How to make condensed milk the easiest recipe. Best Recipes

Condensed milk, so beloved by many, has changed a lot over the past decades, and the thing is that some manufacturers make it not from whole milk, but from vegetable fats or with their addition. This dairy product is not very healthy, and the taste is inferior to traditional condensed milk. If you want to get a completely natural product with excellent organoleptic qualities, it is better to make condensed milk at home. This task only requires patience and is not particularly difficult.

Cooking features

As already mentioned, the process of preparing condensed milk at home is not difficult. However, if you do not know some secrets, expectations may not be met.

• When condensing milk, it must be constantly stirred so that it does not stick to the bottom. Condensed milk is less likely to burn if it is cooked in a pan with a non-stick coating or, even better, in a steam or water bath.
• To prepare condensed milk, it is better to take whole milk with high fat content, at least 3.2%.
• To prevent the milk from curdling and forming lumps during cooking, so that the consistency is homogeneous, when condensing, you can add a little soda to it: 1 g per liter of the milk mixture from which the condensed milk is prepared.
• The time for milk to thicken depends on the recipe chosen and what it is intended to be used for in the future. Condensed milk should be cooked the least if it is intended for preparing fruit salads, topping pancakes and other desserts, and most of all if it is to become a filling for nuts or other confectionery products.
• The volume of the finished product can only be calculated approximately, since it depends on the fat content of the milk, the list of ingredients, heating intensity, and cooking duration. Most often, the volume of condensed milk is almost half the volume of the original ingredients.

Condensed milk can be stored in the refrigerator for quite a long time if you pour it into sterilized jars, and if necessary, take a little condensed milk from the jar using a clean, dry spoon.

Classic recipe for homemade condensed milk

• milk 3.2–3.5% fat – 1 l;
• granulated sugar – 0.5 kg;
• water – 50 ml;
• vanillin (optional) – 1–2 g;
• soda (preferably) – 1–2 g.

Cooking method:

• Pour sugar into the bottom of the pan, pour in water and heat, stirring, until the granulated sugar dissolves. At the same stage, you can add vanillin.
• Pour milk into the pan. It needs to be warm or at room temperature. If you recently took it out of the refrigerator, you will have to warm it up a little before combining with the sugar syrup.
• Stir milk with syrup and bring to a boil over low heat. As soon as the milk starts to boil, add baking soda. At this time, the milk will foam and rise in a “head”, so you will have to stir it with a metal spoon, which will take away some of the heat and prevent the milk from “escaping.”
• Condense the milk, stirring it constantly, to achieve the desired consistency. This will take from 1.5 to 2.5 hours. If you remove the milk from the heat after an hour and a half, it is ideal for using in place of a sweet sauce. After 2 hours, its consistency will allow you to eat it with spoons or spread it on bread. After 2.5 hours, the milk will resemble boiled condensed milk.
• Place (or pour) the finished condensed milk into sterilized jars, close them with clean lids and, after cooling, put them in the refrigerator.

To prepare homemade condensed milk according to the classic recipe, you don’t need a lot of ingredients, but it does take a lot of time.

Condensed milk in a slow cooker

• whole milk (fat) – 0.25 l;
• milk powder – 0.25 kg;
• granulated sugar – 0.25 kg.

Cooking method:

• Using a mixer, thoroughly mix all ingredients.
• Pour the mixture into the blender bowl and, without closing the lid, turn on the “Porridge” program for 40–60 minutes, depending on how thick you want the product to be.
• Wait a little until the condensed milk cools slightly and pour into a jar.
• Once the jar is barely warm, close it and put it in the refrigerator.

This recipe for making condensed milk is not much more complicated than the classic one; you also don’t need many ingredients to use it. At the same time, the housewife does not need to stand near the stove and stir the milk all the time so that it does not run away and burn. The only drawback is the impossibility of preparing large quantities at once.

Condensed milk from cream

• cream 25–30% fat – 1 l;
• milk powder – 0.6 kg;
• sugar – 1–1.2 kg (depending on how sweet the condensed milk is to your taste);
• water – 100–125 ml;
• vanillin (optional) – 1–2 g.

Cooking method:

• In a separate saucepan, heat water with sugar until it partially dissolves in it.
• Mix the sugar mass with milk powder and cream, beat with a mixer until the ingredients are well mixed.
• Place the saucepan with the cream in a large saucepan filled with hot water and begin heating it. Stir the mixture constantly for the first 15 minutes, otherwise lumps may remain in the condensed milk.
• Cook for another hour, stirring the condensed milk every 10 minutes.
• Add vanilla, stir and cook as long as necessary to obtain the desired consistency. This will take from 10 to 30 minutes.

Using cream instead of milk allows you to get condensed milk a little faster.

Quick condensed milk recipe

• whole milk – 0.5 l;
• powdered sugar – 0.5 kg;
• butter – 50 g.

Cooking method:

• Place all the products indicated in the recipe in a wide-bottomed container (you can even put it in a frying pan) and put it on the fire.
• Bring to a boil over low heat, stirring constantly.
• After boiling, turn up the heat slightly and, stirring constantly, thicken for 10–15 minutes.
• Fill the jar with condensed milk, close it and, when it has cooled to room temperature, put it in the refrigerator - there the condensed milk will acquire a denser consistency.

This is the fastest recipe for making condensed milk of all existing ones.

Homemade condensed milk can be additionally boiled if boiled condensed milk is needed to prepare any dish. To do this, a jar half filled with condensed milk must be covered, without closing it tightly, with a lid and placed in a pan filled with water so that its level is higher than the level of the condensed milk, but not higher than the hangers of the jar. After this, the pan is placed on the fire. You need to cook the condensed milk for an hour to two. In this case, it is necessary to add warm water as it boils out of the pan.

Due to the fact that during the preparation of condensed milk milk retains its beneficial properties, everyone’s favorite consists of 35% protein and 8.5% saturated fatty acids. Condensed milk is completely digestible and enriches our body with useful substances. For example, vitamins A1, B1, B2, B12, C, B3.

100 g of condensed milk contains 323 kcal. It is best to consume no more than 25–50 g of treats per day.

Things to remember

1. For homemade condensed milk, fresh whole milk without additives is best. It can be rural raw materials or a store-bought product with a fat content of more than 2%. You can also use powdered milk. But then there will be much less beneficial properties in the delicacy.
2. It is better to cook in a wide bowl with a thick bottom.
3. To prevent milk from curdling, add a pinch of soda to it. This will not affect the taste.
4. To make the finished condensed milk more tender and homogeneous, beat it with a blender or whisk.
5. To thicken the treat, place it in the refrigerator for several hours.
6. The finished condensed milk is poured into sterilized jars and stored in the refrigerator.

Classic homemade condensed milk

Ingredients:

• 2 ½ cups sugar.

Preparation

Pour milk into an enamel bowl with a thick bottom and place on low heat. Once the liquid is slightly warm, add and stir the sugar until it dissolves.

The milk will thicken faster if you add 3-4 cups of sugar, but it will be much sweeter.

Reduce the heat to low and, stirring constantly, cook the resulting mixture for 2-3 hours until the milk thickens and the volume of the mixture is reduced by ⅔. The finished product has a creamy yellow tint.

Homemade condensed milk in a bread maker

Ingredients:

• 5 glasses of high fat milk;
• 1 ½ cups sugar;
• 1 packet of vanilla.

Preparation

Pour the milk into a saucepan, bring to a boil on the stove, and then pour into a baking dish. Add sugar and vanilla.

Select the “Jam” mode and place the mixture in the bread machine for 1 hour. Then remove the bucket and let the milk cool for 5-10 minutes. This procedure will need to be repeated twice more. If you want to get a lighter condensed milk, the third time you can turn on the bread maker for half an hour.

Homemade condensed milk in a slow cooker

Ingredients:

• 2 glasses of milk;
• 1 ½ cups whole milk powder;
• 2 cups granulated sugar.

Preparation

Place a deep saucepan over medium heat, pour milk powder and sugar into it, pour in the milk and stir the mixture with a whisk until smooth.

Then pour the milk and sugar into the multicooker bowl and start the “Soup” mode for 25 minutes, without closing the lid and constantly stirring the milk mixture. After the mixture boils, activate the “Baking” mode for 20 minutes.

