Condensed milk, so beloved by many, has changed a lot over the past decades, and the thing is that some manufacturers make it not from whole milk, but from vegetable fats or with their addition. This dairy product is not very healthy, and the taste is inferior to traditional condensed milk. If you want to get a completely natural product with excellent organoleptic qualities, it is better to make condensed milk at home. This task only requires patience and is not particularly difficult.

Cooking features

As already mentioned, the process of preparing condensed milk at home is not difficult. However, if you do not know some secrets, expectations may not be met.

• When condensing milk, it must be constantly stirred so that it does not stick to the bottom. Condensed milk is less likely to burn if it is cooked in a pan with a non-stick coating or, even better, in a steam or water bath.
• To prepare condensed milk, it is better to take whole milk with high fat content, at least 3.2%.
• To prevent the milk from curdling and forming lumps during cooking, so that the consistency is uniform, when condensing, you can add a little soda to it: 1 g per liter of the milk mixture from which the condensed milk is prepared.
• The time for milk to thicken depends on the recipe chosen and what it is intended to be used for in the future. Condensed milk should be cooked the least if it is intended for preparing fruit salads, topping pancakes and other desserts, and most of all if it is to become a filling for nuts or other confectionery products.
• The volume of the finished product can only be calculated approximately, since it depends on the fat content of the milk, the list of ingredients, heating intensity, and cooking duration. Most often, the volume of condensed milk is almost half the volume of the original ingredients.

Condensed milk can be stored in the refrigerator for quite a long time if you pour it into sterilized jars, and if necessary, take a little condensed milk from the jar using a clean, dry spoon.

Classic recipe for homemade condensed milk

• milk 3.2–3.5% fat – 1 l;
• granulated sugar – 0.5 kg;
• water – 50 ml;
• vanillin (optional) – 1–2 g;
• soda (preferably) – 1–2 g.

Cooking method:

• Pour sugar into the bottom of the pan, pour in water and heat, stirring, until the granulated sugar dissolves. At the same stage, you can add vanillin.
• Pour milk into the pan. It needs to be warm or at room temperature. If you recently took it out of the refrigerator, you will have to warm it up a little before combining with the sugar syrup.
• Stir milk with syrup and bring to a boil over low heat. As soon as the milk starts to boil, add baking soda. At this time, the milk will foam and rise in a “head”, so you will have to stir it with a metal spoon, which will take away some of the heat and prevent the milk from “escaping.”
• Condense the milk, stirring it constantly, to achieve the desired consistency. This will take from 1.5 to 2.5 hours. If you remove the milk from the heat after an hour and a half, it is ideal for using in place of a sweet sauce. After 2 hours, its consistency will allow you to eat it with spoons or spread it on bread. After 2.5 hours, the milk will resemble boiled condensed milk.
• Place (or pour) the finished condensed milk into sterilized jars, close them with clean lids and, after cooling, put them in the refrigerator.

To prepare homemade condensed milk according to the classic recipe, you don’t need a lot of ingredients, but it does take a lot of time.

Condensed milk in a slow cooker

• whole milk (fat) – 0.25 l;
• milk powder – 0.25 kg;
• granulated sugar – 0.25 kg.

Cooking method:

• Using a mixer, thoroughly mix all ingredients.
• Pour the mixture into the blender bowl and, without closing the lid, turn on the “Porridge” program for 40–60 minutes, depending on how thick you want the product to be.
• Wait a little until the condensed milk cools slightly and pour into a jar.
• Once the jar is barely warm, close it and put it in the refrigerator.

This recipe for making condensed milk is not much more complicated than the classic one; you also don’t need many ingredients to use it. At the same time, the housewife does not need to stand near the stove and stir the milk all the time so that it does not run away and burn. The only drawback is the impossibility of preparing large quantities at once.

Condensed milk from cream

• cream 25–30% fat – 1 l;
• milk powder – 0.6 kg;
• sugar – 1–1.2 kg (depending on how sweet the condensed milk is to your taste);
• water – 100–125 ml;
• vanillin (optional) – 1–2 g.

Cooking method:

• In a separate saucepan, heat water with sugar until it partially dissolves in it.
• Mix the sugar mass with milk powder and cream, beat with a mixer until the ingredients are well mixed.
• Place the saucepan with the cream in a large saucepan filled with hot water and begin heating it. Stir the mixture constantly for the first 15 minutes, otherwise lumps may remain in the condensed milk.
• Cook for another hour, stirring the condensed milk every 10 minutes.
• Add vanilla, stir and cook as long as necessary to obtain the desired consistency. This will take from 10 to 30 minutes.

