Homemade Condensed MilkDec 06 2011 by
Last week at my children’s gymnastic studio they were having a used book fair to raise money for a child that had just been diagnosed with cancer. :( While browsing through the books I came across one that could have been written just for me. It was a bit tattered and definitely worn but on the cover I could easily read the title - Sweet and Natural Desserts without Sugar, Honey, Molasses, or Artificial Sweeteners by Janet Warrington. It was from 1982 and even back then Janet Warrington writes about the adverse affects of using artificial sweeteners on our health. While I waited for my kids to finish their class I browsed through more of the book and found this great tip for making your own ‘sweet milk’ or condensed milk. And they say nothing good came from the 80′s!
- 1 cup milk of your choice (I used Homemade Almond Milk) *see notes
- 1/2 cup unsweetened raisins
- Combine milk and raisins in a sealed container and place in the fridge for 24-48 hours.
- After soaking, remove the raisins and use as a 1:1 replacement for regular condensed milk.
Nutritional info will vary greatly depending on what milk is used.
Leftover milk can be stored in the fridge for about 1 to 2 days. The length of time will depend on the type of milk that is used. Non dairy milks tend to last a bit longer than cow’s milk varieties.
If you want an even sweeter milk, after soaking transfer both the milk and raisins to a blender and process until smooth. The result is a super sweet milk that is great for use in cookies and baked goods.
Please note that whole milk is not recommend for use in this recipe.