Homemade Evaporated Milk Recipes

HOMEMADE EVAPORATED MILK

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

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

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.