Homemade condensed milk

I really want to thicken it. boil milk, tell me, can you cook in a pressure cooker ??? otherwise the problem is there is no saucepan with a thick bottom

[Lenhcik]

Lenhcik, and there is no divider either?

no, but tomorrow I'll go and ask my grandmother, she may have been lying around.

[Lenhcik]

Lenhcik I think it's better on a divider than a pressure cooker. There is a suspicion that milk in the pressure cooker may try to escape.

I didn’t run away, I didn’t run away, Pressure cooker for 5 litas. and I want to pour a liter of milk. Need to try

And my candied milk turned out to be of the color of dark toffee, and when it thickened, it tasted like "Ladybug" candy. Why can it be candied? I took 0.5 kg of sugar for 0.9 liters of milk. milk "Lady from Korenovka" 3.2%

According to my prescription, for 275 g of whole milk, 50 g of sugar is used and all this is boiled down to a third, that is, approximately up to 100 g
More often I slightly exceed the sugar norm. It turns out usually also brownish in color, but it happened that white came out. On what it depends, I did not understand. I cook from milk taken from good friends. I cook for a VERY long time. Now, just, it has been on the stove for the second day.

I cook condensed milk almost according to the second recipe, only the proportions have changed to 100% identity with the store condensed milk, which is in cans. It turns out 1 in 1 in appearance, density and taste - it is impossible to distinguish.

For 0.5 l of condensed milk I take:

- 360 ml whole homemade milk
- 100 g milk powder
- 280 g sugar

Stir everything well in a blender so that there are no lumps and put in a water bath for 1 hour. Stir occasionally. We do not rip off what sticks to the sides of the pan, otherwise it will float in lumps in your condensed milk! After an hour, carefully remove the foam from above and discard, and pour the condensed milk into a half-liter jar and leave to cool to room temperature. temperature, then put in the refrigerator. That's it, half a liter of real condensed milk is ready! To eat You can eat directly with spoons without sparing your loved one.

Take a picture and show it, but the camera is out of reach now. In general, take a store condensed milk and look at it, here's mine - exactly the same.

[Lozja]

Lozja, so what to do with what sticks to the sides of the pan, rip it off when necessary and is it necessary at all?

[Lozja]

Lozja, so what to do with what sticks to the sides of the pan, rip it off when necessary and is it necessary at all?

Then I just soak the saucepan and it will soak. I do not recommend raking it into condensed milk. It's just that you don't need to stir very intensely during cooking and the very minimum will remain on the walls.

[Lozja]

Lozja, so what to do with what sticks to the sides of the pan, rip it off when necessary and is it necessary at all?

How - what to do? Rip off and into the mouth!

How - what to do? Rip off and into the mouth!

No, well, it's clear that you can't throw out such goodness, I just thought that at the end I needed to mix everything together. Well no, no, no, we are eat eat and lick the saucepan.

[Lozja]

Lozja, I cooked condensed milk yesterday, but after about 30 minutes of boiling it turned brown. Of course, we will eat it, it tastes great, but I would also like to achieve color. Added a pinch of baking soda, could it affect the color?

[Lozja]

Lozja, I cooked condensed milk yesterday, but after about 30 minutes of boiling it turned brown.We'll eat, of course, it tastes great, but I would also like to achieve color. Added a pinch of baking soda, could it affect the color?

Why baking soda? This is in the option milk + sugar give soda. And in this version, soda is not needed.To do everything strictly according to the recipe, take whole homemade milk, observe the proportions, a water bath, no soda - I guarantee the result. If you change something in the recipe, I cannot guarantee the result.
The color, structure, smell and taste are like those of a store condensed milk. I cook about once or twice a month.
And when I first tried the option sugar + milk + soda, then yes, it darkened very much for me too, I put it into baked goods. Therefore, she refused this option. Yes, it looks tasty and even similar, but still not that.

