STEP 1/6
Milk and sugar are the only ingredients left! It's very simple, right?
The storage period is shorter than that for commercial use, but if you make condensed milk like this, the storage period is longer than leaving milk as it is.
STEP 2/6
When making condensed milk, it is better to use a well-coated pot or a concave royal pan. It's because it's convenient because it cleans well when you wash the dishes later. Start with high heat and turn it down to medium heat when it boils.
STEP 3/6
If you boil it on medium heat, you can see the bubbles are heavy. It means that it's getting more and more concentrated.
Reduce the heat to low and boil it for a little longer.
STEP 4/6
When you scratch the floor with a spatula, you can instantly see the floor for 1-2 seconds.
STEP 5/6
Because of the concentration, it drips down heavily even if you drop it from the top. When you think, "Shouldn't it be more sticky?" you need to turn off the lights. It's because the sticky concentration gets bigger as it cools down anyway.
STEP 6/6
I put it in a glass bottle after it cools down a bit. As it cools down, the concentration of condensed milk that we know comes out. So when it's hot, it has to flow down to a certain extent to make it easier to use after cooling.