How to Make Evaporated Milk
Today, I’ll show you how to make evaporated milk. If you’re making pumpkin pie and other custard type pies, you’ll need to add this ingredient as part of your recipe.
But what if you don’t have a can of this ingredient on hand? Not to worry. It’s easy to make evaporated milk at home right in your own kitchen. And it only calls for one ingredient: Milk!
Which Milk Makes the Best Evaporated Milk?
When it comes to making evaporated milk, it’s best to use whole milk. It can be raw, pasteurized, or ultra-pasteurized. If you have been with me for a while, you know that I generally don’t recommend using ultra-pasteurized milk in a traditional foods kitchen.
However, since we will be heating this milk for an extended period of time—about 30 minutes—I am fine with using ultra-pasteurized milk here, especially if that is all you can find at your local market.
How About Low-Fat Milk? Fat-Free Milk?
If you decide that you want to make evaporated milk with low-fat or even fat-free milk, you can certainly do this. However, the consistency of the final product will not be as rich as if you had started with whole milk. And if you are planning on using a low-fat or fat-free evaporated milk in a recipe, you might need to adjust the recipe slightly.
For example, if you use these alternative kinds of milk to make a pumpkin pie, you may need to add one tablespoon of flour to the pie mixture to achieve the correct consistency of the final baked pie.
Get Ready to Bake!
So be sure to watch my video and learn how to make homemade evaporated milk so that you can make a recipe that calls for this ingredient anytime you want. You’ll never have to buy that little can on the bottom shelf at your grocery again!
More 4-Corners Pantry Recipes
Now that you’ve mastered this ingredient, be sure to check out these videos for more homemade staples for your 4-Corners Pantry: Your Refrigerator, Freezer, Kitchen Pantry, and Extended Pantry.
- How to Make Bone Broth – playlist
- How to Make Homemade Vegetable Bouillon and Dehydrate It – playlist
- The Complete Sourdough Starter Guide
- How To Make Homemade Mayonnaise in 1 Minute With An Immersion Blender
- How to Make Fermented Carrots – playlist
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Homemade Evaporated Milk
- Heavy-Bottom Saucepan
- Heat Proof Spatula or Large Spoon
- 3 cups Whole milk
- Add 3 cups of whole milk to a heavy-bottomed saucepan.
- Bring the milk up to a medium simmer and then turn down to a low simmer.
- Periodically, stir the milk as it simmers on low.
- Simmer milk on low for 25-30 minutes until it has reduced by half.
- Once reduced by half, transfer to a jar with a lid and store in the refrigerator. Homemade evaporated milk will stay freshly refrigerated for approximately one week.
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Favorite Evaporated Milk Making Supplies:
- Staub Red 4 Qt. Round Dutch Oven
- Le Creuset Spatula
- 4-Cup Measuring Cup
- Fine Mesh Strainer
- 12-Ounce Storage Jars
- White Storage Jar Lids
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website.