Using cream instead of milk allows you to get condensed milk a little faster.

Quick condensed milk recipe

• whole milk – 0.5 l;
• powdered sugar – 0.5 kg;
• butter – 50 g.

Cooking method:

• Place all the products indicated in the recipe in a wide-bottomed container (you can even put it in a frying pan) and put it on the fire.
• Bring to a boil over low heat, stirring constantly.
• After boiling, turn up the heat slightly and, stirring constantly, thicken for 10–15 minutes.
• Fill the jar with condensed milk, close it and, when it has cooled to room temperature, put it in the refrigerator - there the condensed milk will acquire a denser consistency.

This is the fastest recipe for making condensed milk of all existing ones.

Homemade condensed milk can be additionally boiled if boiled condensed milk is needed to prepare any dish. To do this, a jar half filled with condensed milk must be covered, without closing it tightly, with a lid and placed in a pan filled with water so that its level is higher than the level of the condensed milk, but not higher than the hangers of the jar. After this, the pan is placed on the fire. You need to cook the condensed milk for an hour to two. In this case, it is necessary to add warm water as it boils from the pan.

I tried it for the first time - everything worked out. The little ones are happy. Now at least I know how to cook condensed milk at home according to this recipe, because... Such products are always at hand. In general, the recipe is as simple as possible, which only benefits.

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The teenage daughter is learning the basics of culinary art. Now she wants to do everything herself. And making sweets is generally a priority. Invites girlfriends to tea parties and taste delicacies. I wanted to pamper them with something. He asks me how to prepare condensed milk, but I don’t know. If it weren't for this recipe, I would have been a fool. And my daughter appreciated the ease of preparation, and her friends and I appreciated the taste. The girls asked to organize a master class “How to cook condensed milk at home”)) This is the kind of chef who is growing up thanks to your recipes!

I looked and the comments here have been written for 3 years already, which means it’s definitely a time-tested recipe. That's why I chose it. Having studied everything thoroughly, I understood how condensed milk is made. Boil, strain, eat! I liked the recipe because it is ideal for soaking cakes, now I know how to cook condensed milk, I will make it myself. And the consistency depends on the cooking time. If you try to cook condensed milk several times, it is very easy to adapt to the recipe. And it will definitely meet your requirements. Thanks for the great, delicious recipe.

Thank you very much for the detailed video on how to cook condensed milk at home! We have been running our farm in the region for several years now, and preparing food for the winter is very helpful. I thought for a long time whether it was possible and how to prepare condensed milk so that I could save it for the winter. I tried it and it worked the first time. I prepared it exactly according to your recipe, just rolled it into pre-sterilized jars. Homemade milk produced a very thick caramel-colored condensed milk. I put some of the jars in the refrigerator, some in the cellar. But I think it definitely won’t wait until winter. Mine really like a spoonful of condensed milk in tea or on pancakes. And this condensed milk turned out to be much tastier than store-bought milk, and definitely without any additives or preservatives!

Hello, dear grandmother Emma and your whole big friendly family! I have long been interested in how to make condensed milk with my own hands; it seemed almost impossible. And what I want to say, I succeeded the second time. I realized my first mistake: the fire was too strong, the bottom was burnt, and the milk itself did not have time to curdle. I revised the recipe again, gained patience, put it on the lowest heat and stirred slowly. Now I can show everyone how to cook condensed milk at home, it turns out to be easy and simple, and also useful!

Grandma Emma, ​​you are a real sorceress! Until so many years, I didn’t know how condensed milk was made; I thought it was only possible at the factory, in complex machines. Based on your video, I easily made a jar to try. The taste is like from childhood, without any preservatives! Now I would also like to try recipes made from milk, for example, cream for homemade nut cookies. I would be very grateful if the recipe appears on your website.

Dear site creators, thank you for your recipe on how to make condensed milk. I love making creams based on condensed milk, and it’s great for filling pancakes with it. So your story about how to cook condensed milk is very helpful. Let's go try it!

Condensed milk is a delicious delicacy, an appetizing dessert familiar to many from childhood, which is an integral ingredient in the preparation of many confectionery products and dishes.

