Planning to indulge in another batch of babinka, I found that our cupboards were bare of sweetened condensed milk, so I looked to the interwebs for lessons on a proper substitute. Turns out a substitute is entirely unnecessary, as I can make the damn thing legit from milk and sugar. (A pretty high ‘DUH’ factor is present in that realization.) Am I the only one shocked and awed by the fact that we can make our own sweetened condensed milk?
It’s as simple as heating up 2 cups of milk and 2/3 cup sugar on low until the sugar dissolves (I’ve read either low fat or whole milk works fine) and then bringing it up to medium for a gentle simmer for 35 – 40 minutes. (Don’t stir or shake the mix while it simmers or some crazy crystal shit will happen. Hey, I’m just relaying what magic I read.) Pour into a heat safe storage container and let cool. It keeps for a few weeks – which also works to extend the life of milk. Bonus!
We’ll get to homemade buttermilk in our next Grocery Store Avoidance Project. Sounds like it’s just as exciting, and perhaps even easier.
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