How To Make Evaporated Milk

Learning how to make evaporated milk is simple. All you need is whole milk and a saucepan. To make evaporated milk, whole milked in cooked until it reduces the whole milk by sixty percent producing rich, thick, and creamy evaporated milk. 

To make evaporated milk, you will need:

  • Whole milk
  • Rubber spatula for stirring
  • Saucepan with a thick heavy bottom
  • Strainer
  1. How much milk to use. Determine the amount of evaporated milk you need then do a little math to figure out how much whole milk is needed. It takes approximately 2 ¼ ounces of whole milk to make one ounce of evaporated milk.
  2. Choose the perfect saucepan. The best saucepan to use when making evaporated is one with a heavy bottom and a non-stick surface. Use a rubber spatula instead of a wooden spoon so the bottom of the pan and sides of the saucepan can be constantly scraped and cleaned.
  3. Get ready to cook the milk. Place the amount of milk in the saucepan that is equal to how much evaporated milk is desired. Make a mark on the outside of the pan with a marker showing the level of the milk. Add the remaining whole milk to the saucepan. Example: two cups (16 ounces) of evaporated is desired and 4 ½ cups of whole milk is needed. Place two cups of milk in the saucepan and mark it, then add the remaining 2 ½ cups of whole milk and begin cooking. This will serve as a guide to show when the milk is evaporated.
  4. Boil the milk. Slowly bring the milk to a boil over a medium high heat stirring constantly with a rubber spatula. To avoid scorching or milk sticking to the saucepan scrape the entire bottom of the saucepan then scrape the sides of the saucepan and repeat constantly through the boiling process.
  5. Simmer the milk. As soon as the milk reaches a boil, lower the heat to the lowest setting possible. Stop stirring constantly and scrape the bottom and sides of the saucepan every six or seven minutes.
  6. Remove the skin. As the milk simmers and steams a thin skin will form on the top of the milk. Use a spoon to remove the milk skin and discard. Repeat throughout the cooking process. If some of the skin gets mixed with the milk it will be strained out later. When the whole milk is evaporated down to the mark on the saucepan the thick the creamy evaporated milk is ready. The cook time depends on the amount of milk being cooked. Strain the evaporated milk into a clean container and refrigerate.

Tips: It takes 18 ounces (2 ¼) cups of whole milk to make 8 ounces (one cup) of evaporated milk. To make 16 ounces of evaporated milk you will need 4 ½ cups (36 ounces) of whole milk. Never leave the cooking whole milk unattended. Milk can easily scorch and ruin the evaporated milk.

 

 

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