Sweetened Condensed Milk Recipe

Reading Time: 2 minutes

This sweetened condensed milk recipe, made with fresh milk and a little time, is richer and more enjoyable than store bought.

If you can buy it in the store, chances are you can make it from scratch at home with better quality ingredients and flavor. Sweetened condensed milk is one of those items. With fresh milk and a little time, the taste of homemade is richer and more enjoyable. I love using homemade sweetened condensed milk in homemade Key lime pie and holiday candies. You can use it in your favorite baking recipes as it’s called for, drizzle it on top of your mixed fruit or over a yogurt parfait, or even put some in your coffee in place of sugar and cream.

No matter how you prefer to use it, you can be sure it’s a much more flavorful item made with just three ingredients, and your loved ones will be well-nourished because of the quality and care put into making it. This sweetened condensed milk recipe is written to produce enough sweetened condensed milk to use in Key lime pie.

If you have a recipe that calls for less than 28 to 30 ounces, the extra stores well in an airtight container in the refrigerator for 2 to 3 weeks. The recipe calls for a vanilla bean; if you don’t have it on hand, the recipe will work fine without it. The vanilla bean simply adds flavor.

Sweetened Condensed Milk Recipe:

• 6 cups goat milk
• 3 cups unbleached organic granulated sugar
• 1 large vanilla bean, split lengthwise

1. In a stainless steel pot, combine milk, sugar, and vanilla bean.
2. Cook on medium-high heat until milk starts to simmer for about 12 minutes, stirring often to keep it from scorching to the bottom of your pan.
3. Reduce heat to medium-low and continue to simmer till the milk is reduced to about half. Continuously stir through this process, about a half hour. The end result should be very thick and sticky. Remove the vanilla bean pod and allow it to cool before use.

Note: As the milk begins to thicken, you’ll notice a foam forming; once this occurs, the milk is almost finished condensing. Keep cooking and stirring until the foam subsides.

HANNAH MCCLURE is an old soul mother of 4 from Ohio. In her spare time she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality locally or home grown ingredients in her recipes including goats milk and cheeses. Find Hannah on Instagram @MuddyOakHennHouse.