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This Salty Milk Jam is a caramelized, thick milk mixture that is sweet and salty. Put it on ice cream, your favorite fruit or use it in a sundae.
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.
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.
What is Milk Jam?
Milk jam is very similar to dulce de leche. The main difference is that dulce de leche is made with sweetened condensed milk while milk jam is made with whole milk.
Milk Jam also differs from dulce de leche, too. This has a smoother, thinner texture and a lighter less fatty flavor.
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.
How to Make Milk Jam?
- Start with combining the sugar and vanilla bean. Sometimes vanilla can lump up so I like to mix it with my fingers throughout the sugar.
- Pour in the milk and add the baking soda. The baking soda will help it caramelize the fat solids in the milk so it’s an important ingredient.
- Cook the mixture for about 1 hour. This will caramelize and cook the milk solids. It will go from a pale yellow to a golden brown.
- Run it through a sieve. This will eliminate any lumps and give it a silky smooth texture.
- Store it! It’s good in the fridge for up to 2 weeks. I like to give this away as gifts so feel free to double or triple the recipe.
If you make this Salty Milk Jam, let me know on Instagram!Â
Milk Jam Recipe
Equipment
- 1 medium saucepan
Ingredients
- 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
Instructions
- 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 milk jam stays good in the fridge for up to 1 week. Store in an air-tight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
What about dairy free? Can I use almond milk or coconut milk for this? I am highly allergic to dairy. Thank you!
Umm…this exact recipe won’t work with an easy sub out. But I did make coconut caramel for PBS! Here’s the link:
http://www.pbs.org/food/fresh-tastes/salted-coconut-caramel/
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!
It always scares people but I swear I’ve never had a problem. I still love this version though!
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.
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!
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!!
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??
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!
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!
To be honest, the title made me cringe, but the final result made me hungry!!
xoxo Mollie
www.molliebellezza.com
Hahha! Now that I think about it it does sound a lil’ gross.
I really like this recipe and can’t wait to use it, but where do I add in the baking soda?
Ahh! Just fixed that! Thank you.