How to cook condensed milk at home

Condensed milk at home is easily and simply prepared from milk and sugar. Homemade condensed milk is a natural product; homemade condensed milk is healthier than store-bought milk. The finished milk is thick, has a smooth consistency without grains, has high taste, and is ultimately cheaper than factory store-bought milk.

Before you prepare condensed milk at home, remember the basic rules for preparing your childhood favorite delicacy so that it turns out tasty, without lumps, is well stored and does not become candied for a long time.

Classic homemade condensed milk is cooked in a wide stainless steel bowl with high sides (so that the milk does not run away) with a thick bottom. A saucepan, saucepan or ladle will be the best option when choosing a vessel for preparing real thick condensed milk, as was previously sold in cans. Milk and sugar will not burn to the bottom of such dishes. In a wide container, the dessert will cook more evenly.
Fine sugar is better; it will dissolve quickly in hot milk. Brown granulated sugar will give the treat a caramel color. You can use both types of sugar. The color of the finished product also depends on the cooking time - the longer you cook milk with sugar, the darker the condensed milk will be - and on the color of sugar used. You can get condensed milk of a white milky color, light cream, or cook it until it turns brown, like fudge candy.
The longer condensed milk is cooked, the thicker it becomes. It will reach its maximum thickness when completely cooled. Attempts to make condensed milk thick at home often lead to overcooking. Here you need to stop in time and not overcook the condensed milk in order to get the consistency of the ideal thickness that you need. The thickness of condensed milk depends on the cooking time of milk and sugar. The longer you cook, the more the milk thickens.
If you want liquid condensed milk, just boil it for 30 minutes. To get real thick condensed milk, it will take more time to prepare it - 45 minutes.
Homemade whole cow's milk or farm milk of proven quality is an ideal option for making homemade condensed milk from it. You can also make condensed milk from store-bought milk; it is better to take milk with a fat content of 2.5% or 3.2%. It will be tasty and thick. The milk must be fresh, otherwise nothing will work out; the sour milk will curdle during cooking.

Process Features

The technology for preparing condensed milk according to GOST was developed back in 1952. At that time, there were many strict requirements for the sweet product, for example, fat content of at least 8.5%, a certain amount of sugar, and the absence of chemical additives. Of course, in those days, exclusively natural products were used for production. Today it is difficult to find an identical product in stores, however, it is possible to make condensed milk that is as close in taste as possible at home.

Many types of modern factory-made condensed milk are made from inferior dairy products with the addition of cheap palm oil, lactose and other components. Therefore, some housewives do not trust stores and prefer homemade recipes. The main feature of manufacturing factory-made condensed milk according to GOST standards is long-term pasteurization at a temperature of 60 to 65 degrees. At the same time, many useful elements are retained in the product: milk fats, proteins, carbohydrates, vitamins.

You can repeat this process at home, using available kitchen tools; to do this, you just need to cook the milk and sugar on the stove for a long time, using some tricks.

There are also quick technologies for home cooking, in which no time is wasted, but many useful components are destroyed, but the taste remains the same. To make a full-fledged sweet dairy product at home that is not inferior to the best factory brands, you must comply with the following conditions:

for cooking, take milk with a fat content of at least 3%, optimally 5%;
Only fresh product should be prepared, otherwise it may curl during cooking, and to avoid this, you can add a little soda - 1 liter on the tip of a teaspoon;
to avoid burning, it is best to take an enamel pan with a thick bottom;
During cooking, you must constantly stir the milk with a spoon so that it does not burn or run away;
It is important not to overcook the product, otherwise it will become liquid, and after cooking, be sure to let the condensed milk cool.

According to existing GOSTs, the calorie content of condensed milk can be from 164 to 312 kcal per 100 g; this can be easily achieved at home, using a product of suitable fat content and a sufficient amount of sugar. Some people add a little butter to homemade condensed milk: it increases the calorie content and makes the consistency thicker.

A very good option is to use natural cow's milk, if you have access to it. It is no secret that all store-bought products, without exception, are made from dry powder; in any case, they are not so greasy and have lost a number of useful components. But village milk is not pasteurized; in order to make condensed milk from it, certain tricks are required: filtering, boiling, otherwise the condensed milk may curdle during the cooking process.

Finally, there are currently a large number of “smart” household appliances - multicookers, food processors, pressure cookers. They allow you to quickly and without any hassle prepare condensed milk at home. The milk will not run off or burn. Some devices even have special modes for preparing such a product.

Chocolate condensed milk

Time: 1 hour.
Number of servings: 7-8 persons.
Calorie content of the dish: 134 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

For lovers of condensed milk with chocolate flavor, you will like the product prepared according to the following recipe. Use a milk component for cooking, in which the proportion of fat is maximum (3.5-4%). This way the finished treat will come out with a rich, creamy taste. Don't expect good results from skim milk. For cooking, take a pan with a thick bottom. Carefully grease its walls with butter - this way your condensed milk will not run away when boiling.

Ingredients:

milk - 1 l;
sugar - 200 g;
cocoa - 3 tbsp. l.

Cooking method:

Mix dry ingredients.
Pour the milk into a saucepan and put on fire.
Add the mixture, stir.
Cook until the volume is reduced by 2/3 of the original volume. Don't forget to stir.

Recipes

First, it’s worth considering how you can prepare classic condensed milk from cow’s milk at home according to GOST. This is a recipe without unnecessary additives; its taste will be practically no different from the best samples that can be found on sale today. Pour 50 ml of water into a thick-bottomed pan, add 250 g of sugar and cook the syrup over low heat until smooth. 0.5 liters of milk is poured into it, then the heat is set to low, the mass must be cooked for 2-3 hours, stirring from time to time.

The result is a thick mass with a characteristic cream color with a yellowish tint. The condensed milk must be allowed to cool, after which it is ready for use. This product can be stored in a plastic bottle or other open container in the refrigerator for up to 30 days. It is possible to prepare condensed milk made according to this recipe for a long time. To do this, sterile jars are rolled up; the method is no different from preparing other seals for the winter; in this form, condensed milk can be stored for several years.

For a more pronounced milk taste, condensed milk is sometimes prepared from powdered and whole milk. But it is worth remembering that you cannot use water to dissolve, otherwise the condensed milk will be completely tasteless. 300 g of liquid product is poured into the pan, 300 g of sugar is added, everything is heated to 60 degrees. Then the concentrate in the amount of 300 g is poured into it in a thin stream; it is necessary to constantly stir the mass with a whisk so that no lumps form. The temperature must be maintained constant and cooked for an hour.

You can make homemade condensed milk from cream. To begin, pour 50 ml of water into a thick-bottomed pan, add 1.2 kg of sugar and prepare the syrup over high heat. Next, 1 liter of cream with a fat content of 30% is placed in a water bath, the prepared syrup and 0.5 kg of milk powder are poured into it. Everything is mixed and simmered over low heat for an hour.

If you are short on time, you can prepare condensed milk quickly. To do this, pour 300 ml of milk into a deep saucepan, add 300 g of powdered sugar, and bring everything to a boil over low heat. After which 30 g of butter is added, the mixture is cooked over intense heat, and to prevent the milk from running away, it must be stirred constantly. This way you can prepare the product in 10 minutes. If you don’t have powdered sugar on hand, you can grind regular sugar in a coffee grinder.

For many confectionery recipes, boiled condensed milk is used. It has a characteristic light brown hue and a very pleasant taste. Traditionally, this dish is prepared in the oven or boiled in a pan of water for 2-3 hours. The method has disadvantages: firstly, it takes a long time to cook, and secondly, you cannot immediately open an iron can; milk under pressure will burst out in a stream from the inside.

Therefore, today housewives know an effective method of cooking in the microwave; it is suitable for both factory-made and home-made products. Condensed milk should be cooked in a ceramic or glass container, since metal cannot be placed in a microwave oven. The dish is prepared at a set power of 700 W; the container must be removed and stirred every 2 minutes. Total cooking time is 20 minutes. The advantage is that the product itself and the degree of its readiness are always visible.

