With canned condensed milk so easily available, why make my own? Because I prefer not to put these ingredients found in the can – food additives, stabilizers and “natural” flavouring”, into my body. Basically condensed milk is just milk and sugar cook until evaporated and thickens. I like to use full cream milk to get the best flavour. Most recipes uses milk powder, well… don’t get me started talking why I prefer not using milk powder. Use your homemade condensed milk to sweeten your beverages, desserts, and toast!
Homemade Sweetened Condensed Milk
1 liter whole milk
1 cup beet sugar or honey
1 tablespoon butter, to thicken the milk
In a heavy-bottomed pot, bring the milk and the sugar to a boil over medium heat. Reduce the heat to low and simmer very gently for about two hours (yeah, I know..) until the volume is reduced by half. The mixture should be barely simmering and never bubbling at any point. Stir every 15 minutes or so to keep the milk from forming the “skin” on top. After 2 hours, stir in butter. Remove the pot from heat and let the milk cool. The mixture will thicken further after it has cooled.
Tip: When refrigerated, homemade sweetened condensed milk has thicker consistency than the commercial one. You can add a few drops of water and whisk it lightly to get a thinner mixture or take out of the refrigerator well in advance before use.