Evaporated Milk
Homemade evaporated milk is simply milk that has been gently simmered to remove about 60% of its water content. This results in a creamy, concentrated dairy product that enhances the richness of baked goods, sauces, soups, and beverages. Unlike store-bought versions, this contains no stabilizers, additives, or vegetable/corn oils. Just pure, whole milk.
American, Evaporated Milk
Evaporated Milk
1 Cup
35 mins
35 mins
Equipment
Medium Saucepan
Spoon
Fine Mesh Stainless Steel Strainer
Ingredients
2 1/4 Cup of Milk
Instructions
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Pour milk into a medium saucepan and place over medium heat.
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Bring to a gentle simmer, do not let it boil.
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Once simmering, reduce the heat to low and let it simmer uncovered, stirring occasionally to prevent sticking or scorching.
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Simmer for 30–40 minutes, or until the volume reduces by roughly 60% (down to about 1 cup).
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Once reduced, remove from heat and let cool.
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(Optional) Strain through a fine mesh sieve for an ultra-smooth finish.
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Store in a clean glass jar or airtight container in the refrigerator.
Notes
- Use a heavy-bottomed saucepan to avoid burning.
- Stir occasionally, more frequently toward the end when the milk gets thicker.
- Keep the heat low once simmering begins. Slow evaporation concentrates the milk sugars and creates the naturally sweet, rich flavor.
- Watch the color change. Properly reduced evaporated milk will turn slightly cream colored instead of bright white.
Phase Friendly:
- Menstrual Phase – Rich in calcium and B vitamins to support energy and reduce fatigue.
- Luteal Phase – Helps with satiety and hormone support due to its natural fat content.
Season of the Year:
- Used year-round in baking and cooking.
Shelf Life:
- Up to 1 week refrigerated in a sealed glass container.
- Not ideal for freezing, as it can separate. Though blending after thawing may help restore texture.