If you’ve ever run out of sweetened condensed milk right when you needed it—or wanted a cleaner, healthier option—making homemade condensed milk is a game-changer. This easy recipe uses just a handful of simple ingredients to create a rich, creamy, and perfectly sweetened condensed milk from scratch. Whether you’re baking, making ice cream, or sweetening your morning coffee, this DIY version works just like the canned kind—without all the added sugar or preservatives.
In this article, you’ll learn exactly how to make homemade condensed milk using traditional ingredients as well as keto-friendly alternatives. We’ll cover everything from the best pan to use, to how to store it for later, and even how to customize the flavor. Once you try it, you may never go back to store-bought again.
What Is Condensed Milk?
Condensed milk is regular milk that has been simmered to reduce its water content and then sweetened to create a thick, rich, and syrupy liquid. It’s a staple in many traditional desserts like key eggless tiramisu, caramel sauces, and homemade ice cream. The texture is creamy, and the flavor is intensely sweet—ideal for indulgent treats.
Why I Love Homemade Condensed Milk (More Than Store-Bought)
There’s just something special about homemade condensed milk. It’s not only about the flavor—which is richer, fresher, and more customizable—but also about the process. When I make it from scratch, I know exactly what goes into it: real milk, real sugar, and nothing artificial.
Store-bought condensed milk is convenient, yes—but it often contains preservatives, stabilizers, or even a metallic aftertaste from the can. Homemade, on the other hand, gives me full control over the quality of the ingredients, the thickness, and even the sweetness level. I can cook it down just the way I like it, whether for a silky smooth coffee creamer or for baking fudgy desserts.
Plus, it just feels good to make a staple ingredient in your own kitchen. It connects you to traditional cooking, saves money in the long run, and fills the house with the warm, sweet aroma of slowly simmered milk. Once you’ve tried homemade condensed milk, it’s hard to go back to the canned stuff—trust me.
Homemade Condensed Milk Ingredients
- 500 ml (2 cups) full-fat milk
- 300 g (1½ cups) white sugar
- ½ teaspoon cornstarch, sifted (added at the end)
Instructions to Make Condensed Milk at Home
Simmer the milk:
Pour the milk and sugar into a saucepan and stir well — Use a thick-bottomed saucepan — This is essential! It helps the milk heat evenly and prevents burning or sticking. Set the pan over medium heat and stir until the sugar is completely dissolved. Lower the heat and let it simmer slowly. Stir often, especially around the edges. The milk will start to reduce and thicken after 20–25 minutes. You’re aiming for it to reduce by about one-third.
Remove from heat & add cornstarch:
Once the milk has thickened, take the pan off the heat. Immediately whisk in the sifted cornstarch using a hand whisk. This gives a final silky texture and helps prevent lumps. Continue to whisk for a minute or two as it cools. It will thicken more as it cools down.
Transfer & store:
Pour into a clean jar or bottle. Let it cool completely before sealing and storing in the fridge.
Tips & Variations
- Cornstarch goes in last! This prevents lumps and gives a smoother result.
- Whisk off-heat to avoid overcooking the cornstarch.
- Use whole milk for richness—low-fat milk won’t give the same result.
- Add vanilla extract (½ tsp) for extra flavor, if desired.
- Great for baking, coffee, or desserts like flan and no-bake pies.
Homemade Condensed Milk Storage Instructions
Store your homemade condensed milk in a sealed container for up to 2 weeks. You can also freeze it for up to 2 months. Thaw in the fridge before using.
Homemade Condensed Milk – Rich, Creamy & Made From Scratch
Ingredients
- 500 ml full-fat milk
- 300 g white sugar
- ½ teaspoon cornstarch sifted
Instructions
- Pour the milk and sugar into a saucepan and stir well — Use a thick-bottomed saucepan —
- Set the pan over medium heat and stir until the sugar is completely dissolved.
- Lower the heat and let it simmer slowly. Stir often, especially around the edges. The milk will start to reduce and thicken after 20–25 minutes. You’re aiming for it to reduce by about one-third.
- Once the milk has thickened, take the pan off the heat. Immediately whisk in the sifted cornstarch using a hand whisk. This gives a final silky texture and helps prevent lumps. Continue to whisk for a minute or two as it cools. It will thicken more as it cools down.
- Pour into a clean jar or bottle. Let it cool completely before sealing and storing in the fridge.
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📌 Pinterest Description
Homemade Condensed Milk – Make your own rich, creamy condensed milk with just 3 simple ingredients. No cans needed, ready in 25 minutes!
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