Evaporated Milk Recipe
This evaporated milk recipe is SO SIMPLE! Transform whole milk into a creamy, versatile ingredient for all your favorite dishes.
Servings: 1.5 servings
Ingredients
- 3.5 cups whole milk
Instructions
- Start by measuring out 3 ½ cups of whole milk. This is the perfect amount to yield about 1 ½ cups of evaporated milk after the water has been reduced.
- Pour the measured milk into a large saucepan and place it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
- Once the milk begins to bubble around the edges, reduce the heat to low. You want to maintain a gentle simmer. Continue to simmer for about 30 to 40 minutes, stirring frequently. You’ll notice the milk will reduce in volume as the water evaporates.
- After 30 to 40 minutes, check the consistency. The milk should be noticeably thicker and have a slightly caramelized color. If you want it thicker, continue to simmer for an additional 10 minutes, stirring regularly.
- Once you’ve achieved your desired thickness, remove the saucepan from the heat. Allow the evaporated milk to cool to room temperature. After cooling, pour it into a heatproof container and store it in the refrigerator, where it will keep for up to a week.
Equipment
- Large Saucepan
- Measuring cups
- Stirring spoon
- Heatproof container
- Whisk
- Fine-Mesh Strainer
- Thermometer
Notes
- For a richer flavor, consider adding a pinch of nutmeg or cinnamon.
- Store the evaporated milk in an airtight container in the refrigerator for up to a week.
- To freeze, pour into ice cube trays and transfer to a freezer bag once solid.