In a heavy based saucepan or non-stick vessel boil 1 ½ litres of whole/ full cream milk.
Once the milk comes to a boil lower the heat to a simmer and stir the milk, scraping the bottom.
Keep stirring the milk, scraping the sides and bottom of the pan as often as possible.
If you are around the kitchen, it’s a good idea to raise the heat, in order to hasten the process. The milk will take an hour to reduce to less than half.
Fifteen minutes later.
At this stage keep a close eye on the milk and stir constantly.
Once it leaves the side of the pan and changes to a very light brown, its ready.
Cool in a dish and store in the fridge. Bring it to room temperature before using.