How to make condensed milk at home recipe. The best recipes. Homemade condensed milk in an air fryer

Condensed milk - aromatic, sweet delicacy, which will never get boring for either adults or children. An excellent dressing for pancakes, pancakes, donuts; base for cream cakes; additive to tea or coffee; and also just a complete dessert. All this is condensed milk, beloved and respected by many. It is associated with childhood, grandma's pancakes and a cozy home.

You can come up with countless desserts with condensed milk. It is generously seasoned with a variety of nuts, fruits (for example, bananas, strawberries), added to ice cream, muffins, and sweet sauces, jellies, mousses and cocktails are prepared from it. However, condensed milk can be prepared at home yourself. And it's much easier than you think.

Can name several reasons at once, why you should prepare condensed milk at home.

1. Firstly– for industrial production, a variety of thickeners, flavors, and taste enhancers can be used. Giving such a product to small children is strictly prohibited.
2. Secondly– at home you choose fresh, high-quality products yourself, and also control the amount of sugar and other ingredients. For example, you can add a little cocoa, melted chocolate or vanilla to your homemade condensed milk.
3. And finally, Thirdly, condensed milk at home is also more useful than a store-bought product.

Of course, so many arguments in favor of homemade condensed milk cannot be ignored. Therefore, it is our pleasure we'll tell you the recipe wonderful homemade condensed milk, and we will also tell you how to prepare condensed milk at home in 15 minutes.

Prepare condensed milk at home won't be too difficult, and the taste will be so amazing that you will forget about the store product forever. Boiled homemade condensed milk has a consistency very similar to factory-made condensed milk. However, the nutritional value of such homemade condensed milk will be much higher.

The ingredients are simple, and most importantly – natural: milk, sugar (or powdered sugar), butter. Considering that a can of condensed milk in the store is not cheap, and, as we already know, the product in it is not always of high quality, then it is quite advisable and even necessary to cook condensed milk at home. It takes only 15 minutes to prepare, and if you have a multicooker at home, then even less - 10 minutes.

Calorie content The finished product is quite high - 260-270 kcal per 100 g. However, having a jar of such condensed milk on hand, you will not bother about what cream to prepare for the cake. If you cook the condensed milk a little longer, it will come out quite thick, so it’s quite suitable for similar purposes.

There are several ways to cook condensed milk at home. There are also different opinions on how long to cook the homemade delicacy so that it reaches the required consistency and does not roll into a ball. However, even if you overdo it and the condensed milk comes out quite thick, you can make homemade toffee out of it, which will also serve as a wonderful dessert for adults and children.

So, cooking according to the classic recipe will require 15 minutes of your time and maximum concentration. The fact is that the mass will boil very strongly.

1. Therefore, in a saucepan with high sides, mix 200 grams of milk, 200 grams of granulated sugar (but it’s better to use powder) and 20 grams of butter.
2. Place the pan over low heat and watch until the liquid boils.
3. After this, add gas and continue to cook the condensed milk under our careful supervision for 10 minutes, stirring constantly.
4. In 10 minutes the condensed milk will boil down, but will still remain very liquid. Don't worry - she's still very hot.
5. To quickly cool the product, place the pan with condensed milk in a container with cold water.
6. Also, if you have small grains formed during the cooking process, beat the mixture with a blender. But for this you do not need to cool the condensed milk.
7. After the product has cooled, pour the condensed milk into a jar and put it in the refrigerator. There it will acquire the necessary consistency.

With so many ingredients you have it will be about 200 grams delicious homemade condensed milk. You can increase the mass of the starting products and cook the amount of condensed milk that you need.

How to cook condensed milk in a jar?

Some recipes require well-boiled condensed milk thick, pasty consistency. For example, for making cream or filling profiteroles. In this case, you don’t have to make condensed milk from scratch. You can buy a ready-made product, and then watch a video on how to boil condensed milk in a jar and prepare it yourself.

