Steps to Turn Evaporated Milk Into Sweetened Condensed Milk
In a saucepan, simply mix one 12-oz can of evaporated milk and 1-1/2 cups granulated sugar. Over medium heat, bring the contents to a boil while stirring continuously. Cook the milk for a little while longer to let the sugar dissolve. Let the resulting condensed milk cool completely.
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I tested this homemade sweetened condensed milk over and over to make sure it yielded just the right amount to use in recipes that called for canning. Homemade condensed milk isn’t always available in stores, so it’s good to know how to make this sweet, thick, syrupy milk from scratch and have it ready when you need it. Just mix one cup of nonfat dry milk with sugar, margarine, and boiling water, and you’ve got a thick, sweetened condensed milk substitute that’s just as rich in milk as condensed milk (via Allrecipes). The end result is silky and sweet, and condensed milk is what we use to make many creamy mixtures where whipped cream is too thick and whole milk is too light, such as homemade clotted mushroom cream.
I prefer whole cow’s milk, but you can also use cream if you want a really tasty end product. We use powdered milk for this recipe, so we don’t have to wait long to remove the water. Basically, instead of heating the milk and evaporating all the liquid, we add milk powder.
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Any excess water in the milk is also removed during clarification, leaving only a concentrated milk product. This means that both were cooked until nearly 60% of the water contained in the milk had evaporated or been reduced. Fresh milk is subjected to a vacuum process in which more than half of the water volume is evaporated and the nutritious part of the milk is concentrated.
So that the milk does not burn when heated and that it evaporates efficiently, we need to keep it on a very low heat and whisk often. Take this because you need to take the milk and heat it over low heat, stirring frequently, until it has reduced to about 1/3 of its original volume.
Reduce milk 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 just above where the milk comes in. Stir every 20-30 minutes until milk is reduced by two-thirds or to desired consistency. Stir the milk and sugar mixture occasionally for about 1 hour, until it’s reduced to about half of its original size.
Bring to a boil, reduce heat, and simmer whole milk and sugar, without stirring, until mixture is small and creamy, about 40 minutes. The key to a rich and creamy condensed milk and sugar mixture is to keep stirring over medium heat until steam comes out of the pan of your choice (about 10 minutes). Using 1 can (14 oz/397 g) condensed milk and 3/4 cup sugar (150 g) cook for about 15-20 minutes, until the sugar is completely dissolved and reaches the desired consistency indicated in the recipe. In a medium heavy-bottomed saucepan, combine the milk and sugar over medium heat, stirring until the sugar is completely dissolved.
To make condensed milk in the microwave, simply whisk 1/2 cup milk and 1/3 cup sugar in a microwave-safe bowl, then place the bowl in the microwave and heat for 1-2 minutes at a time. 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. All you have to do is cook the mixture of milk, sugar and a pinch of salt over medium heat until it thickens.
It forms a clot when cooked with whole milk and thickens before taking on a particularly amber color. Of course, you can also use regular whole milk, but heating the mixture will form a curd that will need to be skimmed off and will take much longer to compress and thicken.
Because the sugar in milk is heated and converted to invert sugar, it works differently than solid sugar and works great in these applications. Quick method: Adding sugar to milk changes its properties, reducing the risk of milk scorching. Ingredients Condensed milk is a shelf-stable cow’s milk that has had 60 percent of its water removed, while sweetened condensed milk has been modified in a process similar to condensed milk but then sugar is added.
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. To make this lactose-free or vegan recipe, use your favorite lactose-free milk like oat milk, almond milk, cashew milk, or coconut milk—condensed coconut milk is delicious and perfect for all kinds of desserts. The taste is wanted. Whole milk. Whole milk is the creamiest milk on the market due to its high fat content.
On the positive side, even with organic milk, Sweet is inexpensive, if not cheaper, than store-bought. Thick, sweet and thick milk, hot and delicious… really delicious to lick it off a spoon… and a pot. The cooking process of condensed milk also makes it resistant to curdling, perfect for adapting your favorite soup recipe to an instant pot.
Can I Use Evaporated Milk for Sweetened Condensed?
Both the milk are not exactly the same but can be used to replace each other. If you use evaporated milk instead of condensed milk, you will have to adjust the sweetness, and you also would not get the same taste in terms of sugar as the evaporated milk is less sweet. The dish will probably turn out the same in terms of texture.
How Much Sugar Do You Add to Evaporated Milk to Make Condensed Milk?
To adjust the sweetness of evaporated milk according to sweetened condensed milk, combine 12 ounces of evaporated milk with 1 1/2 cups of granulated sugar and bring to a boil in the saucepan. stir continuously while boiling until the milk thickens and the sugar has completely dissolved.
What is the Difference Between Evaporated Milk and Condensed Milk?
Both condensed milk and evaporated milk are the by-products made of milk with a stable shelf-life. Evaporated milk is actually the form of sweetened condensed milk with no added sugar. They both have thickened to such a limit that about 60% of the water part is removed from them.