Plantified Condensed Milk – Version TWO (Soy)

Condensed milk enhances and is necessary to achieve a number of rich recipes, from pies to slices, to caramel and confectionary, fudge etc.
We can’t get vegan Condensed Milk in the UK, at least, I have never found it, so I thought why not make my own?
This is the same process you would do to get Dairy condensed milk, so I figured it should work for Soy milk too! Why not!

Now you can make your own!

It’s so simple to make too, and will keep in the fridge covered for a long time.
I have two versions of Condensed Milk on the site,-Condensed Milk Version TWO is 3x sweeter than version One.
The end colour and texture will vary depending on the soy milk you use, I have found, in my experience.
For example, the browner condensed milk pictured was ASDA sweetened UHT soy milk, but the lighter colour shown in Version 2 was ALDI soy milk “Acti-Leaf” and was a different colour, and I preferred the look of it, although they both tasted just as nice!

Version ONE uses less sugar and is appropriate for uses where you don’t want a super sweet condensed milk.
Version TWO has 3x the sugar, and as a result is sweeter, and useful for recipes that need the sweetness.
In my recipes I will either specify version one or two.

Crack out your favourite recipes that call for condensed milk, and give them a go!

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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.

Enjoy
x
Katrina Stuart

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Condensed Milk version TWO (Soy)

Ingredients:

1 Litre Sweetened Soy Milk
165 grams (3/4 cup) Sugar
2 tsp Vegan Butter (reserved)
pinch of salt

Method:

1. Using a cast iron or heavy based pan, pour one litre of soymilk into the pan.
2. Add 3/4 cup sugar and a large pinch of salt.
3. With a whisk, stir in the sugar and salt as you bring the milk up to the boil.
4. Make sure to create a foam on the top of the milk ,as this stops the milk from forming a skin!
5. Once the milk has started to bubble, turn it right down to the lowest simmer, as you don’t want to burn the bottom of it.
6. From time to time come back and give it a stir and froth the milk up again to avoid forming a skin. Reducing it will take at least an hour, but it is something you can walk away from and come back to for the odd stir, as long as the heat is low enough.
7. As the condensed milk is nearing thickening up, it will start to become darker in colour. At this point I continue to move it about with the whisk to keep it from sticking on the bottom.
8. You want to reduce it until you have approx 500 ml left. The end colour and texture will vary depending on the soy milk you use,  in my experience. For example, the browner condensed milk pictured was ASDA sweetened UHT soy milk, but the lighter colour shown in the Version 2 condensed milk was ALDI soy milk “Acti-Leaf” and was a different colour, and I preferred the look of it, although they both tasted just as nice!
9. Once it is ready, stir in the 2 teaspoons of vegan butter and give it a good whisk, then pour it into a jug to cool.
10. As the Condensed milk cools, it will also set into a custardy mass.
    Once cooled, give it a good stir until is is smooth and viscous and it will be smooth and pourable.
11. Place in an airtight jar in the fridge until ready to use.
    It will last a good few weeks in the fridge.