One of the toughest conversions for me, aside from recipes that are heavily reliant on butter, are those recipes that call for condensed milk. After reading the ingredients on a condensed milk can, I just knew I’d never be able to convert anything that would even come close. But life has a funny way of proving me wrong on a fairly consistent basis. In this case, I didn’t mind one bit.
With the last round of the No Sugar Challenge, Gale Compton over at Fit Fabulous Forever came up with an incredible alternative. It’s truly clean, and works amazingly well!
She made hers with regular milk. But since I can no longer have dairy, I tried this with both almond milk and soy milk. It worked equally well with both, with just a few minor differences.
MAKE THIS WITH REGULAR MILK
Here’s what Gale had to say about making this with regular milk:
Although I haven’t tried it with whole milk, I read when using whole milk and raisins, it thickens up into an almost yogurt like consistency. With low-fat, it gets only slightly thicker.
It’s very important to know that after 24 hours the milk should be discarded if not used. I tried it a few more times as an experiment, left it in the fridge for 48 hours and it turned into this nasty looking, smelly liquid. The time needs to be fairly precise.
MAKE THIS WITH ALMOND OR SOY MILK
If you prefer to make a non-dairy version, here’s how:
Soy milk will pretty much maintain its thickness, no matter how long you soak it for. I left the raisins in for about 36 hours and while it didn’t really thicken, it was amazingly sweet.
For almond milk, the milk will thicken nicely, pretty much to the consistency of soy milk, maybe just a slight bit thicker.
Note: With non-dairy versions, you can reuse your raisins for a second batch. Just be aware that the milk will not thicken at all with recycled raisins. Also, you don’t need to worry about spoilage after a certain amount of time, though with almond milk, there will be a small amount of separation as you can see in the photo above.
Also note: For extra sweetness, blend in the raisins using a blender or hand blender. You won’t believe just how sweet it can get!
Other uses for this are:
- Ice cream
- Coffee creamer (just add vanilla or another extract for flavoring)
Clean Eating Condensed Milk
(Makes 1 cup)
- 1 cup milk
- 1/2 cup raisins
- In a storage container, combine both ingredients and set in the fridge for 24 hours.
- Strain off the milk from the raisins and use the way you would use regular condensed milk!