Only choose a very high quality product. Condensed milk for cooking should consist of 100% natural milk. No vegetable fats, otherwise the condensed milk simply won’t cook. Accordingly, a can of such condensed milk simply cannot be cheap. Choose products from a manufacturer known to you; it is advisable that the composition does not include milk powder and palm oil.

1. In order to cook ready-made condensed milk in a can, you will need a large pan filled with water and one and a half to two hours of time (for a product of medium consistency).
2. Carefully inspect the can of condensed milk to see if it is damaged.
3. Remove the label and rinse the jar under running water, place it in the bottom of a large saucepan and fill with cold water.
4. It is advisable to have the maximum amount of water, so you don’t have to constantly add it.
5. Turn on the gas, bring the water to a boil, and then reduce the power.
6. Now you need to monitor the condensed milk all the time so that the water in the pan completely covers the jar. Therefore, every 20-30 minutes we will add a small amount of hot water. If this is not done, the jar may explode.

Now it's time to figure it out How long should condensed milk be cooked? in the bank.

• If you are preparing a cream and want to get a product of medium thickness and a delicate caramel shade, cook the condensed milk for an hour and a half.
• To fill the beloved Nuts dessert, boil the condensed milk for 2-3 hours. It will turn out to be a darker color.
• For thick condensed milk the color of coffee with milk, you need to cook the product for 4 hours.

As you may have already guessed, condensed milk is universal and affordable product. You can buy it at the store or make it yourself. Moreover, making condensed milk at home is not particularly difficult. You can choose the option that you like best. The main thing is to select quality products in both cases.

Most likely, many compatriots now do not even suspect that the contents of a tin can with a white and blue geometric pattern and the inscription “condensed milk,” although it is one of the most favorite treats and the best memory of “Soviet childhood,” appeared in a completely different package, in besieged Leningrad, where condensed milk, as a medicine, was divided into a few drops for everyone who was in the hospital. It was condensed milk from the “allies”, produced at the plant of the American industrialist Gale Borden, who became a millionaire thanks to condensed milk.

But the history of the discovery of condensed milk did not begin in the United States, but a little earlier and a little to the south, and a little to the east - in different parts of the world. It’s just that the Americans turned out to be, as always, more agile in filing patents for inventions.

How to make condensed milk - a recipe dictated by time

Why is it necessary to stir up the past, and does it matter who invented condensed milk? Well, firstly, the law of historical justice has not yet been repealed by anyone, and, secondly, each of the inventors of canned products contributed to the improvement of the technology for the production of condensed milk, to the recipe - even the old African, whose name remained unknown, suggested how to make condensed milk at home so that it does not “run away” when boiled, which indirectly indicates that condensed milk has long been a well-known recipe on the African continent.

Residents of Argentina, Colombia and Chile believe that condensed milk is a recipe that they inherited from their ancestors, the ancient Incas. On the South American continent, condensed milk, boiled and regular, is a traditional ingredient for making desserts. Of course, the Spaniards categorically disagree with this, bearing in mind the historical fact of the conquistadors’ conquest of the territory of the ancient Incas, and arrogantly believing that there was nothing to learn from the vanquished, but, on the contrary, it was the Spaniards who taught the Indians to cook condensed milk, not at all interested in the seizure of new lands and the gold of the Incas . But the dispute between Spaniards and Latin Americans for the palm in the discovery of condensed milk is only one of the historical facts.

The next series of discoveries of condensed milk occurred in Europe - in England, a method of preserving milk was discovered three times: in 1810 - Peter Durand, in 1826 - Melbeck, and in 1828 - Underwood. All three, unaware of each other’s existence, showed serious interest in condensed milk - however, only Melbeck and Underwood were interested in the recipes.

Durand took care of the packaging and patented the use of tin cans for preservation, apparently having learned a little late about the competition for the invention announced by Napoleon. As it turned out, the great usurper was obsessed not only with a thirst for wars, glory and power. Durand was only one year ahead of Nicolas François Appert in the competition for the best preservation of food, receiving an award from the hands of Emperor Bonaparte in 1809. But the idea of ​​​​canning food did not belong to Appert, because Napoleon was concerned about supplying the army with food, and before him, the Irishman Nigdam, the Italian Spallanzani and many other inventors were deliberately engaged in the discovery of methods for preserving food.

