This recipe was given to me by my aunt who used this to make key lime pies that were made using condensed milk.

Recipe Summary

Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the powdered skim milk, sugar, water and butter. Blend until smooth; cover and refrigerate until ready to use.

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Nutrition Facts

67 calories; protein 1.5g 3% DV; carbohydrates 10.6g 3% DV; fat 2.2g 3% DV; cholesterol 6.5mg 2% DV; sodium 38.8mg 2% DV. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2009
Works great! Makes 1 cup. Convert to 22 servings to equal a 14 ounce can of sweetened condensed milk (1-1/3 cups). Read More
(96)

Most helpful critical review

Rating: 3 stars
07/04/2011
Well this was a big bummer. I made a key lime pie and thought it would be better with home made sweetened condensed milk. Wrong! This SCM has a weird texture. I did everything as it was asked. I can't say that it tastes bad I just can't get over the texture. I will only be making my key lime pie with OTC SCM. Read More
(8)
79 Ratings
  • 5 star values: 58
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/20/2009
Works great! Makes 1 cup. Convert to 22 servings to equal a 14 ounce can of sweetened condensed milk (1-1/3 cups). Read More
(96)
Rating: 5 stars
12/30/2006
My husband has Type II diabetes. Until now the recipes for several of our favorite deserts have been filed away because they use sweetened condensed milk. I make this recipe using Splenda. It works in the recipes wonderfully. Thanks. Read More
(89)
Rating: 5 stars
04/23/2011
PERFECT! I'll never buy canned sweetened condensed milk again! PLEASE NOTE: Several reviewers seem to be confused as to how much this recipe makes. I measured the amount myself after making it. THIS RECIPE MAKES 1-1/4 CUP, WHICH IS THE EXACT AMOUNT THAT IS IN A 14-OUNCE CAN. The can is measured in weight, not fluid ounces. Read More
(68)
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Rating: 5 stars
10/25/2008
This was very good and saves so much money! I make this in a hand blender using just boiled water. Throw everything in and blend for 15 seconds and it's ready to go. I have used this recipe in everything from cheesecakes to bar cookies with success. Read More
(40)
Rating: 5 stars
01/26/2005
I have used this recipe very successfully in The "Cherry Cheese Cake" recipe by L.J. Bryan. I found it to be a little thick for the blender also. Now I just put everything into a mixing bowl and use the mixer. I don't even bother to melt the butter, just pour the boiling water on top of everything and go! This becomes the first step of my recipe. I actually baked two of L.J.'s cheese cakes, one with the name brand canned product and one with the substitute recipe. We really did prefer the cheese cake made with the substitute. It was much thicker, creamier, and had a very rich taste! (If I want a "healthy" dessert, I eat fresh fruit!) I use regular dried milk as opposed to "instant" dried milk. I would not thin it out, as I would be afraid that my dessert would not set up properly!! Thanks for sharing!! Read More
(27)
Rating: 5 stars
05/16/2005
I've used this recipe for a decade or more. It was the first Hints from Heloise hint that I saved. Tonight I couldn't find it but searched allrecipes and this is it. I wouldn't use any other recipe. Read More
(27)
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Rating: 4 stars
07/31/2009
This recipe DELISH. I make a lot of latin treats which require sweetened condensed milk. The store bought stuff is way too expensive now. I made a minor adjustment and added 1 tablespoon of cornstarch to thicken the milk. I will FOR SURE use this recipe again. Thanks a lot!!! Read More
(19)
Rating: 5 stars
09/21/2012
Wow! I was a little worried after read some of the reviews, but I can honestly say I will NEVER buy canned SCM again! Not only is this such an easy recipe, but it tastes SO much better than the canned stuff! I did add 1/2 tsp of vanilla and I put the liquid ingredients in my mini blender before the dry ones, because several reiviews said that would be helpful! It turned out to be the perfect consistancy and tasted amazing! Some people said theirs turned out gritty from the powdered milk, but I think it depends on the brand of powdered milk you use. I have always used the store brand because of the expense, but I recently bought some from www.providentliving.org for my food storage and it was WAY better. It was very refined and powdered, whereas the store brands did tend to be more granulated. I think it made a huge difference in the way it turned out! Thanks for sharing the recipe! Read More
(15)
Rating: 5 stars
12/27/2010
This was a great recipe. But if you are planning on using it with fudge, like The Peppermint Fudge, or whatever the name is, do NOT add cornstarch. I know what happens. It becomes hard and thick, and goes into a ball. Baker Bee, the problem you most likely had was undesolved sugar. Make sure you do it quickly, I did mine in a food processor, let it run until the sugar was dissolved, sometimes stopping so the processor dosen't over heat. Perfect, smooth condensed milk. I hope this helps. Read More
(14)
Rating: 3 stars
07/04/2011
Well this was a big bummer. I made a key lime pie and thought it would be better with home made sweetened condensed milk. Wrong! This SCM has a weird texture. I did everything as it was asked. I can't say that it tastes bad I just can't get over the texture. I will only be making my key lime pie with OTC SCM. Read More
(8)
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