Learn how to make condensed milk at home with just two simple ingredients, perfect for baking, desserts, or sweetening your favorite drinks. Quick, cost-effective, and preservative-free! Making homemade versions of items usually bought in stores brings a special kind of joy. There is something deeply satisfying about crafting sauces, beverages, snacks, or desserts from scratch. You use ingredients you know and trust. Over the years, I have come to enjoy experimenting in the kitchen. I love recreating products that many people buy off the shelves. It allows me to learn new techniques. I control the ingredients. I gain a better appreciation for what goes into the food I consume. Recently, I embarked on such a journey when I decided to make homemade ice cream.
It all began when I stumbled upon a recipe online that caught my attention. The pictures looked heavenly, and the instructions were clear and simple. I imagined the creamy texture melting in my mouth and knew I had to try making it myself. I quickly reviewed the list of ingredients, confident that I had most of them at home. However, one item stood out, condensed milk. It was an essential component of the recipe, and I realized that I did not have it in my pantry.
I thought this would be an easy fix. After all, condensed milk is a common item. I was certain I had seen it many times in various stores. I set out that very day to find a tin of condensed milk. I started with the supermarket nearest to my home. I scanned the shelves for several minutes. I then asked an attendant for help. I realized they did not have it in stock. Undeterred, I moved on to the next store. Again, there was no sign of condensed milk. I went to several more supermarkets. Some were close to home. Others were farther away in town. None of them had what I was looking for. It was as though every store had collectively decided to run out of condensed milk at the same time.
With every visit, my frustration grew. I was puzzled. I remembered distinctly seeing tins of condensed milk. They were stacked on the shelves of one of the Tuskys Supermarkets not too long ago. Back then, I had no use for it, so I walked right past it without giving it any attention. Now, when I needed it the most, it was nowhere to be found. The irony was almost amusing.
Despite this setback, I refused to give up. I was determined to make the ice cream, regardless of the obstacles. I told myself that I would make it come rain or shine, come hell or high water. I began to explore other options. I wondered whether there was a suitable substitute for condensed milk that I could use in its place. I conducted a series of online searches and read several articles and recipe comments. It became clear that the unique texture and sweetness of condensed milk made it difficult to replace. The success of the ice cream recipe depended heavily on that one ingredient.
I was not ready to abandon my plan. I shifted my focus toward finding a way to make the condensed milk at home. I remembered a video from one of my favorite chefs. I often follow her recipes and admire her YouTube channel. She has a warm, welcoming presence. She explains her recipes in a way that makes even the most complex dishes seem approachable. I remembered that she had once shared a method for making homemade condensed milk. I decided to search her channel again.
After scrolling through her videos for a while, I found it. The recipe looked simple enough, milk and sugar simmered together slowly over time. However, the instructions came with a strong warning: one must be patient and watch the mixture closely. This was not a recipe to start and walk away from. The milk had to be stirred frequently. It needed to be kept at the right temperature to prevent it from burning or forming unwanted crystals.
I prepared my ingredients carefully and got started. I poured full cream milk into a saucepan and added sugar, then turned on the heat and began to stir. The process was slow. The mixture had to reduce over time. I stayed by the stove to make sure it did not stick or boil over. The smell of sweet, warm milk began to fill the kitchen. Slowly, the liquid started to thicken, and the color began to change ever so slightly. It took almost forty-five minutes of gentle heat and constant attention. Eventually, the mixture transformed into a smooth, glossy, thick cream. It resembled the store-bought condensed milk I was trying to replicate.
When I finally finished, I allowed it to cool and poured it into a clean glass jar. I could hardly believe I had made it myself. The texture was exactly right, and the taste was spot on—sweet, rich, and velvety. My heart swelled with pride. I overcame the hurdle of not finding the ingredient in stores. Additionally, I added another homemade recipe to my repertoire.
Now that I had the condensed milk ready, I could finally proceed with making my homemade ice cream. This experience reminded me that there is always a solution if you are willing to look for it. Sometimes, what feels like a setback can lead to an opportunity to learn something new and valuable.
In a way, this whole adventure was not only about ice cream or condensed milk. It was about persistence, creativity, and the joy of learning. Cooking has a way of teaching life lessons through the smallest tasks. There is much to be gained from these everyday experiences in the kitchen. You learn patience while stirring. You become flexible when things go wrong. Determination is needed when you are chasing a goal.
For anyone who finds themselves in a similar situation, I would strongly encourage trying homemade condensed milk. All you need is full cream milk and sugar, a saucepan, and the willingness to wait. The result is worth the effort, and the sense of accomplishment is even better than the final product. Once you have it, you can use it in many ways. These include baking, desserts, beverages, and sauces.
I now look forward to making that ice cream. I know that the condensed milk in it carries a story of patience, effort, and discovery. And that, to me, makes every spoonful even sweeter.
-2 Cups Milk (full/nonfat)
-2/3 Cups White Sugar
Method
Add the Milk into a heavy bottomed sauce pan
Add the sugar
Heat in low heat and stir until Sugar has dissolved
Once all sugar is dissolved bring mixture to a simmer over low/medium heat
Don't stir once mixture starts to simmer or it will crystallize or crack
Milk will have darkened to almost grey, reduced by half and thickened. If you notice some form forming at the top, gently skim it off with a spoon
Make sure you remove all the skim out and be careful it does not drop back into the simmering milk
Don't stir any sugary bits hanging around the rim of your pot, don't stir it back into your condensed Milk, this will crack your mix
Gently simmer for 35-40 minutes
When ready remove from heat and pour into a jar to cool
Let condensed Milk cool completely before putting on the airtight lid. Store in a jar in the fridge and it will store for months
- 2 Cups Milk
- 2/3 Cup Sugar
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