Condensed milk from powdered milk

You can make delicious condensed milk from a mixture of powdered and whole milk.

Ingredients:

350 g granulated sugar;
300 ml fat milk;
300 mg milk powder.

Mix all ingredients in a small saucepan and place in a water bath. Cook the mixture with regular stirring for 1 hour. It is better to use a pastry whisk to mix milk and sugar. Place the pan with the finished condensed milk in a container filled with cold water to cool.

To prepare a dessert, bake a cake or decorate a dish, condensed milk must be used chilled.

How to store?

Condensed milk in an open container can be stored at room temperature for only a few days. If you put it in the refrigerator, the period increases to about a month. The best way for longer storage is to roll condensed milk into sterilized glass jars.

Homemade condensed milk can be varied with various flavorings. The most commonly used are chocolate and cocoa, vanillin and cinnamon. There are many recipes, although most gourmets like the natural milk taste, familiar from childhood. If you follow all the details of the recipes correctly, you always get a homogeneous and thick mass. But sometimes, for various reasons (insufficient fat content of milk or not enough sugar), the product turns out liquid. You can thicken homemade condensed milk by adding starch, although this negatively affects the taste.

Condensed milk at home is increasingly being prepared every day in modern household appliances - a pressure cooker or a multicooker. The process is simplified and takes significantly less time.

To learn how to prepare condensed milk, watch the following video.

Today I want to talk about how you can quickly make condensed milk from powdered milk at home.

It turns out very tasty and is not at all different from store-bought. And by increasing or decreasing the cooking time, you can adjust the thickness of the finished condensed milk, and this is a big plus, because some dishes require thinner condensed milk, and some require thicker milk. Try it, the recipe for making homemade condensed milk from powdered milk is very simple, and the result is excellent.

Cooking steps

Prepare the required set of ingredients.

Pour sugar and milk powder into a small saucepan or saucepan and mix well.

Pour milk at room temperature (the percentage of milk fat will not affect the taste of the finished condensed milk, only its calorie content) into a saucepan with sugar and dry milk, mix well with a whisk so that there are no lumps.

Place the pan on the heat and bring to a boil over medium heat, stirring constantly with a whisk. Then reduce the heat to low and cook for 8-10 minutes, stirring. If you want to get condensed milk that is similar in consistency to store-bought milk, then 8 minutes is enough; if it is thicker, cook, stirring, for 10 minutes, but do not forget that after cooling, homemade condensed milk from dry milk will become even thicker. The photo shows hot condensed milk, boiled for 8 minutes from the moment of boiling.

Allow the finished condensed milk to cool completely in the saucepan, then transfer it to a clean, dry jar, close with a lid and place in the refrigerator. From the specified amount of ingredients we got 380 grams of condensed milk.

Condensed milk prepared at home from dry milk turns out very tasty. After cooling, you can taste it. It should be served with pancakes, pancakes, or used when preparing cakes, rolls, cookies, etc. This condensed milk keeps well in the refrigerator even for a week, I haven’t checked it again. The photo shows the consistency of cooled condensed milk, which was cooked for 8 minutes from the moment of boiling.

The technology of milk condensation has been known for a long time. In the middle of the century before last, it was already included in army rations and helped out American soldiers. This canned product was taken with us on long journeys, used as complementary food for babies and simply as a dessert. Condensed milk is good in cakes, pastries, and as a snack for tea. Many people have loved this sweet product since childhood, and you probably won’t find anyone who hasn’t eaten it at least once in their life. Condensed milk can be prepared at home or purchased ready-made. But the taste of dessert made independently is completely different. Unfortunately, even according to GOST, antioxidants and stabilizers are allowed in condensed milk (ascorbic acid, potassium and sodium derivatives - E331, E332, E339, E340). And unscrupulous manufacturers make condensed milk not from whole milk, but from powdered milk with the addition of vegetable (often palm) oil, and use flavor enhancers, dyes, and preservatives. Knowing these facts, the question arises - how to cook condensed milk at home? This process is lengthy and will require patience. Therefore, it is better to prepare it for future use right away - the milky sweetness is perfectly stored in the refrigerator. You will spend several hours, but as a result you will get a “pure” product without harmful additives and with an amazing taste. The color, consistency and taste of the finished condensed milk depends on the cooking time. The longer she spends time on the stove, the thicker and darker the dessert will be. White color is a result of heating for up to half an hour, this sweetness is only a little thicker, the taste is very mild. If you cook homemade condensed milk from milk and sugar for 3-4 hours, you will easily get a thick mass with a rich caramel color.

