Step 1

On medium heat, bring milk to a boil. Lower heat to simmer and stir often to avoid burning on the bottom of the pan. Keep that heat low.

Step 2

Keep stirring and simmering until the milk is cooked down to about 30% of its volume. Can take anywhere from 25-40 minutes. So for 4 cups of milk, you would reduce it down to 1.25 to 1.5 cups. The more it's reduced the thicker it gets. And it will thicken a bit as it cools. Stir frequently to avoid burning.

Step 3

The milk will become slightly darker as it reduces and becomes more dense/creamy. Once reduced down to 30%, pass through a sieve to remove the fat or you can just skim the fat off the top before pouring.

Step 4

Store in an airtight container in the refrigerator for up to 5 days. I typically use a mason jar but use whatever works for you.