California Farm Agave or Sugar Condensed Milk

Name: California Farm Agave or Sugar Condensed Milk
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: For agave based condensed milk:; 1/3 cup agave syrup; 1 cup warm, not boiling water; 1 cup powdered full milk; For sugar based condensed milk:; 2/3 cup cane sugar; 2 cups full milk

Hobby Horseman @HobbyHorseman

California, United States

This is a no sugar agave recipe to make fresh condensed milk with milk powder. Agave syrup is one and a half times sweeter than sugar, so I use two teaspoons of agave instead of a tablespoon of cane sugar ( 1 tablespoon is 3 teaspoons ).
I have also listed a Turkish cookpad recipe to make your own condensed milk from fresh milk. No hard boil. Tastes better than canned. We use condensed milk to make ice cream and frozen yoghurt desserts, and chocolate truffels.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Agave 15 minutes, sugar based 2+ hours

2 people

For agave based condensed milk:
1/3 cupagave syrup
1 cupwarm, not boiling water
1 cuppowdered full milk
For sugar based condensed milk:
2/3 cupcane sugar
2 cupsfull milk
Equipment: Sauce Pan with lid, measuring dipstick
Cost: milk 50 cents, sugar 30 cents, 80 cents per condensed cup of sugarbased milk: for agave, agave 50 cents, milk powder $1, $1.50 per cup

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Steps

Agave 15 minutes, sugar based 2+ hours

1

For agave based condensed milk: whisk milk powder gradually into warm water, add and whisk agave syrup, pour in cup size mason jar, fresh for a week..
2

For sugar based condensed milk: Stir sugar and milk together, put on small burner in pan, low flame, measure dipstick in milk, mine was 2”, simmer till half the volume, which is 1” on my dipstick, equal to one cup of condensed milk. Do not overheat, the sugar will caramelize. Takes more than two hours on my gas stove, low flame.
3

Pour into mason jar, close tight with fresh lid, rest upside down till cooled. Scrub sauce pan immediately and well, to remove sticky syrup and scalded milk coating.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 16, 2024 08:17

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.