How to Make Evaporated Milk

Learning how to make evaporated milk is a creamy money saver. Get that creamy texture and concentrated milk flavor so wonderful for smoothies, soups, and homemade ice cream. A lower-fat way of adding flavor made even better at home.

Makes about 1 cup

Course Condiment

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 1 40

Total Time 1 45

Servings

Calories 142kcal

Author Imma

Equipment

1 wide, heavy-bottomed non-stick pan
1 fine strainer

Ingredients

4 cups (950ml) whole milk

Instructions

Pour the milk into a wide, heavy-bottomed, non-stick pan. Bring to a boil.
Lower the heat to a simmer and cook while stirring continuously. You want to avoid it burning on the bottom of the pan and forming a film on top so the milk evaporates more quickly.
Simmer for 1-1½ hours or until the milk reduces to about ⅓ of the original volume. At this stage, the milk should be thick and creamy.
Strain the milk using a fine mesh strainer (optional) or eliminate lumps in a blender.
Pour the milk into a mason jar and let it cool completely. Store in the refrigerator and use as desired.

Notes

Use organic milk from happy cows if possible
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition