Homemade condensed milk

Homemade condensed milk

Category: Dairy and egg dishes

Ingredients
Fresh milk	2 l
Sugar	0.6 kg
Soda	0.5 tsp
Vanillin	pinch

Cooking method

• Put all the ingredients in a spacious copper or aluminum saucepan, put on a high heat, stir constantly with a wooden spoon so that it does not stick to the bottom.
• When the milk changes color to light brown and begins to thicken, reduce the heat and continue cooking, stirring occasionally to prevent it from sticking.
• When ready, after about 1.5 hours, remove from heat.
• Put the saucepan with the contents in cold water and continue stirring for a while - so the milk will thicken more.
• Allow to cool and transfer to glass jars, close the lid and store in the refrigerator.

Note

I offer a couple of recipes for condensed milk, which I myself did not make, since I don’t use sweet milk

source: blog Wal kitchen at home
Receta en ruso:

The recipe is in Russian.

My comment: the photo shows condensed milk of a beautiful brown color.
Unfortunately, the photo has not yet been inserted into the text, I will try again.

Photo by natamylove

[Condensed milk "Home"]

Condensed milk "Home"
• 1.5 Art. Sahara
• 1.5 Art. milk powder
• 250 ml whole milk

Combine milk powder, sugar and whole milk.



Put in a water bath. Cook for 1 hour. Then remove from heat and cool.
Condensed milk is ready.



A source : 🔗

I also read on the internet that you can make condensed milk in a slow cooker.

I wish you all success, try doing it!

[Homemade condensed milk]

Homemade condensed milk

I made condensed milk according to the same recipe, but I have 1 tbsp instead of soda in my recipe. l. vinegar, and it needs to be added at the end of cooking, so when I added it there, all the condensed milk became grains I only translated a bunch of products and time

But the second time I didn't add anything, there was only milk and sugar and the condensed milk turned out to be wonderful

So I'm wondering why add soda or vinegar to condensed milk?

Girls, as a warning if anyone decides to cook in a slow cooker. Be careful, you can scratch the bottom of the saucepan with sugar. I previously dissolved the sugar in the milk, but still there were a few deep scratches. It was a pity to horror ...

Admin! Thank you very much It looks elementary, but if there is also a gas stove But it's worth a try, everyone loves it, only it is rare to find a tasty one.

today I made condensed milk from whole homemade milk
Cooked on gas for 30 minutes before it turned brown, and 1.5 hours over low heat. 3 liters of milk + 1 kg of sugar.
Then in the cold water, but not thickened.
She took half, and poured it into the cartoon, for stewing for 3 hours.
, ... has not thickened (the color is like that of toffee already, in general, I poured jars on glass, I will send it to the refrigerator for the night
Tomorrow I'll see what happens. I will take a picture of the result.
........................ .....

Until the morning in the refrigerator, the condensed milk did not thicken. Such a weak syrup turned out. Will stand in the fridge until it thickens on its own.
Although the half that I was still finishing in the multicooker is thicker. I also added 0.5 kg of sugar there.
Maybe someone else did, tell me, how should it be in general in consistency?

I did, but I have a recipe for 2 liters of milk - 1 kg of sugar. ??? It turns out that the density is the same as the factory one.

coconut, and how much condensed milk did you end up with?

natamylove, oh and I never measured the amount
The last time I cooked it with 1 liter of milk and 500 grams of sugar, then I got a full plate, so I went to try it on, it fits half a liter of water

how long did you keep on fire?

This means 0.5 liters has evaporated.
And the proportion is 1 to one, then it will be thick.
What am I to do with my milk?
There is no point in boiling down further, it is already the colors of IRISKI

[Coconut]

Once upon a time, when condensed milk was in short supply, I cooked it according to this recipe:
3 liters of milk;
1 kg sugar. P.;
1 tsp soda; - all on medium heat, boil until "flop". I remember that everything worked out.
CoconutWhat is this recipe - with vinegar? It's obvious that the milk must curdle!

how long did you keep on fire?

