoiding dairy, the only thing that can sometimes substitute for condensed milk “as is” is full-fat coconut milk. However, full-fat coconut milk may not have the condensed milk consistency you're going for.
Evaporated milk is milk that has been heated so that about 60% of the water evaporates. It is then canned and can be used as you would half-and-half, since it is extra creamy! Condensed milk is made in a similar way, but sugar is added to it so that about 45% of its content is sugar.
This homemade sweetened condensed milk makes enough to substitute one 15-ounce can. Multiply based on your recipe needs. In a medium saucepan ($20, Target) combine 2 cups whole milk and 1 cup sugar.Bring to a boil over medium-high heat, stirring to dissolve sugar.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.