2 cans evaporated milk
1 cup sugar
1 teaspoon white vinegar or 1/2 teaspoon lemon juice
1 teaspoon of vanilla
Procedure: Add the vinegar to the milk and allow the vinegar to curdle the milk for a few minutes.
Boil the milk in a previously wet saucepan, over medium to medium-high heat, until it begins to boil rapidly. Add the sugar and vanilla. Stir with a wooden spoon making sure that it does not stick to the sides or bottom. When you can see the bottom of the saucepan as you stir, the manjar is ready.
After removing from the fire, stir it a while longer so that it softens.
Lasts a few days well covered in the refrigerator.