Easy

Ingredients

Fresh very fat cow's milk – 1 liter (from 3% fat content and above);
Brown or white granulated sugar - 1 tbsp.;
Half a vanilla pod or vanilla sugar (teaspoon);
Baking soda – 0.5 tsp.

Preparation

One liter of milk yields 250-300 grams of condensed milk. Pour milk into a thick-bottomed saucepan, add vanilla and boil. If you add a pod, be sure to remove it after boiling.

Dissolve baking soda in three tablespoons of cold boiled water.

Put diluted soda into the milk and add all the sugar in one fell swoop. Stir and return to the stove.

First, cook over moderately high heat, stirring every 5-10 minutes with a wooden spatula or spoon to prevent it from burning. Watch the color and consistency. If you suddenly missed the moment when the milk burned, strain it and continue cooking.

After about 40-45 minutes, the milk will begin to thicken and take on a beautiful creamy color. From this moment on, you can no longer leave the stove. Turn on your favorite movie or music, turn down the heat a little (to medium). Cook, stirring constantly, until the condensed milk darkens and begins to lag behind the bottom. For the specified amount of ingredients, this will take about half an hour.

Place the pan in a large bowl or basin with cold water, stir quickly and sharply.

Transfer to a jar and let cool.

Serve homemade condensed milk for tea or coffee with fresh white buns or Viennese waffles. This dessert can also be used as a cream for cakes, nuts and straws.

How to make condensed milk at home:

Take very fresh whole milk - this will guarantee that it will not curdle during prolonged cooking;
Homemade milk is much fattier than store-bought milk; you can also add cream and butter to increase the fat content;
If you are not sure about the freshness of the milk, then add a little soda, then it will definitely not curdle;
Take a thick-bottomed non-stick pan, or better yet, cook in a water bath;
Powdered milk will give the finished dessert a rich milky taste. Mix it with sugar and pour into boiling liquid;
To speed up the process, replace granulated sugar with powdered sugar, just measure it not in glasses, but by weight.

Condensed milk can be prepared using kitchen aids:

The multicooker can be used in the “stewing” and “steaming” modes. Pour all the ingredients into the bowl, turn on the selected mode, but do not close the lid. Stir milk and sugar occasionally. In an hour, dessert is ready.
The bread maker is perfect for cooking condensed milk; moreover, the process will be as automated as possible. If your unit has “jam” or “preserve” modes, then you already know how to cook dessert from water and berries with sugar. Pour in the dry products, pour in the milk, close the lid, and set the desired mode. The bread maker will do everything for you.
You can also use other kitchen units designed for long-term heat treatment of products. They will speed up and facilitate the preparation of a sweet dessert.

Homemade condensed milk stores well. Prepare it for future use and delight children and adults with a healthy homemade dessert.

Condensed milk, so beloved by many, has changed a lot over the past decades, and the thing is that some manufacturers make it not from whole milk, but from vegetable fats or with their addition. This dairy product is not very healthy, and the taste is inferior to traditional condensed milk. If you want to get a completely natural product with excellent organoleptic qualities, it is better to make condensed milk at home. This task only requires patience and is not particularly difficult.

Cooking features

As already mentioned, the process of preparing condensed milk at home is not difficult. However, if you do not know some secrets, expectations may not be met.

