How to Make Sweetened Condensed Milk

Controlling those variables gives homemade sweetened condensed milk more depth of flavor and body, while also allowing for customization, as ingredients like vanilla bean, cinnamon sticks, whole spices, and fresh herbs can be infused straight into the milk. Just take care to avoid acidic ingredients that can curdle the milk.

Now, I fully understand the convenience of canned dairy, but in a world where so many of us routinely binge entire seasons of television in one sitting, let's not pretend we don't have the time. A batch of homemade sweetened condensed milk takes 45 minutes from start to finish and requires no more effort than some idle stirring.

Once it comes to a boil, the dairy will deepen from bright white to ivory as the lactose browns, which is why it's important to stir and scrape all the while with a flexible spatula. But so long as you've got some entertainment at hand , the time will fly.

Should you accidentally reduce the mixture too far, top it off with enough milk to reach two cups or 19 ounces, and hit the whole thing with an immersion blender to emulsify. Transfer the sweetened condensed milk to a heat-safe jar. Mild aromatics, like vanilla, can be left in the jar to continue steeping, but remove spices and herbs to prevent the bitterness associated with over-extraction.

Cover and refrigerate until cool and thick, and store up to a month in the fridge. Generally speaking, you'll want to bring homemade sweetened condensed milk to room temperature before use; most recipes are based on "room-temperature" canned goods, and a massive drop in temperature can adversely thicken or curdle batters and doughs. Aside from the issue of temperature, the homemade version can be used interchangeably for store-bought.

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