You can use condensed milk to fill pancakes, pancakes, buns and donuts, use it to create sweet dishes such as cakes, rolls, pastries in the form of creamy bases, or simply taste this sweetness, which is an excellent addition to tea or coffee.

Of course, you can buy milk in the store, which, it would seem, would be much easier to do than thinking about how to cook condensed milk at home yourself. But it’s far from so simple – it doesn’t mean it’s delicious!

Why cook condensed milk at home?

There are several reasons why it is best to cook condensed milk at home:

To produce condensed milk on a large scale in industrial production, it is possible to use various thickeners, aromatic and flavoring additives, components that are contraindicated for small children, and simply people who care about their health.

In addition, at home, products for making condensed milk are selected, the freshest and highest quality, with the possible addition of additional ingredients, for example, chocolate, cocoa, vanilla and other components.

So condensed milk prepared at home is not only a delicious dessert, but also a very nutritious and healthy food.

There are plenty of arguments in favor of making condensed milk at home; all that remains is to learn how to cook and cook it tasty and quickly according to the selected recipes.

How to cook condensed milk at home: general principles

Making condensed milk at home is quite easy; the appetite-inducing delicacy is in no way comparable to the store-bought product.

The ingredients needed to make condensed milk at home are natural, such as milk, granulated sugar, and butter. Since condensed milk sold in stores is an expensive product and does not always have good taste and quality, it is very advisable to make it at home.

General principles for preparing condensed treats:

The preparation time for condensed milk does not take much time, from 10 to 20 minutes. Depending on the purpose of preparing condensed milk, the time is adjusted. For example, condensed milk for cream on a cake needs to be cooked a little longer to obtain greater thickness of the product, and in the future it will be easier to lubricate the cakes of the future confectionery product.

It is better to take a high saucepan for making condensed milk - this must be done to facilitate the process of mixing the components and to prevent them from splashing.

Also, when preparing condensed milk, it is better to add not sugar, but powder made from it.

If, during the preparation of this delicacy, grains of added sugar in the existing consistency do not completely dissolve, then the mass can be brought to a homogeneous state using a blender.

When the cooked condensed milk has subsided, it must be put in the refrigerator to acquire the desired consistency.

How to cook condensed milk at home in a slow cooker

Homemade condensed milk prepared in a slow cooker can be of different consistencies and have a variety of shades from bright white, cream color to caramel. Probably, the color of condensed milk depends on the time of its preparation or the components included in the delicacy.

Ingredients:

Milk (whole, full fat) – 200 ml.

Powdered milk (whole) – 200 gr.

Granulated sugar – 200 gr.

Cooking method:

Pour granulated sugar and milk powder into the multicooker bowl. Next you need to mix both components thoroughly. Then you need to add milk to the existing ingredients and mix everything again using a whisk or blender until a homogeneous consistency is obtained.

While the mixture is boiling and after, it must be constantly stirred to avoid burning.

After the condensed milk boils, the multicooker needs to be reset to baking mode. The preparation time for condensed milk directly depends on the desired consistency of the milk. The longer condensed milk is cooked, the thicker it becomes.

On average, you need to cook condensed milk for no more and no less than 15 minutes. At the same time, it is important not to forget to stir the treat to avoid further spoilage of the product.

Afterwards, you need to cool the condensed milk, pour it into a glass of blender and beat well.

Condensed milk turns out to be very tasty, tender and quite high in calories, which means it is nutritious.

How to cook condensed milk at home and recipes using it

There are many ways and recipes for cooking condensed milk at home, which do not take up much time for lovers of cooking and sweets.

Recipe 1. How to cook condensed milk at home - “Classic” cooking method

Ingredients:

Milk – 300 ml.

Powdered sugar – 300 gr.

Butter – 30 gr.

Cooking method:

Pour milk into a saucepan and add powdered sugar and butter. Next, you need to mix all the ingredients using a blender and set the pan with the existing ingredients on the fire.

Constantly stirring the resulting mass, continue cooking it for another 10-15 minutes until a slightly viscous consistency is obtained. The resulting condensed milk should be cooled and served for tea.

Recipe 2. How to cook condensed milk at home - “Long-lasting product”

Condensed milk prepared this way can be stored for quite a long time without spoiling.

Ingredients:

Milk (fresh) – 1.5 l.

