How To Store Sweetened Condensed Milk
Instructions. Mix sugar and milk together in a heavy-bottomed saucepan. Stirring often, bring to a low simmer over medium-low heat. As soon as steam starts lifting off the milk, lower the heat even further, and when the sugar is entirely dissolved, put the heat as low as it can go. A simmer burner is great for this. The goal is to reduce the quantity in the pot (which is now about 1 3/4 cups) by approximately half.
It takes about 2 hours at very low heat to reduce to one cup of liquid. You could speed it up a bit if you watch carefully and stir often. I preferred the freedom to wander the house doing other tasks, and thus allowed my process to take quite some time.
Eagle Brand Sweetened Condensed Milk - Eagle Brand Sweetened Condensed Milk is the magic ingredient that bakers have used for over 150 years to create great desserts.
Once reduced to your satisfaction, whisk in the butter and vanilla. The recipe is equivalent to just less than one whole can of brand name sweetened condensed milk. (One can = 14 ounces, which is 2 ounces shy of 2 cups. By weight, oops! The can is equal to 1 1/4 cups liquid.
Substitute tables for homemade condensed milk vary from 1 1/4 cups all the way to 2 cups. Use your judgment!). Notes. Depending on what final product your sweetened condensed milk will be used in, you will probably need to allow the mixture to cool considerably before using. One other option for a homemade sweetened condensed milk is to add 1/2 or 2/3 cup unrefined sugar to a can of evaporated milk ( or ).
You may need to heat to fully dissolve. However, you still have to deal with the unhealthy can lining and whatever over-processing makes the milk shelf stable. Plus the whole point is using real ingredients, yeah? Trouble Getting Healthy Food on the Table Every Day? Enter Real Plansis an online meal planning software & app that is probably smarter than I am.It works with all food restrictions to help families find the perfect meal, generate a shopping list, scale it up if needed, and you’re totally in control. Use your own fav recipes, skip a suggestion and tell Real Plans all the foods you don’t like/can’t eat, and it will still do half the work of meal planning (or more) for you.Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table.
There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more!Cook’s Notes. One recipe I use this sweetened condensed milk substitute in every Christmas is. Looking for homemade condensed milk for your pumpkin pies? My doesn’t even need it at all – SUPER simple to make and absolutely scrumptious, plus much lower in sweetener than your average back-of-the-can variety. Ok, I know this is a post about making your own condensed milkbut sometimes you want to have a can on hand for short notice. Nothing wrong with that, just check your ingredients.
Katie,You are doing such a great job with educating us on so many topics! I agree with you about the dangers of powdered milk. As an owner of an organic market, one product I have found is low-heat processed dry milk by Organic Valley. I purchase it in bulk (by the case) and it is not cheap, being organic. I would check with your local health food store and inquire as to whether or not they can get this for you.
If they do not carry it, perhaps they can special order it and you can split up the case with friends. I repackage mine and double-bag it to store in the freezer long-term. One thing that I do is make mine in the crock pot with the lid slightly off to the side so that is will thicken slowly, check and stir I use a wire whip. I put it on in the morning and let it slow cook over the rest of the day. I put it in an air tight container and keep it in the refrigerator until I need it, then just measure it out and use it. I have had it keep for up to 4 months that way.
I make 1 gal when it is finished reducing. I also use sugar substitute to cut the sugar down. Just whip in the vanilla and butter at the very last. I let get up to room temp before using and shake or stir well before using. I have also measured out single servings in vacuum bags and frozen it.
I use it at X-mass for baking and candy making. I think it’s possible to pressure can milk, but it seems like a somewhat taboo practice in some circles and you should probably proceed at your own risk. Jackie Clay writes about it in her book, “Growing and Canning Your Own Food,” and I think I would be up for trying to pressure can some condensed milk, although since it’s so thick I would probably treat it like pressure canning cheese instead of milk. I think I will pressure can 1/2 pint jars at 60 minutes at 15 pounds pressure (we live at 5000ft altitude). Jackie seems fine with using the water bath method, but I don’t know if I am comfortable with that. I say pressure can the heck out of itthey do commerically anyway, and at least you know your own ingredients AND can do it in a BPA free container.
So I just tried making this with raw milk and raw local honey, and at first it was doing great, but I made the mistake of turning the stove up slightly (I was impatient) and not attending, and when I came back, the milk had formed into soft curds. At that point, my hopes of condensed milk were no longer a reality, but since I make my own cheese, I decided to treat it like regular curds and go for some sort of ricotta type. After draining the curds and squeezing them a bit, I tasted them and they were delish! Zxw 2.5 blackfish 1.6 crack kit.
Sort of like honey-infused cottage cheese, but that doesn’t do justice. Not sure how I am going to use them, or what I might have created, but I thought I’d pass it along.
Now for try #2 on that condensed milk! If anyone out there has any ideas on what I made or how it could be used, I’d love to hear them!!!
How To Store Opened Sweetened Condensed Milk
Ok, so I tried making the condensed milk again and used some raw sugar this time, and it turned out perfect, although it took freaking FOREVER to finally thicken up. We live @ 5000ft, not sure if that effected things or not. I simmered it for 3 hours in the evening (we have a gas stove and a thick bottomed pan) but it hadn’t condensed down, so I put it in the crock pot on “warm” overnight, woke up, still not condensed enough, so I put it back in the pan and simmered it while I put together my Thanksgiving stuffing, and FINALLY it thickened after a few more hours.
I did turn it up slightly since I was already at the stove and could stir it frequently. I then refridgerated it for a few hours to cool it, and when I pulled it out, it was great. I actually made two pumpkin pies today, and I only had enough homemade concentrated milk for one, so I was able to open a can and compare the two. The consistancy, taste and smell were identical, but the color of my homemade was darker.
So the good news is, it’s nice to know I can make it homemade, but the bad news is it takes a long time. (At least for me) I think this may be one of those rare occasions that I still will use canned since I rarely use it and its difficult to make. (Kind of like tomato paste) I appreciate the recipe though, and I love to know that I CAN make it. (Having raw milk and organic sweetner is a bonus, too!!!!).
Also, I didn’t put in the butter or vanilla at the end, because it didn’t want those to dink with my pumpkin pie recipe. After finding another blog that said she freezes her condensed sweetened homemade milk, I think I’ll make some again and do that. I REALLY hate having to buy any type of store canned/ultrapastuerized dairy, especially when I have my own ingredients at home that are way better. (Note: the blog I found that suggested freezing it didn’t have a good recipe like this blog- suggested using nonfat milk powder like everyone else!). Hi,I don’t mean to be rude, but I noticed what I think might be a mistake. You mentioned that a 14oz can of sweetened condensed milk is 2 oz.
Short of 2 cups. All the containers of sweetened condensed milk I have seen are measured by weight rather than liquid. The liquid measurement is actually 1 1/4 cup of liquid. On the nutrition facts it states one serving is 2 tablespoons with 20 servings. I just noticed that and wanted to mention it so there wasn’t any confusion for people’s recipes. I think it’s silly and confusing that they label it that way!But thanks so much for posting this recipe! I just made it and so far it looks perfect.
It is cooling as I write and I can’t wait to try it when I make caramel chews! Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. I’m not a doctor, nurse, scientist, or even a real chef, and certainly the FDA hasn't evaluated anything on this blog. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable.
Trust your own judgmentI can’t be liable for problems that occur from bad decisions you make based on content found here.Some posts on this blog contain affiliate links which generate commission if you purchase anything starting with those links. KS also accepts private sponsorships and we are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Store unopened cans at room temperature, off the ground in a cool, dry place, for no more than 6 months from the date purchased.Pour any leftover condensed milk into a glass or plastic container immediately after opening the can, and cover with a lid. The longer it sits open to the air, the less fresh it will be.Refrigerate for up to 3 weeks in an airtight container. If you cannot use it within 3 weeks, transfer it to the freezer.Freeze for up to 3 months for longer storage.
To thaw, place in the refrigerator overnight. If the sweetened condensed milk contains a lot of fat, it will likely separate in the freezer. Simply stir it up to restore the right consistency.