When condensing milk, it must be constantly stirred so that it does not stick to the bottom. Condensed milk is less likely to burn if it is cooked in a pan with a non-stick coating or, even better, in a steam or water bath.
To prepare condensed milk, it is better to take whole milk with high fat content, at least 3.2%.
To prevent the milk from curdling and forming lumps during cooking, so that the consistency is uniform, when condensing, you can add a little soda to it: 1 g per liter of the milk mixture from which the condensed milk is prepared.
The time for milk to thicken depends on the recipe chosen and what it is intended to be used for in the future. Condensed milk should be cooked the least if it is intended for preparing fruit salads, topping pancakes and other desserts, and most of all if it is to become a filling for nuts or other confectionery products.
The volume of the finished product can only be calculated approximately, since it depends on the fat content of the milk, the list of ingredients, heating intensity, and cooking duration. Most often, the volume of condensed milk is almost half the volume of the original ingredients.

Condensed milk can be stored in the refrigerator for quite a long time if you pour it into sterilized jars, and if necessary, take a little condensed milk from the jar using a clean, dry spoon.

Classic condensed milk according to GOST

Time: 3 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 164 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

The recipe for condensed milk without foreign additives according to GOST is suitable for true connoisseurs of the taste and quality of this sweet delicacy. Granulated sugar plays the role of a preservative in the recipe. Even an opened jar can be stored in the refrigerator for 30 days. The cooking process is long, but you can prepare the product for future use. Condensed milk is prepared faster at home from a high-fat product. If you want a thick product, replace regular sugar with cane sugar. It is characterized by strong crystallization and will make the consistency denser.

Ingredients:

sugar - 250 g;
milk - 0.5 l;
water - 50 ml;

Cooking method:

Boil sugar syrup using a heavy bottom pan.
Gradually add milk to the sugar mixture.
Cook for 2-3 hours until desired consistency over very low heat.
You can make preparations with classic condensed milk if you pour it into sterile jars and roll it up.

Classic recipe for homemade condensed milk

milk 3.2–3.5% fat – 1 l;
granulated sugar – 0.5 kg;
water – 50 ml;
vanillin (optional) – 1–2 g;
soda (preferably) – 1–2 g.

Cooking method:

Pour sugar into the bottom of the pan, pour in water and heat, stirring, until the granulated sugar dissolves. At the same stage, you can add vanillin.
Pour milk into the pan. It needs to be warm or at room temperature. If you recently took it out of the refrigerator, you will have to warm it up a little before combining with the sugar syrup.
Stir milk with syrup and bring to a boil over low heat. As soon as the milk starts to boil, add baking soda. At this time, the milk will foam and rise in a “head”, so you will have to stir it with a metal spoon, which will take away some of the heat and prevent the milk from “escaping.”
Condense the milk, stirring it constantly, to achieve the desired consistency. This will take from 1.5 to 2.5 hours. If you remove the milk from the heat after an hour and a half, it is ideal for using in place of a sweet sauce. After 2 hours, its consistency will allow you to eat it with spoons or spread it on bread. After 2.5 hours, the milk will resemble boiled condensed milk.
Place (or pour) the finished condensed milk into sterilized jars, close them with clean lids and, after cooling, put them in the refrigerator.

Recipe for the occasion:

To prepare homemade condensed milk according to the classic recipe, you don’t need a lot of ingredients, but it does take a lot of time.

Recipe for homemade condensed milk from milk in a bread machine

Time: 3 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 192 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

Homemade condensed milk from milk and sugar, prepared in a bread maker, will come out white without a creamy tint. The delicacy has high nutritional qualities and incredible taste. Don't be afraid that the milk will escape from the bread machine bowl. The paddle will constantly stir the treat, preventing it from burning or rising . In taste and consistency, the condensed product is similar to a quality store product, but does not contain harmful additives or artificial preservatives. 2-3 spoons of this delicacy per day will benefit the body, lift your spirits and strengthen your immune system.

