HOMEMADE CONDENSED MILK
I've been using this recipe for years; I just wish I had kept track of how much money I've saved by not buying all those little cans!
Provided by CDICKE1
Categories Everyday Cooking
Yield 4
Number Of Ingredients 4
Steps:
- Pour boiling water into blender container. Add margarine and sugar. Blend until combined. Add the dry milk powder 1 cup at a time, blending after each addition. Store in refrigerator and use where a recipe calls for sweetened condensed milk, 1 1/3 cups equals one 14 ounce can.
Nutrition Facts : Calories 921.6 calories, Carbohydrate 162.5 g, Cholesterol 24 mg, Fat 12.1 g, Protein 43.5 g, SaturatedFat 2.5 g, Sodium 775.2 mg, Sugar 162.4 g
HOMEMADE CONDENSED MILK
Steps:
- In heavy saucepan pour milk and bring to a boil. Reduce to a simmer and cook for about 45 minutes, stirring occasionally. Stir in sugar and continue simmering 10 to 15 minutes, or until milk has reduced to 3 cups. Strain. Milk can be refrigerated for up to one week.
HOMEMADE SWEETENED CONDENSED MILK RECIPE
Sweetened condensed milk is easy to make at home. All you need are four ingredients, a blender, and just a few minutes.
Provided by Elizabeth LaBau
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Place the dry milk powder, granulated sugar, 1/3 cup of the boiling water, and the melted butter in a blender. Blend all ingredients together until they are smooth, scraping down the sides of the blender occasionally to get all of the ingredients completely incorporated.
- Condensed milk typically has a thick, syrupy consistency, but if your homemade condensed milk is too thick to pour easily, add another spoonful or two of boiling water and blend to incorporate. Adjust the water until you are happy with the consistency.
- Use your homemade sweetened condensed milk right away or store it in an airtight container in the refrigerator for up to five days. It will get thicker when it is refrigerated but will loosen up when stirred and brought to room temperature.
Nutrition Facts : Calories 98 kcal, Carbohydrate 14 g, Cholesterol 11 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 62 mg, Sugar 14 g, Fat 4 g, ServingSize 1 1/2 cups (12 servings), UnsaturatedFat 0 g
QUICK CONDENSED MILK
Homemade sweetened condensed milk traditionally requires ultra-low heat and up to 6 hours of constant stirring, but with a splash of heavy cream added to prevent scorching, I can crank up the heat and be done in 45 minutes. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of caramel. If you like chai tea, be sure to try the cinnamon-spiced variation.
Provided by Stella Parks
Categories Dessert Milk/Cream Condiment Condiment/Spread
Yield 2 cups (about 19 ounces)
Number Of Ingredients 4
Steps:
- Combine milk, cream, sugar, and salt in a 5-quart stainless steel saucier. If using a scale, weigh the pot and ingredients together so you can digitally track the reduction. Place over medium heat, stirring occasionally with a heat resistant spatula, until the milk begins to simmer, about 12 minutes. Continue cooking another 30 minutes more, scraping continuously to prevent a milky buildup from forming around the sides. When the thickened milk-syrup suddenly begins to foam, it's almost done. Keep simmering and stirring until the foam subsides and the dairy has condensed to exactly 2 cups or 19 ounces. If using a scale, the pot will weigh 26 ounces less than when you started.
- Pour into an airtight container, seal to prevent evaporation, and refrigerate up to 1 month. To mimic the consistency of canned milk, bring to room temperature before using.
- Key Point
- Even slightly acidic ingredients will cause hot dairy to curdle, including raw cane sugar, brown sugar, coconut sugar, maple syrup, honey, and agave. Take care when experimenting with ingredients not listed in the variations.
- Mix It Up:
- Chai Spice: Along with the sugar, add two 4-inch cinnamon sticks, 1/2 teaspoon fennel seeds, 1/2 teaspoon whole allspice berries, 10 whole black peppercorns, 5 whole cloves, and 6 white cardamom pods, gently cracked. Proceed as directed. For an easy chai latte, stir 1 tablespoon of the spiced milk into 6 ounces (3/4 cup) hot black tea, such as Assam.
- Dulce de Leche: This rich and nutty variation owes its caramel flavor and color to baking soda, which raises the dairy's pH, allowing the lactose to brown at lower temperatures than normal. Add 1/2 teaspoon baking soda to the sugar and proceed as directed; though the mixture will foam more vigorously, there is no risk of overflow. Made with goat's milk in the variation below, dulce de leche is known as cajeta. As the browning process will resume with continued exposure to heat, neither dulce de leche or cajeta can be used as an ingredient in baked goods.
