DO IT YOURSELF-CONDENSED MILK

Ingredients

2 cups whole milk 

1/4 teaspoon salt 

1/2 to 3/4 cup sugar, depending on your preference (the full amount makes it quite sweet) 

1 teaspoon vanilla extract 

Method 

• Begin cooking the ingredients:

 Combine the milk, sugar, and salt in a medium heavy-bottomed saucepan. Turn the heat to medium high. Whisk the milk until the sugar is dissolved. Allow the milk to come to a very gentle simmer. 

• Lower the heat and simmer:

 Once the sugar is dissolved, lower the heat to maintain a simmer. Do not whisk again (more whisking will create crystals on the sides of the pan). Do not allow the milk to go beyond simmering. If you see the milk foaming up, lower the heat immediately to prevent burning and spilling. Simmer the milk uncovered, stirring occasionally to scrape the bottom of the pan, until the volume is reduced by half. This may take 30 to 45 minutes. TIP:-If you’re not sure if the milk is reduced by half, pour it into a measuring cup to check. 

• Check the color and consistency:

 When the body of the condensed milk is similar to maple syrup and deepens in color somewhat, the condensed milk is ready. Stir in the vanilla. Remove from heat. If there are solids or foam in the condensed milk, pour it through a wire strainer. Allow to cool. TIP:-Initially, your condensed milk may seem thin. It will become thicker as it cools. 

• Store:

Place cooled condensed milk in a container with a tight-fitting lid and label with the date it was made. It will last for 1 month in the refrigerator. TIP:-To make the chilled condensed milk pourable, microwave it in 10-second intervals until it has reached the desired consistency.