milk jam 2

Have you ever opened your fridge and were faced with just a carton of milk? How about going to the pantry and only finding a few slices of bread? What are you supposed to do for breakfast, lunch or dinner? If you thought the only thing you could do was soak the bread into the milk and call it a meal, you are in for a surprise, a sweet surprise! Turns out with just a bit of sugar and a microwave, you can turn that boring old milk into something incredibly delectable.

Leftover milk! Not enough for a bowl of cereal, and not enough for a decent sized glass. What are you supposed to do with it? Thanks to the internet you will no longer have to wonder. Japanese netizens have recommended turning your leftover milk into…milk jam???

milk jam 1Image: All About

You might be just like us and are wondering what milk jam is. Is it the ultra-decadent dulce de leche? From the cooking instructions, it doesn’t quite seem to enter that state of brown deliciousness, but it does look pretty yummy.

How exactly do you go about making this?

Milk Jam

milk jam 3Image: Minamigaoka


Milk 200ml
Sugar 50g

Optional additions: whipped cream, honey. (If you add these, reduce the amount of sugar in the recipe.)

Cooking instructions:

In a pot, add sugar and milk and bring to a boil, make sure to constantly stir.

When it reaches a boil, reduce the heat to low and continue to simmer until thickened.

When it reaches the desired thickness, remove from heat. Let cool before serving.

Since microwave instructions were promised, here is the lazy person’s version.

  1. In a microwave safe bowl, add all the ingredients and mix well with a hand mixer.
  2. Cook at 600W for 2.5 minutes and mix again with a hand mixer.
  3. Cook again at 500W for 5.5 to 6 minutes. When it begins to thicken it is done. It will continue to thicken as it cools, so stopping the cooking while it’s a little runny is good.

If you have more than toast in your home, you can use this sweet concoction on pancakes, French toast, or even in drinks like tea or coffee. Try it at home and let us know how it tastes! (Because maybe, we’re not that brave.)

Source: Grapee
Top Image: Meg Snow