How To Make Condensed Milk

Condensed milk is a dairy product that has been used in many desserts and sweets. I even enjoyed it in various ways, such as making a glass of milk, eating with bread, using it as a condiment for marinade, or using it in baking. Buying it is very easy in Vietnam, but in Europe, it’s not that easy anymore. Therefore, I tried making it myself. Here’s how to make condensed milk at home.

What is Condensed Milk

Heating a mixture of milk and sugar to remove about 60% of its water content results in a thick, sweet, and sticky product called sweetened condensed milk. This process gives a rich, sweet flavor and thick, glossy texture. It is often sold in cans and is shelf-stable, making it convenient for storage and use in a variety of recipes.

This type of milk is commonly used in desserts and sweets, such as fudge, caramel, pies, and ice cream. Additionally, it can be used in beverages like coffee or tea to add sweetness and creaminess. For example, Vietnamese milk coffee, a favorite across the country, cannot be made without it.

Evaporated Milk vs Condensed Milk: What’s the difference?

Both are shelf-stable dairy products that have had water removed, but they are distinct from each other in terms of taste, texture, and usage. Here are some key differences:

Evaporated Milk

Evaporated milk is made by heating milk until about 60% of the water content evaporates, resulting in a concentrated form of milk. It has a creamy texture and a slightly caramelized flavor due to the heating process. It is unsweetened and typically used as a substitute for fresh milk in recipes, such as in soups, sauces, baking, or coffee.

Condensed Milk

This dairy product is made by heating milk and adding sugar, resulting in a thick, sweet, and sticky product. It has a sweet taste due to the added sugar and is often used in desserts and sweets like fudge, caramel, and various types of candies. Because of its high sugar content, it’s not suitable as a direct substitute for evaporated milk in most recipes.

Is there unsweetened version? As far as I’ve learned, the sweet flavor and thick, sticky texture of condensed milk are thanks to sugar. Therefore, if you make unsweetened version by heating milk only, it’s not condensed milk anymore but evaporated milk. However, there are also some creative recipes with butter and heavy cream which result in a quite similar texture, ant it’s sugar-free.

How to Make Condensed Milk

To make sweetened condensed milk, you’ll need only two ingredients: whole milk and sugar. The typical ratio of sugar to milk is 30-40%. Therefore, if you use 1 liter (33.8 fl oz) of whole milk, add around 300g (10.5 oz) of sugar.

• Step 1. Add the milk and sugar into a pot and stir until all the sugar dissolves completely. Turn the heat to low and stir the mixture every 2-3 minutes to prevent boiling and burning at the bottom of the pot.
• Step 2. Once the milk starts to turn ivory, stir it more regularly because the sugar content increases, making it easy to burn.

• Step 3. Stir the milk continuously once it thickens. When it reaches your desired thickness, remove it from the heat and let it cool down.

• Step 4. Transfer the condensed milk into a can or a glass jar with an airtight lid. Store it at room temperature or in the fridge.

Applications

With condensed milk, you can make many dishes such as Condensed Milk Bread, milk tea, and milk coffee. You can also use it to marinate meat as a substitute for sugar, like in Vietnamese Com Tam or Com Suon Trung. It will impart a more special taste to the meat thanks to the milk content.

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