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 cup of sugar and constantly stir on medium heat. Let it simmer until desired thickness and color are reached with occasional stirs. Let it cool, and it’s ready for consumption.
To make condensed milk from condensed milk, you will need 1 can (12 ounces) of condensed milk, 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 then 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.
|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) . . stumbled upon this recipe, 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 flavor as condensed milk, but if you use a replacement cup, the texture will be similar. Same goes for cream: Again, high-fat liquids will make the recipe richer than using 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.
Continue to boil the milk until it is reduced to about 1/3 of its original volume (about 2 cups). Let the milk reduce by half, checking with a straw and stirring occasionally. 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.
To prepare condensed milk, approximately 60% of the water is evaporated from the milk, and the liquid is preserved and sterilized by heating. Basically, 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 color. It’s slightly thicker and slightly sweeter, not because it’s sweetened, but because it concentrates the lactose in the milk. All you have to do is cook the mixture of 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 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, which is used in many holiday favorite 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 over and over again to make sure it produces exactly 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 is equal to 1 quart (0.94 liters) 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 to you, 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 favorite lactose-free milk such as oat milk, almond milk, cashew milk, 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 caserole 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 needs to 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 yout trusted powdered milk brand.
What’s the Difference Between Evaporated Milk and Condensed Milk?
Milk is unsweetened in flavor if it is evaporated, and it is sweet in flavor 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 got a sweet, thick, condensed milk alternate with the similar dairy richness it’s famous for.