Why baking soda? This is in the option milk + sugar give soda. And in this version, soda is not needed. To do everything strictly according to the recipe, take whole homemade milk, observe the proportions, a water bath, no soda - I guarantee the result. If you change something in the recipe, I cannot guarantee the result.
The color, structure, smell and taste are like those of a store condensed milk. I cook about once or twice a month.
And when I first tried the option sugar + milk + soda, then yes, it darkened very much for me too, I put it into baked goods. Therefore, she refused this option. Yes, it looks tasty and even similar, but still not that.

Well, I added soda to insure the milk so that it would not boil, and everything is strictly according to the recipe. Today I try without soda.

Well, I added soda to insure the milk so that it would not boil, and everything is strictly according to the recipe. Today I try without soda.

And why should he skip, if it's fresh and homemade? I didn't try to do it at the store.
It often happens to me that I take already boiled milk, because I boil everything at once, as they bring it, while fresh, so that it will stand longer. Then the next day I take directly boiled from the refrigerator and cook condensed milk on it. And sometimes I do it straight from the fresh one. The result is the same.

[Lozja]

Lozja, and what kind of milk powder do you use? I did it according to your recipe, when I mixed milk (I have homemade tested one) with dry, the mixture has already turned brown. Naturally, during the cooking process, it did not lighten. Stands in the refrigerator and you can see directly that a precipitate is formed in the jar, more than half. That is, the top is as if more transparent, and at the bottom it is as if with sediment. I think it still depends on the quality of milk powder

[Lozja]

Lozja, and what kind of milk powder do you use? I did it according to your recipe, when I mixed milk (I have homemade tested one) with dry, the mixture has already turned brown.

Wow. I haven't had anything like this before. This is for sure you got such dry milk, with something mixed, apparently. If you just mix milk with milk powder, it can't turn brown in any way, it's already some kind of chemical reaction.
I buy just by weight in the market, though it's hard to catch it there. But always the normal came across, pah-pah.

It's a pity, I ran out of milk powder, I would show you the whole process in pictures.

Girls! Brought pictures. So, step by step, with pictures of my condensed milk recipe:

- 350 ml of whole fresh homemade milk (I have pre-boiled milk from the refrigerator)
- 100 g milk powder
- 280 g sugar

Mix thoroughly in a blender to avoid lumps. It turns out like this:



We put it to boil in a water bath:



Stir frequently for the first 15 minutes, until all the sugar is dissolved in the bottom of the saucepan. Stir very lightly so that a lot does not stick to the walls. After about 15 minutes it looks like this (white foam on top, under it - a mixture of already condensed milk, but not yet thickened):



Then you can stir every 10-15 minutes, more often it is not necessary, nothing sticks to the bottom, because we have a water bath. After 30 minutes from the start:



After an hour from the start of cooking, carefully remove the foam with a spoon. And here is our condensed milk, already without foam:



Pour into a half-liter jar. Voila:



Since the lighting in my kitchen is poor, I cannot fully convey the color in the photo. Somehow like this.
During this hour, it makes no sense to remove the foam, because it will reappear, but condensed milk will turn out less at the exit if you remove it all the time. Well, and from the walls, do not scrape off what is stuck there into condensed milk, because then it will float in lumps.
At the exit, condensed milk may seem watery to you. Don't worry, after cooling it will thicken a little more, and in the refrigerator it will become even thicker. And it will be the very thing.

By the way, I read a lot of your passions with powdered milk and was a little worried, because this time I had to buy powdered milk in another place, not where I usually get it. But it seemed normal came across, there were no incidents.

Lozja, thanks for the master class !!! Does it taste like condensed milk? The color is just super!

Lozja, thanks for the master class !!! Does it taste like condensed milk? The color is just super!

To taste 1 in 1 as purchased condensed milk. When I first found this recipe on the internet and cooked it, the result was slightly different from the purchased condensed milk. Therefore, I slightly changed the proportions and achieved complete similarity. Here are my proportions, brought to mind.

