There is a website for Truvia, and it is worth a visit. I am not an expert in this area, but there is a lot of information out there. Thanks for the recipe, I did not have condensed milk on hand in the pantry, used your recipe it worked perfectly. After it cooled made your Homemade Vanilla Ice Cream. Cannot wait to taste the ice cream. Thanks for all your recipes that you share with your followers. Have a great day! Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. Add the milk and sugar into a small, heavy bottomed saucepan.
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 minutes, or until the milk has darkened to an almost grey color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.
Store in a labeled jar in the fridge and it will last for 6 months. Watch the Recipe Video!ecolearning.org.uk
How To Make Condensed Milk (Bold Baking Basics)
Gemma Stafford on September 16, at 5: Latviya on September 14, at 6: Hi Gemma, Instead of sugar does can we use honey? Gemma Stafford on September 15, at 3: Hesti on September 10, at Gemma Stafford on September 11, at 5: Jessica C on September 9, at 5: Trying to make the SCM recipe to use for a healthier alternative to store bought coffee creamer. Thanks for your help. Gemma Stafford on September 9, at 2: Hi Jessica, The reason it separated is because unfortunately it simmered for just a tiny bit too long.
Brittney on September 7, at 3: Gemma Stafford on September 10, at 5: Fizzah on August 24, at 7: Gemma Stafford on August 24, at 7: Patrick Karen Macalintal on August 22, at 5: Gemma Stafford on August 23, at 7: Rony on August 22, at 1: Gemma Stafford on August 22, at 1: Paige on August 15, at Gemma Stafford on August 16, at 2: Gemma Stafford on August 14, at 4: Steph Norris on August 14, at 7: Hi, just wondering if you have tried this with rice milk and a sugar substitute? Angela on August 13, at Gemma Stafford on August 13, at 8: Jake on August 12, at Gemma Stafford on August 14, at 5: Gemma Stafford on August 15, at 8: Soledad on August 10, at 3: Gemma Stafford on August 11, at 3: Erin on August 10, at 2: Can I use Agave as a sugar subsitute when making condensed milk?
Jake on August 9, at Gemma Stafford on August 10, at 2: Anuja Aiyappan on August 8, at Hi Gemma, Instead of sugar does can we use jaggery?
Gemma Stafford on August 9, at 7: Ning on August 7, at 9: Gemma, Do we need to cover tha pan while simmering? Gemma Stafford on August 8, at 9: KathyM on August 4, at Gemma Stafford on August 5, at 4: Micaelis on August 2, at 3: Gemma Stafford on August 3, at 2: Patrick Karen Macalintal on August 2, at 6: Hi Gemma, I love watching your videos especially those ones that you can modify. Thank you very much! Gemma Stafford on August 2, at 1: April on July 29, at 7: Gemma Stafford on July 30, at 7: Hi April, yes you can make this recipe with lactose free milk like say, nut or coconut.
I have a recipe for it Best, Gemma. Nana Osei-Tutu on July 28, at 4: That jar that you poured the milk into at the end of the video, where did you get it? Gemma Stafford on July 28, at 8: Melissa on July 25, at Gemma Stafford on July 25, at 4: Hi Melissa, I actually live in Los Angeles. Really glad you like my videos. Kabir Sebastian Orlowski on July 24, at Hi, You would continue to cook it for longer to get ducal de leche.
Snodgrass, Mary Ellen Encyclopedia of Kitchen History. Dairyman To A Nation. Retrieved 6 Aug — via Newspapers. Hunziker of Purdue university gives the following interesting history of condensed milk: This year marks the 50th anniversary of the invention of the manufacture of condensed milk by Gail Borden. The first factory in the world was erected, completed and operated by Gail Borden in Connecticut in The beginning was small, the process crude and the product imperfect, and it was not until the strenuous years of the war of secession that its value and usefulness as a commodity became fully recognized.
According to the United States census of , in that year there were over fifty factories in the United States. The increase of condensories during the last five years has been so rapid that it is safe to put the total number of factories today at in this country alone. The census report of estimates that about 1,,, pounds of milk were received at our condensories with an aggregate output of ,, pounds of condensed milk in that year. Archived from the original PDF on September 5, Condensed milk and milk powder: Proceedings of the Wisconsin Cheese Makers' Association annual conventions Wisconsin Cheese Makers' Association: Evaporated and Sweetened Condensed Milks".