Homemade condensed milk from powdered milk

Ingredients:

• 4 tablespoons of milk powder;
• 4 tablespoons of dry cream;
• 2 tablespoons sugar;
• 50 g butter;
• 1 tablespoon water or milk.

Preparation

Pour water or milk into a saucepan and bring to a boil over medium heat. Add butter and sugar and beat the mixture with a blender, mixer or whisk, gradually adding dry milk. Cook the resulting mass in a water bath until the milk thickens.

Homemade condensed milk in an air fryer

Ingredients:

• 3 cups sugar;
• 1 ½ cups milk.

Preparation

In a separate saucepan, mix sugar and milk until smooth. Place the resulting mixture in the air fryer and cook in two stages. First cook for 30 minutes at the highest temperature and speed. Then let the milk rise for 1–1.5 hours at medium speed and a temperature of 205 °C.

Ingredients:

• 2 ½ cups high fat milk or cream;
• 3 glasses of milk powder;
• vanillin or vanilla sugar.

Preparation

Prepare two pans of different diameters in advance. Pour water into a large container and place over medium heat. In a smaller bowl, mix all ingredients except vanilla, which must be added at the end of cooking.

After the water boils, place the pan with the prepared mixture in it and cook for an hour, stirring occasionally.

Homemade condensed milk in 15 minutes

Ingredients:

• 1 glass of whole milk;
• 1 ⅓ cups powdered sugar;
• 20 g butter.

Mix milk, powder and butter in a saucepan. Place over low heat and heat until smooth, stirring constantly. When the mixture begins to boil and foam appears, increase the flame to medium and continue stirring. In 10 minutes

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Condensed milk is a delicacy that has been loved by many since childhood; both kids and adults love to eat it. In addition, condensed milk is an ideal filling for many desserts. Most modern people are accustomed to the store-bought ready-made can version. However, knowing how to make condensed milk at home, you will be able to prepare a much more tasty, and most importantly, healthy product. There are some great recipes that you should definitely check out.

Features of preparing homemade condensed milk

Here are a few tricks to help you make the dish perfect:

1. It is best to take homemade fresh milk. If you can’t find one, buy the fattest pasteurized one. Milk may be replaced with the same amount of 25 percent cream.
2. For cooking, take a pan with a thick bottom, preferably aluminum or steel. If you are still afraid that the product will burn, then cook not in the usual way, but in a water bath.
3. Sugar in the recipe can be replaced with powdered sugar. Many people prefer to buy store-bought because it contains starch, which improves the consistency of the product.
4. To make homemade condensed milk homogeneous, add a little soda at the beginning of cooking (at the tip of a teaspoon).
5. If you want to diversify your condensed milk recipe, you can add cocoa. If you believe the reviews, this does not affect the sweetness, but gives an unusual coffee taste to the dish. In addition, tinted condensed milk, prepared at home, will look beautiful in the finished cake or dessert.
6. You can make milk thicker and sweeter by replacing ordinary sugar with cane sugar.
7. Condensed milk is best stored in a glass jar in the refrigerator.
8. If you cook the mixture longer, pour it into special molds and cool, you will get aromatic toffee.
9. The more sugar you add, the sweeter the dish will be and the faster it will cook.
10. Butter is often added to homemade condensed milk. It makes it more tender, but it is worth remembering that the presence of this ingredient shortens the shelf life.
11. Ordinary baking soda will help thicken the mixture with any ingredients better.
12. Vanillin will give homemade condensed milk a delicious aroma.

Step-by-step recipes for making condensed milk

A product made at a factory is not as tasty as a homemade one; preservatives are added to it during the production process, which can cause harm to the body. It is much better to learn how to cook condensed milk yourself from natural ingredients. There are many different ways of making it - in a saucepan, slow cooker, pressure cooker, bread maker, microwave. You should definitely master at least one recipe for homemade condensed milk. Try to prepare this amazing delicacy, which brings invaluable benefits to the body.

A simple recipe using milk and sugar

• whole cow's milk – 0.5 l (fresh);
• sugar – 150-250 g (depending on what degree of sweetness you want);
• baking soda - a pinch.

Instructions:

1. Take a deep container. Pour in milk, add sugar, soda.
2. Place a saucepan on the stove and stir the mixture periodically. Wait until the milk is reduced by a third.
3. When the mixture becomes thicker and creamy, remove it from the stove and pour it into a jar. Typically this takes about an hour and a half.
4. The calorie content of homemade condensed milk is approximately 340 calories per 100 grams.
5. Important: do not try to turn up the heat to make the condensed milk cook faster, as this will only burn it. Cook at the same temperature all the time.

From powdered milk

• powdered milk – 150 g;
• sugar – 150 g;
• pasteurized milk – 150 ml.

1. Take a small saucepan, pour milk into it and place it in a water bath. Wait for it to warm up. Add the milk powder little by little, constantly whisking the mixture. If you start the process too early, the powder will not dissolve.
2. When you are sure there are no lumps, add sugar. Continue stirring the mixture thoroughly.
3. Boil the condensed milk in a bathhouse for about an hour. Stir it very often. The fire should be low.
4. If you want the condensed milk at home to be thick and taste like toffee, cook it for another 20 minutes. If you are happy with the consistency, remove the mixture from the heat and pour into another container.

From goat's milk

Components:

• fresh goat milk – 0.5 l;
• sugar – 250 g;
• soda - a pinch.

Cooking recipe:

1. Take a thick-walled saucepan, pour in milk, immediately pour baking soda into it, and place on low heat. When it gets warmer, add sugar.
2. Cook the condensed milk, stirring frequently, until it turns golden, as in the photo.
3. Pour it into jars, cool and cover with iron lids. Store exclusively in the refrigerator for no more than two to three weeks.

From baby formula

• milk – 250 ml;
• sugar – 0.24 kg;
• baby dry formula – 90-100 grams.

Preparation:

1. In a separate container, mix dry ingredients.
2. Heat the milk in a water bath, gradually add sugar and baby food, stirring constantly to avoid lumps.
3. Cook until done (about an hour).
4. If you are thinking about how to make delicious condensed milk at home in a slow cooker, set the “Stew” mode and first fill the bowl with dry ingredients, and then gradually pour in the milk. The cooking time will be an hour and a half, it all depends on what consistency you would like to get.

From the cream

Ingredients:

• cream – 800 ml;
• sugar – 400 g;
• butter – 50 g;
• milk – 200 ml;
• vanillin - sachet.

Preparation:

1. Heat the milk in a water bath. Make the heat very low because there shouldn't be any boiling.
2. Dissolve butter in milk, add cream and vanillin.
3. While constantly stirring the ingredients, add sugar little by little. It should completely dissolve before boiling.
4. Cook the condensed milk until it turns yellowish. The consistency should be a viscous liquid. As practice shows, condensed milk with cream cooks much faster. Cooking time is reduced by approximately half.
5. If you are satisfied with the resulting condensed milk, remove it from the heat, cool, and store in the refrigerator.

How to roll condensed milk into jars

You can prepare the delicacy for future use and use it as a filling for cakes and pancakes. You already know how to make condensed milk at home correctly, but you should also know how to roll it into jars. If you plan to can the product, then no matter what recipe you choose, be sure to add a little soda. It not only makes the condensed milk more uniform, but also contributes to long-term storage.

For canning you will need a deep bowl: mix three parts fresh milk and one part sugar, add a little soda. Place the container on the stove, wait until it boils, then reduce the heat to low. Stir the condensed milk occasionally until it turns yellow-brown. When you are satisfied with the thickness, remove the container from the stove. Let the mixture cool slightly, pour into pre-sterilized jars, and roll up. Store in cool conditions.

Video recipes: how to prepare condensed milk at home

Watch some videos. Thanks to them, you will learn how much to cook condensed milk in a can, and get acquainted with the fastest and simplest recipes. With the help of video materials, you will personally see that the process of preparing condensed milk is simple and there is absolutely no need to buy this product in a store. Learn to cook and experiment with desserts with educational videos.

Very simple and quick recipe in 15 minutes

How to cook in a slow cooker

How to make boiled condensed milk

There is hardly a person who will remain indifferent to condensed milk.

This is such a familiar taste of childhood, which is a favorite treat for our children.

Have you often thought about making condensed milk at home using recipes from natural products?

But they believed that this was a very complex and lengthy technological process.

What if this can be done in 15 minutes and using the best recipes?

Tempting? Let's try.

Condensed milk at home - principles of preparation

The most important rule for successfully preparing any condensed milk recipe at home is strict adherence to the technology of the entire process. Any deviation in quantity, cooking time, required components of products, and not their substitutes, can lead to an unsatisfactory result.

Ingredients, which you will need I'm basically the same. Only variations in use change. This:

Milk– use homemade milk or milk with a high fat content, i.e. 3.2%. It must be fresh! It is also recommended to use whole milk, from which the water has not been removed or the fat content has not been reduced. You will end up with very thin condensed milk if the milk had a high water content.

Whole milk powder(do not use a substitute) is a powdered food product that is obtained during the drying process of milk. Infant formulas are prepared on its basis.

Sugar. Instead of sugar in some recipes, you can use powdered sugar.

Butter. Be sure to keep it fresh. Oil is necessary to give the condensed milk its fat content.

Cream– it is advisable to take homemade ones or with a high percentage of fat content.

The process of preparing condensed milk at home in 15 minutes involves boiling milk with sugar while simultaneously evaporating excess liquid. In production, special vacuum evaporation units are used for this purpose. In them, the milk begins to boil very quickly, which entails the evaporation of excess moisture and a gradual thickening of the liquid. At home, according to recipes, condensed milk is prepared using the open method, by boiling and evaporating water with constant stirring. Therefore, if the product is liquid, it means there is still a lot of water in it.

The method of cooling is of great importance. To obtain a homogeneous mass, immediately after cooking, immerse the container with the hot product in cold water and cool, stirring, to room temperature. And after that, the condensed milk can be put in the refrigerator to thicken.

Also, a successful result depends on the quality of the products, the thickness of the pan, and the intensity of the fire. Take all these factors into account when preparing.

For such a delicacy as condensed milk, the issue of calorie content cannot be avoided.

Remember: 100 grams of condensed milk contains approximately 320 kilocalories.

The range of uses of condensed milk in cooking is very diverse: from simply using it in its natural form to adding it to the creams of cakes of various methods of preparation.

These can be: pancakes, pancakes, rolls, apple pie, cookies in tins, sponge cake, wafer cake with condensed milk, as well as a huge number of cakes in which regular or boiled condensed milk is used to make the cream.

Let's look at the most popular recipes.

1. A simple recipe for condensed milk from whole milk

Ingredients:

Milk – 200 ml or one glass.

Powdered sugar – 200 grams (a glass to a stripe).

Cooking method:

1. Take a wide and tall pan. The wider the surface, the faster and more the milk will evaporate, that is, it will boil down faster.

2. Pour all the milk into it, add powdered sugar.

3. Place the container with the contents on low heat.

4. After the milk boils, reduce the heat even less. Stir the milk constantly. The entire procedure should take 10 minutes.

5. Then lower our saucepan into the prepared container with cold water. While constantly stirring, cool the condensed milk. Try to keep the water cold all the time (you can add ice).

2. A simple recipe for condensed milk from powdered milk

Ingredients:

Powdered milk (whole or skim) – 200 grams.

Milk (with a small percentage of fat content, approximately 1.7%) – 200 grams.

Sugar – 200 grams.

The amount received is 380 grams.

Cooking method:

1. In a separate container, mix milk powder and sugar. For this, it is better to immediately take a pan that you will put on the fire.

2. Gradually add milk and mix thoroughly so that no lumps form. Use an ordinary whisk for this.

3. Place the resulting mixture in a saucepan over low heat to bring to a boil.

4. With constant stirring, cook the condensed milk over low heat for exactly 10 minutes.

5. Then turn off the stove, and cool the pan with the resulting condensed milk in cold water.

6. Now you can pour the condensed milk into a regular jar and put it in the refrigerator.

3. Recipe from Yulia Vysotskaya (“Eating at Home”)

Ingredients:

Milk (preferably whole) – 200 grams.

Powdered sugar – 200 grams.

Butter - 20 grams.

Amount received: 280 ml.

Cooking method:

1. Mix all the necessary ingredients in a saucepan.

2. Over low heat, bring milk, powder and butter until completely dissolved. It is better to use not the most powerful burner.

3. When the mixture begins to boil, i.e. foam will appear, turn the temperature down to moderate.

4. Continue cooking, stirring continuously.

5. The time from boiling to the end of cooking is 10 minutes.

6. Remove the saucepan from the heat and place in a container of cold water to thicken.

7. After the condensed milk has cooled, pour it into a dry jar and put it in the refrigerator.

4. Recipe for condensed milk with cream

Ingredients:

Fresh cream – 200 grams.

Sugar – 100 grams.

Cooking method:

1. Whip fresh cream in a saucepan, gradually adding the required amount of sugar.

2. Pour the resulting mixture into a saucepan moistened with cold water. This is done so that when heated, your condensed milk, made at home in 15 minutes, does not burn.

3. The specified mass must be kept on low heat, stirring constantly with a whisk. The required time is 10 minutes.

4. When the cream and sugar are brought to a boil, stir for another two minutes and turn off the burner. The cream will be a pleasant yellow color at this time.

5. After the resulting mixture has cooled, you need to beat it a little. If the mixture turns out to be too thick, then put it on the fire for a while.

If you boil the whipped cream more until it thickens, you will get a plasticine mass. You can use it to make cake decorations. This condensed milk tastes like candy bars.

5. Condensed milk in a slow cooker

Ingredients:

Milk 3.6% – 200 grams

Powdered milk – 200 grams

Sugar – 200 grams

Cooking method:

1. Mix all the products in the multicooker bowl. The mass should be homogeneous, without lumps.

2. Turn on the “Soup” mode and bring the prepared mixture to a boil. We leave the lid open, as the milk may simply escape. Remember to stir all the time so that nothing burns.

3. After boiling, switch the multicooker to the “Baking” mode. The cooking time here depends on the thickness of the consistency you want to achieve. The more time, the thicker the condensed milk. In our case, the cooking time is 15 minutes.

4. After the condensed milk has cooled, you will most likely need to use a blender to give the condensed milk a homogeneous mass.

6. Condensed milk according to Dukan, for those who are on a diet

This recipe for making condensed milk at home is intended for people who are on a diet or for diabetics. This condensed milk has an interesting coffee taste. It is prepared in the microwave.

Ingredients:

Skimmed milk powder (dietary product) – 3 tbsp.

Corn starch (food additive for thickening) – 1 tbsp.

Instant coffee (you can use any coffee you like) – 1 tsp.

Skim milk (0.1%) – 200 ml.

Sugar substitute.

Cooking method:

1. Brew coffee in milk, in other words, dissolve coffee in warm milk.

2. Mix all other dry ingredients to taste.

3. Add dry products to the prepared coffee-milk mixture. Mix everything and add sugar substitute to your taste.

4. It is necessary to cook in a microwave oven at a power of 800 W, 5-6 times for one minute. Be sure to stir the mixture in between.

5. After completing the process, cool the resulting product and place it in the refrigerator.

Condensed milk at home in 15 minutes - useful tips and tricks

Remember that condensed milk will thicken greatly after cooling. Take this fact into account when preparing.

Do not overcook the condensed milk as it will begin to crystallize after a few days.

If you don't cook it enough, it will harden worse.

If you replace granulated sugar with sugar, the condensed milk will turn out runny;

Before using sugar for condensed milk, prepare light sugar syrup from it. For example, dilute 180 grams of sugar in 100 mo of water. This will help the sugar dissolve completely, leaving no grains, and the condensed milk will be of better quality.

If you are concerned about strong foam on the milk, then add soda to 1 liter of milk at the tip of a knife.

If the cooked product cools slowly, sugar crystals may form on its surface.

When cooking, it is advisable to use enamel dishes.

You can buy condensed milk, or you can prepare it at home in just 15 minutes!

Surely no one in our country needs to be convinced that a homemade product is tastier and healthier than a store-bought one. This also applies to such a favorite delicacy among the people as condensed milk. Gone are the days when, upon opening a blue and white jar, we tasted a divinely delicious product. Manufacturers don’t put anything into today’s condensed milk: palm oil, soybeans, not to mention stabilizers and preservatives. Even if the ingredients list says “milk,” it may be a reconstituted product. This means that most of the vitamins and, most importantly, calcium, have already been destroyed in such condensed milk. No benefit, just dubious cloying. This article is devoted to a very pressing question: “How to make homemade condensed milk?” This process is not difficult, so there is no need to be afraid.

The idea of ​​evaporating liquid from milk belongs to the Frenchman N. Appert. In 1810, he developed the theory that by adding sugar, all the beneficial substances in the original product would be preserved. And even more than that: their concentration will increase. However, Apper never turned “a fairy tale into reality,” and especially not on an industrial scale. American Gail Borden did it for him. Before milk, this enterprising businessman tried to thicken a variety of products. In particular, he invented meat biscuits. They did last a long time, but they tasted disgusting. Therefore, Borden became famous not for meat “crumbs”, but for condensed milk. His invention was patented in August 1856. If we are interested in condensed milk at home, Borden's recipe is unlikely to be useful to us. However, the essence of its technology remains the same as for industrial workshops.

How to make condensed milk according to GOST

Borden built his first plant in 1856, and made a fortune shipping his product to the front during the Confederate War. He met a very prosperous old age in Texas, where residents even renamed their town Borden. But in Russia, the first condensed milk production plant opened in Orenburg. The starting ingredients are sugar and “natural normalized pasteurized milk.” We need to explain the essence of the last component - we are interested in how to cook homemade condensed milk. It means that the milk must be whole, that is, not skimmed, without any additives or impurities. A lot of sugar is added to this product and boiled in vacuum devices. The water contained in the milk evaporates as a result of rapid boiling, leaving only dry substances. To prepare condensed milk at home, we will follow exactly the same production scheme.

Benefits and harms of the product

The lion's share of the positive qualities of natural milk is preserved by boiling technology. Condensed milk contains milk fats, calcium, vitamins A, B, C and E, and useful microelements - iodine, fluorine and sodium. Eating this dessert helps improve vision, strengthen bones and the immune system. Since the technology according to GOST does not provide for the addition of either yeast or dyes, this product is healthier than other modern sweets. And even more so, self-prepared condensed milk is harmless to health. At home, the recipe suggests, of course, using a basin or pan with a thick bottom instead of vacuum devices, but this does not change anything. But the harm of the product lies in only one thing: a lot of sugar. There's nothing you can do about it - that's the technology. Condensed milk is very high in calories. One hundred grams of the product contains 323 kcal. Therefore, it should be consumed in moderation, best as an additive (to pancakes, creams, tea or coffee).

Condensed milk at home: our grandmothers’ recipe

High-quality milk is the key to the success of the entire enterprise! If we are going to cook condensed milk, we need to take an absolutely fresh and, most importantly, whole product. Unfortunately, it is now difficult to purchase such milk even on the market. Many farmers dilute it with a low-fat separation product, and to prevent it from turning sour prematurely, they add antibiotics. But if you managed to purchase real milk, then the process of turning it into condensed milk is not difficult. You just need to be patient - after all, our housewife grandmothers had plenty of time. To make condensed milk at home, you need to take a bowl for making jam. The dishes should be wide to speed up the evaporation process of the liquid. Pour a liter of milk into it, add half the amount of granulated sugar. Stir until the crystals are completely dissolved. Place the bowl on moderate heat and cook for two to three hours, stirring frequently. Condensed milk is considered ready when the elongated drop does not spread, but stays on the saucer like a “dome.”

Quick recipe

If the prospect of standing at the stove for three hours, constantly stirring the mixture in a basin with a spoon, frightens you, you can speed up the process. How to make homemade condensed milk faster? You will suffer forty minutes less if you use cream instead of milk. The fatter they are, the more the time spent at the stove will be reduced. But the proportions even for 25-30 percent cream remain the same as with regular milk: two parts liquid to one part sugar. By the way, about these crystals, called “white poison” by nutritionists. If you take not half a kilo of sugar per liter of milk, but, say, 700 grams, then the cooking process will also be reduced. But this is not recommended: condensed milk turns out to be very cloying. It is best to use (brown). It has better flavor and is prone to crystallization. It will make your condensed milk thicker. Also, to speed up the cooking process, use powdered milk (half a glass of powder).

