Learn HOW TO MAKE EVAPORATED MILK on your own and achieve that distinct creamy taste, without the thickness and creaminess of a cream. Not just that, the process of making it is also a great way to prevent milk from spoilage!
What is Evaporated Milk?
If you cook milk and let almost 60% of its water content evaporate, its end result is called an Evaporated Milk. It comes in varieties like regular, low-fat, and fat-free or skimmed, and is also popularly known as canned milk.
Maybe you’re wondering how this all started. Like you, I did too. That’s why I made some research to share with you.
According to history, it all started in 1852 when Gail Borden, a young dairy farmer, is wondering how to process and package milk to resist spoilage on long ocean voyages, while on his way home to the United States of America from the Great Exhibition in London.
That’s when he began experimenting by boiling the water off the raw milk in an airtight pan. And from then on, evaporated milk is produced.
Evaporated Milk vs Heavy Cream vs Condensed Milk
Their similarity is so obvious – they are all made from milk. As a home cook, I am often asked about the purpose of every ingredient I use – especially whenever I use these 3 ingredients; the evaporated milk, heavy cream, and condensed milk.
As I explained above, evaporated milk is cooked to remove 60% of its water content. Using it as an alternative to regular milk in your recipe will add richness to your dish.
Meanwhile, heavy cream has more calories, and about 38 percent of butterfat – much higher than the contents of evaporated milk.
It’s a good thing that you can use evaporated milk as a heavy cream substitute only if it is used as a liquid ingredient like in soups. However, it won’t be a good one for recipes that requires heavy cream to be whipped since evaporated milk isn’t as thick as a cream.
Condensed milk had undergone the same process as evaporated milk – removing 60 percent of water content from milk. They only differ in their sugar content since condensed milk contains 40 to 45 percent of sugar. And that’s where its rich and thick consistency, with a caramel color and super-sweet flavor, came from.
How to Use Evaporated Milk
Aside from soups, you will be amazed at how useful evaporated milk is! I bet you wouldn’t realize that some of the food you eat used evaporated milk if I hadn’t told you. Just kidding!
Did you know that you can try this Stovetop Macaroni and Cheese without making a flour-buttermilk bechamel sauce? All you need is to mix cornstarch with evaporated milk for that gooey mac & cheese! You’re welcome!
How about impressing your family with Homemade Tortilla Chips and French fries movie night with this killer cheese sauce? Preparation is way too easyyy! Just combine your choice of cheese with a splash of evaporated milk and cornstarch for that finger-licking cheesy goodness.
Aside from those, you can use your evaporated milk to enrich your favorite smoothies, coffee, and even in making your homemade ice cream! Too many options, right?
What Can I Substitute For It?
Is evaporated milk not available at the grocery store near you? Or your health doesn’t permit you? Below are the possible substitutes for evaporated milk:
Half & Half: Replace the measure of evaporated milk with its equal amount your recipe calls.
Milk and Heavy Cream: Create half & half by mixing equal parts of milk and heavy cream. Then, substitute the mixture to the equal amount of evaporated milk needed.
Rice Milk, Soy Milk, and Nut Milk: Make your own dairy-free substitute using your favorite unflavored dairy-free milk. Cook 2-½ cups of milk until reduced by 60%, and you’re done!
Coconut Milk: Use it as an equal replacement to your evaporated milk, but choose what recipe you’ll add it to due to its coconut flavor.
However, you can save a trip to the grocery store by making your own evaporated milk with just 1 ingredient – 4 cups of whole milk!
How To Make Evaporated Milk
Add milk in a wide heavy-bottom, non-stick pan to prevent milk residue from sticking at the bottom of the pan. Bring to a boil. Then, lower the heat to a simmer and cook while stirring continuously. Immediately break the film that forms up to allow water to evaporates quickly.
Simmer for about 1-½ hour or until the water from milk has evaporated and had reduced to about 1/3 of the milk’s volume. At this stage, the milk should be thick and looks creamy.
Sieve the milk using a fine strain. Pour the milk into a mason jar and let it cool completely.
For better taste, store your homemade evaporated milk in an airtight container inside your fridge for up to 5 days.
Recipes Using Evaporated Milk
Don’t make your homemade evaporated milk stay on the fridge for 5 days! Use it on the recipes below and impress your loved ones.
More Kitchen How-tos
Improve your cooking and baking skills with these easy to follow kitchen how-tos:
Watch How To Make It
How to Make Evaporated Milk
- Wide heavy-bottom non-stick pan
- Fine strain.
- 4 cups whole milk
- Add milk in a wide heavy-bottom, non-stick pan to prevent milk residue from sticking at the bottom of the pan.
- Bring to a boil. Then, lower the heat to a simmer and cook while stirring continuously. Immediately break the film that forms up to allow water to evaporates quickly.
- Simmer for about 1-½ hour or until the water from milk has evaporated and had reduced to about ⅓ of the milk's volume.
- At this stage, the milk should be thick and looks creamy.
- Sieve the milk using a fine strain.
- Pour the milk into a mason jar and let it cool completely.