How To Make Condensed Milk
If you’ve ever read the ingredient list on a can of condensed milk, you may be wondering how to make condensed milk yourself at home with healthier ingredients. Try this healthy condensed milk recipe instead.
One of the toughest recipe 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 can of condensed milk, 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.
You can make this with dairy-milk, or alternative milk. The choice is yours. While this won’t be as thick as some canned versions, it’s close enough to get the job done and will even double as a delicious coffee creamer.
What Is Condensed Milk?
Condensed milk is a thick, sweet milk product that has had much of the water content removed, resulting in a dense, syrupy consistency. It’s made by heating milk and sugar together until it evaporates enough to leave behind a concentrated mixture.
How To Make Condensed Milk With Regular Milk
Although I haven’t tried it with whole milk, I read that using whole milk and raisins will thicken this up into an almost yogurt-like consistency. With low-fat milk, it gets only slightly thicker.
It’s very important to know that if the milk is not used within 24 hours, it should be discarded. I tried it a few more times as an experiment, leaving it in the fridge for 48 hours, and it turned into this nasty-looking, smelly liquid. The time needs to be fairly precise.
How To Make Condensed Milk With Dairy-Free 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. 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 to make sweetened milk. 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.
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.
Can I Make Caramel With This Condensed Milk?
No, unfortunately, the refined sugar needed for making a true caramel just isn’t present in this recipe.
Other Uses For Condensed Milk
- Smoothies
- Ice cream
- Coffee creamer (just add vanilla or another extract for flavoring)
About The Ingredients
Milk – Use any kind you like. Just make note of the differences mentioned above.
Raisins – All of the different trails of this recipe used dark raisins, not golden raisins. Although it could potentially work with golden raisins, too. I just haven’t tried it.
How To Make Condensed Milk The Healthy Way
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!
Storage
For dairy-based condensed milk, store for a maximum of up to 24 hours, then discard.
For non-dairy condensed milk, store it in the fridge for up to four or five days.
Freezing
Freezing is not recommended for this recipe.
More Milk Recipes
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How To Make Condensed Milk
Instructions
- 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!
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 6/14/11.
I have the same feeling! I always thought that evaporated milk was the same as condensed milk, just unsweetened, but the texture is completely different. Thanks for the recipe!
Jessica – Hope you enjoy it! 🙂
I wonder if it will carmelize like condensed milk does in baking????
I have made it once already and LOVE LOVE LOVE IT!
🙂
Cindy – I’m not sure, but it’s worth a shot!
OMG no way its that easy!!! NICE thanks so much 🙂
Melissa – It is!! You’ll see!
I have to try this! I have a few recipes to clean up that call for it! Thank you!
Trude – You’re welcome!
My kids are going to be so excited! With out blender we bought it has so many yummy recipes for “ice cream”…..yeah right! It calls for using coffee creamer and both powdered/condensed milk. Now we can make them! I had to read your ingredients over a few times before I would believe my eyes of only TWO INGREDIENTS!! LOL
Thanks for the tip!
Dawn – I know, right?! I love that it’s only 2 ingredients!
I made Gale’s Raisin Biscuits a few weeks ago and they were delicious! I wouldn’t have ever thought to use the “raisin milk” as condensed milk. That’s a wonderful idea. You two are great and really are lifesavers for my clean eating lifestyle.
Katrina – Thanks!! I still have to make those biscuits, but I’m sure they’re great!
So do you strain out the raisins for the milk or blend them? I am excited about this recipe. There have been many recipes I couldn’t (wouldn’t) make because of the sweetened cond. milk. Thanks!
Lori – Depends on your end goal. Try the milk by itself and see if you like the sweetness. If you do, strain them out. If you want it sweeter, blend them in. Blending them would be a great way to sweeten something naturally. But be warned, it’s VERY sweet!
Tiffany – I made the raisen milk with almond milk and really liked the taste. Was wondering if you had any idea about the sugar content. I am trying very hard to keep my sugar grams to about 15 per day. If I don’t eat the raisens, wonder what the milk would be in terms of sugar? Oh well…. I also can’t bear to throw the fruit away, put into the freezer to make those raisen bisquits later! Thanks so much, just found your site and really appreciate what you offer us.
Arlene – I wish I had an answer for you. You are not the first to ask. I will have to see if I can figure something out. Wish I could be more help!
Ok i am a little confused up in Gales instructions “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.”
then your instructions are, “In a storage container, combine both ingredients and set in the fridge for 24 hours.”
Would you please clarify? Is it because she used milk and you used almond or soy milk. I am sorry to bother. Sometimes i do not get how to think outside the box lol:)
Jennifer – No worries! I think what you are referring to is the difference between the milks. After the raisins have been soaking for 24 hours, with regular milk, you then have 24 hours after that to use it up. With other milks such as almond or soy, you have longer.
How long is the almond milk good for?
Sheryl – About 5 days, give or take.
I love the idea of a clean, condensed milk! Please keep us posted if you try it in any ice cream or baking recipes 🙂
Cara – I will! 🙂
That’s awesome! Thanks so much for sharing. I’ll use the almond milk version for sure 🙂
Jen – You’re welcome! Hope you enjoy it!
Jackie – I’m not sure. I would try it with 1 date in 1/2 cup of milk and see what you end up with. If nothing else, you’ll have milk and a date for your breakfast oats!
Cdyer – LOL!! No, I think Gale read about it somewhere and just started experimenting. And since I can’t have dairy, I experimented with a non-dairy version.
JDP – I will say yes, but know that I have not tried it. I do have a pumpkin pie recipe here however that does not require condensed milk at all.
Aepick – I would check it after a full week, though you will get some separation after the first day or two.
I am so excited to try this! I’ve been hanging on to my fat free half and half for my morning coffee because I couldn’t find a replacement that worked for me. But I’m going to “brew” this tonight and see how it goes!
As a side note, kudos to you for doing this site, really! I know how time-consuming sharing this information and responding to everyone can be. And that you provide it for free just to share with others while taking your journey is very very cool. We appreciate it!
MF – Thank you! I really appreciate your support and kind words. Let me know how you like the condensed milk!
Does anyone know what the sugar and carb amounts would be if using almond milk? My mom is watching both but would love to try this for her…she loves condensed milk in her coffee!!
Cupycake – Go to the store and see what the carton says on the back. Every brand will be different.
I just keep them whole.
It has to sit in the fridge overnight to sweeten and thicken. So yes, you’d have to make a batch ahead of time.