Homemade Condensed Milk. With Only 2 Ingredients!

Prepare this homemade condensed milk with using only two simple ingredients! Our step-by-step recipe is so easy to follow and after you try it you’re never going back to the store bought version.

Como hacer leche condensada en casa. Para tus postres favoritos. Frasco con leche condensada.

What is condensed milk?

Condensed milk is just regular cow’s milk that has been added sugar and reduced its water content to less than half. This type of milk is used in lots of latinoamerican dessert recipes, such as Tres Leches Cake, Elote Ice cream, etc.

Most people decide to go with the store bough version which is also a good option if you live in a place where you can find it easily and cheap. But, for some others like myself, is not that easy.

I somehow find that the condensed milk I have bought before here in Italy doesn’t taste exactly same as the one I used to eat back in Mexico, I don’t know why but that’s the truth. Besides, I need to go to a special supermarket to find it since it not available everywhere.

That’s why I decided to go with the homemade condensed milk version and make it myself.

What is the Difference Between Condensed Milk and Evaporated Milk?

Simple: The sugar. Condensed milk have sugar on it and is used mostly for desserts. Evaporated milk on the other side doesn’t have sugar on it and is used also for salty recipes.

Also, the consistency between those is different. Evaporated milk is more liquid since doesn’t contain sugar.

Ingredients

You just need two ingredients to make homemade condensed milk: Whole cow’s milk and sugar.

Some recipes calls for vanilla extract but I don’t think is a good idea since you’re probably using this recipe to make a dessert which most of the time it will have vanilla on it.

Also, other recipes ask to add flour or corn starch which is also not necessary.

Step By Step Recipe

Place the milk and sugar on a sauce pan over high heat. Mix to help the sugar dissolves.

Just as the milk start to form bubbles around the border and before it starts to boil, low the heat but allow it to keep it simmering.

Milk on a pot.

Remove some of the foam that forms and let the milk simmer for about 2 hour mixing from time to time to prevent it from sticking to the bottom.

Discarding some foam.

You’ll notice that slowly the milk will starts to change it’s color and texture. So, when about one hour and 10 minutes has passed, rise the heat and cook for another 5 minutes while whisking until the milk has a ticker consistency and a creamy color.

Milk after one hour of simmering.

You’ll to end with the milk a little more than half its volume reduced and with a thicker consistency.

Please take in mind that even if you noticed the consistency is more liquid than the store bought condensed milk, it will get to that point after it has been cooled. Just be patient.

Homemade condensed milk ready.

Cover the pot and let the milk cool down whisking from time to time to prevent crystals from forming on the border.

Once the the homemade condensed milk has cooled down, place it on a jar and keep it stored in the fridge for up to 2 weeks.

Recipes using condensed milk

Homemade Condensed Milk

Prepare this homemade condensed milk with using only two simple ingredients! Our step-by-step recipe is so easy to follow and after you try it you’re never going back to the store bought version.
PREP 5 minutes
COOK 1 hour 15 minutes
TOTAL 1 hour 20 minutes
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Servings: 400 ml

Ingredients 

  • 4 ¼ cups cow's whole milk (about 1 lt)
  • 1 cup + 1 Tsp sugar (220 gr)

Instructions

  • Place the milk and sugar on a sauce pan over high heat. Mix to help the sugar dissolves.
  • Just as the milk start to form bubbles around the border and before it starts to boil, low the heat but allow it to keep it simmering.
  • Remove some of the foam that forms and let the milk simmer for about 2 hour mixing from time to time to prevent it from sticking to the bottom.
  • You’ll notice that slowly the milk will starts to change it’s color and texture. So, after one hour and 10 minutes will pass, rise the heat and cook for another 5 minutes while whisking until the milk has a ticker consistency and a creamy color (READ NOTES).
  • Cover the pot and let the milk cool down whisking from time to time to prevent crystals from forming on the border.
  • Once the the homemade condensed milk has cooled down, place it on a jar and keep it stored in the fridge for up to 2 weeks.

notes

Important: Please take in mind that after cooking, even if you noticed the consistency is more liquid than the store bought condensed milk, it will get to that point after it has been cooled. Just be patient.
Nutrition
Calories: 1500kcal
Tried this recipe?Don’t forget to tag us on Instagram! @maricruzava.blog

 

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