- Fresh Ginger: Peel and roughly chop a 2-inch piece of fresh ginger; add along with the sugar.
- Goat's-Milk: This variation is more easily digested by those with lactose intolerance, and because goat's milk won't curdle when it's boiled, there's no need for cream. Trust me, there's nothing "goaty" about it-just gentle creaminess anyone can enjoy. Replace milk and cream with 38 ounces (4 3/4 cups) goat's milk and proceed as directed. Note: This variation requires "ultra-high temperature" pasteurized goat's milk, as raw or low-heat pasteurized versions may turn grainy with prolonged cooking.
- Lavender: During the cooking process, lavender mellows into something soft and aromatic, without any hint of the soapiness that can so often be its downfall. Add 1 tablespoon dried lavender buds along with the sugar.
- Rosemary: Wonderfully herbaceous, this variation is my absolute favorite way to make Pumpkin Pie. Add a 4-inch sprig of fresh rosemary along with the sugar.
- Soft-Serve: This eggless ice cream has an unbelievably pure and creamy flavor, with a silkiness that reminds me of Dairy Queen soft serve. Prepare the Quick Condensed Milk or any variation and pour into a large bowl. Add 10 ounces (1 1/4 cups) heavy cream, 2 ounces (1/4 cup) whole milk, 1/4 teaspoon kosher salt (half as much if iodized), and 1 tablespoon vanilla extract and mix well. Chill until cold, about 2 hours, and churn according to manufacturer directions.
- Vanilla Bean: I make this variation whenever I have an empty vanilla bean left over from another project, as the cooking process will extract considerable flavor from even the most withered pod (the sheer volume of seeds in a "fresh" pod can turn the milk gray). Add scraped vanilla pod to the milk and proceed as directed. To deepen the flavor, leave the vanilla pod in the jar of Quick Condensed Milk.
HOMEMADE SWEETENED CONDENSED MILK
I love this recipe because it's simple and easy and it costs only pennies to make compared to buying it in the store. I make all my Christmas candy with this that calls for sweetened condensed milk. Makes 1 1/3 cups or 10 oz.
Provided by Darlene Summers
Categories Low Cholesterol
Time 6m
Yield 1 1/3 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Stir milk into cold water.
- Microwave on high 45 seconds to 1 minute until steaming, stir in sugar & vanilla.
- Refrigerate till cool before using.
HOMEMADE CONDENSED MILK 2 [FRESH MILK]
Make and share this Homemade Condensed Milk 2 [fresh Milk] recipe from Food.com.
Provided by auzzi
Categories Low Protein
Time 55m
Yield 3-4 cups approx, 1 serving(s)
Number Of Ingredients 2
Steps:
- In heavy saucepan pour milk and bring to a boil.
- Reduce to a simmer.
- Cook to reduce to about 2/3 in volume, stirring occasionally.
Nutrition Facts : Calories 2678.5, Fat 53.6, SaturatedFat 33.4, Cholesterol 205, Sodium 721.9, Carbohydrate 518, Sugar 449.1, Protein 48
HOMEMADE CONDENSED MILK 1 [FRESH MILK]
Make and share this Homemade Condensed Milk 1 [fresh Milk] recipe from Food.com.
Provided by auzzi
Categories < 4 Hours
Time 1h5m
Yield 3 cups, 1 serving(s)
Number Of Ingredients 2
Steps:
- In heavy saucepan pour milk and bring to a boil.
- Reduce to a simmer and cook for about 45 minutes, stirring occasionally.
- Stir in sugar and continue simmering 10 to 15 minutes, or until milk has reduced to 3 cups.
- Strain.
- Milk can be refrigerated for up to one week.
Nutrition Facts : Calories 1180.8, Fat 53.6, SaturatedFat 33.4, Cholesterol 205, Sodium 718, Carbohydrate 131.1, Sugar 62.9, Protein 48
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- Combine the milk and the sugar in a saucepan. Gently bring the mixture to an almost-boil, stirring continuously to help the sugar dissolve.
- You’ll know it’s ready when the mixture has reduced by around half and has slightly darkened in color. It will also be of a thicker consistency - it will become thick syrupy milk.
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- Once all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
- Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
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