Granulated sugar 0.5 kg.

Soda – 1/3 teaspoon.

Cooking method:

Pour milk into a deep bowl, add granulated sugar and add the required amount of soda.

Then all the ingredients must be thoroughly mixed and put on low heat for further cooking.

During the cooking process, the existing mass must be constantly stirred. The condensed milk will first be white, and then when it darkens and acquires a brown tint, the bowl with the delicacy will need to be removed from the heat and the prepared product should be allowed to subside.

Afterwards, the condensed milk needs to be poured into jars and rolled up.

Important! In this case, soda will make the existing mass homogeneous and suitable for rolling.

You can prepare a lot of the most incredible and delicious dishes from homemade condensed milk, here are just a few of them:

Cake cream made from homemade condensed milk

Ingredients:

Butter (butter) – 180 gr.

Condensed milk – 180 gr.

Nuts (walnuts) - a glass.

Cocoa – 30 gr.

Vanillin.

Cooking method:

Pour condensed milk into the softened butter and use a blender to beat thoroughly until smooth and fluffy. Then you need to add cocoa to the existing components and beat everything together again until smooth.

Then you need to add crushed nuts to the resulting cream and mix all the ingredients together again.

Grease the finished cake with condensed milk cream, put the product in the refrigerator for a while, and then start drinking tea with a bite of the prepared homemade masterpiece.

Cake cooked in a mug with homemade condensed milk

Ingredients:

Condensed milk – 200 ml.

Egg – 1 pc.

Flour – 120 gr.

Sugar – 100 gr.

Butter (butter + vegetable).

Cocoa – 30 gr.

Cooking method:

In a large mug you need to put sifted flour, cocoa, granulated sugar, egg - beat all ingredients until smooth.

Then you need to add milk to the mug, add both types of butter and once again mix all the ingredients thoroughly and beat.

Then you need to remove the mug from the microwave and bake a miniature cake at high power for several minutes.

The finished cake should be doused with homemade condensed milk and served.

By creating condensed milk at home, you can not only save money, but also protect yourself and your loved ones from the harmful components that make up this product sold on the shelves of stores and supermarkets.

Condensed milk is a tasty dish that is familiar to everyone since childhood. Unlike regular milk, it can be stored for a long time at room temperature; it is added to coffee and tea, served with pancakes, pastries and other dishes. How to cook condensed milk at home so that it not only tastes as good as store-bought milk, but is also much healthier?

Process Features

The technology for preparing condensed milk according to GOST was developed back in 1952. At that time, there were many strict requirements for the sweet product, for example, fat content of at least 8.5%, a certain amount of sugar, and the absence of chemical additives. Of course, in those days, exclusively natural products were used for production. Today it is difficult to find an identical product in stores, however, it is possible to make condensed milk that is as close in taste as possible at home.

Many types of modern factory-made condensed milk are made from inferior dairy products with the addition of cheap palm oil, lactose and other components. Therefore, some housewives do not trust stores and prefer homemade recipes. The main feature of manufacturing factory-made condensed milk according to GOST standards is long-term pasteurization at a temperature of 60 to 65 degrees. At the same time, many useful elements are retained in the product: milk fats, proteins, carbohydrates, vitamins.

You can repeat this process at home, using available kitchen tools; to do this, you just need to cook the milk and sugar on the stove for a long time, using some tricks.

There are also quick technologies for home cooking, in which no time is wasted, but many useful components are destroyed, but the taste remains the same. To make a full-fledged sweet dairy product at home that is not inferior to the best factory brands, you must comply with the following conditions:

• for cooking, take milk with a fat content of at least 3%, optimally 5%;
• Only fresh product should be prepared, otherwise it may curl during cooking, and to avoid this, you can add a little soda - 1 liter on the tip of a teaspoon;
• to avoid burning, it is best to take an enamel pan with a thick bottom;
• During cooking, you must constantly stir the milk with a spoon so that it does not burn or run away;
• It is important not to overcook the product, otherwise it will become liquid, and after cooking, be sure to let the condensed milk cool.

According to existing GOSTs, the calorie content of condensed milk can be from 164 to 312 kcal per 100 g; this can be easily achieved at home, using a product of suitable fat content and a sufficient amount of sugar. Some people add a little butter to homemade condensed milk: it increases the calorie content and makes the consistency thicker.

