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Discussion Starter · #1 ·
is it possible to condense your own milk????<br><br><br>
i dont wanna buy condensed milk, but i am gopnna be doing some baking and the recipe calls for condensed milk. i have 2 gallons of milk the wont likely get used (from wic). was wondering if it could be "condensed" (am thinking it would probably just curdle on the stove). what do ya think?
 

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the sweetened condensed stuff? or regular? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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6 cups whole milk<br>
4 1/2 cups granulated sugar<br>
1/2 vanilla bean<br><br>
Split vanilla bean lengthwise and scrape it up a lil with the back edge of a knife. (Or just smush it a lil, that's what I do.) add it to the milk (seeds n all), and dump in the sugar. Heat it halfway between low and medium until the sugar dissolves. Turn it up halfway between medium and high and keep it between a simmer and a boil, and stir it every 5 minutes or so for about an hour. It'll thicken, turn beige, then turn light tan. Strain it into a bowl, and let it cool. 1 1/4 C = 14oz can. You can also skip the vanilla bean and add a couple drops vanilla extract <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1">
 

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Discussion Starter · #4 ·
thank you sooooo much!!! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/kewl.gif" style="border:0px solid;" title="kewl">
 

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Thank-you for asking this. and Thank-you for the recipe.<br><br>
This isn't an item I use much at all, but it's nice to have the alternative to carnation.
 

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hmm, I'll have to give this a try with non-dairy milks & see if it works. I have come up with a good pumpkin pie recipe that doesn't call for condensed milk since that is the one thing for which I have been unable to come up w/ a non-dairy replacement. However, it would be good to try some of the more traditional recipes with condensed milk. Do you think that you have to use the sugar, or could it be done without so as to be less sweet as a finished product?
 

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This topic came up in conversation today at UU with a member from India. They condense milk, cow or goat, to get the proteins from it, to concentrate them. I don't know if this will work the same with nondairy "milks" unless they have similar protein levels.<br><br>
Let us know how your experiment works! I wouldn't mind being able to do this with our rice milk.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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I will let you know if it works - haven't tried it yet. I was thinking that the fat content of non-dairy milks might be a problem since the recipe, above, calls for whole milk & rice, soy, etc. are not as high in fat as whole cow's milk. We'll see, I guess.
 

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From my POFAK group.<br>
Sweetened Condensed Milk Replacer:<br>
3/4 c. sugar; 1/2 c. warm water; 1 c. + 2 T. Dari Free powder.<br>
Combine ingredients and heat to a boiling. Cook until thick, 15-20 minutes. This is equal to one can of sweetened condensed milk.<br>
or<br>
1 cup Dari Free powder or equivalent in acceptable substitute; 3 Tbsp margarine, melted; 2/3 cup sugar; 1/2 cup boiling water. Blend until smooth and creamy.<br>
or<br>
1/2 cup powdered dairy alternative (i.e. Dari-free), 3/4 cup sugar, 2 Tbsp palm shortening or 4 tsp. of oil (sunflower, coconut, corn), ½ teaspoon xanthan or guar gum. Combine all ingredients, mix well. Bring to slow boil over medium heat, stirring constantly. Boil for one minute, or until thick and bubbly, stirring constantly. Chill before adding to recipe.<br><br>
Also<br><a href="http://www.cooks.com/rec/doc/0,183,158190-242204,00.html" target="_blank">http://www.cooks.com/rec/doc/0,183,1...242204,00.html</a><br><br>
2 c. instant nonfat dry milk<br>
1/2 c. very hot water<br>
3/4 c. sugar<br>
Add dry milk to water and mix well. Add sugar and mix. Will work well in any recipe.<br><br><a href="http://www.cooks.com/rec/doc/0,163,145183-240207,00.html" target="_blank">http://www.cooks.com/rec/doc/0,163,1...240207,00.html</a><br><br>
1/3 c. boiling water<br>
3/4 c. white sugar<br>
1 c. powdered milk<br>
3 tbsp. melted butter<br>
In small pan, bring water to boil. Add sugar and butter to melt. Combine sugar water and powdered milk in blender until smooth. Store in refrigerator unused portion. Makes about same as 4 ounce can of milk. This is a great help when making desserts.<br><br>
HTH
 

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The OP asked "is it possible to condense your own milk????" I was pretty excited because I thought she was talking about breastmilk! :LOL Now THAT would've been an unusual question and I was dying to know the answer...
 

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Discussion Starter · #11 ·
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<div>Originally Posted by <strong>FutureMama</strong></div>
<div style="font-style:italic;">The OP asked "is it possible to condense your own milk????" I was pretty excited because I thought she was talking about breastmilk! :LOL Now THAT would've been an unusual question and I was dying to know the answer...</div>
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<br><br><br><br><br><br>
hehehehehehehehe<br><br><br>
nope, my milk is for my kiddos, (or other babes if need be).. not for me.<br><br>
i am not an overproducer anymore, sadly.
 

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Discussion Starter · #12 ·
wbitty. any answer about the sugar?<br><br><br>
thanx again
 

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it can be done without the sugar (which would actually be evaporated instead of condensed milk), but it won't thicken quite as much or turn golden .. most of the time I only use about 1/4 of the sugar i'm "supposed" to, because we're usually almost out :LOL
 
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