Homemade Evaporated Milk Recipes
HOMEMADE EVAPORATED MILK
Well, in my search for the best way to make homemade evaporated milk; it seems like there are basically two ways: either with whole or low fat milk, cooked down to 1/2 it's volume, or reconstituted dry powdered whole milk dry powder or low-fat dry powder milk cooked down to 1/2 it's volume OR mixing up a batch of whole powdered milk, using twice as much powdered milk than called for. All of these ways work. The consensus SEEMS to be that boiling the whole milk down is the best tasting...but both opinions are plentiful out there! I've used the non-cook down method. It works great!!!
Provided by Amy Alusa @amyalusa
Categories Gravies
Number Of Ingredients 5
Steps:
- The above amounts will make the equivalent of one 12 oz. can of evaporated milk. That being said, the following information will be of interest to you. Evaporated milk is concentrated or reduced milk.
- Just double the ratio of powder to water. For the authentic taste full-cream whole milk powder should be used but skimmed could be used in a real pinch.
- To reconstitute evaporated milk back to regular milk it is diluted with an equal amount of water. With this in mind it is easy to make evaporated milk from milk powder.
- No milk powder? Simply reduce whole milk by half in a bain-marie (double-boiler). Voila!
HOMEMADE EVAPORATED MILK
Learn to make your own evaporated milk for a great evaporated milk substitute any time!
Provided by Victoria
Categories Condiment
Number Of Ingredients 1
Steps:
- Place 3 1/2 cups of milk in a heavy bottom sauce pan.
- Bring to a low simmer over medium heat, stirring frequently to prevent scorching.
- Continue to simmer and stir until milk reduces by at least half. I usually simmer it down to 1 cup of liquid.
- This can take between 25-45 minutes, depending on your kitchen and stove temperature.
- Store in a glass container in the fridge for up to 1 week.
HOMEMADE EVAPORATED MILK
Both condensed milk and evaporated milk are reduced milk. Meaning, both have been cooked until almost 60% of the water content of the milk has evaporated or reduced. Today, I will share two methods to make this milk from scratch.
Provided by Veena Azmanov
Categories basic recipes
Time 5m
Number Of Ingredients 5
Steps:
- Pour milk and salt in a heavy-bottom saucepan, preferably non-stick. Bring to a boil on medium heat. Lower the heat to a simmer and continue to cook stirring often.Pro tip - it is important to keep the heat low and stir frequently, otherwise, the milk will burn on the bottom giving the milk a burnt smell
- Continue to cook the milk on a low simmer until it is reduced to about 1/3 of its original volume (about 2 cups).Pro tip - The more it reduces - the thicker the evaporated milk will be. It will continue to thicken as it cools so I'd say about 1/3 of its original volume is a good guide.
- Then, pour into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.
- Place milk in a heavy-bottom saucepan. Add in the salt and powdered milk stirring with a whisk to avoid any lumps.Pro tip - the mixture will be quite lumpy at first but don't worry as the powder will dissolve and disappear in the milk
- Stir on medium-low for about a minute or two until the mixture comes to almost boil and all the milk powder has dissolved. Continue to cook for just 2 minutes on low until everything is well heated through.
- Remove from heat, strain into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.Pro tip- straining will remove any undissolved milk powder and give you a smooth velvet-like texture similar to canned condensed milk.
Nutrition Facts : Calories 139 kcal, Carbohydrate 11 g, Protein 7 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 104 mg, Sugar 11 g, ServingSize 1 serving
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- Measure out the water into a 2 cup measuring cup. A mixing bowl can also be used if you don't have a large measuring cup.
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- Reducing Fresh Milk Download Article Measure your milk. You can turn regular milk into evaporated milk by removing about 60% of the water.
- Combining Butter and Dry Milk Download Article Bring water to a simmer. If you have dry milk powder, you can make evaporated milk by mixing it with roughly 40% as much water as the label instructions suggest.
- Using Substitutions in Recipes Download Article Use these in recipes where the milk flavor is not important. Because these substitutions are not cooked, it doesn't have the light caramel flavor found in most evaporated milk.
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- Green Bean Casserole From Scratch. Casseroles are great for family get-togethers. They also let you improvise a little, just throw a bunch of tasty things into a baking tray and watch them become dinner.
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- Cheesy Potatoes au Gratin. These cheesy potatoes are so insanely delicious they’ll steal the spotlight at the table. The perfect side dish for anything, from steak to chicken, there’s nothing potatoes au gratin can’t do.
- Cream of Mushroom Soup. Never buy cream of mushroom from a can again because you can make it even better! This recipe is one of my favorites for evaporated milk, and it will indeed become one of yours.
- Tuna Noodle Casserole. Here’s another handy recipe to use all those cans in your pantry. Let’s make tuna casserole, a classic comfort dish that your family will enjoy deeply.
- Trinidad Macaroni Pie. The good folks in Trinidad make a mean macaroni pie, thick, firm, and extraordinarily cheesy. Mac and cheese on steroids! &# x1f609; This dish is one hearty and satisfying meal.
- Arroz con Leche. One of the most exciting Latin desserts made with rice, and although it might sound odd, you’ll love it. Think of sweet porridge, like oats or custard, where rice, evaporated milk, condensed milk, and coconut milk become one.
- Caramel Cake. This one will undoubtedly satisfy your sweet tooth. Think of a creamy, intensely caramelly flavor only this Southern caramel cake can reward you with.
- Chocoflan. Not your ordinary Bundt cake, this evaporated milk recipe is all about the layered flavors and textures — think of flan over chocolate cake.
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