{homemade} Sweetened Condensed Milk

We call it “Moloko” because that is what my husband always called it in Russian. (Growing up in Mongolia, so many words are Russian or have their root in Russian.) We kind of like it. A lot. It’s an ingredient in our favorite cheesecake. It’s delicious on bread and fruit. It’s adds a decadence to hot chocolate. And have you ever poured it in your coffee????

I’m talking about Sweetened Condensed Milk.  I’ve taken to making it, rather than buying it. For several reasons: 1) I wanted organic milk. And that can be difficult to find at the regular grocery store. 2) I wanted real cane sugar. (And not sugar from genetically modified sugar beets. and 3) I ran out of the stuff in a can.

It’s so easy. Here’s how to do it:

3 cups milk (preferably raw)

1 cup real sugar

Stir these together in a saucepan and bring to a boil. Reduce heat to a simmer and continue cooking for about one hour, until it is reduced to 1 cup and is thick enough for your liking. You only need to stir this occasionally. You mostly just leave it alone.


Want to see a picture of our “Moloko”? Click here. While you’re over there, follow us on Instagram.

Cinnamon Zucchini Bread

  • 1 1/2 cup grated zucchini (about 1-2 small zucchini)
  • 3/4 cup cane sugar
  • 1/3 cup melted butter
  • 1 teaspoon real vanilla
  • 2 eggs
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup sugar
  • 1 Tablespoon cinnamon

Preheat oven to 350F. Butter an 8-inch bread pan.

In a large bowl combine zucchini, 3/4 cup sugar, butter, vanilla and eggs. Mix well.

In separate bowl mix flour, baking soda, 1/2 teaspoon cinnamon, salt, and baking powder.  Add dry ingredients to wet ingredients and mix until all ingredients are incorporated.

In a separate small bowl mix together 1/4 cup sugar and 1 Tablespoon cinnamon.

Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 the cinnamon-sugar mixture. Add another 1/3 of the batter. Sprinkle the remaining 1/2 cinnamon sugar mixture.  Top with the remaining 1/3 batter.

Bake 35-45 minutes or until a toothpick inserted comes out clean.

Cool for 10 minutes in the pan and then remove gently. Cool completely before slicing.