This means 0.5 liters has evaporated.
And the proportion is 1 to one, then it will be thick.
What am I to do with my milk?
There is no point in boiling down further, it is already the colors of IRISKI

2 liters is about 3 hours, and 1 liter is 1.5-2 hours. I look at the consistency, if it's cooked to the desired thickness, then I remove it from the heat.
Once I also got a little watery, I don't even know why, maybe it also depends on the quality of milk.

understandable, which means who will cook according to this recipe, you need to take into account
1. For 2 liters of milk, 1 kg of sugar
2.coil for 1.5 to 2 hours
3. Milk naturally from the market

Why soda, I don't know. but we always add soda when boiling 2 or three days of milk, so as not to curdle.

I took 1 liter of milk, this time I took less than 400 grams of sugar, a pinch of soda (since a couple of days ago I cooked the milk and curdled it, the shameless saleswoman lied that the milk was fresh, this time she was reinsured on the advice of natamylove and added soda)
Cooked for 1.5 hours

but mine is watery, but the cake with it turned out today

And I cooked condensed milk .... mmmmm yummyaaa, for 1 liter. milk, took 500 grams of sugar, it turned out to be just a super-duper thing and as I did not know about it before. Thanks to the forum !!!

450 gr. pour sugar with a small amount of water and make a syrup, add 1 liter of milk and cook for 2 hours, if you want boiled, then 3.5 hours. Yield: approx. 650 ml of condensed milk

mina30

thanks, your recipe seems to me very successful, since the syrup will help to thicken the milk, I will definitely try to make

Why soda, I don't know. but we always add soda when boiling 2 or three days of milk, so as not to curdle.

For a recipe for homemade condensed milk, soda is added so that milk does not go flakes during cooking.
There is no soda taste.

I watched a program about canned food "The Rules of Life." They talked about nightmares from a can, including factory condensed milk.
For self-production, it was recommended to cook syrup (300 grams of sugar and a little water), add 1 liter of milk. Cook for 3-4 hours.
I took 350 gr for 1 liter of milk. sugar and 50 ml of water. After 1.5 hours, the milk thickened enough and began to change color. I was afraid to turn it off, nevertheless it was recommended to cook longer. As a result, I cooked for 2 hours, periodically taking a sample. Milk began to acquire the taste and color of boiled condensed milk. For myself, I made a conclusion - focus on color, that is, after 1.5 hours it was quite possible to turn it off. And sugar could be put not 350, but the recommended 300 grams, but this is not for everybody.

And in HP, no one tried to cook it? I read somewhere that you can and even get it in jam mode.

The topic is probably outdated, but I tried it in a bread maker on "jam" - it turned out great, only I had to mix everything well on a combine, for example.
My recipe had:
milk 250ml.,
sugar - 200g,
powdered milk - 300g
The store milk took 3.2%, it turned out delicious - a cross between boiled and white

[My condensed milk recipe]

My condensed milk recipe
Calculation from an old book on home economics: I take 50 g of sugar for 275 g of fresh homemade milk and boil it down to a weight of 100 g
I cook for 2 days (only proportions were indicated in the book, but in time it turns out for me).
It looks like this: a large cast iron, in it at least 5 liters of milk and sugar, I bring it to a boil, you can cook for a couple of hours over the fire, stirring, and then in a water bath and very often I do not interfere. If I leave for a long time and turn it off at night, I leave it on the stove under the lid.
The most important thing is that when it is still white and thin, do not miss the moment (this is only my personal experience of failures), because.within a couple of minutes it thickens right before our eyes, becomes caramel color and, if overexposed, it will go in lumps. If sugar is shifted, it will crystallize.
Stored in the refrigerator under a regular lid for up to a month.
I use it in butter cream, my family just like it.
I add baking soda at the very beginning if there is any doubt about the freshness of the milk.

today I made condensed milk from whole homemade milk
Cooked on gas for 30 minutes before it turned brown, and 1.5 hours over low heat. 3 liters of milk + 1 kg of sugar.
Then in the cold water, but not thickened.
She took half, and poured it into the cartoon, for stewing for 3 hours.
, ... has not thickened (the color is like that of toffee already, in general, I poured jars on glass, I will send it to the refrigerator for the night
Tomorrow I'll see what happens. I will take a picture of the result.
........................ .....

