Got milk? Here’s another way (besides cheese) to preserve it.
Essentially, you simply add sugar and remove 50% of the water in the milk. This gives it the yummy caramel flavor which works so well in baked goods.
Note: I mixed and matched from a lot of different recipes to get the one I used here. If you have your own recipe, you are very welcome to share it with all of us in the comments.
TIPS:
You can use raw milk, but, some folks say that if you use pasteurized milk, there is less chance of curdling.
You can use goat’s milk or sheep’s milk or a mix of either of them with cow’s milk.
You can use milk with any fat percentage – 1%, 2%, skimmed.
You can use coconut milk: Use 1 can (about 14 fluid ounces) coconut milk with the same amount of sugar or honey, etc as in the recipe below. It will reduce quicker (about 12 minutes).
You can also use almond milk, soy milk or any other non-dairy milk.
You can use any kind of sugar – brown sugar, piloncillo (unrefined brown sugar), raw sugar, coconut sugar, honey or maple syrup. (If using maple syrup, use slightly more – 1 1/4 cups).
You can use a sugar substitute but only if it caramelizes. Stevia won’t work but Truvia and agave will.
You can infuse it with herbs and spices like vanilla bean and cinnamon sticks. If you add anything acidic, however, it will curdle the milk. Strain it out when it’s done cooking.
If you reduce it too much, add milk and use an immersion blender until it’s the way you want it.
It will last for months in the fridge.
Use at room temperature when baking.
Homemade Condensed Milk
Yield: 1 & 1/2 cups
Ingredients:
3 cups milk
1 cup sugar
1/8 tsp Kosher or cheese salt (optional)
Directions:
1. In a heavy based saucepan, add milk and sugar.
2. On low heat, gently stir until sugar is fully dissolved.
3. Simmer on low-medium heat until milk changes to a darker color and thickens and reduces by half. This usually takes 1- 1 1/2 hours. You only need to stir it occasionally to make sure it isn’t burning on the bottom.
4. Remove from pot and strain through a sieve.
5. Pour into a jar or storage container.
6. Cool completely before putting the lid on it.
