MilkBest to use boiled and cooled raw milk; if using unboiled raw milk, bring it to a boil first1 liter
SugarMeasure with a measuring cup, not by hand estimation; if using 1 liter of milk, use about half a cup1 cup
Steps
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1
Pour the milk into a shallow pan. If the milk hasn't been boiled yet, bring it to a boil on high heat first.
2
Without adding any water, add the sugar (measured accurately with a cup) — the ratio must be correct to get the right texture.
3
Turn the heat to medium and stir the milk and sugar together well, letting it simmer steadily on medium-high heat.
4
Keep stirring throughout, and periodically skim off the milk skin forming on the sides and surface of the pot to prevent burning or sticking.
5
Keep boiling until the milk reduces to about half its original volume (e.g. 1 liter reduces to about half a liter, ultimately down to about a quarter liter) — this is the perfect consistency.
6
Once the desired thickness is reached, turn off the heat and let the condensed milk cool completely.
7
Once cooled, transfer to a container and refrigerate for about 1 to 2 hours until the texture becomes perfectly thick — your homemade condensed milk is ready.
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