Salty Milk Jam


Salty Milk Jam

A few holiday seasons ago, my friend Cassie gave me a jar of Chinese mustard. I put it literally on everything for months: scrambled eggs, breakfast sandwiches, pretzels, grilled cheese. You name it, I smothered it on all the things.

I’ve always been a lover of making condiments, but after her gift, it made me love the homemade iterations even more. So, with that good memory in mind, that’s what we’re doing today.

Today I share with you the fourth part of my series with Wolf and their initiative to #reclaimthekitchen. Reclaiming your kitchen can mean cooking simple meals, setting aside time to cook more often, and taking the time to cook with friends and family and in this case, for them. This includes things that are fuss-free and result in big payoffs. To see other recipes, check out the Wolf’s Reclaim the Kitchen website.

This recipe is as easy as can be. It may not seem like that in the beginning–the milk mixture does weird things, like go from white to light brown to dark, dark brown. It also foams up a bit–so be sure to use a big enough pot so it doesn’t boil over. But in the end, you’ll be met with a thick, jammy (in texture), caramel-y, milky-tasting treat. I can’t describe it exactly but I will say I LOVE it on all sorts of things. I put it on ice cream, which I think is the most obvious choice, but there’s also a slice of toast, in coffee (yes, says the coffee snob) or even on a warm, fluffy biscuit.

Salty Milk Jam

Salty Milk Jam

I know that some dulce de leches are made like this, while most recipes usually utilize a can of condensed milk. This tastes different from the condensed milk version, which I’ve had a lot. I prefer this one.

This recipe is good to make, jar up and give to friends. It’s a good way to spend a few hours on a Saturday morning. It’s the perfect gift to give someone who is having a rough month. And if you have a friend who is having a good month, it’ll make it even better.

Salty Milk Jam

Milk Jam

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serving Size: 1 /2 cup


  • 1/2 cup, plus 2 tablespoons, pure cane or white granulated sugar
  • 1/2 vanilla bean, halved, lengthwise, and scraped
  • 2 cups whole milk
  • 1/2 teaspoon baking soda


  • Just a heads up: The baking soda will make the milk jam foam up so be sure you’re using a big enough pot so it doesn’t boil over. In a medium bowl, mix together the sugar and vanilla bean caviar. Rub it together, until the vanilla bean is thoroughly distributed. To a medium to large saucepan, set over medium heat, pour in the whole milk, the sugar/vanilla mixture and vanilla bean and baking soda.
  • Cook the mixture, stirring occasionally, until it reaches a simmer, about 5 minutes. Once it reaches a simmer or light boil, immediately turn the heat down to low. Allow the milk mixture to simmer gently for about 1 hour. Give it a stir from time to time. During this 1 hour, the milk mixture will foam up and it will go from white milk to a light brown and then to a dark brown.
  • When the milk jam thickens and reaches a dark brown color, take it off the heat for a few minutes. Run it through a fine-mesh sieve. Stir in a pinch of salt and then pour it on everything: ice cream, cake, coffee, get creative with its applications.

(This blog post is part of a paid SocialMoms and Wolf blogging program. The opinions and ideas expressed here are my own.)

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  • Avatar
    Reply Kate May 8, 2015 at 1:43 am

    I really like this recipe and can’t wait to use it, but where do I add in the baking soda?

  • Avatar
    Reply Mollie May 8, 2015 at 7:04 am

    To be honest, the title made me cringe, but the final result made me hungry!!

    xoxo Mollie

    • Adrianna Adarme
      Reply Adrianna Adarme May 8, 2015 at 8:08 am

      Hahha! Now that I think about it it does sound a lil’ gross.

  • Avatar
    Reply S Lauren | Modern Granola May 8, 2015 at 8:33 am

    How interesting! I can’t tell you how many times I’ve wanted to make caramel sauce, but lacked cream in my fridge. I’m imagining this in an epic stuffed french toast. Yum!

  • Avatar
    Reply Amber | Loves Food, Loves to Eat May 8, 2015 at 9:50 am

    Interesting… so, it basically has a caramely flavor? I love caramels and dulce de leches, but I hate hate hate the taste of milk… does it have an actual milk flavor to it??

