One of the simplest solutions to thicken milk is to boil it on the stove. As it heats up, the liquid part of the milk will begin to evaporate. Remember to keep stirring all the time. If you want to make condensed milk, add sugar before putting it on the stove. When the milk has thickened, you can spread it like a cream on toast, use it for cooking or store it for a few days in the refrigerator. If you want to thicken a milk-based sauce, reduce it on the stove or add a thickening agent, such as cornstarch or flour.
Ingrediants
Boil the Milk to Prepare the Khoa
Fresh whole milk
Prepare the Condensed Milk
- 470 ml of whole milk
- 85 g of granulated sugar
Steps
Method 1 of 3: Boil Milk to Make Khoa
Step 1. Buy fresh whole milk to make khoa
Whole milk is more suitable than skimmed or semi-skimmed milk for this preparation. Khoa is a common ingredient in Indian cuisine that is made by boiling whole milk to thicken it. You can buy it ready-made at ethnic food stores, but if you make it at home using fresh whole milk it will taste much tastier.
Khoa is sometimes called mawa and the preparation method is identical to this one
Step 2. Measure the milk and pour it into a thick-bottomed saucepan
The amount of milk to use depends on your needs. Keep in mind that it will lose about half its volume, so if you want to get 250ml of khoa share using half a liter of milk.
You can use any type of pot: steel, cast iron or aluminum, the important thing is that it has a thick bottom to prevent the milk from burning
Step 3. Bring the milk to a low simmer over medium heat
Pour the fresh whole milk into a large, thick-bottomed saucepan and put it on the stove. Turn on the stove over medium heat to bring the milk to a gentle boil.
Do not put the lid on. The liquid part of the milk must evaporate, so the pan must remain uncovered
Step 4. Let the milk simmer over low heat for about 2 hours
When it starts to boil, reduce the heat to low so it just continues to simmer. Leave it on the stove for about 2 hours. During this time you will never have to leave the kitchen, as it is very dangerous to leave the stove on without anyone present. The milk will gradually darken to a deep yellow color.
Make khoa when you have something else to do in the kitchen to optimize time and avoid getting bored
Step 5. Stir the milk every 3-4 minutes with a silicone spatula
It is not necessary to mix it all the time it takes to make it evaporate, but it is good to give it a stir every 3-4 minutes. If you see that there are solid residues on the sides of the pot, remove them with the spatula and add them back to the milk or, if you prefer, throw them away. The important thing is to detach them from the walls.
Use a large spatula to be able to quickly clean the sides of the pot
Step 6. Remove the milk from the heat when it stops simmering
It means that most of the liquid has evaporated, so the milk has reached the right density and consistency for the khoa. If you want, you can filter the solid parts with a colander.
If you prefer, you can keep the solid parts
Step 7. Let the khoa cool and transfer it to an airtight container
It will take about 20-30 minutes for the khoa to cool completely. To speed things up, you can remove it from the hot pot and pour it into a bowl. While it is hot, it is best not to put it in a plastic container as it could deform it, so use a glass or metal bowl. Once the khoa has cooled, you can transfer it to a plastic or glass food container with a lid.
Make sure the khoa is at room temperature before placing it in the refrigerator
Step 8. Store the khoa in the refrigerator, in an airtight container, for 3-4 days
Do not forget to label the container specifying the contents and the date of preparation. Khoa should be kept in the refrigerator and can be stored for up to 3-4 days, after which it will start to give off an unpleasant odor, indicating that it is going bad, and could cause mold.
You will be able to use the khoa a little at a time by taking only the dose you need from the container with a spoon
Step 9. Freeze the khoa if you want it to last up to a month
Transfer it to an airtight container, write the date of preparation on an adhesive label and store it in the freezer. Keep in mind that the khoa will need to be left to defrost for a few hours in the refrigerator before use.
Freezing khoa is a good option if you have prepared it well in advance of when you intend to use it
Step 10. Use khoa in sweet and savory dishes
Khoa, or mawa, is the main ingredient in many North Indian sweets (such as barfi, peda, laddu and kalwa). You can also use it in savory recipes, such as curry, kofta, or paneer.
If you are unfamiliar with Indian cuisine, you can search for recipes in a book or online
Method 2 of 3: Make Condensed Milk
Step 1. Pour the milk and sugar into a thick-bottomed saucepan
Measure out 470ml of whole milk and 85g of granulated sugar, then pour both into a small saucepan before putting it on the stove.
By using a thick-bottomed saucepan, you will be able to protect the milk and sugar from the intense heat of the flame to avoid burning them
Step 2. Heat the milk and sugar over low heat and stir until the sugar has dissolved completely
Turn on the stove over low heat and mix the milk and sugar as they heat up. The heat will gradually melt the sugar crystals.
Stir with a large, long-handled spatula to easily reach the bottom of the pot
Step 3. Let the mixture cook over medium-low heat for 30-40 minutes
Do not mix it while it simmers as it may crystallize. The milk will thicken and lose volume and gradually change color until it becomes an intense yellow.
- If the milk froths, remove it using a spoon.
- Do not detach the sugar crystals that form on the sides of the pan to avoid incorporating them into the milk.
Step 4. Remove the mixture from the heat and let it cool completely
Pour it into a glass jar and let it cool. If you leave it in the hot pot, it will take longer. Make sure it is at room temperature before closing the container and placing it in the refrigerator.
If you do not intend to use condensed milk right away, write the preparation date and contents on an adhesive label to stick on the container
Step 5. Store condensed milk in the refrigerator for up to 6 months
Don't forget to label the container to know the expiration date of the condensed milk. There are a lot of sweet recipes that include condensed milk; you can use it to make cakes, pies, cupcakes, cheesecake, fudge and fondues. The options are endless.
Condensed milk is also good on its own, spread on toast, for a simple and delicious snack
Method 3 of 3: Thicken a Milk Based Sauce
Step 1. Let the sauce reduce over low heat
If you've made a milk-based sauce but haven't been able to get the right consistency, pour it into a saucepan and put it on the stove. Bring it to a gentle boil and stir continuously until it reaches the desired density.
As the sauce warms up, the water will evaporate. This is a super easy way to thicken a creamy milk-based sauce
Step 2. Add a piece of cold butter to thicken the sauce further
If after reducing it is still too liquid, you can add a small piece of cold butter. It will melt immediately and will be immediately incorporated into the sauce.
For a less calorie option, you can use a dollop of low-fat yogurt
Step 3. Add a dollop of sour cream or cream cheese
If you're making a sweet sauce, this isn't the option for you. If not, with a dollop of sour cream or cream cheese you can effectively thicken your milk sauce and at the same time enrich its taste with a pleasant sour note.
Don't worry if the spreadable cheese is quite compact: it will melt on contact with the hot sauce
Step 4. Thicken the sauce with the cornstarch
You can easily thicken your milk-based sauce by adding a mixture prepared with water and cornstarch. Measure the two ingredients in equal parts and mix them with a small whisk, then add the mixture to the sauce to thicken. Use one tablespoon (15ml) at a time and stir the sauce for 2 minutes while you heat it over medium heat, until the starch is completely incorporated.
You will need about 1 tablespoon (15 ml) of the water and cornstarch mixture per 100 ml of sauce to thicken
Step 5. Use the flour to thicken the sauce
Add 2 tablespoons (30 g) of flour mixed with 60 ml of water for every 250 ml of sauce to thicken. Spread the flour into the water to prevent lumps from forming, then add the mixture to the sauce as you heat it over medium heat. When the sauce has reached the desired consistency, leave it on the heat for another minute: you will need to make sure that the flour is cooked.