I love condensed milk very much, well, very much, but I could not cook it at all, even remotely the resulting product did not resemble condensed milk. I will definitely try your method. Thank you!!!

[Lozja]

Lozja, it turned out the thing in milk! And the recipe is wonderful. I bought milk for baby food and the condensed milk turned out super! White, tasty, just a little thinner than the factory one. Especially today I tasted the home and Belarusian firms Rogachev, they say that this is the most delicious one available now. Homemade is definitely tastier
PS Girls, do not buy powdered milk in the Bill

[Lozja]

Lozja, it turned out the thing in milk! And the recipe is wonderful. I bought milk for baby food and the condensed milk turned out super! White, tasty, just a little thinner than the factory one. Especially today I tasted the home and Belarusian firms Rogachev, they say that this is the most delicious one available now. Homemade is definitely tastier
PS Girls, do not buy powdered milk in the Bill

If it is thinner even after cooling completely and refrigerated, you can reduce the amount of milk by about 10 ml. Or boil it a little longer, about 10 minutes. I'm glad you liked it.

PS Girls, do not buy powdered milk in the Bill

I think it's not about Bill, it's about the manufacturer. Who is the manufacturer? Please look and tell me to know.

[May @]

May @, I understand that it's not about Bill, but I hardly recognize the manufacturer. It is there (at least in Kharkov) is sold by weight in such large boxes, where you yourself come up and type

[Lozja]

Lozja, specially went to the market and bought milk powder. I will cook your condensed milk. ... As I cook, I will report what happened.

[Lozja]

Lozja, specially went to the market and bought milk powder. I will cook your condensed milk. ... As I cook, I will report what happened.

Good luck!

I just looked at my condensed milk. Maybe she really is a little thin. I just haven't seen the purchased one for a long time, I have already forgotten. Therefore, I slightly corrected the amount of milk in my recipe (where with the pictures), reducing it by 10 ml, well, you can boil it for 10 minutes longer, to be sure.

I made condensed milk. Well, I didn't find anything to say to do with purchased condensed milk. Neither in color nor in consistency, it can be compared with the purchased one. The color became darker as soon as sugar was added. Cooked for 1 hour and 10 minutes, but it is still liquid. Of course I will add it to baked goods, but I wanted more.
I overcoated the Internet in search of a technology for preparing condensed milk in an industrial environment and grew even more upset. At home, achieving that taste and consistency is simply not realistic. So, I went to the store for Belarusian condensed milk (it is now the most delicious)

I made condensed milk. Well, I didn't find anything to say to do with purchased condensed milk. Neither in color nor in consistency, it can be compared with the purchased one. The color became darker as soon as sugar was added. Cooked for 1 hour and 10 minutes, but it is still liquid. Of course I will add it to baked goods, but I wanted more.
I overcoated the Internet in search of a technology for preparing condensed milk in an industrial environment and grew even more upset. At home, achieving that taste and consistency is simply not realistic. So, I went to the store for Belarusian condensed milk (it is now the most delicious)

It means that you are out of luck with milk powder. Nothing should get dark. I took a photo specifically to show it. Today I will cook again, if I have time, I will capture the result. It's a pity, of course, that you didn't succeed.

And yet, are you 100% sure of homemade milk? I heard that now it is also badyazhat + add something to stay longer.

I look at the photo and do not understand what has darkened where. Common condensed milk color.

I compared your photo and mine, they are almost the same. Factory condensed milk is much lighter.
And I'm sure of milk. To make it last longer, just add soda.

As for milk powder, I don’t know what to think. It is, of course, fresh, it smells good, but the saleswoman said that its fat content is 3.7%, and there is also fat-free, so, she says, it is bad.

In the net I found information that powdered milk should only be made from condensed ground. And 3.7% fat, what is this condensed ?!

