Evaporated Milk From Scratch
If you knew how easy it is to make evaporated milk at home, you’d probably wonder why you’ve never tried it before. This recipe uses just one ingredient and is exceptionally simple to prepare. It takes a bit of time, but it doesn’t require constant stirring. The last time I made a batch, I managed to get a couple of dishes done, fold kitchen towels, and sweep the floor while it was working.
The finished product.
Why make evaporated milk at home?
It’s extremely easy. Its just one ingredient, that takes very minimal effort. This recipe could save you a trip to the grocery store for a can if you already have milk in the fridge.
It works with ANY milk. While I prefer to use high-quality, local cow’s milk, you can use goat, sheep, or even plant milk—whatever you like. Honestly, this might be my favorite reason to make it at home.
The flavor is incomparable. Homemade evaporated milk tastes far better than anything you’ll find in a can, enhancing any recipe or dish you use it in.
What is evaporated milk?
Evaporated milk is simply milk that has been reduced by 60%. The result is a rich, creamy ingredient perfect for baking, cooking, or any recipe that calls for it.
A standard can of evaporated milk contains 12 oz (354 mL), so this recipe will guide you to reduce milk to that same quantity.
You can use this recipe to make sweetened condensed milk!
evaporated Milk
Yields: 12oz or 354mL
total time: 20-30 minutes
Ingredients:
30 oz (3 ¾ cups) milk of your choice (just 2 oz shy of a quart)
Equipment Needed:
Medium heavy-bottomed saucepan
Heat-safe spatula
Whisk
Measuring pitcher
Fine mesh strainer or cheesecloth-lined colander
Instructions:
Measure the Milk:
Start with 30 oz (3 ¾ cups) of milk. This works with any milk—cow, goat, sheep, or even plant-based milk.Start Reducing:
Pour the milk into a medium heavy-bottomed saucepan.
Set the heat to medium-low and begin reducing.
Whisk and Scrape:
Use a whisk to stir the milk from the very beginning, followed by scraping the bottom and sides of the pot with a heat-safe spatula. This prevents scorching and sticking.
Gradually increase the heat to slightly above medium, whisking and scraping every few minutes.
Monitor the Reduction:
The process will take about 20 minutes.
Near the end, check your progress by pouring the reduced milk into a measuring pitcher.
If you have more than 12 oz (1 ½ cups), continue reducing.
If it’s less, add a bit of water to reach 12 oz (1 ½ cups).
Strain:
Once reduced to 12 oz, run the milk through a fine mesh strainer or a cheesecloth-lined colander to remove any small bits or chunks.
Store:
Let the evaporated milk cool slightly, uncovered.
Transfer it to a jar or airtight container.
Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Tips:
Make it in larger or smaller batches depending on your needs.
Use this in any recipe that calls for evaporated milk—it’s a game-changer!
Why I Love This Recipe:
Homemade evaporated milk has a richness and creaminess that’s incomparable to the canned version. Plus, you get to choose your milk, making it as high-quality or specific to your preferences as you like. If you try this recipe, I’d love to hear your thoughts!