Apparently, at the end of the eighteenth and beginning of the nineteenth centuries, a need arose for inventions of this kind.

Condensed milk – recipes for homemade “Kulibins” versus modern production technologies

But what then makes us now, when everything has long been invented and lies on the shelves, in cans, plastic packages of various types and volumes, to look for how to prepare condensed milk at home, despite the fact that this is a rather troublesome task?

The fact is that interest in the invention of condensed milk is stimulated by the recipes of modern technologists of large dairy processing enterprises. The market economy, the pursuit of profit and super-profits, has weakened the requirements for product quality. The harsh GOST was gradually replaced by technical conditions (TU), and they - technical requirements - are their own, their own, different for each enterprise. When everyone is his own boss, cans of condensed milk began to appear on sale, with a white and blue geometric pattern, which buyers used to trust, but the product itself was different. You can now find vegetable oil in condensed milk, and dairy products instead of milk. Technical conditions, after all, do not prohibit!

Therefore, many lovers of dairy delicacies, who remember the taste of the Soviet product and feel nostalgic for it, are inquisitively looking for the answer to how to make condensed milk - the recipe, of course, should be the same as in 1952, when in the Krasnodar region, due to the richest and cheapest raw material base, by order of Stalin, the largest production of condensed milk in the USSR was established, which had previously been produced in very limited quantities, exclusively for the needs of the army, for polar and Central Asian expeditions.

Among home technologies, you can find many inventions of new condensed milk recipes. This includes the use of powdered milk or infant formula, the addition of flour or starch to thicken the milk, and an increase in the amount of sugar. It is clear that it is difficult to achieve milk condensation at home according to the recipe approved by GOST, given the lack of special equipment that large enterprises are equipped with.

The differences in the development of new condensed milk recipes between production technologists and self-taught home “Kulibins” is that large manufacturers consider reducing the cost of the product as their main goal, while people strive to return condensed milk to its former quality and taste. It is clear that the people are right.

Condensed milk - recipe according to GOST for home preparation

First, the main thing is that the recipe for sweetened condensed milk, produced in 1952, contained nothing but milk and sugar. Moreover, the milk must be whole, with a fat content in the final product of 8.5%. All other recipes, of course, have the right to exist, because it is not customary to argue about tastes. But if you are looking for that same taste, then you need to look only in this direction.

According to this technology, milk is boiled down to 1/3 of the original volume, and then sugar syrup is added to it in equal proportions.

How to do it? That is, preparing sugar syrup is not a problem. Any housewife can do this. But how to boil milk so that it does not “run away”, does not burn and, if possible, retains its valuable nutritional properties? Yes, despite the long-term heat treatment, calcium, potassium, magnesium, iron, vitamins A, B6, B12, C, D, proteins, and valuable milk fats remain in the milk.

The fact is that the process of long-term pasteurization at 60-65 ° C allows you to preserve the beneficial properties of milk. At home, a multicooker or pressure cooker will make this task easier. If you don’t have such a technique, then use old-fashioned methods that have been proven over centuries: brush the edges of the pan with butter, put a spoon in it before pouring in the milk. You can also place a wooden spatula on the edges of the pan and the milk will not leak onto the stove. To prevent it from burning during prolonged heating, place the container with milk in a water bath. If you evaporate milk in a slow cooker, then the temperature issue can be easily resolved. On the stove - you will have to adjust it manually, using the selection method.

Varieties of the recipe - milk condensed with cocoa or coffee have some nuances: first the coffee or cocoa is brewed, then the prepared drink is carefully filtered until absolutely transparent, and a sugar syrup is prepared on its basis, which is added to the concentrated milk.

That's it - you can start working.

