Homemade Dulce de Leche (Boiled Condensed Milk)

Natural homemade boiled condensed milk, made from scratch. Delicious!

Recipe author

Servings:

Milk (3.2%)

Sugar

500

Baking soda

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 2 g

Fats 5 % 2 g

Carbohydrates 90 % 36 g

178 kcal

GI: 8 / 0 / 92

Cooking method

Today I'll show you how to make condensed milk at home. The milk has to be fresh. As a safeguard, you also add baking soda so the milk doesn't curdle during the long boil—you won't taste the soda in the finished product. So let's get started! Pour the milk into a deep vessel and add the sugar and soda. Stir to dissolve the sugar in the milk, mixing until it's completely dissolved. It's best to cook the condensed milk in a heavy-bottomed pot or a deep skillet (a cazan works too)—I used an old cast-iron skillet. Pour the milk into whatever vessel you've chosen. Set it over high heat and bring it to a boil, stirring constantly. Then lower the heat and keep cooking, about 1.5 hours. Don't forget to come back and stir. You can control the thickness and color of homemade condensed milk yourself by how much you reduce the milk—the longer it cooks, the darker and thicker it gets. Keep in mind it will thicken further as it cools. Pour the finished condensed milk into a glass jar or plastic container, cover it, and store it in the refrigerator. My homemade condensed milk came out very tasty—it tastes like a toffee candy. That's how it looked right after cooking. From 1 liter of milk I got 450 ml of condensed milk. Use it in cake or pastry fillings, or just enjoy it with tea. Bon appétit!!!