Homemade Condensed Milk (2 methods)

Sharing is caring!

As the name suggests condensed milk is milk that has been condensed to about ⅓ of its original volume by evaporating the liquid over low slow cooking. Today, I show you how to make it homemade using the traditional as well as a quick 5 minutes condensed milk.

Homemade sweetened condensed milk is deliciously rich, creamy, and silky smooth. Perfect to use as an ingredient for many dessert recipes, from ice creams to mirror glaze and puddings.

With these recipes, you will be able to control the amount of sweetness and make low-sugar condensed milk or no-sugar condensed milk.

Evaporated milk Vs condensed milk?

Let's address this first. Both condensed milk and evaporated milk are reduced milk. Meaning, both have been cooked until almost 60% of the water content of the milk has evaporated or reduced. The main difference between the two is that condensed milk is always sweetened while evaporated milk is unsweetened.

About these two recipes

As the name suggests condensed milk is milk that has been condensed to about ⅓ of its original volume by evaporating the liquid over low slow cooking. Today I am going to share two methods to make homemade condensed milk from scratch.

Traditional condensed milk

The traditional way to make this can take hours. That's because it requires taking milk and heating it on low heat, stirring often until it is reduced to about ⅓ of its original volume.

Depending on how much milk you have it could take from 45 minutes to an hour or more. Also, you do have to stir it frequently so it does not touch the bottom of the pan and get burnt.

The result is a thick, creamy, delicious condensed milk you can eat with a spoon. Or use it in any recipe that that calls for condensed milk.

Quick 5 mins condensed milk

How often have you been in a situation when you start making a recipe and realized that you don't have condensed milk? And, of course, you don't have an hour to make it from scratch?

Thanks to modern technology and the availability of powdered milk this process is simple, easy, quick. So basically what we are doing is instead of heating the milk and evaporating all the liquid we are instead adding the powdered milk. (powdered milk is also been made by evaporating liquid from the milk) I hope that makes sense.

Ingredients and substitutes

• Milk - it's best to use whole milk that's at least 3% fat. Skimmed milk has too much liquid so it will take longer to evaporate and you won't get thick milk. You can also use coconut milk, almond milk, or oats milk.
• Sugar - I've used white sugar but you can use brown sugar, honey, maple syrup, agave syrup, or even sugar-free alternatives. Do take note though that what you use as sweeter will also flavor it as well. For example, brown sugar adds a nice caramel flavor while maple makes delicious maple condensed milk.
• Butter - I like to use unsalted white butter - the color of the butter you use will affect the color of your milk.
• Vanilla extract - adds a nice flavor to the condensed milk.
• Milk powder - If you use the quick method then you will need mil powder. And, you don't want to use skimmed milk powder as it will not give you a thick consistency.

---

Step by step instructions

Traditional condensed milk

---

• Place milk in a heavy-bottom saucepan over medium to low heat and let come to an almost boil. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.
  Pro tip - it is important to keep the heat low and stir frequently, otherwise, the milk will scorch on the bottom giving the condensed milk a burnt smell
• When the milk has reduced to about half, add the sugar and continue to simmer on low stirring frequently.
  Pro tip - we added the sugar after half the milk was reduced because sugar can burn easily and make the condensed milk darker. This way it gives a brighter color.
• Continue to cook the milk on a low simmer until it is reduced to about ⅓ of its original volume (about 2 cups).
  Pro tip - The more it reduces – the thicker the condensed milk will be. It will continue to thicken as it cools so I'd say about ⅓ of its original volume is a good guide.
• When reduced to half add the butter and vanilla extract. Remove from heat, let cool in the pan for a few minutes.
• Then, pour into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.

5 Mins Quick Condensed Milk

---

• Place milk in a heavy-bottom saucepan and let come to an almost boil. Add sugar - stir until dissolved.
  Pro tip- as the sugar dissolves the milk will increase in volume but do not overcook or reduce it
• Once the sugar has dissolved add the milk powder stirring with a whisk to prevent any lumps.
  Pro tip - the mixture will be quite lumpy at first but don't worry as the powder will dissolve and disappear in the milk
• After the milk powder has been well incorporated add the butter and the vanilla extract. Stir on low for about a minute or two until the mixture comes to an almost boil again
  Pro tip - at this point you will see that the mixture has thickened, it will continue to thicken as it cools so no need to overcook.
• Remove from heat, strain into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.
  Pro tip- straining will remove any undissolved milk powder and give you a smooth velvet-like texture similar to canned condensed milk.

Tips - condensed milk

Traditional condensed milk

• Start by cooking the milk on its own and reduce the milk to almost half before you add the sugar. This will give a much lighter colored condensed milk because the sugar starts to caramelize making the color darker.
• Add the butter towards the end of cooking time. This will prevent the condensed milk from becoming too dark.
• Use a whisk to make sure the mixture is lump-free.
• If you still have too many lumps in the condensed milk - use a hand blender to smooth the mixture.
• and If the condensed milk is too thick - The consistency has to be pouring consistency, so take it off the heat a bit earlier than you think as it will continue to thicken as it cools.
• If the finished condensed milk is too thick add a few tablespoons of warm milk and give it a good mix with the hand blender.

Quick condensed milk 

• Use full-fat milk for a nice thick consistency. 
• And use regular, not skimmed milk for a thick consistency
• You can reduce the sugar if you want the condensed milk less sweet. 
• The butter adds a nice velvet-like texture to the milk but it can be omitted as well. 
• If the condensed milk is thicker than you need, just add a few tablespoons of warm milk and give it a good stir. 

Frequently asked questions

---

you may also like

Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was. You can also find a collection of my tutorials and recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram for more.

---

Sharing is caring!