Evaporated Milk

Description

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.

Ingredients

• 2 1/4 Cup of Milk

Equipment

• Medium Saucepan
• Spoon
• Fine Mesh Stainless Steel Strainer
• Mason Jar
• Liquid Measuring Cup

Instructions

• Pour milk into a medium saucepan and place over medium heat.
• Bring to a gentle simmer, do not let it boil.
• Once simmering, reduce the heat to low and let it simmer uncovered, stirring occasionally to prevent sticking or scorching.
• Simmer for 30–40 minutes, or until the volume reduces by roughly 60% (down to about 1 cup).
• Once reduced, remove from heat and let cool.
• (Optional) Strain through a fine mesh sieve for an ultra-smooth finish.
• 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.