    • Adrianna Adarme
      Reply Adrianna Adarme May 8, 2015 at 10:34 am

      It’s hard to explain! Traditional caramel has more of a burnt sugar taste, but this has more of a caramelized milk flavor, which makes me think you might not like it if you hate milk!

  • Avatar
    Reply Dani Meyer May 8, 2015 at 9:54 am

    Ha! This is on my post draft list too!! Just found out about it a few weeks ago and I’m so excited to make some!

    Beautiful post!!

  • Avatar
    Reply Nicole ~ Cooking for Keeps May 8, 2015 at 10:21 am

    I would like to drown all sweet things in this, but I’m guessing I’d love it equally as much by the spoonful. This stuff looks seriously delicious!

  • Avatar
    Reply Mary Frances May 8, 2015 at 10:55 am

    This looks so delicious-like an interesting, deeper dulce de leche! I love your beautiful natural, earthenware dishes too. They’re so organic and pleasing to look at.

  • Avatar
    Reply Becky Winkler (A Calculated Whisk) May 8, 2015 at 10:56 am

    Yum! Looks great. The idea of making dulce de leche with a can makes me so nervous because I’m worried it will explode. This sounds much better!

    • Adrianna Adarme
      Reply Adrianna Adarme May 8, 2015 at 11:22 am

      It always scares people but I swear I’ve never had a problem. I still love this version though!

  • Avatar
    Reply J'Marinde May 8, 2015 at 11:29 am

    What about dairy free? Can I use almond milk or coconut milk for this? I am highly allergic to dairy. Thank you!

  • Avatar
    Reply Chrissy May 8, 2015 at 12:01 pm

    I am so intrigued by this! I have to make it in the coming weeks. I also love any sort of homemade or artisan condiments. The best gifts!

  • Avatar
    Reply Hillary May 8, 2015 at 3:00 pm

    Love your ceramics in the last pic!! Handmade or please share the source!! Thx

  • Reply Currently Crushing On. | How Sweet It Is May 9, 2015 at 5:09 am

    […] salty milk jam. dying to […]

  • Avatar
    Reply Judy May 9, 2015 at 8:09 am

    How long will it keep in the fridge?

  • Avatar
    Reply Lorna May 10, 2015 at 3:18 pm

    This sounds so yummy. Totes want to make!

    Lorna | xx

  • Avatar
    Reply Abby May 10, 2015 at 3:19 pm

    I’m so curious what the baking soda actually does?!

    • Adrianna Adarme
      Reply Adrianna Adarme May 10, 2015 at 3:51 pm

      It helps with the giving it that super smooth texture and it helps with coloring/caramelization.

  • Avatar
    Reply Barbara | Creative Culinary May 11, 2015 at 9:46 am

    This is the same recipe I use for making Cajeta…caramelized goat milk. It is divine and since goat milk is not that easy to come by I need to try it with ‘just milk.’ I’ve never felt that heating a can of condensed milk was a real recipe anyhow. 🙂

  • Avatar
    Reply DizzyElle May 14, 2015 at 7:14 am

    Hi this looks divine. I am from Bangladesh and we use the thick light brown color thickened milk a lot for our desserts but never seen it brought down to this dark jammy consistency. Definitely on my weekend to do list. I was wondering Can I can this the same way I bottle jams?

    • Adrianna Adarme
      Reply Adrianna Adarme May 15, 2015 at 9:57 am

      Hmm…I have a feeling it won’t work. Bottling things like this can be a bit complicated because you have to make sure the pH balance is correct. I’m pretty sure there won’t be enough acidity in the final product to do so.

  • Reply love, in this moment. | Floptimism May 16, 2015 at 12:39 am

    […] love. this milk jam. [!!] these crispy peanut butter cups with toasted quinoa and coconut. this coney island […]

  • Avatar
    Reply Ellen September 16, 2017 at 9:45 am

    Is it possible to double or triple the recipe, or will it throw the chemistry off?

  • Avatar
    Reply Maki March 25, 2019 at 6:25 pm

    Will this work with stevia or other lower calorie sugars?

    • Adrianna Adarme
      Reply Adrianna Adarme March 26, 2019 at 8:18 am

      no sorry this really needs real sugar in order to caramelize.

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