By the way, Rusya, you can try to make it according to the original recipe, from which I have already made my own. Lies here - 🔗
Why I decided to remake it. It turns out sooooo sweet, and therefore it is very cloying, milk powder is felt too much + it turns out too thick. If mine is a little thin, (I already understood it myself, maybe I made a mistake somewhere in the recalculations, since I was making different portions all the time), then in the original condensed milk turns out after the refrigerator is almost a spoon in it. But maybe you just like this option. And as far as I remember, it just turns out lighter than mine.

[Lozja]

Lozja, thanks for work. But this is when the fresh milk will be delivered.

[punctures can be due to sugar ...]

Girls, yesterday I made condensed milk according to the first Roma recipe and syrup for drying ... In general, the conclusion: punctures can be due to sugar ...
I bought a bag of sugar (Thailand), I'm in shock .. that caramel I made (probably from Ukrainian sugar) and not close, very liquid solution ... There can be no slip in milk, because its own .... smell, color. taste ... ultimately cooked to the point that the milk curdled (it will go to the pastry chef) made mastic for the sake of interest, the supper did not expect ...
In general, I went to buy another sugar, more precisely from another manufacturer ...
Be carefull
whipped fresh cream with powdered sugar in a blender, tried it - it was delicious ... did not whip it, put it in a saucepan and on a steam bath ... I don’t know how much time has passed, but about an hour for sure ... the color and density is what we need !!
Girls, why do you put milk powder, just to thicken faster?
If good homemade milk, fatty and fresh, cannot be better !!!

Girls, why do you put milk powder, just to thicken faster?
If good homemade milk, fatty and fresh, cannot be better !!!

Maybe it's the sugar. Well, I remember exactly that condensed milk was obtained a little lighter earlier than now.

And with powdered milk, it tastes exactly like purchased condensed milk. I also cooked just milk with sugar - a little different, although also delicious in its own way.

Girls, I will add to the piggy bank comparisons:

As you can see, homemade turned out to be much thinner, and lighter, in the photo the color is not very distinguishable. But I ate a spoonful of homemade, and the taste of milk remained, and after the purchased only sugar

As you can see, homemade turned out to be much thinner, and lighter, in the photo the color is not very distinguishable. But I ate a spoonful of homemade, and the taste of milk remained, and after the purchased only sugar

Thanks for the comparison! I have not bought a store for a long time (it is not economically profitable), so I cannot compare directly.
Regarding the density, I swear I promise to improve my recipe, somewhere I missed, apparently in recalculations, because my last times also turned out to be watery. This means we will reduce milk. I will conduct an experiment - then I will correct my recipe.

I have not tried to make condensed milk, but I want to say about milk powder. In stores, I saw fat-free and 25% fat. Maybe 3.7% is not enough?

on my pack it says Fats: in 100 g of dry product 26, in 100 ml of reconstituted milk 3.38. Maybe this was meant?

on my pack it says Fats: in 100 g of dry product 26, in 100 ml of reconstituted milk 3.38. Maybe this was meant?

Maybe.

Girls, it's all about the quality of milk powder. Now I'm brewing condensed milk again and I understand that both the density and color have not been obtained from the moment I bought powdered milk elsewhere. I thought of adjusting the density with the amount of milk, but it was not. Moreover, with the same amount before, everything worked out fine for me. Even my family members noticed that the last time the condensed milk turned out to be somewhat liquid and darker than usual. It is hardly sugar. The change began with the purchase of another milk powder.
This means that I will fish at the point where I took it before.

And by the way, this high-quality milk powder is probably Belarusian, because they sell it in a tent, where there are all Belarusian products, including condensed milk. So it is not surprising that they have the most delicious condensed milk, with such and such powdered milk. And here I go, looking at mine and all in frustration. Last time I cooked, but I was so carried away by taking pictures that it took me a while to realize that something was wrong. Already when they began to eat and the color looked into the light ...

