HOMEMADE CONDENSED MILK
Condensed milk is the sweetener of choice for many beverages, like Malaysian teh tarik and Vietnamese iced coffee. In many parts of Asia, where fresh milk is expensive or difficult to come by, condensed milk is seen as a wonderful shelf-stable solution. It might seem silly, then, that I am writing a recipe for making your own condensed milk. However, if you, like me, are after the creamy caramel sweetness of condensed milk rather than its cheap convenience, it is definitely worthwhile making your own additive-free version, using milk from healthy cows.
Makes about 250ml
- 500ml organic whole milk
- 200g unrefined light brown sugar
- 1 tablespoon organic butter
- Combine the milk and sugar in a saucepan and bring to a steady simmer. Lower the heat so that it is barely simmering, and let cook for about 2 hours, stirring occasionally to prevent the milk from forming a ‘skin’ on top.
- Stir the butter into the reduced milk mixture, then let it cool completely. It should thicken further. If a ‘skin’ forms as it cools, simply lift off and discard. Pour into a clean jar and store in the fridge for up to 2 weeks. Drizzle over toast/add to coffees and teas, or make ice cream with it (see here).
