Homemade Condensed Milk 2 methods

Place milk in a heavy-bottom saucepan over medium to low heat and let come to an almost boil. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.Pro tip - it is important to keep the heat low and stir frequently, otherwise, the milk will scorching on the bottom giving the condensed milk a burnt smell

When the milk has reduced to about half, add the sugar and continue to simmer on low stirring frequently. Pro tip - we added the sugar after half the milk was reduced because sugar can burn easily and make the condensed milk darker. This way it gives a brighter color.

Continue to cook the milk on a low simmer until it is reduced to about &frac13 of its original volume (about 2 cups).Pro tip - The more it reduces – the thicker the condensed milk will be. It will continue to thicken as it cools so I'd say about &frac13 of its original volume is a good guide.

When reduced to half add the butter and vanilla extract. Remove from heat, let cool in the pan for a few minutes.

Then, pour into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.

Place milk in a heavy-bottom saucepan and let come to an almost boil. Add sugar - stir until dissolved.Pro tip- as the sugar dissolves the milk will increase in volume but do not overcook or reduce it

Once the sugar has dissolved add the milk powder stirring with a whisk to prevent any lumps.Pro tip - the mixture will be quite lumpy at first but don't worry as the powder will dissolve and disappear in the milk

After the milk powder has been well incorporated add the butter and the vanilla extract. Stir on low for about a minute or two until the mixture comes to an almost boil againPro tip - at this point you will see that the mixture has thickened, it will continue to thicken as it cools so no need to overcook.

Remove from heat, strain into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.Pro tip- straining will remove any undissolved milk powder and give you a smooth velvet-like texture similar to canned condensed milk.