How to cook white thick condensed milk

For cakes, pastries and other desserts, condensed milk is often needed – not an ordinary liquid one, but boiled milk, the consistency of which is very thick and dense. Sometimes condensed milk is boiled to such an extent that it holds its shape even at room temperature. Usually, when boiling condensed milk, it changes color – it darkens, it becomes cocoa color. The longer you cook condensed milk, the darker it becomes. But what if white thick condensed milk is fundamentally important for the recipe?

The recipe is simple – cook condensed milk in the usual way, but do not let the water boil. The water should only slightly evaporate, but there should be no violent boiling. Cooking time is 2 hours.

Note that white condensed milk will taste slightly less creamy than brown milk. This is due to the fact that cooking without boiling is gentle, so the milk, although it thickens, is not fully cooked. And of course, this way to get white thick condensed milk is not suitable for a pressure cooker, because condensed milk is cooked there under pressure.

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