How To Make Condensed Milk From Evaporated Milk

How To Make Sweet Condensed Milk With Evaporated Milk & Sugar Only

Pour 12 ounces of evaporated milk into a heavy bottom saucepan and let it come to a boil. Add 1 1/2 cups of sugar and constantly stir on medium heat. Let it simmer until desired thickness and colour are reached with occasional stirs. Let it cool, and it’s ready for consumption.

Making condensed milk and dried condensed milk

To make condensed milk from condensed milk, you will need 1 can (12 ounces), 1 1/2 cups of granulated sugar, and 1/2 teaspoon of vanilla extract (optional).

To make dried milk condensed milk, you will need 1/2 cup boiling water, 1 cup skimmed milk powder, 2/3 cup sugar, 3 tablespoons melted butter, and a few drops of vanilla extract.

If you want to make condensed milk, add 2/3 cup powdered sugar, 1 tablespoon melted butter, and 1 teaspoon vanilla extract to a can of condensed milk.

You can combine the diluted liquid with 3/4 cup of sugar to make a sweetened substitute for condensed milk. Cooking a can of whole coconut milk with 1/4 cup of sugar will make another dairy-free sweetened condensed milk substitute.

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My condensed milk recipe contains milk, however, if you are a non-dairy eater and/or like vegan food, I also have the exact same recipe, but I use coconut milk instead of milk.

Of course, all of my no-whipped ice cream recipes use condensed milk – try my strawberry, blueberry, raspberry, blackberry, berry, dulce de leche, tiramisu, Belgian chocolate, dark chocolate, Oreo, caramelized banana, matcha.

Milk	Sugar Used
Condensed milk from evaporated milk	1 1/2 granulated
Dried milk condensed milk	2/3 cup
Condensed milk	2/3 powdered

You can also use nut milk and other sugars such as agave, honey, and maple syrup. See the Notes section in My Condensed Milk Recipe for more details. I used granulated sugar, but you can use raw sugar if you prefer (see ingredient lists for suggestions).

What works for me and continues to work for me is to use 1 cup light brown sugar or 3/4 cup dark brown sugar and 1/4 cup light brown sugar (I use the dark/light ratio above for richer desserts). I stumbled upon this recipe and used a recipe found on this food blog with a similar ratio of ingredients but a different cooking process.

You won’t get the same sweet caramel flavour as condensed milk, but the texture will be similar if you use a replacement cup. The same goes for cream: High-fat liquids will make the recipe richer than condensed milk, but not bad.

Anyway, I’ve made a few variations of this recipe and found that constant stirring on medium heat for 30 minutes thickened it, but not fresh due to the consistency of the jar. When heated, it reduces the amount of milk by at least half and thickens the consistency of the milk to a thick liquid.

Boil the milk until it is reduced to about 1/3 of its original volume (about 2 cups). Let the milk reduce by half, occasionally checking with a straw and stirring. Dip the straw into the milk and use a permanent marker to draw a line on the straw above where the milk enters.

Fresh milk is vacuum processed, in which more than half of the water volume is evaporated, and the nutritional part of the milk is concentrated.

Preparing condensed milk

Approximately 60% of the water is evaporated from the milk to prepare condensed milk, and the liquid is preserved and sterilized by heating. Instead of heating the milk and evaporating all the liquid, we add milk powder.

In order for the milk to not burn when heated and to evaporate efficiently, we need to keep it very low and stir frequently. Of course, you can also use regular whole milk, but heating the mixture will form curds that need to be skimmed and will take longer to compress and thicken.

It forms curds when cooked with whole milk and thickens before taking on a characteristic amber colour. It’s slightly thicker and sweeter, not because it’s sweetened but because it concentrates the lactose in the milk. You must cook the milk, sugar and a pinch of salt over medium heat until it thickens.

Bring to a boil, reduce heat, and simmer whole milk and sugar, without stirring, until the mixture is small and creamy, about 40 minutes. If you accidentally overcook the milk and it doesn’t pour easily, add it back to the pot with 1/4 cup of milk (60ml) and simmer for a few minutes.

Use 1 can (14 oz/397 g) condensed milk and 3/4 cup sugar (150 g) and cook for about 15-20 minutes until the sugar is completely dissolved and the desired consistency indicated in the recipe is reached.

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If you have both cream and regular milk, mix half cream and half milk and use that as a substitute. The end result is silky and sweet, and condensed milk is what we use to make many creamy concoctions where whipped cream is too thick, and whole milk is too light, such as homemade condensed mushroom cream.

When churned with an acid such as lemon juice, the condensed milk takes on the consistency of soft cream cheese, and the mixture is sometimes used to make cheesecakes and cakes.

A cousin of condensed milk, sweetened condensed milk, used in many holiday favourite recipes, is exactly the same, except you add some sugar to it as part of the condensation process. I’ve tested this homemade sweetened condensed milk repeatedly to ensure it produces the right amount for use in recipes that call for a can.

The key thing to remember is that condensed milk is typically the liquid in a recipe, and sweetened condensed milk is used as the sugar, says cookbook author Sheri Castle.

A 14-ounce can of condensed milk equals 1 quart (0.94 litres) of whole milk plus 7 ounces (198 grams) of reduced sugar. It is usually sold ready-made in cans in most supermarkets, but if it is not available, you can make condensed milk by reducing or evaporating most of the water in the milk.

To make this lactose-free or vegan recipe, use your favourite lactose-free milk such as oat, almond, cashew, or coconut milk—condensed coconut milk is delicious and perfect for all kinds of desserts. taste is desired.

How Do You Make Condensed Milk Quickly?

Take a saucepan or casserole and put the milk into it, and allow the milk to be nearly boiled. Add sugar, and after it has broken down, the powdered milk must be added next. Use a whisk for the purpose of stirring to avoid the formation of lumps. Introduce vanilla extract and butter into the mix following your trusted powdered milk brand.

What’s the Difference Between Evaporated Milk and Condensed Milk?

Milk is unsweetened in flavour if it is evaporated, and it is sweet in flavour due to the addition of a natural preservative like sugar if the milk is condensed. Condensed milk is thicker than evaporated. But by weight, there is 10 % sugar in evaporated milk due to the fact that the lactose in fresh dairy milk is about 5 % sugar.

What is the alternative to condensed milk?

Just blend a cup of nonfat dry milk powder with margarine, sugar, and boiling water, and let it cook on low heat until it gets thickened. Now, you have a sweet, thick, condensed milk alternate with the similar dairy richness it’s famous for.