Easy Canned Homemade Sweetened Condensed Goat Milk
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Ahhh sweetened condensed milk; my dear pantry staple, you. I could drink it straight from the can! I say could, but let’s just be vulnerable here… I DO drink it straight from the jar.. no longer the can because I make it myself! It’s amazing in recipes like homemade ice cream and also in my coffee… I’m not giving it up.
So I went a searchin’ on how to make my own with my freshly squeezed goat teat juice and then can it to slap on my shelves. The homemade version HAS to be better because HELLO goat milk. Less poison. Yadda yadda. This sweetened condensed milk recipe does take some patience so make sure you have a couple hours to be nearby but it is a batch that uses a gallon of milk, preferably goat milk but I’ll forgive you if you don’t use it, and puts quite a bit of jars on the shelves with just 4 simple ingredients that you could even pare down to 2 if you’re not fancy. I only have to make it once or twice a year because with all the dairy goats I have, I have puhlenttyyy of fresh milk at my disposal, even after my herdshare families are taken care of.
Thankfully, home canned goods are shelf stable for a good long while but I prefer to try and rotate out any canned dairy over 1 year and not push it to 2 years unless I need to. It just tastes fresher that way, but it doesn’t just instantly turn into poison at the 12 month mark. It’s also a preference that I don’t want to tie up a ton of jars in sweetened condensed milk when there are far more important things to be putting by… your girl has a whole lotta jars already. This started from being hopelessly addicted to making cajeta (goat milk caramel) and wanting just sweetened condensed milk that hasn’t been cooked for so long to be brown. I have and will continue to sub cajeta for sweetened condensed milk in many recipes simply because it’s better flavor!
But the Store Bought Brands Only Have 2 Ingredients?!
Many will read the ingredient label for the eagle brand sweetened condensed milk at the store and think… ok this is fine. And then there’s ole nutball me asking all the questions…..
- Where did the milk come from?
- What kind of milk is it?
- Whole milk? Skim? I bet it’s skim because we gotta make buttahhhhhh.
- Is it grade A dairy or lower? (If you don’t know what this means, I suggest you take a look at how your food is raised).
- What kind of sugar? I’m sure the cheapest they could find.
All these things play a big role in our health or lack thereof. That’s why I do what I do because I’m taking control of MY food in MY house and consuming only ingredients I know and can produce myself or purchase locally from someone I trust. Hence the maple syrup as a sweetener in my homemade condensed milk. BUT I also want to enjoy my life so I make this. We don’t have to give up everything just because it’s bad for us. Moderation peeps. I know everyone is going to scream on Facebook and foam at the mouth about GASP SUGAR but for crying out loud, we need glucose to live. It’s fine to have some! And it’s usually those carnivore folks eating grocery store cortisol rich meat throwing stones about consuming sugar. LOL
Rebel Canning
This recipe can be considered rebel canning due to canning a recipe with dairy products as an ingredient. This means this exact recipe has not been evaluated nor approved by the USDA or NCHFP. Does the mean this recipe is unsafe? Sure doesn’t, as its one I and many others make and consume. What it does mean is as with any home canning and recipe you see online, you should can at your own risk and use common sense and use it for informational purposes only. I am not responsible for the decisions you make…. make your own decisions because what I do and say I’m doing in my own kitchen should not affect what you do in yours. If you are not comfortable with rebel canning, please don’t follow this recipe or resize it to easily store in the fridge or make it as you need it. In the end, you will have canned something you are afraid of and you will not eat it or use it and you will have essentially wasted your time and money.
Let’s make some homemade sweetened canned condensed milk!
Equipment You Might Want
- 5+ quart stainless steel stock pot
- Pint or smaller canning jars
- Canning lids & screw bands
- Jar funnel
- Jar lifter
- Water bath canning pot
- Steam canner
Ingredients
- 1 gallon whole goat milk
- 1 tablespoon salt
- 3-4 cups maple syrup or honey
- 2 teaspoons vanilla extract
Step 1: Prep
To a large stainless steel stock pot, combine milk, salt, maple syrup, or vanilla extract.
Wash pint or smaller canning jars and lids in hot soapy water. Rinse well and set aside for filling. Plan on about 4 pint jars for this recipe; I normally get 3 plus a snack.
Step 2: Cook
Over medium heat, bring ingredients to a very gentle boil, whisking almost constantly to dissolve the sugar. Once the sugar is dissolved, reduce the heat to the lowest setting to keep the milk mixture at a very gentle boil and do not stir. I am always soooo tempted to stir and usually break down and do it, but I think it makes it take longer.
If the mixture begins to foam, turn the heat down a touch. Once you get through the stage where it keeps foaming, you won’t have to watch it as closely anymore.
Allow the milk to cook until it is reduced by at least half but I aim for a bit past that, like 60%. This takes a while and is a lesson in patience but don’t be tempted to turn the heat up and boil the devil out of it to speed up the cooking times. You’ll burn your sugars and it won’t taste as good. Make note of where the milk started in your stock pot so you can make sure it’s reduced enough. If you’re not sure, dump it into a half gallon jar.
