Condensed Milk Recipe

Whole milk: Provides the creamy base for the condensed milk.

Granulated sugar: Sweetens the mixture and helps to thicken it.

Baking soda: Prevents curdling and ensures a smooth texture.

When simmering the milk and sugar mixture, ensure you maintain a gentle simmer rather than a rapid boil. This slow cooking process allows the liquid to evaporate gradually, resulting in a smoother and creamier condensed milk. Stirring occasionally helps prevent the mixture from sticking to the bottom of the saucepan and burning, which can affect the final flavor and texture.

• whole milk - Substitute with evaporated milk: Evaporated milk has a similar consistency and richness, making it a good alternative for creating a thick, creamy texture.

• whole milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, suitable for those looking for a dairy-free option.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and can help achieve a similar consistency when reduced.

• granulated sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and sweetness, and it can be reduced to achieve a thicker consistency.

• baking soda - Substitute with cream of tartar: Cream of tartar can help stabilize the mixture and prevent crystallization, similar to baking soda.

• baking soda - Substitute with lemon juice: A small amount of lemon juice can help achieve the same effect as baking soda by balancing the pH and preventing crystallization.

• Allow the condensed milk to cool completely before storing. This ensures that no condensation forms inside the container, which could affect the texture and flavor.

• Transfer the cooled condensed milk to an airtight container. Glass jars with tight-fitting lids are ideal, but you can also use plastic containers designed for food storage.

• Label the container with the date of preparation. This helps you keep track of its freshness and ensures you use it within a safe timeframe.

• Store the condensed milk in the refrigerator. It will keep well for up to two weeks. Always check for any signs of spoilage, such as an off smell or unusual texture, before using.

• For longer storage, consider freezing the condensed milk. Pour it into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.

• When ready to use, thaw the condensed milk in the refrigerator overnight. Stir well before using, as the texture may change slightly during freezing and thawing.

• If you notice any separation after thawing, a quick whisk or blend can help restore its smooth consistency.

• Avoid storing condensed milk in the freezer for more than three months to maintain its best quality. Always label the container with the freezing date to keep track.

• Use the thawed condensed milk in your favorite desserts, soups, or baking recipes just as you would with freshly made condensed milk.

• Stovetop Method: Pour the condensed milk into a small saucepan. Heat over low heat, stirring constantly to prevent scorching. Warm until it reaches your desired temperature.

• Microwave Method: Transfer the condensed milk to a microwave-safe bowl. Heat in short intervals of 10-15 seconds, stirring in between to ensure even heating. Continue until it reaches the desired warmth.

• Double Boiler Method: Place the condensed milk in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until warmed through.

• Water Bath Method: Seal the condensed milk in a heatproof, airtight container. Submerge the container in a bowl of hot water. Let it sit, stirring occasionally, until it reaches the desired temperature.

• Saucepan: A medium-sized saucepan is essential for heating and simmering the milk and sugar mixture evenly.

• Wooden spoon: A wooden spoon is ideal for stirring the mixture constantly without scratching the saucepan.

• Measuring cups: Accurate measuring cups are necessary to measure the milk and sugar precisely.

• Measuring spoons: Use measuring spoons to measure the small amount of baking soda accurately.

• Stove: A stove is required to provide the heat needed for simmering the mixture.

• Airtight container: An airtight container is used to store the finished condensed milk in the refrigerator.

• Ladle: A ladle can be helpful for transferring the condensed milk into the storage container without spilling.

• Timer: A timer is useful to keep track of the simmering time to ensure the mixture thickens properly.

• Cooling rack: A cooling rack allows the saucepan to cool down evenly after removing it from the heat.

Use a larger pan: A wider pan increases the surface area, allowing the milk to evaporate faster and reduce cooking time.

Preheat the pan: Warm the saucepan before adding the milk and sugar to speed up the initial heating process.

Constant stirring: Stirring constantly helps dissolve the sugar more quickly and prevents the milk from scorching.

Simmer with a lid: Partially cover the pan to maintain a steady simmer and reduce the milk faster.

Use a timer: Set a timer for intervals to remind you to stir, ensuring even reduction without constant attention.