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!!!
servesMakes the equivalent of 1 (12 oz) can
prep time5 Min
methodNo-Cook or Other
100% whole milk, or whole milk powder, or low fat powder milk, or skim milk
1 1/4 c
dry milk powder
How To Make
The 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.
Just 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.
To 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.
No milk powder? Simply reduce whole milk by half in a bain-marie (double-boiler). Voila!
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