Homemade Sweetened Condensed Milk
I spend time each morning, at least a small bit of time, with a cow. It’s a rare day that my nostrils are not filled will the sharp and aromatic smell of bovine. To me, it smells of “le chalet” – our home.
Though our time together is often in the form of sitting at her side on the milking stool filling my cold, steel bucket, there are a wealth of other interactions, such as when she’s dry (that is, without milk). Interestingly enough, even when a cow is not engorged with milk she’s still hungry. So whether it be throwing out scratchy, sweet hay in the depths and darkness of winter, or moving her around the green and floral pastures of springtime, we’re together each day. Cece and me. I like to pretend that our time together has built up an unwavering bond, but if I were to be honest, I would confess that my husband has won over the cow. She likes him most and reserves her best attitude, and richest milk, for him. Who knew cows could be so selective.
In the slog of winter, a cow’s milk is not at it’s richest – even for their favorite milker. Winter hay simply doesn’t provide the depth of cream that spring pastures will bring. A simmering saucepan of milk, cooked until it’s concentrated and creamy, reminds one of the riches that are to come in the early summer when she freshens once again. It is enhanced only by the subtle sweetness of dehydrated whole cane sugar and strong espresso, naturally.
Sweetened Condensed Milk
A large spoonful in coffee is blessed assurance during the cold winter. That being said, I’m not opposed to drizzling it over crepes…
Yield 4 cups
8 cups fresh milk
2 cups dehydrated whole cane sugar
1. Combine the milk and cane sugar in a large saucepan. Bring up to a simmer and whisk to combine.
2. Continue to simmer the milk over low heat, stirring often to prevent scorching, for about three hours, until the volume has reduced in half.
3. Filter the milk through cheesecloth and store in a glass jar, in the refrigerator. Eat at will.