homemade evaporated milk
Well, in my search for the best way to make homemade evaporated milk; it seems like there are basically two ways: either with whole or low fat milk, cooked down to 1/2 it's volume, or reconstituted dry powdered whole milk dry powder or low-fat dry powder milk cooked down to 1/2 it's volume OR mixing up a batch of whole powdered milk, using twice as much powdered milk than called for. All of these ways work. The consensus SEEMS to be that boiling the whole milk down is the best tasting...but both opinions are plentiful out there! I've used the non-cook down method. It works great!!!
prep time
5 Min
cook time
method
No-Cook or Other
yield
Makes the equivalent of 1 (12 oz) can
Ingredients
- - 100% whole milk, or whole milk powder, or low fat powder milk, or skim milk
- - double boiler
- - or
- 1 1/4 cups water
- 1 cup dry milk powder
How To Make homemade evaporated milk
-
Step 1The above amounts will make the equivalent of one 12 oz. can of evaporated milk. That being said, the following information will be of interest to you. Evaporated milk is concentrated or reduced milk.
-
Step 2Just double the ratio of powder to water. For the authentic taste full-cream whole milk powder should be used but skimmed could be used in a real pinch.
-
Step 3To reconstitute evaporated milk back to regular milk it is diluted with an equal amount of water. With this in mind it is easy to make evaporated milk from milk powder.
-
Step 4No milk powder? Simply reduce whole milk by half in a bain-marie (double-boiler). Voila!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Gravies
Category:
Chocolate Sauces
Category:
Dressings
Tag:
#Quick & Easy
Ingredient:
Dairy
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes