Homemade condensed milk

"Not a virgin" - thanks!
Well, if you can do it every 20 minutes, then you should try. I’ll do it, otherwise I’m the first time, I’m afraid to screw it up.

And in Kenwood with induction heating and constant stirring, no one tried to do it?

I'm telling you.
The son was impatient, so he cooked.
She gave instructions by phone (the main condition was - Don't touch only the multicooker!), So she gave the proportions from memory, but probably she was mistaken, he poured 1 kg of sugar on 1.5 liters of milk), of course I forgot about soda ...
Result - cooked for about an hour, the mass became a little creamy, but did not thicken. Then I appeared, and since they passed the baton to me, I decided that there was not enough sugar, and added another glass (and why?). Stirred for another forty minutes, during this time (when it began to thicken), small flakes began to appear in the mass, which then turned into lumps, and then into melted taffy (the mass became like a pan of crushed "Cow" sweets), the mass seemed to be divided into two fractions - more dense, sugary, and liquid, translucent.
In short, I turned it off. After cooling it turned out to be a thick "lumpy" mass of brownish color, with a crunchy effect, well, not a word, melted toffee. I seem to have overdone the sugar.
But still everyone liked the taste. Spread (more precisely, put) on the bread.
I will do take two, but that's right.

Here, too, almost the same problem - lumps were forming in the milk syrup. After the condensed milk was cooked, I set it to cook in the microwave to get boiled milk, but the veins began to form, as it were, "searches". In general, I walked with a blender, it turned out a homogeneous mass - I trusted it, but after cooling, grains were felt.
Why did this happen?

I think that lumps appear due to excess sugar (in any case, this was the cause of lumps for me). Sugar begins to crystallize ...

Honestly cooked condensed milk, stirring, for three hours. The proportions are 2 liters of collective farm milk and 1 kg of sugar. Stirred often. Cooked at a low boil. The color turned out to be creamy, the taste of condensed milk, but did not thicken at all. The output was 1.5 liters. I don’t know what I did wrong. After all, you cook the jam, you get a condensed syrup, but here it does not thicken at all. What did I do wrong?

Good evening! I want to report on my condensed milk, suddenly someone else is interested)
I did 99% as Admin-Tanyusha wrote, change: 750g sugar for 2 liters of homemade milk and soda ... well, in general, on the tip of a knife. I had this recipe for a long time and did it 100 years ago))
So that's it. She boiled milk in a saucepan on the gas stove, dissolved sugar in it, soda, vanillin. You can boil in a slow cooker, but it takes a long time. I poured it into the multicooker bowl. Installed the program Multipovor, temperature -120 degrees. I set the time to 1 hour 45 minutes. If you don't have a Multi-cooker, choose a program with a temperature of 110-120 degrees (this is described in the instructions for any multi-cooker).
DO NOT CLOSE THE LID UNTIL THE END OF THE BOILER!
Stirring occasionally, cooked for 45 minutes. The color changed, but the consistency was liquid. Then she began to foam a lot, lowered the temperature by 110 degrees and waited for the end of the program.
She turned it off, cooled it down a bit and poured it into jars.
Output-1L 100g (on the photo cans 650g and 500g)
Conclusion:
1. Do not close the cover. It is not necessary to stand for more than an hour near the multi, the milk will not run away. Stir every 10-15 minutes
2. Do not overdo it. Over time, pour a tablespoon onto a plate and refrigerate, immediately remove what is the density. I think that an hour and a half would have been enough for me, but I still brought it to 1 hour 45 minutes.
3. The color is slightly darker than the store, the taste is good.When I poured condensed milk into the jars, it was very liquid, I was already worried. When completely cooled down, the density was excellent.
4. Is it worth doing? YES!
By the way, while it is cooling, stir too so that the film does not form.

Hi there. I cook condensed milk in a few minutes in the microwave. Anyone who does not like powdered milk, in my opinion, can be adapted for an ordinary recipe. I share the recipe:

CONDENSED MILK IN MICROWAVE
FROM DRY MILK
Powdered milk - 3 tablespoons,
Sugar - 5 tablespoons
Starch - 1 teaspoon
Water - 110 grams.
Mix everything in a 700 gram jar and put in the microwave for 30 seconds - 1 minute, so that the milk does not run away. Do this 3-4 times, stirring well each time.
It turns out very tasty condensed milk, and you can coat the cakes.

[sleepyhead]

sleepyhead,
Svetlana, at what power should you cook in the microwave?

Svetlana, at what power should you cook in the microwave?

Full power. But you must constantly monitor, as soon as the mass rises to the neck, then immediately turn it off. Better to do this in a 700-gram jar (I will add to the post now).

Well, my five cents. Cook in whatever you want, but! The greater the mass of the starting products, the wider the pan. 2 cups of milk with sugar will cook in any way, but at high temperature faster and without melted color. For 1 liter of milk and 2 glasses of sugar, you need a wide saucepan of 5-6 liters in volume. The output of the finished product is about 650 gr. Whole Izbyonka milk.