When faced with a surplus of milk from our milk cow, we started making all the fun things we could. Homemade Dulce De Leche makes a great gift, or hide it away for yourself! Enjoy it with ice cream, in coffee, with apples…you name it!
While I have never made this with storebought milk, or even whole milk, I am confident it would work. For us, dulce de leche uses up skimmed milk after we skim for making butter! Youre yield will be a little lower with skim vs whole but for those who have a milk cow and are always trying to make enough butter…you understand this struggle!
Dulce De Leche
- 1 litres whole milk
- 1 1/4 cups sugar preferably cane sugar
- 1/4 tsp baking soda
- fat pinch salt optional
- 1 tsp vanilla optional
- Pour the milk, sugar and baking soda into a 1.5 gallon/6 qt pot or bigger. This will bubble up some and its much nicer to have extra space.
- Turn onto medium heat, whisk well to dissolve the sugar.
- Keep an eye on it, stirring occasionally.
- Put a freezer safe plate with a few metal spoons in your freezer for testing thickness later.
- When it starts to bubble (this takes 5-10 minutes for me), turn to medium- low
- You can mostly leave it alone now when its settled into a gentle simmer.
- As you’ll see in the video, when the bubbles start to change, get smaller, and all over the surface, you’re getting close.
- When its looking real thick, take one of those spoons, take a dip out, and see how it cools down. When its room temp, is it as thick as you want it?
- If on low heat, I’ve never burnt a batch of dulce de leche, you can get it pretty thick, or leave it thinner as a sauce. Keep in mind after it sits in the fridge it will get a bit thicker.
- When its to your desired thickness, take it off the heat and add vanilla and salt if desired.
- Pour into containers or jars and keep in the fridge. I’ve never had it go bad, it keeps forever and ever, amen! (Well, safely a few months…)
Need some more dessert and drink ideas?