Homemade Sweetened Condensed Milk Recipe (2024)

FAQs

What are the ingredients of sweetened condensed milk? ›

What Is Condensed Milk? Condensed milk is milk that has been condensed by means of heat. As the milk cooks, the majority of the water evaporates, and the texture of the milk becomes gooey. And it becomes sweeter; another very important ingredient in condensed milk is sugar.

DIY also means you can infuse the milk with aromatics, and better control the sugar content, so the end result can be dramatically different from a canned equivalent (like using toasted sugar and chai spices, or a vanilla bean, etc).

Homemade sweetened condensed milk can be stored in an airtight container in the refrigerator for up to one month.

Condensed Milk Substitutes

If you don't have sweetened condensed milk, you can make your own using evaporated milk and sugar, or you can bring 3/4 cup of white sugar, 1/2 cup of water, and 1 1/8 cups of dry powdered milk to a boil and cook, stirring frequently, until thickened, about 20 minutes.

Cream of coconut is a great substitute for sweetened condensed milk, giving a hint of tropical flavor. It's dairy-free and can be substituted cup for cup. The thick consistency of cream of coconut closely resembles sweetened condensed milk, allowing for similar richness in many recipes.

While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

Condensed milk might not be the ideal option if we're trying to lose weight because it's high in calories and includes added sugar. A better option if we want to cut calories is evaporated milk. Condensed milk also includes lactose, which might be harmful to people who are lactose intolerant.

If you find that your condensed milk hasn't thickened, that means that the pan was removed from the heat too early. This can be corrected by returning your mixture to a pan and carefully continuing the heating process.

The limited availability of raw ingredients and processing facilities has resulted in a shortage of sweetened condensed milk in the region. Additionally, the increased demand for the product has driven up its price, as manufacturers are unable to keep up with the demand.

How to condensed milk at home? ›

firstly, in a bowl take 2 cup full cream powder, 1 tsp corn flour, 1 cup sugar, ¼ tsp baking soda and 1 cup milk. whisk and mix well until everything is well combined. now pour the milk mixture into a large kadai and keep stirring. keep the flame on medium and keep stirring.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

While honey is a good sweetener to use in a dairy-free condensed milk recipe, honey is not an appropriate substitute for sweetened condensed milk. Both are thick substances, but honey can have a water or crystallized consistency. It won't yield the same results as a dairy-free condensed milk.

When poured into a liquid measuring cup, one 14oz can (shown as “Net Weight”) of sweetened condensed milk is 10 liquid ounces. Most recipes call for one 14oz.

Condensed milk can be substituted for whole milk in some recipes. Since condensed milk contains a lot of added sugar it may not always be the best choice. Evaporated milk and water are another option. This is a guide about substituting condensed milk for whole milk.

The approximate composition of sweetened condensed milk is 8–9% fat, 20–22% non-fat milk solids, 10–11% lactose, 43–45% sucrose, and 25–27% moisture. This high sugar content helps to maintain the quality of the product during its shelf life. Normally, sweetened condensed milk is packaged in metal cans.

Water is evaporated from the milk and sugar is added until a 9:11 ratio of sugar to (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's osmotic pressure, which prevents microorganism growth.

Sweetened condensed milk is a dairy product created by removing water from cow's milk (either whole or skim milk will work), then boiling, reducing, and pasteurizing the milk. After this process, sugar is added.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.