The milk will turn a slight caramel color, more beige than a dark brown.
Once the milk is reduced by at least half, shut off heat. The mixture with seem very liquid-y but after canning, the final product will thicken nicely.
If you notice any milk solids or sugar crystals forming, no sweat. Just strain the mixture before you fill the jars. I will place a small mesh strainer over top my jar funnel and strain it that way. Since it stays pretty liquid while it’s hot, it’s not hard to strain.
Step 3: Canning
Ladle hot condensed milk into jars to 1 inch headspace.
Wipe jar rims with a clean cloth dampened with hot water, being thorough.
Add lids to the top of your jar and secure with bands.
Water bath can pints or smaller jars for 25 minutes, adjusting time for your elevation if necessary.
Once canning time is complete, shut off heat and remove lid and allow jars to cool in the water before removing completely to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours. You should have thick milk upon cooling. Once the jars have sealed, I do shake them a few times to keep everything suspended and not separating. It’s not necessary, but it does help.
Step 4: Storage
After cooling, remove bands, test seals, wash jars, label, and store in a cool dak place away from direct sunlight. Room temperature is fine as long as jars aren’t exposed to extreme temperatures.
Shelf life is ’til you use it. Aim to rotate canned goods with dairy in them out every 12 months if possible but they will last longer if needed. I have just found they maintain a fresher flavor within a year so I don’t can tons and tons all at once.
Step 5: Preparing
Use as you would store bought sweetened condensed milk. I use one pint jar as one can in recipes even though there is a few ounces difference. Not a big deal.
Notes:
If you are uncomfortable canning dairy, you can divide each of the ingredient amounts in this recipe by 8 and get a single serving that you can cool and refrigerate for up to a month to have on hand. I do not recommend freezing this as it will change both the flavor and the texture.
You can use any milk you’d like, I just prefer goat milk.
If you would prefer to use white sugar, add 3 3/4-5 cups granulated sugar or even coconut sugar for an interesting flavor and caramel color to this instead.
You can leave out the vanilla and salt if you’d prefer to have just milk & sugar like the store bought key ingredients. I just enjoy the addition for flavor!
If you’d like it to thicken faster, add about 1/4 of cook type thickener of your choice (clear jel, cornstarch, thermflo, etc) and cook til it’s thick. I ain’t doing that though.
I’m really craving a key lime pie right about now. Can I grow a lime tree in Ohio?! :D
Equipment
- 5+ quart stainless steel stock pot
- pint or smaller canning jars
- Canning lids & screw bands
- jar lifter
Ingredients
- 1 gallon whole goat milk
- 1 tablespoon salt
- 3-4 cups maple syrup or honey
- 2 teaspoons vanilla extract
Instructions
- To a large stainless steel stock pot, combine milk, salt, maple syrup, or vanilla extract.
- Wash pint or smaller canning jars and lids in hot soapy water. Rinse well and set aside for filling. Plan on about 4 pint jars for this recipe.
- Over medium heat, bring ingredients to a very gentle boil, whisking almost constantly to dissolve the sugar. Once the sugar is dissolved, reduce the heat to the lowest setting to keep the milk mixture at a very gentle boil and do not stir.
- Once you get through the stage where it keeps foaming, you won't have to watch it as closely anymore.
- Allow the milk to cook until it is reduced by at least half but I aim for a bit past that, like 60%. This takes a while and is a lesson in patience but don't be tempted to turn the heat up and boil the devil out of it to speed up the cooking times. You'll burn your sugars and it won't taste as good. Make note of where the milk started in your stock pot so you can make sure it's reduced enough. If you're not sure, dump it into a half gallon jar.
- Once the milk is reduced by at least half, shut off heat. The mixture with seem very liquid-y but after canning, the final product will thicken nicely.
- If you notice any milk solids or sugar crystals forming, no sweat. Just strain the mixture before you fill the jars. I will place a small mesh strainer over top my jar funnel and strain it that way. Since it stays pretty liquid while it's hot, it's not hard to strain.
- Ladle hot condensed milk into jars to 1 inch headspace.
- Wipe jar rims with a clean cloth dampened with hot water, being thorough.
- Add lids to the top of your jar and secure with bands.
- Water bath can pints or smaller jars for 25 minutes, adjusting time for your elevation if necessary.
- Once canning time is complete, shut off heat and remove lid and allow jars to cool in the water before removing completely to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours. You should have thick milk upon cooling. Once the jars have sealed, I do shake them a few times to keep everything suspended and not separating. It's not necessary, but it does help.
- After cooling, remove bands, test seals, wash jars, label, and store in a cool dak place away from direct sunlight. Room temperature is fine as long as jars aren't exposed to extreme temperatures.
- Shelf life is 'til you use it. Aim to rotate canned goods with dairy in them out every 12 months if possible but they will last longer if needed. I have just found they maintain a fresher flavor within a year so I don't can tons and tons all at once.