Condensed milk using kitchen devices

It’s good that we don’t live in the age of our grandmothers, and kitchen machines come to our rescue. For example, how to make it at home Yes, it’s easy, it will take about half an hour. We use the ingredients in proportions 1:1:1. Mix sugar and dry milk in a bowl, dilute with liquid. Turn on the “Soup” mode. Bring to a boil, stirring all the time. Then switch to the “Baking” mode. Let it sit for another quarter of an hour, constantly stirring with a spoon. The result is amazing, cream-colored homemade condensed milk. In 15 minutes of work such an excellent result! Sometimes condensed milk crystallizes too much. You get unpleasant lumps. To prevent this from happening, add a little bit of baking soda to the mixture - literally on the tip of a knife.

Condensed milk in a bread maker

A multicooker is not the only device that can make our life easier in the long and persistent process of boiling milk. By the way, our grandmothers also knew two ways to prepare homemade condensed milk. We have already talked about the first - long cooking in a basin over an open fire. And the second method is to thicken the milk in a water bath. The process is also long and troublesome... But now many housewives have steamers! The process will take an hour and a half, but there is no need to interfere. The bread maker will also do everything itself. We are just boiling a liter of milk. Pour it into the bowl of the unit, add 350 grams of sugar and (optional) a bag of vanillin. Insert a stirring spatula, close and turn on the “Jam” mode. If the drop spreads, turn on the bread maker again.

Boiling in an air fryer

For this device we use the same proportions as in the classic recipe, that is, we dissolve half a kilo of sugar in a liter of milk. Place the pan in the air fryer. For the first half hour, cook under the lid at maximum speeds and temperatures. Then we set the mode to medium. Cook for an hour or even an hour and a half at a temperature of 200 degrees. The process needs to be monitored. Do not increase the cooking time, otherwise you will end up with homemade boiled condensed milk. To change the too dense structure of the product, beat it while still hot with a submersible mixer. Then the dessert will come out homogeneous, without lumps.

Is this really possible? Yes, if you include butter in the ingredients and replace granulated sugar with powder. In this case, the proportions are as follows: 1:1:0.1. For example, take a glass of milk or cream and dissolve 200 grams of powdered sugar in it. Throw in 20 g of butter and place the saucepan on low heat. Stir vigorously to quickly obtain a homogeneous mass. As soon as foam appears, indicating boiling, switch the heat to medium level. You need to be especially careful here - milk, as you know, has a tendency to “run away”. Therefore, we stir especially intensively. Cook after boiling for exactly 10 minutes. If we continue the process, we will end up with homemade “boiled soup.” Turn off the heat, place the mixer whisk in the saucepan and beat. That's it - homemade condensed milk is ready in 15 minutes. It will seem a little too runny at first, but don't worry, it will thicken as it cools. Place the saucepan in a wide bowl of cold water and stir.

Product storage

In this regard, homemade condensed milk (made in 15 minutes, in an hour or three - it doesn’t matter) is significantly inferior to a store-bought product. That tin can wait several years to be opened. And once uncorked, such condensed milk does not spoil in the refrigerator - after all, it was produced in vacuum conditions at high temperatures. But homemade products can also be prepared for future use. To do this, you should prepare (wash and sterilize) the jars. Pour the finished condensed milk hot into containers, which must be immediately sealed with metal lids. But even with such a careful approach, the product can be stored in the refrigerator for no more than two months. If you open a can, the condensed milk should be removed from there with a dry, clean spoon.

How to make "varenka"

Many people love this taste, so reminiscent of toffee! In addition, boiled condensed milk is often used for confectionery purposes - for creams and mousses. You can also make delicious “Korovka” candies from it. As you probably already guessed, boiled condensed milk at home is made in exactly the same way as ordinary milk. We simply increase the cooking time until the mixture changes color from white to beige, and then to caramel or even light brown. This option gives you the opportunity to regulate the thickness of the product yourself. But when prepared at home, it must be cooled in a special mode. Place the container in which it was cooked in a wider one filled with very cold water. Stir the boiled mixture constantly. If this is not done, cooling will occur unevenly, layers will form, which will then create lumps.