Ingredients:

milk - 2 tbsp;
cream - 1 tbsp;
sugar - 3 tbsp;
water - 0.5 tbsp;
salt - a pinch;
soda - on the tip of the knife.

Cooking method:

Mix milk and cream, add baking soda and bring to a boil using a saucepan.
In another container, cook syrup from sugar and water. Boil until granulated sugar dissolves.
Combine both mixtures in the bowl of a bread machine.
Add salt.
Set the mode to "Jam". When the program ends, let the oven cool for 15 minutes, then turn on the “Jam” mode again.
After two cycles, pour the mixture into a jar, let it cool, then place it on the refrigerator shelf. After 12 hours, the dessert will acquire the desired consistency.

Condensed milk in a slow cooker

whole milk (fat) – 0.25 l;
milk powder – 0.25 kg;
granulated sugar – 0.25 kg.

Cooking method:

Using a mixer, thoroughly mix all ingredients.
Pour the mixture into the blender bowl and, without closing the lid, turn on the “Porridge” program for 40–60 minutes, depending on how thick you want the product to be.
Wait a little until the condensed milk cools slightly and pour into a jar.
Once the jar is barely warm, close it and put it in the refrigerator.

This recipe for making condensed milk is not much more complicated than the classic one; you also don’t need many ingredients to use it. At the same time, the housewife does not need to stand near the stove and stir the milk all the time so that it does not run away and burn. The only drawback is the impossibility of preparing large quantities at once.

Condensed milk from cream

cream 25–30% fat – 1 l;
milk powder – 0.6 kg;
sugar – 1–1.2 kg (depending on how sweet the condensed milk is to your taste);
water – 100–125 ml;
vanillin (optional) – 1–2 g.

Cooking method:

In a separate saucepan, heat water with sugar until it partially dissolves in it.
Mix the sugar mass with milk powder and cream, beat with a mixer until the ingredients are well mixed.
Place the saucepan with the cream in a large saucepan filled with hot water and begin heating it. Stir the mixture constantly for the first 15 minutes, otherwise lumps may remain in the condensed milk.
Cook for another hour, stirring the condensed milk every 10 minutes.
Add vanilla, stir and cook as long as necessary to obtain the desired consistency. This will take from 10 to 30 minutes.

Using cream instead of milk allows you to get condensed milk a little faster.

Condensed milk with cream and baby formula

Condensed milk can be prepared with cream. Adding baby formula will give the finished product a unique flavor.

Ingredients:

1.3 kg granulated sugar;
1.2 liters of cream;
200 g milk powder;
250 g baby formula;
150 ml water;
10 g vanilla sugar.

Pour granulated sugar, vanilla sugar into a saucepan with a thick bottom and pour water. Place the mixture on the fire and heat with constant stirring. When the syrup boils, add warmed milk. Gradually add dry milk and baby formula. Stir the contents of the pan continuously until all lumps dissolve.

Cook the mixture for about 1.5 hours over low heat. When the condensed milk acquires the desired consistency and creamy color, remove it from the heat, cool and use for its intended purpose.

Quick condensed milk recipe

whole milk – 0.5 l;
powdered sugar – 0.5 kg;
butter – 50 g.

Cooking method:

Place all the products indicated in the recipe in a wide-bottomed container (you can even put it in a frying pan) and put it on the fire.
Bring to a boil over low heat, stirring constantly.
After boiling, turn up the heat slightly and, stirring constantly, thicken for 10–15 minutes.
Fill the jar with condensed milk, close it and, when it has cooled to room temperature, put it in the refrigerator - there the condensed milk will acquire a denser consistency.

This is the fastest recipe for making condensed milk of all existing ones.

Homemade condensed milk can be additionally boiled if boiled condensed milk is needed to prepare any dish. To do this, a jar half filled with condensed milk must be covered, without closing it tightly, with a lid and placed in a pan filled with water so that its level is higher than the level of the condensed milk, but not higher than the hangers of the jar. After this, the pan is placed on the fire. You need to cook the condensed milk for an hour to two. In this case, it is necessary to add warm water as it boils from the pan.

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