How to Make Condensed Milk
Before you make your own condensed milk you should know the following facts.
what is Condensed Milk?
Condensed milk is traditionally cow’s milk that has much of the water content boiled away and then sugar added.
Can I Make Dairy Free Condensed Milk?
This condensed milk recipe contains milk but coconut milk can easily replace dairy milk.
These are the INGREDIENTS you will need:
- 2 cups (16 oz) lowfat milk
- 2/3 cups (5oz) white sugar I use natural cane
INSTRUCTIONS For preparation:
- Add the milk and sugar into a small, heavy bottomed saucepan.
- Heat it on a low heat until the sugar has dissolved.
- Once all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
- Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
- When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.
- Store in a labeled jar in the fridge and it will last for 6 months.
What is the Difference Between Condensed Milk and Evaporated Milk?
The biggest difference between condensed and evaporated milk is the sugar content. Both are made by reducing a percent of the water content from the milk. The condensed version has sugar added which is why it’s called Sweetened Condensed Milk.
Storing Unopened Cans
Cans or containers that are swollen should be avoided at all costs as this means the seals have been punctured. The swelling is caused by the gasses that are released from spoiling milk building up in the can. You will also want to avoid purchasing cans that are dented. While they may seem fine, dented cans are a huge source of botulism poisoning. The dents, especially around seams, allow bacteria to enter the can which can get people sick. These rules are best applied to all canned food or beverages.
Store in a cool, dark place away from heat. Since the milk solids can settle to the bottom, you must be sure to turn stored cans upside down every few weeks. While canned milk will keep far longer than uncondensed milk, you will still need to use it within six months.
Proper Storage After Opening
If you’re using canned milk in your coffee, it’s unlikely that you’ll go through a whole can in one sitting. Using a standard can opener, punch holes in opposite sides of the top to allow airflow for easy glug-free pouring. If you have leftovers to be stored, you can cover with plastic wrap secured with an elastic band or pour into an airtight container and refrigerate. Open cans exposed to air will pick up unwanted flavors from your refrigerator so you’ll want to keep your cans covered.
The same storage procedures go for sweetened condensed milk in general. Unlike evaporated milk, condensed milk usually does have an expiration date, so check the can label closely when purchasing. Both should always be refrigerated after opening. Due to its high sugar content, condensed milk will last longer after opening than evaporated milk but use both optimally within five to seven days after opening.
Freezing of evaporated milk is not recommended. The milk solids separate from the water when thawed and no amount of stirring, shaking, or blending will completely homogenize it back to its original texture.
How to Make Condensed Milk
Ingredients
- 2 cups (16 oz) lowfat milk
- 2/3 cups (5oz) white sugar I use natural cane
Instructions
- Add the milk and sugar into a small, heavy bottomed saucepan.
- Heat it on a low heat until the sugar has dissolved.
- Once all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
- Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
- When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.
- Store in a labeled jar in the fridge and it will last for 6 months.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
Is there anything in the kitchen you can NOT do? I learn a lot from you in every post.
Yes. Actually I can’t wash dishes! But no one believes me. I read a lot of articles and get many ideas from those. I wish I could claim to be the next Pioneer Woman. Thanks for the boost to my ego.
I prefer to make as many things homemade as I can! At least this way you know what is in it when you make it yourself. I don’t use condensed milk all the time, but I like it in my coconut eggs for Easter. The girls also have a latte they wanted to make with it too.
It is funny Dawn. When I was raising 2 boys, sitting as secretary at the divisional hockey board, working full time and doing after hour selling “party” products I made my own ingredients from scratch. Now that I am retired and have no young children at home, I never do anymore. Just items like this where I need them occasionally and they would spoil if I bought them. The busy days of our lives tend to be the ones we fit in these little things.