This recipe provides instructions for making homemade sweetened condensed milk, a versatile ingredient used in numerous desserts, candies, and beverages. Sweetened condensed milk is essentially cow’s milk from which water has been removed, and sugar has been added, resulting in a thick, sweet, and slightly caramelized liquid. While readily available commercially, making it at home allows for control over the ingredients and sweetness level. Homemade sweetened condensed milk can be used in place of store-bought in most recipes, offering a fresh and potentially more wholesome alternative. The image shows two scenes related to sweetened condensed milk. The top scene displays several clear glass jars filled with a thick, pale yellow liquid, likely the finished sweetened condensed milk, sealed with white lids. The bottom scene shows a thick, creamy, pale yellow liquid being poured into a white bowl, clearly illustrating the consistency of sweetened condensed milk.
Based on common recipes for homemade sweetened condensed milk, the ingredients likely include:
- Whole Milk: Provides the base liquid from which water will be evaporated. Full-fat milk is preferred for a richer and creamier result.
- Granulated Sugar: Acts as a sweetener and helps to thicken the milk as it cooks down. The sugar also acts as a preservative.
- Optional: Unsalted Butter: A small amount of butter can be added for extra richness and to help prevent scorching.
- Optional: Vanilla Extract: A touch of vanilla can enhance the flavor of the condensed milk, especially if it’s intended for desserts.
The preparation involves combining whole milk and granulated sugar in a heavy-bottomed saucepan. The mixture is heated over medium-low heat, stirring constantly until the sugar is completely dissolved. Once the sugar is dissolved, the heat is reduced to low, and the milk is simmered gently, uncovered, for a significant amount of time, typically 1 to 2 hours, or even longer, until it has reduced in volume by about two-thirds and has thickened to a syrupy consistency. It’s crucial to stir the milk frequently during this simmering process to prevent it from scorching on the bottom of the pan. If using, a small amount of unsalted butter can be added at the beginning to help prevent scorching. Vanilla extract, if desired, is usually stirred in during the last few minutes of cooking. The resulting sweetened condensed milk will continue to thicken as it cools. Once it has reached the desired consistency, it can be transferred to airtight containers, such as glass jars, and stored in the refrigerator for several weeks.
Homemade Sweetened Condensed Milk is a versatile ingredient used in a wide array of recipes, from pies and cakes to fudge, coffee, and other beverages.
The texture of properly made sweetened condensed milk is thick, smooth, and syrupy.
The flavor is intensely sweet with a slightly cooked or caramelized milky note.
Homemade Sweetened Condensed Milk is a thick, sweet, and concentrated milk product made by evaporating water from milk and adding sugar.
The preparation involves dissolving sugar in milk and then simmering the mixture for a long time until it reduces and thickens.
Ingredients ( अनुमानित based on common recipes):
- 4 cups whole milk
- 1 cup granulated sugar
- Optional: 1 tablespoon unsalted butter
- Optional: 1 teaspoon vanilla extract
Equipment:
- Heavy-bottomed saucepan (at least 3-quart capacity)
- Measuring cups
- Stirring spoon or whisk
- Airtight containers (glass jars) for storage
Instructions:
- Combine Milk and Sugar: In the heavy-bottomed saucepan, pour in the whole milk and granulated sugar.
- Dissolve Sugar: Stir the milk and sugar mixture over medium-low heat until the sugar is completely dissolved. You should no longer feel any sugar granules at the bottom of the pan.
- Simmer and Reduce: Once the sugar is dissolved, reduce the heat to the lowest setting that maintains a gentle simmer. Do not boil. Leave the saucepan uncovered and continue to simmer the milk mixture, stirring frequently (every 10-15 minutes) to prevent scorching and a skin from forming on the surface.
- Continue Simmering: Continue to simmer for 1 to 2 hours, or even longer, until the milk has reduced in volume by about two-thirds and has thickened to a syrupy consistency. The time will vary depending on the heat and the width of your saucepan. The mixture should coat the back of a spoon.
- Add Butter and Vanilla (Optional): During the last 15 minutes of simmering, you can stir in the unsalted butter, if using. Stir until melted and incorporated. Remove the saucepan from the heat and stir in the vanilla extract, if desired.
- Cool and Thicken: Allow the sweetened condensed milk to cool slightly in the saucepan. It will thicken further as it cools.
- Store: Once cooled to room temperature, pour the homemade sweetened condensed milk into clean, airtight containers, such as glass jars. Store in the refrigerator for up to two weeks. Note that the consistency will become even thicker when chilled.
Tips for Success:
- Use a heavy-bottomed saucepan to minimize the risk of scorching.
- Stir frequently, especially towards the end of the cooking time, as the milk thickens and is more prone to sticking.
- Maintain a gentle simmer; boiling will result in a scorched product.
- Be patient; the reduction process takes time.
- The color of the mixture will deepen slightly as it cooks, becoming a pale cream or light tan.
- If a skin forms on the surface during simmering, you can skim it off with a spoon.
- The final consistency should be similar to store-bought sweetened condensed milk – thick and pourable. If it’s too thin, continue simmering for a bit longer. If it becomes too thick, you may have simmered it for too long.
Enjoy using your homemade sweetened condensed milk in your favorite recipes!