So we have to get creative!!! My husband loves condense milk in his coffee. So just had to try this recipe. It was great!!! Worked really well. Thanks for sharing your awesome recipe. Tried it and LOVE it. Fudge is basically condensed milk and sugar, so if I just add the extra sugar and cook longer do you think it would work?
Glad you liked this recipe! I don't think that would work. Fudge has chocolate chips in it and it is made from more ingredients stabilizers such as cocoa butter than just milk and sugar.
Trying to making a weight watchers friendly recipes that calls for sweetened condensed milk. I am sorry Heather but I haven't used stevia to make sweetened condensed milk ever. But you might find this link helpful! Can one make condensed milk without sugar? Thank you for the recipe! Ir any kind of heat will make it foam?
Hi Tami! So that baking soda you added has done it's work when it got dropped in hot milk. You can reheat it once again and thicken to your liking.
It should be fine. How long can the milk last if it is not in a fridge? I believe it should be okay for a day if it isn't too hot. I recommend storing condensed milk in refrigerator if not using right away!
It will eventually come to a boil and will still be needed to reduced further down. Point is to keep stirring the milk and reducing it. You don't want it to come to a boil over high heat and a thick layer of cream forming over it. So I say, reduce it over medium heat. Hope it helps. This is so helpful and straight to the point. Thank you. It's 1am and I ran out of condensed milk for my cassava cake.
Didn't have any full fat milk, just a can of evap and I was on my wits end coz most condensed recipes use the full fat until I came across this one. You're a life-saver! I'll give this a ten if I can. This is one of those good recipes to know by heart so I don't panic when I run out of condensed milk and can't stop by the store to get some.
Skip to primary navigation Skip to main content Skip to primary sidebar About Recipes contact Search. Home » 7 ingredients or less » Homemade Condensed Milk Sharing is caring! Jump to Recipe Print Recipe. How do you thicken sweetened condensed milk? By adding a pinch of baking soda, after turning the flame off. Can I substitute milk with coconut milk? Yes, you absolutely can!
Rest of the process for making the recipe remains same. Is sweetened condensed milk the same as condensed milk? Thx so much this really works. Load More. Friend's Email Address. Your Name. Your Email Address. Send Email. Robyn Stone 4. Prep Time 5 mins. Cook Time 30 mins.
Course Dessert. Cuisine American. Author Robyn Stone Add a Pinch. Print the recipe Leave a Review. This Homemade Sweetened Condensed Milk recipe makes a delicious, made from scratch version of sweetened condensed milk that you can use in coffee, baking, ice cream and more! Instructions Whisk together milk and sweetener in a medium saucepan over medium-low heat. Whisking often, bring to a low simmer.
Continue to simmer, whisking often, until milk has reduced by half, about 30 minutes. Once reduced, remove from heat and stir in butter and vanilla. Allow to cool completely and store in a mason jar in the refrigerator for up to 1 week.
Serving: 1 ounce Calories: kcal Carbohydrates: 21 g Protein: 3 g Fat: 3. Shout Out Did you make this recipe? Share it with the world! Facebook Tweet Pin. Homemade Cream of Chicken Soup Recipe 20 mins. How to Make Buttermilk Substitute 10 mins. Homemade Taco Seasoning Recipe 5 mins. Pantry Staples and Kitchen Essentials. More About Me. Leave a Comment Cancel reply Your email address will not be published. Thanks, Sharon. I bet the lemon pie was good with the coconut sweetened condensed milk, Kristine.
Sweetened condensed milk is basically concentrated milk, to which sugar has been added. The product is yellowish in colour and high viscous. The high sugar concentration in sweetened condensed milk increases the osmotic pressure to such a level that most of the microorganisms are destroyed. This product is not heat treated after packaging as its high sugar content preserves it for a long shelf-life.
The sugar concentration in the water phase must not be less than At the latter level, the sugar solution reaches its saturation point and some sugar may then crystallize, forming a sediment. The manufacturing processes for these two products are shown as block diagrams in Figures The first stage, in both cases, comprises precision standardization of the milk fat content and the dry matter content.
This is followed by heat treatment, which serves partly to destroy the microorganisms in the milk, and partly to stabilize the milk, so that it will not coagulate in the subsequent sterilization process. Raw material requirements and the initial treatment are identical for both products. After that, the processes differ slightly. In the manufacture of unsweetened condensed milk also called evaporated milk , the heat-treated milk is pumped to an evaporator, where it is concentrated.
The concentrate is then homogenized and cooled. Checks are carried out on the coagulation stability, and a stabilizing salt, usually disodium or trisodium phosphate, is added if necessary. In the case of canned products, the concentrate is packed and sterilized in an autoclave. The cans are cooled before being placed in storage.
In the case of UHT-treated product, the stabilized concentrate is first sterilized and then packed aseptically.
Figure Similar technology is utilized also when production of concentrated milk is based on recombination. In this case, standardization is taking place during recombination or reconstitution.
Zoom Fig. The quality of the raw material for condensed milk is basically the same as that used in the manufacture of ordinary long-life milk products. Precise control of the bacteria in the process is thus an essential requirement in the manufacture of condensed milk.
The ability of milk to withstand intensive heat treatment depends to a great extent on its acidity, which should be low, and on the salt balance in the milk. The latter is affected by seasonal variations, the nature of the fodder and the stage of lactation.
It is possible to improve the ability of the milk to withstand the required level of heat treatment by additives or pre-treatment. Pre-treatment is essentially for the final quality and includes standardization of fat content, solids-non-fat, as well as heat treatment.
Condensed milk is marketed with a stipulated content of fat and dry solids. The figures vary with the applicable standard, but are normally 7. Modern automatic standardization systems permit continuous and extremely accurate standardization of both fat content and the relation between fat content and solids-non-fat of the basic milk. More information on standardization will be found in Chapter 6.
Before being sterilized, the standardized milk undergoes intensive heat treatment to destroy microorganisms and to improve its thermal stability. During heat treatment a great part of the whey proteins is denatured, while calcium salts are precipitated. In this way, the protein complex of the milk is stabilized so that it can withstand subsequent sterilization, without coagulation during the process or subsequent storage.
The nature of the heat treatment will largely determine the colour and viscosity of the end product, and is thus extremely important for the product quality. The evaporator is usually of the multistage falling-film type. The milk passes through steam-heated tubes under vacuum.
The dry matter content of the milk increases as the water is boiled off. The density is checked continuously. The concentrated milk is pumped from the evaporator to a homogenizer, which operates at a pressure of 5 — 25 MPa 50 — bar.
Homogenization disperses the fat and prevents the fat globules from coalescing during subsequent sterilization. Homogenization should not be too intensive, because that might impair the stability of the protein, with the consequent risk of the milk coagulating during sterilization. It is therefore necessary to find the exact homogenization pressure that is high enough to produce the required fat dispersion, yet low enough to eliminate the risk of coagulation.
For in-can sterilization, the pressure is generally between and bar two-stage.
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