Desserts
Homemade Colombian arequipe from milk and sugar
Make Colombian arequipe from milk and sugar without cooking cans. Photos show color and thickness, approximate yield and refrigerated storage guidance.
Part of the collection: Everyday dairy products you can make at home
- Total time
- 3 hr 30 min
- Preparation
- 10 min
- Cooking
- 2 hr 20 min
- Rest / waiting
- 1 hr
- Servings
- 20
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Combine and heat
Put milk, sugar and baking soda in a wide, deep heavy-based pot. Stir over medium-low heat until dissolved. Lower heat when foam rises; leave ample headroom to prevent boiling over.
Reduce patiently
Cook uncovered over low heat for about 90–140 minutes. Stir the bottom regularly, then almost constantly as it turns brown and thickens. Maintain gentle bubbling without scorching.
Check the endpoint
Stir in vanilla near the end. A spoon drawn across the bottom should leave a trail that closes after a few seconds. A teaspoon on a cold plate should be thick but spreadable. Remove slightly looser than desired, as it thickens when cool; yield is about 500 g.
Cool and store
Transfer to a clean heatproof container. Cool in a cold-water bath without letting water enter, stirring occasionally. Refrigerate within 2 hours and allow about 1 hour before serving.
The step photos are illustrative.
Notes
Tips and storage
Keep covered and use within 5–7 days as a cautious home-storage guide. Loosen an overly firm portion with a little hot milk and use promptly. When doubling, use a suitable pot and judge the endpoint rather than automatically doubling time. Not kitchen-tested. Contains milk. Use clean, sanitized equipment and refrigerate at 4 °C or below. This is not a shelf-stable canned product.
Nutrition facts
1 of 20 servings, about 25 g
- Protein
- 1.6 g
- Carbohydrates
- 15 g
- Fat
- 1.7 g
Estimated per serving; yield, moisture and brands affect the values.
Reference source: USDA FoodData Central generic whole milk and sugar composition
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Arequipe is milk and sugar slowly reduced into a thick caramel-brown spread. This recipe has no rice or starch and differs from Valle-style manjar blanco. It yields approximately 500 g, depending on reduction.
Frequently asked questions
Is it the same as Valle-style manjar blanco?
Not in this collection. Manjar blanco has its own recipe; this arequipe has no rice or starch.
Can I cook a sealed can?
This method cooks milk and sugar in an open pot. Do not heat sealed cans to follow it.
