Homemade Evaporated Milk
Homemade evaporated milk with just one ingredient and 35 minutes on the stovetop. Richer than canned and ready whenever your recipe needs it.
- Prep Time: 2
- Cook Time: 30
- Total Time: 32
- Yield: 12 oz
Ingredients
- 3¾ cups (30 oz) whole milk
Instructions
Pour the milk into a heavy-bottomed nonstick saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, stirring every 5 minutes to prevent sticking, until the milk has reduced by half.
Remove from heat, strain through a fine-mesh sieve to remove the skin, and transfer to a jar or airtight container. Use immediately or refrigerate.
Notes
Storage: Refrigerate up to 5 days. Stir before using. Do not freeze.
If it looks grainy: Strain through a fine-mesh sieve. Usually caused by heat that was too high.
Dairy-free: Full-fat coconut milk can be reduced the same way. It will add coconut flavor.
Find it online: https://thelatincrumb.com/homemade-evaporated-milk/