In Chandan, Ramesh C.
Then I put it in the freezer. The next day I took it out and let it thaw. It turned out great! Thanks so much for this. But after reading someone used a crockpot I switched. If you line the top of slow cooker with 2 layers of paper toweling it absorbs the moisture without the heat loss. Just make sure to stir and replace the towels as needed. And, I read that to make Dulce De Leche, you put condenced milk in a Pyrex dish and pop it in the oven until it gets toasty.
Not sure how long it takes, but I may have to give it a try! Jill, I think a commenter above tried the crockpot, and it worked okay! Oven would be interesting, no stirring I suppose, or stirring occasionally? Any ideas on how long this stores in the fridge? I am wondering if it would separate. Thinking of making it today to use tomorrow in my pumpkin pies…….. Hope it worked great!
So I just tried making this with raw milk and raw local honey, and at first it was doing great, but I made the mistake of turning the stove up slightly I was impatient and not attending, and when I came back, the milk had formed into soft curds. At that point, my hopes of condensed milk were no longer a reality, but since I make my own cheese, I decided to treat it like regular curds and go for some sort of ricotta type. After draining the curds and squeezing them a bit, I tasted them and they were delish! Now for try 2 on that condensed milk……!
You could put it in your food processor or blender and make it smooth to use it like cream cheese or ricotta in a dip for fresh apples and pears. Wow I have never heard anyone else speak of cottage cheese pie before. It is a family recipe my great grandmother use to make. And we carry on the traditional. Would love to know your recipe to compare thank you. We buy raw milk and I never want to cook with it because I feel it a waste! Raw milk is too expensive to cook; I want it to stay raw. Did you sub the honey at a 1: I want to try this too!
Condensed milk - Wikipedia
I also saw another comment asking if you could use heavy cream instead of milk? Wondering if that would work…. How could cream hurt?
Hope it worked out for you! Christin, did you use the 1: I just condensed a cup, using local wildflower honey; and a 1: I want to try making a test batch of Russian Fudge using it and farm pasteurized milk. I read lots of you want to use honey instead of sugar: This is a MUCH better option for folks! I have substituted plain past not UHP heavy cream for years or sometimes half and half. I adore this recipe! I did this for my pumpkin pie today and it worked fabulously!! Ok, so I tried making the condensed milk again and used some raw sugar this time, and it turned out perfect, although it took freaking FOREVER to finally thicken up.
We live ft, not sure if that effected things or not. I did turn it up slightly since I was already at the stove and could stir it frequently. I then refridgerated it for a few hours to cool it, and when I pulled it out, it was great. I actually made two pumpkin pies today, and I only had enough homemade concentrated milk for one, so I was able to open a can and compare the two. The consistancy, taste and smell were identical, but the color of my homemade was darker.
At least for me I think this may be one of those rare occasions that I still will use canned since I rarely use it and its difficult to make. Having raw milk and organic sweetner is a bonus, too!!!! I have a question though and it might be a dumb one! So does that mean that if the recipe calls for one can on condensed milk you need to double this recipe??
Something tells me I should do some math and then test the recipe again…sorry about that! You mentioned that a 14oz can of sweetened condensed milk is 2 oz. All the containers of sweetened condensed milk I have seen are measured by weight rather than liquid.
Sweetened condensed milk
On the nutrition facts it states one serving is 2 tablespoons with 20 servings. But thanks so much for posting this recipe!
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I just made it and so far it looks perfect. Jenni, Not rude at all! This recipe has always been the base for my creamer for iced coffee! For those that need it you can use xylitol or WheyLow as well. After switching from stovetop to crockpot and back to stove, I ended up using my electric skillet with a simmer setting. So glad I was able to find this recipe. I just had a question about why do you add the butter? And if using raw milk, using the milk and cream together, do you still need to add the butter?
Teri, So sorry it took me so long to respond…I got absolutely behind on comments when I released the second edition of the snacks book and truly have never caught up. How about portion size to use Stevia. I think that it is alot sweeter than white sugar.