Easy Evaporated Milk Recipe: How to Make Evaporated Milk at Home in 25 Minutes by Donna John
I always keep cans of evaporated milk in the pantry because I only buy milk when a recipe I'm making calls for it. We don't drink milk, so it's not a staple in my fridge. Evaporated milk is a quick remedy when the grandson wants that box of macaroni and cheese or I decide to make some mashed potatoes for dinner.
So it's funny that when I needed evaporated milk recently for a recipe, the pantry was bare but I did have a carton of milk in the fridge. What to do? Make my own evaporated milk!
This easy recipe for evaporated milk is from Gemma Stafford, a chef from Ireland who specializes in baking. Her recipe is quick and easy and solved my baking dilemma. Thanks, Gemma. You can use the finished product in any recipe calling for evaporated milk.
Cuisine: American
Prep Time: 0 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: Makes about 1 1/4 to 1 1/2 cups
Ingredients
- 3 1/4 cups whole milk
Here's how to make it:
- Bring the milk to a simmer in a nonstick pot over medium heat. When it starts to simmer, turn the heat down to medium-low and let it very gently simmer. Still the milk occasionally so the bottom doesn't scorch. Cook about 25 minutes or until it has reduced down to 1 1/4 to 1 1/2 cups.
- Pour the milk through a fine mesh strainer into a container (this will remove any "skin" that has formed). Cool the milk, then store in the refrigerator for up to five days.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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