[Lozja]

Tomorrow I will test my milk powder for compliance
Lozja, thanks for the master class

[Lozja]

Tomorrow I will test my milk powder for compliance
Lozja, thanks for the master class

Good luck!

girls, nevertheless bought other larger and yellower sugar. I put it in a proportion like Admin, for 2 kg of fresh milk 0.6 sugar and vanillin ... everything is fine, it began to thicken immediately after boiling, but I constantly interfere ... I left no more than a couple of minutes and interfered ... even for spoon you can see how it thickens quickly ...
so I definitely had a problem with the sugar ... rather, it was reedy, small and too snow-white ...
today I prepared mastic from it, it swam and the syrup is too liquid, I put a double portion of sugar ... this is my personal experience !!! and condensed milk is cooked from cream even faster and a more delicate color is obtained with the same thickness as from milk!
but about milk powder - I'm the enemy! because according to all my data (since I am spinning in the field of dairy products) - 100% natural has not been produced for a long time ... the number of cattle in Ukraine has decreased five times in 10 years. And the biggest joke, I have information that Russia partially buys milk from Saudi Arabia - isn't it funny? (or rather a deplorable situation)! as my husband (an Arab) says - it's just a shame for countries like Ukraine and Russia (but we're not here about politics) !!! so with all due respect, I advise you to have a decent thrush, so as not to the detriment of health !!!
best regards Katerix

I also have a sad experience with condensed milk cooking. It turned out toffee.
Lozja, if you buy packaged milk powder (which is good), can you have a photo of the packaging in the studio? Or at least a manufacturer?

I also have a sad experience with condensed milk cooking. It turned out toffee.
Lozja, if you buy packaged milk powder (which is good), can you have a photo of the packaging in the studio? Or at least a manufacturer?

I buy by weight, there are no identification marks on it. Next time I will ask the sellers.

[Lozja]

Lozja , did you get punctures with weighted or with Belarusian? In our city now there is no Belarusian anywhere, they say they are not sold in Belarus? I've been looking for a week. Yesterday I bought a pack of Khorolovsky milk powder for baby food, today I will try it. And in the cartoon, who tried the thread on Extinguishing?

[Lozja]

Lozja , did you get punctures with weighted or with Belarusian? In our city now there is no Belarusian anywhere, they say they are not sold in Belarus? I've been looking for a week.Yesterday I bought a pack of Khorolovsky milk powder for baby food, today I will try it. And in the cartoon, who tried the thread on Extinguishing?

What is good (I suspect that it is Belarusian) is sold by weight. And what is not good - also by weight, just bought in different places. But yesterday my mother saw real Belarusian powdered milk in a supermarket, in bags, with a label, but damn it is expensive! Package 250 g - 24 UAH with kopecks, if mom understood the price tag correctly. This is some kind of golden milk, apparently. What we take on the market, which is good - 32 UAH / kg.

If you want, I'm going to Rivne next week, I can buy you this Belarusian with a label, but I haven't tried it myself. I will wait when I appear where I used to take all the time. I'll pack a couple of kilograms, if others fail like that.

[Lozja]

Thanks so far, we'll eat Khorolovskoe, maybe I'll try yours. I paid UAH 28 for a 400g pack for Hoolovskoe in Novus. But it goes like milk powder for baby food, it was in the baby food section. On Fozzie I saw another, with a cow on a pack, I don't remember the price.

Now I am reporting ... I kneaded milk according to a recipe from another forum, according to your link Lozja ... I put it in the MV for boiling for 10 minutes. Everything swelled up, bubbled a little and squeaked without waiting for the end of 10 minutes, BUT it warmed up well. I mixed it and put it on Stew for 1 hour. Stirred a couple of times at the beginning, then ran away and came just in time to signal the end of the program. We liked the color and taste, but sweet, very similar to the store (today I will buy and compare), the color of ivory, BUT the lumps did not dissolve. I poured everything into a saucepan, I thought to put it on steam. But first I decided to beat it with a blender and EVERYTHING dissolved. Now I'm thinking of betting on steam, or is it already done?