You can make sweetened condensed milk from milk powder in under 10 minutes with three ingredients: 1 cup (125g) milk powder, ½ cup (120ml) boiling water, and ¾ cup (150g) granulated sugar. The result closely mimics the thick, pourable consistency of the canned version, which is roughly 45% sugar by weight.
The Basic Recipe
Combine the milk powder and boiling water first, stirring until the powder fully dissolves. Then add the sugar and continue stirring until the mixture is smooth and uniform. If you want a richer, more velvety texture, stir in 2 tablespoons of unsalted butter while the mixture is still warm. The butter is optional, but it adds a creaminess that nonfat milk powder alone can’t achieve.
That’s the no-cook version, and it works well for most baking and dessert applications. You can use it immediately or refrigerate it. It will thicken further as it cools.
Stovetop Method for Thicker Results
If you need something closer to the dense, syrupy consistency of canned condensed milk, the stovetop method gives you more control. Combine the milk powder and water in a saucepan over medium heat, stirring constantly. Cook for 10 to 20 minutes until the mixture visibly thickens, then remove it from heat and stir in the sugar. Let it cool to room temperature before refrigerating for at least 30 minutes.
The stovetop approach works especially well when you’re using the condensed milk as a filling, a topping, or in recipes where it needs to hold its shape rather than pour freely. The heat drives off more moisture, concentrating the mixture.
How to Avoid a Grainy Texture
The most common problem with homemade condensed milk is grittiness, and it almost always comes from undissolved sugar or milk powder. A few techniques prevent this entirely.
First, use boiling or very hot water. Cold water won’t dissolve milk powder smoothly, and you’ll fight lumps the entire time. Second, stir continuously, not occasionally. Keeping the mixture moving helps both the sugar and powder dissolve evenly and prevents scorching on the bottom of the pan if you’re using the stovetop method. Third, keep your heat low and consistent. High heat causes the sugar to crystallize rather than dissolve, creating that gritty mouthfeel.
If you still end up with a slightly lumpy batch, pour the warm condensed milk through a fine mesh strainer or a piece of cheesecloth into a clean container. This catches any undissolved particles and gives you a smooth finish.
Adjusting Sweetness
The ¾ cup sugar ratio produces something very close to commercial sweetened condensed milk, which sits at about 45% sugar content. That level of sweetness is what gives canned condensed milk its long shelf life (around two years unopened) because the high sugar concentration inhibits bacterial growth.
Your homemade version won’t last nearly as long, even in the fridge, since it isn’t sealed in a sterile can. Plan to use it within one to two weeks, stored in an airtight container. You can also reduce the sugar if you prefer something less sweet. Drop it to ½ cup and the result still works well in coffee, baking, and most dessert recipes. It just won’t be as thick or as shelf-stable.
Sugar-Free Version
For a lower-carb alternative, swap the sugar for a granular sugar substitute. The ratio shifts slightly: use 1 cup milk powder, ⅓ cup water, and ⅓ cup of your preferred granular sweetener. The stovetop method works best here. Combine the milk powder and water over medium heat, stir until thickened (10 to 20 minutes), then remove from heat and mix in the sweetener. Let it cool at room temperature, then refrigerate for at least 30 minutes before using.
Granular sweeteners dissolve more predictably than liquid ones in this application. Erythritol, allulose, and monk fruit blends all work, though each has slightly different sweetness levels and cooling effects on the palate. Whichever you choose, make sure it’s labeled as heat-stable if you’re cooking it on the stove.
Dairy-Free Options
Coconut milk powder substitutes directly for dairy milk powder at the same 1:1 ratio: 1 cup coconut milk powder, ½ cup hot water, and ¾ cup sugar. The coconut version adds a mild tropical flavor that pairs well with desserts, curries, and Southeast Asian recipes. Soy milk powder also works at the same ratio, though the flavor is more neutral.
With plant-based powders, the stovetop method tends to produce better results because the fat content and protein structure differ from dairy. Heating helps everything emulsify into a smoother, more cohesive mixture. Expect the final product to be slightly thinner than the dairy version, since coconut and soy powders don’t contain the same milk proteins that give traditional condensed milk its body.
What to Use It In
Homemade condensed milk works in virtually any recipe that calls for the canned version. It’s a direct substitute in fudge, tres leches cake, key lime pie, Thai iced tea, and caramel sauces. For Vietnamese coffee, stir a couple of tablespoons into the bottom of a glass before adding strong brewed coffee and ice.
If you’re making dulce de leche, the stovetop version performs better because it’s already been heated and reduced. Simply continue cooking it on low heat, stirring constantly, until it turns a deep amber color and thickens into a caramel-like consistency. This takes an additional 15 to 25 minutes beyond the initial thickening stage. The higher starting sugar content of the full-sugar version is important here, so don’t use a reduced-sugar batch for dulce de leche.