A very good option is to use natural cow's milk, if you have access to it. It is no secret that all store-bought products, without exception, are made from dry powder; in any case, they are not so greasy and have lost a number of useful components. But village milk is not pasteurized; in order to make condensed milk from it, certain tricks are required: filtering, boiling, otherwise the condensed milk may curdle during the cooking process.

Finally, there are currently a large number of “smart” household appliances - multicookers, food processors, pressure cookers. They allow you to quickly and without any hassle prepare condensed milk at home. The milk will not run off or burn. Some devices even have special modes for preparing such a product.

Recipes

First, it’s worth considering how you can prepare classic condensed milk from cow’s milk at home according to GOST. This is a recipe without unnecessary additives; its taste will be practically no different from the best samples that can be found on sale today. Pour 50 ml of water into a thick-bottomed pan, add 250 g of sugar and cook the syrup over low heat until smooth. 0.5 liters of milk is poured into it, then the heat is set to low, the mass must be cooked for 2-3 hours, stirring from time to time.

The result is a thick mass with a characteristic cream color with a yellowish tint. The condensed milk must be allowed to cool, after which it is ready for use. This product can be stored in a plastic bottle or other open container in the refrigerator for up to 30 days. It is possible to prepare condensed milk made according to this recipe for a long time. To do this, sterile jars are rolled up; the method is no different from preparing other seals for the winter; in this form, condensed milk can be stored for several years.

For a more pronounced milk taste, condensed milk is sometimes prepared from powdered and whole milk. But it is worth remembering that you cannot use water to dissolve, otherwise the condensed milk will be completely tasteless. 300 g of liquid product is poured into the pan, 300 g of sugar is added, everything is heated to 60 degrees. Then the concentrate in the amount of 300 g is poured into it in a thin stream; it is necessary to constantly stir the mass with a whisk so that no lumps form. The temperature must be maintained constant and cooked for an hour.

You can make homemade condensed milk from cream. To begin, pour 50 ml of water into a thick-bottomed pan, add 1.2 kg of sugar and prepare the syrup over high heat. Next, 1 liter of cream with a fat content of 30% is placed in a water bath, the prepared syrup and 0.5 kg of milk powder are poured into it. Everything is mixed and simmered over low heat for an hour.

If you are short on time, you can prepare condensed milk quickly. To do this, pour 300 ml of milk into a deep saucepan, add 300 g of powdered sugar, and bring everything to a boil over low heat. After which 30 g of butter is added, the mixture is cooked over intense heat, and to prevent the milk from running away, it must be stirred constantly. This way you can prepare the product in 10 minutes. If you don’t have powdered sugar on hand, you can grind regular sugar in a coffee grinder.

For many confectionery recipes, boiled condensed milk is used. It has a characteristic light brown hue and a very pleasant taste. Traditionally, this dish is prepared in the oven or boiled in a pan of water for 2-3 hours. The method has disadvantages: firstly, it takes a long time to cook, and secondly, you cannot immediately open an iron can; milk under pressure will burst out in a stream from the inside.

Therefore, today housewives know an effective method of cooking in the microwave; it is suitable for both factory-made and home-made products. Condensed milk should be cooked in a ceramic or glass container, since metal cannot be placed in a microwave oven. The dish is prepared at a set power of 700 W; the container must be removed and stirred every 2 minutes. Total cooking time is 20 minutes. The advantage is that the product itself and the degree of its readiness are always visible.

Everyone remembers condensed milk from childhood. Who doesn’t love this sweet treat, which can be added to coffee, tea, various desserts, or simply eaten with a spoon. Condensed milk was invented by the French at the beginning of the 19th century. And the Spaniards call it “Dulce de leche”, which means milk candy or milk jelly. Yes, our favorite condensed milk is over 200 years old!

Of course, modern stores sell boiled condensed milk. But in terms of its taste, it cannot be compared with boiled condensed milk at home. Do you know how to cook condensed milk in a jar?

Only condensed milk that is packed in a tin with a tight seal is suitable for cooking. Those that open with a strap and condensed milk in a plastic container are not suitable for cooking!

It is important to read the ingredients carefully condensed milk. There should only be cream or milk and sugar. The use of herbal additives and artificial sugar is not allowed!

Method one: children's

Place a can of condensed milk in a saucepan, fill it with water and cook. Important! If the water begins to boil away, constantly add boiling water so that the water completely covers the jar. Otherwise, the bank may burst. You need to cook condensed milk using this method for 2-3 hours.