1. Condensed milk - a recipe for making condensed milk at home

Compound:

Granulated sugar 330 g

Water 300 ml

Milk (8.5%) 1.0 l

Butter 50 g

Technology:

Carefully grease a thick-bottomed pan with butter, especially at the edge, around the circumference, so that the milk does not run away, because it will take a very long time to cook. Pour the milk into a saucepan and place on the lowest heat. The milk should evaporate to 1/3 of its original volume. Separately, cook the sugar syrup by combining sugar with water and boiling until it tastes like a “thick thread”. Combine the boiled milk with the syrup, pouring it in a thin stream into the pan with continuous stirring. Then cook the milk for another 15 minutes and turn off the heat. Pour it into a dry, sterile jar. As the milk cools, it will become thicker.

If milk is intended for storage, then sterilize it in a 0.5 liter jar - 20 minutes; 1.0 – half an hour.

2. Condensed milk - recipe for “toffee” made from condensed milk at home

Compound:

Sugar syrup 450 ml

Milk 1 l

Butter 150 g

Preparation procedure:

We cook condensed milk (see recipe No. 1) or buy ready-made, carefully studying the composition indicated on the label - there should be no vegetable oils in real condensed milk. Transfer the condensed milk into a pan previously greased with butter. Place the pan in a water bath and place it on the lowest heat. It’s not necessary to stand over the stove for the entire two hours, but you can’t leave the kitchen, so start cooking something else to “catch two birds with one stone.” About forty minutes later, after the condensed milk begins to boil in a water bath, add butter and continue cooking. When it acquires a beautiful golden brown color and begins to exude a characteristic candy aroma, turn off the stove.

If it is necessary for the “taffy” to remain plastic in order to spread sandwiches with it, then simply add a small pinch of citric acid to it. If you prefer candies, then before pouring the mixture into the molds, do not forget to grease them with oil.

3. Condensed milk - recipe for Nutella from condensed milk at home

Compound:

Hazelnuts, ground 200 g

Cocoa 50 g

Condensed milk, boiled (8.5%) 400 g

Butter 180 g

• Sugar - to taste

Operating procedure:

You can use your own condensed milk for this recipe. Add a mixture of flour, cocoa, ground nuts, and salt to the boiled condensed milk. If you want Nutella to be a little sweeter, add sugar to taste. The dry ingredients must be mixed thoroughly before combining them with condensed milk and butter. Before adding, keep the butter at room temperature, cut into small pieces so that it is convenient to rub with the mixture. Combine the oil mixture with boiled condensed milk and cook everything in a water bath. When the mass has warmed up well, start stirring it vigorously with a spatula to give it a uniform consistency. The sugar should dissolve and the butter should not float on the surface. Bring the mixture to a boil and, after removing from heat, transfer to a sterile jar. Once cooled, cover and place in the refrigerator.

Condensed milk at home - useful tips and tricks

Many people like to add condensed milk to coffee or cocoa. The finished coffee with milk will be stored in a jar, and in the morning it will be enough to boil water to quickly get a delicious drink for breakfast. Make condensed milk at home using very strong coffee to make the syrup. Put not one, but 10 teaspoons of freshly ground coffee into a Turkish coffee pot, pour in 400 ml of water and prepare coffee as usual. Then strain the drink through gauze folded in several layers. Add 12 teaspoons of sugar to the coffee and cook over low heat until thickened. When the coffee syrup is ready, combine it with boiled milk. Add 4 g of instant coffee to the finished hot condensed milk with coffee for flavor. In the same way you can prepare cocoa with condensed milk.

Milk for condensed milk should be chosen only natural, without additives. You can cook condensed milk from dry concentrate, but you need to dissolve it with natural milk, not water.

The higher the fat content of the milk, the less time it takes to boil it. Cream with 30% fat content and sugar syrup boils down twice as fast as milk with 10% fat content.

Everyone's favorite milk sweet can be easily prepared yourself, and it only takes 15 minutes. Condensed milk at home is no less tasty than store-bought. Moreover, this treat contains no preservatives, dyes, flavors or other unnecessary harmful ingredients.

The simplest recipe for the dessert under discussion involves the use of whole milk (250 ml). If possible, it is best to take a fatty homemade product. In addition, you will need: 70 g butter, 250 g sugar.

