Tuesday, May 26, 2009

Make It Yourself - Sweetened Condensed Milk

Nola shared this recipe with me. I think sweetened condensed milk is rather overpriced considering all it really contains is milk and sugar!

2c. milk
1c. sugar

Boil in double boiler until golden in color and thick.

Nola - I don't have a double boiler, so I just cooked it until it got thick and golden.
BE CAREFUL! It burns easily. I recommend medium heat and lots of stirring.

Gina- I tried cooking on a double boiler and it seemed to take a very long time. I found a heavy bottomed pan to be much faster though I did keep a close eye on it and stirred often.

I really don't use a lot of sweetened condensed milk but like to keep it on hand for our favorite brownies. (recipe found here) This weekend I made up a batch of caramel sauce to eat with apples. I used the recipe from Tammy's Recipes. Mmmm Good!


  1. Thankyou for this, I'll definitely give it a try. I am not so keen on the TWG versions, but this one sounds like it will be a bit more like the real thing. Lisa :)

  2. G'day...yep, you have an Aussie reading your blog...loving it...i just wanted to share an easier condensed milk recipe i came across years ago...in a blender, mix two cups of powdered milk with 1 cup of very warm water and two cups of sugar....we use full cream powdered milk but if you use 'skim' as we Aussie call it, you also add 2tsps of butter...wizz it up for a minute or so....it thickens on cooling...can be used where condensed milk is called for...makes nearly 1/2 a litre ( sorry...not sure what that is by your measuring standard). Keeps in the fridge for few days but not if i get a hankering for it in my coffee...so naughty
    Blessings to you. OxoxMeg

  3. Thank you for this recipe! How should it be stored and how long will it keep?

  4. Did you use whole milk? Would skim do the trick?

    1. I'm not sure. I've always used whole milk. Give it a try and find out!

  5. Hi Gina,

    Ricotta means cooked again in Italian. When the Ialians make cheese, they take out the curds and use that to make their main cheese. Then they boil the whey again. What comes to the surface (the curds and little pieces of curdled milk that didn't end up in the cheese) is scooped off and that becomes ricotta! I hope that answers your question! As far as I know cottage cheese is curdled milk which is not pressed with some cram added to

  6. That should say: with some cream added to bind it!


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