From the kitchen
Camel Milk Condensed Milk
A fresh refrigerated sweetened camel-milk reduction for coffee, fruit and dessert drizzles.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 cups pasteurized camel milk
- 1 cup sugar
- 1/8 tsp fine salt
Method
- Combine milk and sugar in a wide heavy saucepan. Warm over medium-low, stirring until sugar dissolves.
- Bring to a very gentle simmer and lower heat. Cook uncovered 60 to 90 minutes, scraping the bottom regularly and more frequently as it thickens.
- Measure occasionally in a heatproof jug, returning to the pan if needed, until about 2 cups remain and the liquid lightly coats a spoon.
- Remove from heat and stir in salt.
- Cool quickly in a bowl set in an ice-water bath, then transfer to a clean covered jar and refrigerate. It thickens further when cold.
Cook with confidence
Before you start
Before you start
This is a fresh refrigerated sweetened milk reduction, not a shelf-stable canned product. Volume is a better endpoint than time. It may be thinner than commercial condensed milk because composition differs.
Serving and keeping
Refrigerate at 40°F or below within 2 hours and use within 5 days. It is not suitable for room-temperature storage or home canning.
Stir More Near the End
Early in reduction occasional stirring is enough. As water leaves and sugar concentration rises, scrape bottom and corners frequently.
Troubleshoot
- Scorched: heat too high or late stirring too infrequent.
- Too thin cold: reduction stopped early.
- Too thick: reduced beyond half; loosen with camel milk.
- Grainy: sugar crystallized on pan sides.
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