Some recipe steps might involve thickening milk to make a reduction or to reach a desired consistency and texture for a dish. Condensed milk is thickened milk with sugar added and is a key ingredient for pumpkin pie and key lime pie. Making custard, flan, or ice cream requires thickening milk with sugar and egg yolks. Also, many cream sauces require thickened milk to yield a thick, creamy consistency.

The supplies you need for thickening milk are a saucepot, a wooden spoon for stirring, and the thickening agent of your choice, such as cornstarch, egg yolks, or gelatin.

Consider the various methods below for thickening milk:

1. __Reduce the milk__. Simmering your milk over low heat will cause the water content in the milk to evaporate and the milk to naturally thicken. Stir frequently to prevent the milk from burning. Remove the milk from the heat when it has reached its desired consistency; this may take significantly longer than a thickening agent. This method is great for reducing milk-based soups.
2. __Add cornstarch__. Heat the milk on the stovetop. In a small bowl, combine cornstarch and cold water to make slurry. Add the cornstarch slurry into the heated milk and bring the mixture to a boil, stirring frequently to prevent the milk from burning. This method is great for thickening soups. You will want to use one tablespoon of cornstarch for every cup of milk you want to thicken.
3. __Use other thickening agents__. If you do not have cornstarch, you can use other thickening agents such as gelatin, potato starch, tapioca flour, arrowroot flour, rice flour, xanthan gum, among others. Make sure you dissolve the thickeners in water to make a slurry before you add it to the boiling milk.
4. __Make a roux__. A roux is an equal parts mixture of butter and flour. First, melt the butter over medium-low heat, then when the butter is bubbling, add in the flour to the melted butter. Cook the mixture until it’s light brown. Whisk the hot milk into the [roux](https://www.masterclass.com/articles/how-to-make-a-roux-step-by-step-guide), use two ounces of roux for every cup of liquid. This method is excellent if you want to thicken sauces made with milk.
5. __Mix in egg yolks__. Separate the egg whites from the yolks, and beat the yolks with a fork until smooth. To prevent the eggs from scrambling in the milk, [temper](https://www.masterclass.com/articles/tempering-eggs) the mixture by adding a cup of milk to the egg yolks, stirring to combine. Then combine the egg and milk mixture into the rest of the milk. This method is ideal for making custards and ice cream bases.
6. __Add other dairy products__. If you are making a tart creamy sauce, you can add some <a href='https://masterclass.com/articles/how-to-make-sour-cream' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-sour-cream","linkCopy":"sour cream","category":"automated-link"}' automatic='true'>sour cream</a> or cream cheese to the milk sauce. This will also thicken the sauce and add a tart zing to it. If you are making a [cheese sauce](https://www.masterclass.com/articles/wolfgang-pucks-homemade-mac-and-cheese-recipe), then you can add grated Parmesan cheese, cheddar cheese, or any cheese that melts easily to the milk, which will thicken it into a cheese sauce. 

These methods work best for thickening full-fat milk. The high fat content makes it easier to thicken. Milk substitutes such as soy milk or almond milk will also thicken, but it may take longer than regular whole milk. 
To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like [fish](https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish) and [clams](https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips) when you sign up for the [MasterClass Annual Membership] (https://www.masterclass.com).
Milk is a dairy product that’s a popular beverage and a key ingredient in many recipes. Follow the directions below to learn how to thicken milk for sweet and savory recipes.

Milk is a dairy product that’s a popular beverage and a key ingredient in many recipes. Follow the directions below to learn how to thicken milk for sweet and savory recipes.

How to Thicken Milk in 6 Ways

Some recipe steps might involve thickening milk to make a reduction or to reach a desired consistency and texture for a dish. Condensed milk is thickened milk with sugar added and is a key ingredient for pumpkin pie and key lime pie. Making custard, flan, or ice cream requires thickening milk with sugar and egg yolks. Also, many cream sauces require thickened milk to yield a thick, creamy consistency.

