Homemade Sweetened Condensed Milk — Rich & Creamy

Directions

1. 1

   Combine the sugar and 2 liters of whole milk in a large heavy-bottomed saucepan. Heat over the lowest possible flame, stirring occasionally, for approximately 1 hour until noticeably reduced.

2. 2

   Stay near the stove throughout the heating process — milk can boil over quickly once it reaches temperature. Do not leave the kitchen unattended.

3. 3

   Old-fashioned trick: place an upside-down small saucer on the bottom of the pot. It disrupts the boiling action and prevents the mixture from spilling over.

4. 4

   In a blender, combine the cornstarch, remaining 1 cup of milk, and powdered milk. Blend on medium speed until completely smooth with no lumps.

5. 5

   Pour the blended mixture into the saucepan in a thin stream, stirring constantly. Continue cooking over low heat, stirring without stopping, until the mixture thickens and turns a light golden color, about 5 more minutes.

6. 6

   Remove from heat and allow to cool for 10–15 minutes. Transfer to a blender and blend at full speed for 5 minutes until the texture is perfectly silky and uniform.

7. 7

   Sterilize glass jars by rinsing them with boiling water and drying thoroughly before use to prevent bacterial growth.

8. 8

   Pour the finished condensed milk into the sterilized jars, seal tightly, and let cool completely before refrigerating. Keeps for up to one week.