1. Condensed milk foams very much during cooking, so it is most convenient to use a saucepan or a tall pan. Milk is poured into the selected container and sugar is poured.
2. The ingredients should be simmered over low heat until the sugar grains are completely dissolved. In this case, the mass must be constantly stirred.
3. Lastly, butter is added to the container and the mixture is boiled over high heat for about 10 minutes.
4. All that remains is to remove the saucepan or pan from the heat and pour the resulting product into a jar.

Surely, at first glance, the hostess will think that the sweetness turned out to be too liquid. But you need to give it time to cool thoroughly and then the consistency of homemade condensed milk will be almost like that of the usual store-bought one.

From powdered milk

If you decide to choose a recipe made from powdered milk, then you will still need to add the same amount of whole milk (200 g each). The latter should be with a minimum percentage of fat content. You will also need to take 200 g of sugar.

1. Powdered milk and sugar are thoroughly mixed in a saucepan. After this, the whole thing begins to be added to them.
2. The mass should be homogeneous without lumps. It is most convenient to use a whisk for this.
3. Over low heat, bring the resulting mixture to a boil and cook for 10-12 minutes with constant stirring.
4. The finished condensed milk is poured into a jar and cooled.

Immediately after cooking, you can taste the sweetness. If everything was done correctly, it will turn out to be even tastier than store-bought.

Homemade condensed milk with cream

To make the delicacy even richer and more aromatic, you should use heavy cream instead of milk (300 ml, at least 20%). You also need to take other ingredients: 150 g of sugar, vanillin on the tip of a knife (to taste).

1. The cream is thoroughly whipped in a separate container using a whisk or mixer. A couple of minutes after the start of whipping, you can gradually add sugar to them.
2. The resulting mass is transferred to a pan moistened with ice water. This is necessary to avoid burning the sweets.
3. The future dessert is cooked over low heat for 10-12 minutes with constant stirring.
4. When the mixture boils, leave it on the stove for another couple of minutes and then remove from the heat. If desired, vanillin is added to the condensed milk at this stage for a pleasant aroma.

If you cook the cream and sugar longer, it will thicken and resemble plasticine in consistency. But this does not mean that the product is spoiled. It can be eaten as fudge or used to decorate baked goods.

We cook using kitchen appliances: in a slow cooker, in a bread maker, in a convection oven

In the process of preparing homemade condensed milk, you can turn to the equipment available in the house for help. For example, use a slow cooker, bread maker or air fryer for this. This will greatly facilitate the housewife’s task.

In a slow cooker

To prepare the treat this way you need to take: 250 ml. full fat cow's milk, 250 g sugar and 250 g milk powder.

1. All ingredients are thoroughly mixed together until smooth. Under no circumstances should there be any lumps in the mass.
2. The resulting mixture is poured into the multicooker bowl. It will cook in the “Soup” mode with the lid open.
3. After the mixture boils, the “Baking” mode is turned on, in which the future dessert remains for another 15 minutes.

All that remains is to cool the delicacy and you can serve it to the table.

In a convection oven

Few housewives know that even an air fryer can be used to prepare homemade condensed milk.

For a delicious dessert you will need to prepare: 1 liter of fat milk and 2 kg. Sahara.

1. The ingredients are thoroughly mixed together and cooked for half an hour at the highest temperature and speed.
2. After the specified time, the device is set to a temperature of 205 degrees and an average speed. The cooking process continues for another 60-90 minutes.

The finished delicacy tastes no different from the usual store-bought condensed milk.

In the bread machine

The dessert is very easy to prepare in a bread machine. You can use any device, as long as it has the “Jam Jam” mode. You will need to use the following products: 1 liter of whole fat milk, 400 g of sugar, 1 packet of vanillin. How to boil condensed milk in the specified device is described below.

1. First, the milk is heated in a saucepan on the stove and only after that is poured into the bread machine container.
2. Sugar and vanillin are also sent to the baking dish.
3. The “Jam Jam” mode of the device is turned on until the delicacy thickens.

