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DIY: Basic Milk Jam

Basic Milk Jam
  1. 4 cups whole milk
  2. 1½ cups sugar
  3. 1 teaspoon Madagascar vanilla
  4. ½ teaspoon baking soda
  5. ½ teaspoon kosher salt
  1. Add all ingredients to heavy-bottomed saucepan over medium-high heat. Bring to a boil, whisking constantly, and lower heat to medium.
  2. Reduce milk mixture by half, whisking constantly, for approximately 1 hour, or until candy thermometer inserted into pot reads 225°F.
  3. The milk should caramelize to a medium golden-brown hue and have a consistency slightly thicker than maple syrup. Bear in mind that the milk jam will thicken a bit as it cools, so you may want it a bit thinner if you plan to use it for baking or drizzling.
  4. Store in a tightly sealed container in the refrigerator for up to one week.
Adapted from Anthony Bohlinger
Adapted from Anthony Bohlinger
culture: the word on cheese http://culturecheesemag.com/

Laurel Miller

Laurel is a contributing editor at culture and a food and travel writer based in Colorado.

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