Whip up your very own homemade sweetened condensed milk in just 45 minutes.
Making your own sweetened condensed milk allows you complete control over the ingredients, and it takes just 45 minutes.
.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. By the time I finished up
Game of Thrones, I could've amassed a lifetime supply. (Besides, multitasking varnishes my guilty pleasures in a sheen of productivity.)The ingredients are simple: 32 ounces milk, seven ounces sugar, and six ounces heavy cream, plus a pinch of salt and whatever aromatics you choose. The cream adds a major dose of lactose for more flavorful browning, but more importantly, it prevents the milk from curdling as it cooks. Thanks to the fat content in the cream, headtopics.com
it doesn't matter whether you use whole or skim milk, so feel free to grab whatever you have on hand.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 (be it
GoTor a magazine), the time will fly.At the end of 45 minutes, it will be foamy and thick. (If not, feel free to turn up the heat; heavier gauges of cookware and weak burner outputs can slow things down.)If you've got a digital scale, the recipe is even easier because you can use it to monitor the reduction—when the pot weighs 26 ounces less than when you started, it's done! That means 60% of the dairy's water content will have boiled away, reducing the mixture to exactly two cups or 19 ounces—further proof that a pint isn't a pound the world around.
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. (Of course, you'll need to first remove any added flavorings.) 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.Read more: Serious Eats »
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