While growing up, eggs were taken for granted as one of the staple ingredients that had to be used for baking. Not only that, but also as stand alone complete meals like omelettes or scrambled eggs. But, over time, I came to realize that they were not one of my favourite ingredients. Once I reached an age where I could say no to them (well, mama knew best back and I did not have much of a say) I breathed a sigh of relief. The original motivation of searching for a homemade condensed milk recipe was to substitute eggs in my baking dishes. I scoured all around the internet and You Tube and tweaked what I found to suit my palate. So, today I want to share How to Make Condensed Milk at Home with you, my favourite, reader and trust that in so doing I will be helping out someone who had questions similar to mine.
I came across recipes that were as varied as the ingredients used. I came across recipes that use milk powder, butter, baking soda, full cream milk and so on. After experimenting around with the different ingredients, I decided to stick to the homemade condensed milk recipe that I felt (in my opinion) best suited my needs.
Having a sweet tooth has never been one of my weaknesses and having a cloyingly sweet dish initially would frustrate me as I tried to balance the ratios of the sugars in both my sweetened condensed milk and my cakes. Most of the recipes called for 100g of sugar in about 500ml of full cream milk. This was just too much for me. But, as we all know by now, this is the beauty of home cooking and condensed milk is no exception to this. Later on I will post my sweetened condensed milk recipes that have been successful.
For now, let us jump right into the homemade condensed milk recipe, shall we?!
- 50 g sugar
- 5ooml full cream milk
- Pour you full cream milk in a clean sauce pan, preferably non stick, and turn the heat on high until it boils.
- Add all the sugar at once and reduce the heat to medium.
- Stir continuously and do not at any one point let it burn or form a layer at the bottom. Scrape off any layer that sticks (and it will stick) to the sides.
- Keep stirring until the sugar is all dissolved and the milk thickens. This will take about 35 to 40 minutes.
- Once the milk has reduced to about 1/3 of its original quantity turn off the heat.
- Cool and store in an airtight container if not using immediately.
Jikoni Magic’s Tips on how to make condensed milk at home:
- Do not allow the milk to evaporate too much, because, beyond a certain point it will become hard and stop flowing.
- The homemade condensed milk will thicken more as it cools in your container.
- Full cream milk gives a better flavour.
- Do not at any point let the milk burn because it will interfere with the flavour you are looking for.
- Do not panic if lumps form in your sweetened condensed milk at home, just put it in a blender and blitz for a few minutes.