Homemade condensed milk will be an excellent option for cream for pies and cakes. And, in addition, it is also very budget-friendly.

Recipe from Yulia Vysotskaya

The recipe for homemade condensed milk from Yulia Vysotskaya involves using powdered sugar (200 g) instead of sugar. In addition to it, you need to take 200 g of whole milk and 30 g of high-quality butter.

1. In a saucepan, mix butter, milk and powdered sugar thoroughly.
2. The container is placed over high heat until the oil and powder are completely dissolved. The foam that appears after boiling must be carefully removed with a spoon and the heat reduced to medium.
3. From boiling to readiness, the product is cooked for 10 minutes.
4. All that remains is to place the pan in a container with cold water and cool the delicacy.

The resulting homemade condensed milk is perfectly stored on the bottom shelf of the refrigerator.

Dietary condensed milk according to Dukan

Even those with a sweet tooth who have begun to struggle with excess weight can easily treat themselves to a delicate delicacy. This condensed milk is prepared with a sugar substitute (8 tablets), skimmed milk powder (60 g) and regular skim milk (150 ml.)

1. Skim milk powder is heated in a frying pan without oil (it is best to use cast iron pans).
2. When the product acquires a caramel shade, it is diluted with regular milk.
3. All that remains is to add a sugar substitute to the indicated ingredients and cook the delicacy to the desired thickness.

Homemade condensed milk according to Dukan often turns out with lumps. Straining the sweets through a sieve will allow you to get rid of them.

Condensed milk prepared at home is distinguished not only by its “natural” taste, but also by the ability to obtain a product of “different consistencies”: liquid - for pancakes, ice cream, fruit salads, thick - for making creams, super thick - for use in fillings.

Eclairs, shortbread, sponge and waffle cakes - it’s hard to imagine all this without condensed cream, but how you want to cook truly homemade cakes - without preservatives, dyes and other joys of our, sometimes “overly modern” food industry!

There is good news for connoisseurs of natural products - condensed milk at home is not only possible, but is also not inferior in taste to the most “advanced” store-bought milk. True, you will have to wait a little, because it takes at least two hours to prepare it.

Homemade condensed milk can and should be boiled with a reserve so that you can simply take it out of the refrigerator for a few more days to prepare desserts that have the taste of childhood.

About the homemade condensed milk recipe

Regarding adding soda: it helps the milk not to curdle, practically guaranteeing this, even if it is not very fresh. Since I used yesterday's milk, I included baking soda in the recipe. I hasten to reassure you: condensed milk does not have any soda taste.

If without soda. Condensed milk can be prepared without adding soda, but then it should be taken as fresh as possible (you must be sure of its freshness) and whole (selected).

Sugar to milk ratio. As for recipes for condensed milk prepared at home, they differ in the ratio of sugar and milk, depending on the desired degree of sweetness. But here every housewife has her own practical secret - with this ratio, mine turned out quite sweet.

Simple syrup, not sugar. I highly recommend mixing milk not directly with sugar, but with sugar syrup, this way it will better accept the sweet product and even have a thicker consistency. ( From the editor. In the editorial experience this was not confirmed; excellent thickness was obtained even without syrup).

About powdered milk. Sometimes, for a more expressive milky taste, milk powder (powder) is added to the recipe, usually in a 1 to 1 ratio with sugar, but then it is better to take half as much fresh product.

Do you want boiled condensed milk? If you want to get homemade boiled condensed milk, cook 1.5 times longer.

Cooking time: 2 hours.
Yield: 1 liter of milk = 500-600 grams of condensed milk.

Ingredients

• milk (fat content 3.2) 1 liter
• sugar 0.5 l.
• soda 0.5 dessert spoon
• vanilla sugar (optional) 1 tsp.
• water 70 ml

Preparation

To prepare condensed milk, it is best to use a large pan with a non-stick coating, since sweet milk will foam at first and then burn to the bottom. If you don’t have such a pan, you’ll have to stir it very, very often.
Pour vanilla and regular sugar into a saucepan, pour in a little water.



