It’s insanely simple, and better for you!
1L Raw Milk (honestly makes a difference in the fatty richness of the end product, but if you can’t get raw milk, the freshest milk as possible is always best)
1C Pure Cane Sugar
1T Unsalted Butter
Add sugar and milk to a heavy bottom pot, copper is prefered if you have it (which I don’t and it sucks…yo! Santa Baby….) Bring to a boil and immediately reduce the heat to low to allow the mixture to simmer for about 2 hours.
You want to liquid to reduce by a bit more than half, but you need to stir often, and almost continually near the end to prevent any burning or discoloring. When the mixture has reduced by a bit more than half, test the consistency like you would a jam by adding a spoonful to a plate and letting it rest in the fridge until it has completely cooled and set. You can keep the mixture simmering while you check this as the mixture won’t be tight enough to burn and it will ensure a skin doesn’t form on the top while you wait.
The cooled mixture should be just like a canned sweetened condensed milk, but a bit more fluid in texture and naturally colored from the real sugar (and not any high fructose sweeteners and oil stabilizers). When this consistency has been achieved, remove from heat and stir in the butter. Pour into heat proof jars and cool in the fridge, covered to prevent a skin from forming on the top. If you don’t have plans to use the milk right away, you can seal the jars via the standard water bath method and it will last a few years on a cool dark shelf. Me? I rock it Thai style and put it in everything, including my Pumpkin Pies!