(1) 2000 ml of fresh milk, 320 g of white sugar, and 50 ml of lime water (saturated).
(b) Production
1. Start by pouring the milk into a thin aluminum pan. Add 50 ml of lime water to help neutralize some of the natural acidity in the milk. Then, heat it over high heat, stirring constantly to avoid scorching and to prevent the formation of a skin on the surface. The higher the heat, the faster the process will go, but be careful not to let it boil over or stick to the bottom.
2. Once the milk has reduced to about one-third of its original volume, add the sugar. Stir thoroughly until the sugar is completely dissolved. Keep cooking for another 10 minutes, making sure the mixture stays smooth and doesn’t burn.
3. While the mixture is still hot, carefully pour it into a sterilized glass jar. Make sure the lid is tightly sealed. Then, place the jar in a pot of boiling water and steam it for 10 minutes to ensure proper sterilization. This step is crucial for long-term storage.
4. Once cooled, this homemade condensed milk can last for several months without spoiling. It has a golden color, but when diluted with water, it becomes lighter and more translucent. This method is simple, cost-effective, and perfect for those who want to make their own condensed milk at home. It’s also a great way to use up extra milk and reduce waste.
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