How to Make Sweetened Condensed Milk

Deby Sandler Deby Sandler
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Can’t find sweetened condensed milk to use for that new ice cream or dessert recipe you’ve been wanting to try? It’s actually not difficult to make sweetened condensed milk right at home. All you need is a pot, a blender, and three ingredients!

4
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy

Directions

Prepare the Sweetened Condensed Milk

  1. In a small pot, combine water with sugar on medium-low heat and whisk until the sugar completely dissolves. Bring it to a quick boil to make a simple syrup.

  2. Carefully place the sugar syrup into a blender and blend it for two minutes. Slowly start to add the powdered milk into the blender and continue blending until the milk is well dissolved.

  3. Transfer to a small jar and place it in the fridge for a couple of hours until it thickens.

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5 Comments

Tova Stern •

What is milk powder? Also nathing to use instead??

Avigael Levi Kosher.com Team •
Reply to Tova Stern

Powdered milk is made from dehydrated, pasteurized milk, whereas fresh milk is liquidized. It comes in various forms including nonfat, or dry milk. It is a manufactured dairy product made by evaporating milk to dryness, which helps preserve it.
Liquid plant-based milks, such as almond or oat milk, can be used in place of milk powder as long as the recipe already calls for additional water. Use 1 cup (240 mL) for every 1/4 cup (32 grams) of milk powder.

CB KAUFMAN •

what is milky cream

CB KAUFMAN •

wh

Yocheved Margulies •

Making actual condensed milk is so simple, why would you resort to milk powders and blenders? Set 2 cups of good quality milky cream, two cups of full fat milk and 1 1/3 cups of sugar over a low flame, stirring until the sugar is dissolved. allow to simmer (not boil) undisturbed until reduced in volume by half. The remaining liquid should be thick, yellow, sweet and delicious. pour into a glass container or bottle and leave to cool in the fridge. Yum!

Rachel Rosenfeld •

how long does this last in the fridge?

Raquel Malul Kosher.com Team •
Reply to Rachel Rosenfeld

one week in the fridge