Until the morning in the refrigerator, the condensed milk did not thicken. Such a weak syrup turned out. Will stand in the fridge until it thickens on its own.
Although the half that I was still finishing in the multicooker is thicker. I also added 0.5 kg of sugar there.
Maybe someone else did, tell me, how should it be in general in consistency?

Yesterday I had exactly the same story.And added sugar and boiled and stewed in MV, the color of toffee and that's it
I cooked it from 1.5 liters of milk and 0.6 kg of sugar (cooked syrup) and it didn't work out. Now in baking, probably only this sweetness.

Girls, but did you turn white into someone?

I got both white and thick, I used the recipe from this temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65522.0
Qween's second answer tells how she makes condensed milk herself

I got both white and thick, I used the recipe from this temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65522.0
Qween's second answer tells how she makes condensed milk herself

Thanks for the hint, I ran to read, everything works out for me from Queen Queen

I also want to share a recipe for condensed milk, I really cook it from goat milk (because I have goats :)
For 1 liter of milk, I take 400 g of sugar. I don't add anything else. I cook until thick (check with a spoon), the color of the store boiled condensed milk turns out. Condensed milk is not candied and is stored for a long time.

I have a question for everyone: Does anyone have any experience of long-term storage of such condensed milk outside the refrigerator? That is, can it be harvested for future use?

My mother prepares for future use - in sterile jars and rolls it up with an iron lid.

Girls, well, at least someone has a positive experience of cooking condensed milk in CF?

Girls, well, at least someone has a positive experience of cooking condensed milk in CF?

I cooked today in MV with the valve open practically all day in the "extinguishing" mode. Pre-boiled 300g. sugar with 50g. water. Then I added 1 liter. pasteurized milk 3.2% "Prostokvashino". Then I tried to thicken it on the stove for two hours. Then I got tired of this business! It turned out very tasty, but VERY sweet baked milk. Now I'm thinking where to attach it.

[Omela]

Omela

It turned out very tasty, but VERY sweet baked milk. Now I'm thinking where to attach it.

In bread, in sweet butter bread. You could add raisins there
I found in my piggy bank such a recipe for dried milk. (From the brochure Recipes for an encore)

MY CONDENSED MILK IS CHEAPER
Take 3 liters of milk, 1 kg of granulated sugar, 1 teaspoon of slaked soda. Mix everything, put on medium heat and stir frequently. When the solution begins to "flop", turn off and let cool.

As unnecessary, I did not try this recipe, but I remembered about it when I looked at the topic and saw how you are trying to achieve a good result. Please note that the author adds exactly Extinguished soda. Maybe this is the whole trick.
P.S.
I also put this message on another bakery site, so I'll put it here too - maybe someone will come in handy.

[veranikalenanika]

veranikalenanika
Exactly! Thanks for the idea! I'll bake some nice bread, and let it stick together!

No, I'll tie it with condensed milk! I'll come home and do it in a slow cooker, as the gypsy advised.

I cooked today in MV with the valve open practically all day in the "extinguishing" mode. Pre-boiled 300g. sugar with 50g. water. Then I added 1 liter. pasteurized milk 3.2% "Prostokvashino". Then I tried to thicken it on the stove for two hours. Then I got tired of this business! It turned out very tasty, but VERY sweet baked milk. Now I'm thinking where to attach it.

This is how I have been putting my sweet baked milk into the rolls for the second week already, I have it almost 2 liters. The bread is getting a slightly melted color, but it tastes good !!!

