There are many foods that I take for granted -- until I make them myself. The process of doing so helps me to understand and appreciate those foods more. Pho noodle soup, banh cuon, soup dumplings, tofu, and butter are among them. Last week I added condensed milk (sua dac, literally thick milk in Vietnamese) to the list.
I saw a recipe for “milk jam” in Bon Appetit magazine and thought, man, that sounds like DIY condensed milk. Then I read the recipe headnote (introduction) and indeed, the BA editors said that you could sub condensed milk for the milk jam, which was mixed with creme fraiche for a dessert topping at Oxheart restaurant in Houston.
The recipe was ridiculously simple, and got me thinking about making condensed milk from soy milk as well as regular cow’s milk. So I gave it a try.