Evaporated Milk From Scratch
If you knew how easy it is to make evaporated milk at home, you’d probably wonder why you’ve never tried it before. This recipe uses just one ingredient and is exceptionally simple to prepare. It takes a bit of time, but it doesn’t require constant stirring. The last time I made a batch, I managed to get a couple of dishes done, fold kitchen towels, and sweep the floor while it was working.
The finished product.
Why make evaporated milk at home?
It’s extremely easy. Its just one ingredient, that takes very minimal effort. This recipe could save you a trip to the grocery store for a can if you already have milk in the fridge.
It works with ANY milk. While I prefer to use high-quality, local cow’s milk, you can use goat, sheep, or even plant milk—whatever you like. Honestly, this might be my favorite reason to make it at home.
The flavor is incomparable. Homemade evaporated milk tastes far better than anything you’ll find in a can, enhancing any recipe or dish you use it in.
What is evaporated milk?
Evaporated milk is simply milk that has been reduced by 60%. The result is a rich, creamy ingredient perfect for baking, cooking, or any recipe that calls for it.
A standard can of evaporated milk contains 12 oz (354 mL), so this recipe will guide you to reduce milk to that same quantity.
You can use this recipe to make sweetened condensed milk!
Homemade Evaporated Milk
Ingredients
- Ingredients:
- 30 oz (3 ¾ cups) milk of your choice (just 2 oz shy of a quart)
Instructions
- Measure the Milk: Start with 30 oz (3 ¾ cups) of milk. This works with any milk—cow, goat, sheep, or even plant-based milk.
- Start Reducing: Pour the milk into a medium heavy-bottomed saucepan.
- Set the heat to medium-low and begin reducing.
- Whisk and Scrape: Use a whisk to stir the milk from the very beginning, followed by scraping the bottom and sides of the pot with a heat-safe spatula. This prevents scorching and sticking.
- Gradually increase the heat to slightly above medium, whisking and scraping every few minutes.
- Monitor the Reduction: The process will take about 20 minutes.
- Near the end, check your progress by pouring the reduced milk into a measuring pitcher.
- If you have more than 12 oz (1 ½ cups), continue reducing.
- If it’s less, add a bit of water to reach 12 oz (1 ½ cups).
- Strain: Once reduced to 12 oz, run the milk through a fine mesh strainer or a cheesecloth-lined colander to remove any small bits or chunks.
- Store: Let the evaporated milk cool slightly, uncovered.
- Transfer it to a jar or airtight container.
- Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Notes
Tips:
Make it in larger or smaller batches depending on your needs.
Use this in any recipe that calls for evaporated milk—it’s a game-changer!
Why I Love This Recipe:
Homemade evaporated milk has a richness and creaminess that’s incomparable to the canned version. Plus, you get to choose your milk, making it as high-quality or specific to your preferences as you like. If you try this recipe, I’d love to hear your thoughts!
Equipment
- Medium heavy-bottomed saucepan
- Heat-safe spatula
- Whisk
- Measuring pitcher
- Fine mesh strainer or cheesecloth-lined colander
Cook Notes:
Milk options
Any milk works here. Cow, goat, sheep, buffalo, or any other dairy milk. Plant based milks work as well. The method stays the same regardless of what you use.
Volume conversion
Twelve ounces equals one and a half cups. This is your target volume after reducing.
Heat and stirring matter
Start on medium low heat and stir from the very beginning. If the heat is too high or the milk is left unstirred early on, it can catch and burn on the bottom of the pan. Once it burns, it cannot be fixed.
That said, keeping the pan from scorching is very manageable. A quick whisk and scrape every few minutes is enough.
How to tell when it is ready
Keep a heat safe measuring pitcher next to the stove. Toward the end of cooking, pour the milk in to check your volume.
If it reads more than one and a half cups, keep reducing.
If it reads less than one and a half cups, add a little water to bring it back up. The only thing that cooks off during this process is water.
When it reads one and a half cups, you have twelve ounces.
Timing and multitasking
The reduction takes about twenty to thirty minutes. You do not need to stir constantly. Just pause whatever you are doing every few minutes to whisk and scrape the bottom of the pan. This is a very low effort, low stress process.
Straining
Once reduced, strain the milk and you are done.
Cooling and storage
Let the evaporated milk cool uncovered for about fifteen to twenty five minutes, until it reaches roughly room temperature. Then cover and refrigerate for up to one week.
For freezing, use a freezer safe container and leave about one to two inches of headspace for expansion. If freezing in a jar, place the jar in the freezer without the lid, still leaving headspace. Once fully frozen, secure the lid. This helps prevent jars from cracking or shattering. Frozen evaporated milk will keep for up to three months.
You can also freeze in one ounce ice cube trays, then transfer to a bag and store for up to three months.
I hope you try this!