How To Thicken Milk Without Adding Extra Ingredients

We've all been there. You've spent forever making the perfect soup, but it's lacking that rich, creamy consistency you desire. Or you're trying a new recipe for ice cream or custard that calls for thickened milk, and you're already feeling lost. Rather than reaching for flour or cornstarch, try this simple, thickener-free method first: reducing the milk over low heat.

Avoiding thickeners might seem tricky, but it's entirely possible with a little patience and the right technique. The key is to simmer the milk gently so the water evaporates and it becomes more concentrated. All you need is a saucepan, a stove, and a wooden spoon for stirring.

Start by pouring your milk into the saucepan and place it over a low heat. You want to achieve a slow, gentle simmer here, so avoid cranking the temperature up. If the milk starts boiling, you run the risk of it curdling, and no one wants a lumpy sauce or dessert.

Once the milk starts simmering, make sure you stir it often to avoid it burning or sticking to the bottom of the pan. You want to break up that layer of foam that will form on top so the steam can escape from the milk, helping it heat evenly. Keep in mind that the milk will take a lot longer to thicken naturally than it would when using binding agents like cornstarch, gelatin, or egg yolks, so the exact timings for how long you should heat it can vary.

Cream-based sauces can take anywhere from 10 minutes to 30 minutes to reduce, while you'll need up to 40 minutes if you want to make condensed milk. If the milk becomes too thick, you can always add a small amount of milk to thin it out, so don't worry about overdoing it. Just be patient and keep the faith. It's worth the wait for a naturally thickened milk that saves you from wasting ingredients or running to the store.