How to Make Condensed Milk: 4 Simple Recipes

Add the milk and sugar (and salt, if using) to your saucepan. Place it over medium-low heat. Stir constantly with a spatula to dissolve the sugar granules of sugar at the bottom.

Once the sugar is fully dissolved, increase the heat slightly to bring the mixture to a very gentle simmer. Look for “lazy bubbles”—tiny bubbles breaking the surface around the edges—not a rolling boil.

Once the simmer is established, turn the heat down to low.

Do Not Whisk: Avoid vigorous whisking once it starts simmering. It causes the sugar to crystallize and make the milk grainy.
Occasional Scrape: Scrape the residues on the side every few minutes. Run the spatula across the bottom and sides of the pan. Else the milk scorches and forms a skin to a rabri-like texture.
Skim the Foam: If you see any gray/ white foam (scum) at the top, use a spoon to gently skim it off.

The milk is ready when it has reduced by half in volume.
Visual Cues: The color will shift from bright white to a pale creamy ivory or light tan. The consistency should resemble maple syrup.
The Spoon Test: Coat the back of a spoon with the liquid and run your finger through it; the path should stay clean and not run.

For a professional, ultra-smooth finish, pour the hot milk through a fine-mesh strainer into a glass jar. This catches any tiny bits of cooked milk or sugar crystals.

Pour the boiling water into your blender first. Adding the liquid first prevents the dry powder from sticking to the bottom.

Put the butter and sugar to allow faster melting in hot water.

Spread the milk powder on top for the liquid mixes to soak and soften the dry ingredient.

Secure the lid tightly (hold it down with a towel since the liquid is hot!). Pulse a few times, then blend on high for 30–60 seconds until completely smooth.

The mixture is thin while it’s hot. Pour it into a glass jar and put to rest for cooling. It thickens significantly into that classic “glaze” consistency as it reaches room temperature.

In a saucepan, combine the 2 cups of milk and sugar. Heat over medium and avoid boiling until the sugar melts completely. Milk releases the steam gradually (don’t let it reach a rolling boil yet).

Mix the corn flour with 1 tbsp of cold milk to form a smooth paste without any lumps.

Slowly pour the slurry into the hot milk while whisking constantly. Stir continuously at a low heat to prevent burning a the base or forming lumps.

Simmer on a low heat while stirring the milk with a spatula. The milk should not stick to the sides or bottom of the pan. Cook until the milk turns thick to form a layer on the spatula.

After removing the pan from the oven, add the baking soda and vanilla extract. Stir the dense liquid constantly to form air bubbles

The hot instant pot condensed milk looks creamy when hot. But it thickens further upon cooling. Store it in the refrigerator for future use in an airtight jar.

Take both the ingredients in a thick-bottom pan. Stir well until the sweetener dissolves into the liquid.

Heat the ingredients on a medium flame while stirring occasionally. Do not boil at a high temperature or leave the pan unattended. The coconut milk can stick to the base and burn.

Do not boil the milk on a high temperature. Reduce the consistency at a low temperature for about 20-30 minutes to get smooth, thick texture.

The condensed coconut milk is ready when the texture is dense and glossy. You can test the thickness of the syrup with a spoon. Dip the spoon in the dense hot coconut milk. The milk is ready if it coats the back of the spoon.