So I got to the condensed milk, I didn't dare to do it in a multicooker, I made it according to the recipe from Admin "Domashnyaya" condensed milk
Here's what happened

So I got to the condensed milk, I didn't dare to do it in a multicooker, I made it according to the recipe from Admin "Domashnyaya" condensed milk
Here's what happened

Well, at least someone with condensed milk !!!

[Omela]

Omela Thank you!

And I have been making condensed milk from Qween Qween for a month. I have never had a puncture, I cook in a saucepan with a thick bottom, it does not burn, it does not run away, I always adjust the density myself (depending on what purpose I cook for)

For 2 tablespoons of milk
1 cup of sugar
no soda, everything is thick and tasty ...




Thank you Qween Everyone loves my milk very much, but store-bought milk is more expensive and less useful.

I cook on Selyanskiy 3.2%

Leka, what a beautiful milk you have! Tell me, how much time does it take to cook milk in a saucepan?

[Miracle777]

Miracle777, I dare to answer you, because leka wrote that she was preparing condensed milk according to my recipe.
The recipe was written here -https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65522.0

I take 2 glasses of milk for 1 glass of sugar. I cook all this in a frying pan with a thick bottom for about an hour. I stir for the whole time 3-4 times. It boils pretty strongly.
Does not burn and does not stick.

Towards the end of cooking, you should look at the nada, otherwise it thickens before your eyes, and there will already be boiled condensed milk. I turn it off when it looks a little thinner than the usual condensed milk. When it cools down, it will still thicken.

It turns out the usual jar of condensed milk.

It happens that if this frying pan is busy, then I cook in a ladle on a divider. But then you have to look at the end so that you don't run away. And then at first it boils and does not climb out, and at the end, when it already thickens, then it rises with a hat.

leka, I am very pleased to know that you like my recipe! To your health!

Qween, and I am pleased that you shared your recipes

I cook 2 servings at once. I take 1 liter of milk and 2 cups of sugar and cook for about 1 hour and 20 minutes, it does not seem to boil much, only at the end It turns out at the output of 650 grams, everything does not fit into a half-liter jar. In general, according to my calculations, ECONOMY and DELICIOUS !!!

[Miracle777]

Miracle777, I dare to answer you, because leka wrote that she was preparing condensed milk according to my recipe.
The recipe was written here -https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65522.0
leka, I am very pleased to know that you like my recipe! To your health!

Thanks a lot for the clarification!
Another question: boil on what heat - on high, since it rages?

Miracle777, I cook over very low heat, like jellied meat, just to start boiling. But it does not seem to boil much at first, but by the end of cooking when it turns yellow, then the foam begins to rise with a cap, you must immediately prevent it and it will settle, and do not go far already, but stir all the time

[leka,]

leka, thanks for the advice, now I will cook more confidently The main thing is to find time to be near the stove for an hour, after all, MV spoiled me

Yesterday I tried to cook condensed milk again - it didn't work! The milk curdled somewhere in the 50th minute after boiling. I sin on the quality of milk, although I bought fresh. I draw a conclusion - if you are not sure about milk, then you need to add soda.

[prascovia]

prascovia , here I have exactly the same. But the milk was the freshest, only from a cow, after that it stood in the refrigerator for four more days and nothing. Today I cooked porridge from it, so it didn't curl up. I think the reason is different. Can someone tell me what is it ???

Well, I don’t know, I don’t get baked .... I take Selyanskoe milk 3.2% in a red cage mattresses with a long shelf life, but they taste exactly like in the Soviet Union from bottles. I make yogurt and ice cream and condensed milk on it

Well, I don’t know, I don’t get dry .... I take Selyanskoe milk 3.2% in a red cage mattresses with a long shelf life, but the taste is exactly like in the Soviet Union from bottles. I make yogurt and ice cream and condensed milk on it

It will be necessary to try more on such milk. But after all, you make milk for children, I thought that homemade tested would be better, but somehow it didn't work out ...