Method two: in the oven

In the old days, Soviet housewives, who did not really want to monitor the process of cooking condensed milk, poured the contents of the can into a pan, covered it with foil and a lid, and placed it on a deep baking sheet into which water was poured. So the condensed milk was cooked for 1.5-2 hours.

Many housewives today cook condensed milk in the oven. True, this is a bad idea - the taste will not be the same!

Secrets of making boiled condensed milk at home

Delicious homemade boiled condensed milk is a wonderful delicacy and an excellent basis for preparing the filling of cakes, pastries, nuts, waffles and other sweet delicacies. However, sometimes difficulties may arise when cooking condensed milk - the can will explode or burst, or the milk will be overcooked or, conversely, remain liquid. To avoid unpleasant surprises, you need to know a few secrets of preparing boiled condensed milk at home.

Many people have heard that condensed milk can explode when cooked. It's true. If you are in the kitchen at this time, you can get severe burns. It's good if hot condensed milk doesn't get on your face. At best, you will only have to scrape the condensed milk from the walls and ceiling. Naturally, such boiled condensed milk is not suitable for consumption. Usually a can of ready-made condensed milk bursts when you start to cool it. The contents are poured into a pan of water or a sink, and many hours of labor go down the drain.

To prevent condensed milk from exploding and bursting during the cooking process, remember: The can of condensed milk must be completely covered with water during the entire cooking time; the can will explode from a lack of water. You will definitely need to add water, because it evaporates during cooking. But if you add cold water, there will be a temperature difference and the jar will explode. Only add boiling water from the kettle.

Never cook deformed cans of condensed milk, even if it seems to you that the edges are only slightly dented - the strength of the seams in such cans may be compromised. To prevent a can of cooked condensed milk from bursting, never cool it with cold water. Let the condensed milk cool slowly, in the same water in which it was boiled, and everything will be fine.

How long should condensed milk cook?

The cooking time for homemade boiled condensed milk depends on the fat content of the milk and what result you want to achieve:

condensed milk with a fat content of 8-8.5% is cooked for one and a half to two hours;

condensed milk with a fat content of more than 8.5% is boiled for two to two and a half hours or longer

That is, the fattier the milk, the longer it takes to cook - after 1 hour of cooking, condensed milk has a liquid consistency and a melted beige color, after 2 hours of cooking, the consistency is medium thick, the color is pale brown, after 3 hours of cooking, the condensed milk becomes really thick, the color is melted. brown and after 4 or more hours of cooking, the milk in the can will become thick, like toffee candy, and acquire a chocolate color

What other rules exist for preparing boiled condensed milk?

There are a few more secrets, knowledge of which will help you prepare delicious boiled condensed milk.

1. Good boiled condensed milk can only be obtained from milk that does not contain vegetable additives; it should not contain anything other than milk and sugar. To find out if this is true, read the composition of condensed milk on the label. Condensed milk with herbal additives will remain liquid no matter how much you cook it.

2. In the same way, it is impossible to prepare boiled condensed milk from milk with a fat content of less than 8% - it uses artificial thickeners, the dessert will turn out liquid, pale and tasteless.

3.Be sure to remove the paper label from the jar before cooking and wash the jar. Ideally, traces of glue from the can should be completely washed off. Just do not use a hard metal brush for this - you risk damaging the jar, and then it may explode during cooking.

4. To cook condensed milk, immediately choose a large saucepan. The milk takes a long time to prepare, so at some point you will probably get distracted and forget about it, and during this time the water may boil away. In addition, the less often you add boiled water, the safer the process of preparing boiled condensed milk will be.

5.Cook the condensed milk only over low heat, do not let the water boil too much. If the boil is too intense, the condensed milk will turn out lumpy. Don't forget to cover the pan in which the condensed milk is cooked. This will not only reduce water boiling away, but will also create good conditions for uniform heating of the can of condensed milk, and thus prevent the can from swelling and curdling of the milk.

On a note!

When adding boiling water, do not pour water directly onto the jar, but try to get it between the jar and the wall of the pan, as this will reduce the temperature contrast. Turn off the heat, but do not remove the boiled condensed milk from the pan - let it cool slowly in the same water in which it was boiled. Remove the cooled condensed milk from the water and open the jar. Bon appetit!