Place over medium heat and stir constantly with a spatula or whisk until all the sugar crystals have dissolved and the mixture turns into sugar syrup.



Now pour milk at room temperature into the syrup (this is important), stir, and bring to a boil.
It is better to use full-fat milk and always fresh (even slightly sour milk will curdle when heated).



Prepare half a dessert spoon of baking soda.



After the milk has boiled for a few minutes, reduce the heat to low and add soda.



Immediately stir the future condensed milk intensively, because a lush foam will begin to rise on it. After the foam has subsided, set the heat to low (less than medium) and simmer the milk for one hour, stirring it occasionally and skimming the foam from the walls (do not throw away the foam, but put it back into the pan).



After some time, the milk will acquire a light coffee tint. If you need liquid condensed milk, then at this stage you can remove it from the heat.



If you want to thicken the condensed milk, cook it a little longer (30 minutes).



Determine readiness by appearance and taste - the longer you cook the milk, the thicker, darker and sweeter it will be.



Let the finished condensed milk cool, and then pour it into a glass container.



Store in the refrigerator. To keep condensed milk at home longer, do not remove the entire jar from the refrigerator for a long time and scoop up milk only with a clean and dry spoon.

From the editor

The editors of the site also prepared homemade condensed milk according to the recipe of Elbi and her crumbs, boiling the milk for 2.5 hours. This is what we got - thick boiled condensed milk of a beautiful chocolate color:

The degree of thickness can thus be adjusted by increasing or decreasing the cooking time.

Reference. Boiled condensed milk, aka jam made from milk, also known as dulce di leche- a very popular product in Latin America. It’s similar to our condensed milk, but it’s probably more correct to call it jam made from milk. In Argentina, it is often used as a cream for cakes and pastries or simply as a spread on bread.

Hello, my dear readers! Today I will tell you how to prepare boiled condensed milk at home using a minimum of ingredients. This condensed milk will be an excellent addition to any dessert, especially if you have time and fresh milk, but you don’t really want to go to the store for ready-made condensed milk.

I made this condensed milk for... You can also use this recipe and cook nuts in a nut bowl, filling them with homemade condensed milk. Well then! If you don’t know how to make boiled condensed milk at home, this is the recipe for you!

How to prepare boiled condensed milk at home? Recipe

So, what do we need:

• 1 liter of fresh fat milk (I took store-bought milk with 3% fat content, if you have homemade milk not diluted with water, then even better);
• 25 g butter (add only when you are not sure about the fat content of the milk);
• sugar 400-500 g;
• soda 1/3 tsp (it will be used to prevent our condensed milk from curdling during prolonged cooking).

This is, perhaps, all you may need to make homemade condensed milk.

Now let's start cooking!

First we need to prepare a deep pan in which we will cook our condensed milk. Remember that milk rises greatly when boiling, so you need to take a pan with a reserve, preferably from a stainless steel one with thick walls. After this, put the milk on the fire, add sugar, soda and butter (if your milk is not full-fat). Mix everything and wait until the sugar dissolves completely.

At this time, the milk should warm up a little; it is better not to put it on high heat, as it may start to burn. After the sugar has melted, mix everything and bring to a boil. Then continue to cook over low heat, stirring constantly.

If the milk starts to foam a lot, then you need to reduce the heat a little. Cook the milk mixture like this for 1.5 hours. You need to stir everything periodically to prevent it from burning. As soon as the milk begins to change color, stir again. The foam that appears during cooking does not need to be removed! So, cook the milk until it begins to thicken, and the color also changes - it becomes caramel.

Remember, if you cook condensed milk for a very long time, when it cools you will end up with toffee, and a hard one at that! Therefore, take into account the cooking time and remove from the heat as soon as the thickness suits you, not forgetting that the condensed milk will become thicker as it cools!!!

After the condensed milk is ready, remove it from the heat and strain through a sieve to get rid of any lumps, if any. Pour everything into a clean glass container and let it cool slightly. Then you can use it for your desserts! Bon appetit!

If you have questions about the recipe, I will be glad to answer them in the comments, and don’t forget to share this recipe with your friends!