What Is the Purpose of Thickening Milk?

The supplies you need for thickening milk are a saucepot, a wooden spoon for stirring, and the thickening agent of your choice, such as cornstarch, egg yolks, or gelatin.

What Supplies Do You Need to Thicken Milk? 

Consider the various methods below for thickening milk:<ol class="mc-m-4"><li class="mc-my-4"> 1. Reduce the milk. Simmering your milk over low heat will cause the water content in the milk to evaporate and the milk to naturally thicken. Stir frequently to prevent the milk from burning. Remove the milk from the heat when it has reached its desired consistency; this may take significantly longer than a thickening agent. This method is great for reducing milk-based soups. </li><li class="mc-my-4"> 2. Add cornstarch. Heat the milk on the stovetop. In a small bowl, combine cornstarch and cold water to make slurry. Add the cornstarch slurry into the heated milk and bring the mixture to a boil, stirring frequently to prevent the milk from burning. This method is great for thickening soups. You will want to use one tablespoon of cornstarch for every cup of milk you want to thicken. </li><li class="mc-my-4"> 3. Use other thickening agents. If you do not have cornstarch, you can use other thickening agents such as gelatin, potato starch, tapioca flour, arrowroot flour, rice flour, xanthan gum, among others. Make sure you dissolve the thickeners in water to make a slurry before you add it to the boiling milk. </li><li class="mc-my-4"> 4. Make a roux. A roux is an equal parts mixture of butter and flour. First, melt the butter over medium-low heat, then when the butter is bubbling, add in the flour to the melted butter. Cook the mixture until it’s light brown. Whisk the hot milk into the <a href='https://www.masterclass.com/articles/how-to-make-a-roux-step-by-step-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-a-roux-step-by-step-guide","linkCopy":"roux","category":null}'>roux</a>, use two ounces of roux for every cup of liquid. This method is excellent if you want to thicken sauces made with milk. </li><li class="mc-my-4"> 5. Mix in egg yolks. Separate the egg whites from the yolks, and beat the yolks with a fork until smooth. To prevent the eggs from scrambling in the milk, <a href='https://www.masterclass.com/articles/tempering-eggs' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tempering-eggs","linkCopy":"temper","category":null}'>temper</a> the mixture by adding a cup of milk to the egg yolks, stirring to combine. Then combine the egg and milk mixture into the rest of the milk. This method is ideal for making custards and ice cream bases. </li><li class="mc-my-4"> 6. Add other dairy products. If you are making a tart creamy sauce, you can add some <a href='https://masterclass.com/articles/how-to-make-sour-cream' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-sour-cream","linkCopy":"sour cream","category":"automated-link"}' automatic='true'>sour cream</a> or cream cheese to the milk sauce. This will also thicken the sauce and add a tart zing to it. If you are making a <a href='https://www.masterclass.com/articles/wolfgang-pucks-homemade-mac-and-cheese-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wolfgang-pucks-homemade-mac-and-cheese-recipe","linkCopy":"cheese sauce","category":null}'>cheese sauce</a>, then you can add grated Parmesan cheese, cheddar cheese, or any cheese that melts easily to the milk, which will thicken it into a cheese sauce. </li></ol>These methods work best for thickening full-fat milk. The high fat content makes it easier to thicken. Milk substitutes such as soy milk or almond milk will also thicken, but it may take longer than regular whole milk.

How to Thicken Milk 

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like <a href='https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish","linkCopy":"fish","category":null}'>fish</a> and <a href='https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips","linkCopy":"clams","category":null}'>clams</a> when you sign up for the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>.

Mise En Place

Milk is a dairy product that’s a popular beverage and a key ingredient in many recipes. Follow the directions below to learn how to thicken milk for sweet and savory recipes.

Milk is a dairy product that’s a popular beverage and a key ingredient in many recipes. Follow the directions below to learn how to thicken milk for sweet and savory recipes.
