HOW TO MAKE EVAPORATED MILK

LEARN HOW TO MAKE EVAPORATED MILK FROM SCRATCH USING ONLY ONE INGREDIENT, MILK! RECIPES CALL FOR ONE CAN OF EVAPORATED MILK BUT MOST OF THE TIME I DON’T HAVE ANY STORED IN MY PANTRY BECAUSE OUR FAMILY STRIVES TO AVOID CANNED FOOD. THIS IS THE PERFECT RECIPE FOR THOSE OF US WHO WANT TO KEEP THINGS SIMPLE.

When you are in the middle of baking it’s no fun to have to drive to the store to buy evaporated milk. In a few minutes you can make your own homemade evaporated milk. As a result, you will have a delicious product that you can feel good about making for your family. To make this recipe you only need milk. There are no extra additives and no can! The cost of the same amount of homemade compared to canned is pennies. LET’S LEARN HOW TO MAKE EVAPORATED MILK!

HOW MANY CUPS OF EVAPORATED MILK IN A 12 OUNCE CAN?

In the video we show you an example of the measurement of a can of evaporated milk. The 12 ounce can has 1 1/2 cups of evaporated milk.

WHAT KIND OF MILK DO YOU USE WHEN YOU MAKE EVAPORATED MILK?

I use raw milk because that’s what I have available but use what you have. I recommend whole milk for the best result. If you are making a hand-crafted made-from-scratch pie then use the best ingredients. Need some encouragement to buy your own family milk cow? We have videos you will love to watch! 

HOW MUCH MILK DO YOU NEED TO MAKE THE AMOUNT EQUAL TO A 12 OUNCE CAN?

Our goal is to make 1 1/2 cups of homemade evaporated milk. The milk needs to reduce by half to become evaporated milk. Double the amount is 3 cups of milk, but I suggest making a bit extra just to make sure to have the full 1 1/2 cups for your recipe. Using 3 1/2 cups of milk is the perfect amount to allow for some variance.

WHAT KIND OF PAN SHOULD I USE?

I am really partial to All-Clad cookware because it is made in America and a high quality product. I use a 2 quart saucepan to make evaporated milk. My All-Clad saucepan does an outstanding job of preventing scorching and burning. 

WHAT SHOULD I DO IF AFTER 25 MINUTES THE MILK IS NOT REDUCED BY HALF?

Remember the length of cooking time is directly influenced by the degree of heat. If you have your burner turned high the mixture will reduce faster but is more likely to scorch. An even medium-low simmer will give you the best result. After 25 minutes you need to check every 5 minutes until the milk is reduced by half. It may take longer! 

SHOULD I STRAIN THE MILK?

If you want smooth milk, then yes.  

CAN YOU TELL ME SOME USES?

• Pumpkin Pie
• Quiche-I use it in all my egg dishes in place of milk because it adds a creamy texture.
• Ice Cream
• Replacement for cream for your coffee.
• Cooking liquid for oatmeal and poured over a serving of oatmeal.

FOR NUTRITION INFORMATION

If you want to know more about health benefits and nutrition please read this.

 

EQUIPMENT YOU WILL NEED:

• Saucepan-I USE ALL-CLAD COOKWARE. NO BURNING OR SCORCHING!
• Wooden spoon, I like the flat edge spoon.
• Glass measuring cup

INGREDIENTS:

• Whole milk

HOW TO MAKE EVAPORATED MILK?

1. Pour 3 1/2 cups of whole milk into a saucepan.
2. Bring to a simmer then reduce heat to maintain a medium-low simmer.
3. Stir often to prevent scorching for 25-30 minutes.
4. The goal is to reduce by half.
5. You can strain for a smoother texture if you wish.

STORE IN A GLASS CANNING JAR FOR UP TO ONE WEEK.

DO YOU HAVE ANY TIPS THAT WILL HELP ME KNOW WHEN THE MILK IS REDUCED BY HALF?

Yes, here is a great tip to help you! Mark the outside of the saucepan with a permanent marker at the milk line, then make another mark half between the bottom of the pan and the milk line.

 

Yield: 1 1/2 CUPS = 12 OUNCES

HOW TO MAKE EVAPORATED MILK

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Ingredients

• Whole milk

Instructions

1. Pour 3 1/2 cups of whole milk into a saucepan.
2. Bring to a simmer then reduce heat to maintain a medium-low simmer.
3. Stir often to prevent scorching for 25-30 minutes.
4. The goal is to reduce by half.
5. You can strain for a smoother texture if you wish.
6. Store in a canning jar for up to one week.

Notes

Here is a great tip to help you know when the milk is reduced by half!  Mark the outside of the saucepan with a permanent marker at the milk line, then make another mark half between the bottom of the pan and the milk line.

In addition to the many reasons you should make you own evaporated milk, this recipe is simple! You control the ingredients which is best for our health!

Happy Cooking,

Caren