How to Make Condensed Milk
Making sweetened condensed milk at home is simple, economical, and gives you a rich, creamy pantry staple you can use in desserts, coffee drinks, and homemade ice cream. This version uses only two ingredients—whole milk and cane sugar—and produces a luscious, thick result without canned preservatives or additives. Follow the steps below to make your own condensed milk in about 50 minutes, and store it in the refrigerator for use in any recipe that calls for store-bought condensed milk.
Which Milk Makes the Best Condensed Milk?
Whole milk gives the creamiest, most luxurious consistency and flavor, so it is the preferred choice. You can use pasteurized, raw, or ultra-pasteurized whole milk. While ultra-pasteurized milk is not always my first recommendation for traditional food prep, it works well here because the milk will be heated for an extended period (about 40–45 minutes). If whole milk is available, choose it for the best texture and mouthfeel.
How About Low-Fat Milk? Fat-Free Milk?
You can make condensed milk with low-fat or fat-free milk, but expect a thinner, less rich final product. Reduced-fat versions won’t provide the same creamy richness and may alter the performance in recipes that rely on the fat content for structure or flavor. If you use lower-fat milk, be prepared to experiment with your recipes to achieve the desired consistency and taste.
A Great Pantry Staple
Once you know how to make condensed milk at home, you’ll find many uses for it. It’s especially handy for no-churn ice cream and countless dessert recipes. Making your own means you won’t need to keep a canned version on the shelf—you’ll have a fresher, tastier product on hand when you need it.
More Pantry Staples to Make at Home
If you enjoy making kitchen staples, consider learning other foundational recipes that build a practical, resourceful pantry. Homemade evaporated milk, bone broth, homemade bouillon, sourdough starter guidance, quick mayonnaise, and fermented vegetables are all useful skills that let you control ingredients and flavor while saving money.
How to Make Condensed Milk
Equipment
- Heavy bottom saucepan or enameled Dutch oven
Ingredients
- 2 1/4 cups Whole milk
- 2/3 cup Cane sugar plus 1 additional tablespoon cane sugar
Instructions
- Combine the milk and sugar in a heavy saucepan or Dutch oven. Start over low heat and stir until the sugar is completely dissolved.
- After the sugar dissolves, increase the heat slightly so the milk reaches a gentle simmer. Maintain a low simmer—do not boil vigorously.
- Let the mixture simmer undisturbed for 40–45 minutes, until the volume has reduced by about half and the liquid has thickened and deepened in color.
- Strain the condensed milk through a fine-mesh sieve into a bowl or measuring cup to remove any film or tiny solids. Transfer the strained liquid to a clean glass jar with a tight-fitting lid and refrigerate. Stored cold, homemade condensed milk will keep for approximately six months.
Video
Notes
Tip: Stir gently at the start until the sugar dissolves, then leave the pan mostly undisturbed while it simmers. A gentle simmer and a heavy-bottomed pot help prevent scorching and ensure even reduction.
Storage: Keep refrigerated in a sealed glass jar. Use within about six months for best flavor.
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Favorite Condensed Milk Making Supplies:
- Staub Red 4 Qt. Round Dutch Oven
- Le Creuset Spatula
- 4-Cup Measuring Cup
- Fine Mesh Strainer
- 12-Ounce Storage Jars
- White Storage Jar Lids