Evaporated Milk
- Ready In:
- 47mins
- Ingredients:
- 2
- Yields:
-
14 ounces
ingredients
- 1 3⁄4 cups whole milk
- 2 1⁄4 cups whole milk
directions
- Pour 1 3/4 cups of the milk into a heavy bottomed pot.
- Note the level of the milk in the pot, marking it if necessary (I'm not sure how, but the original instructions said to do it). This is the level the milk will be when it is finished.
- Pour in the rest of the milk.
- Slowly bring the milk to a boil over medium high heat, stirring frequently with a flat-bottomed utensil and scraping the bottom and sides of the pot. If the milk is scorching, reduce the heat some.
- As soon as the milk reaches a boil, reduce the heat to the lowest possible setting.
- Allow to simmer, scraping the bottom and sides of the pot about every six or seven minutes. If a thin skin has formed on top of the milk, remove it with a spoon before scraping and stirring.
- When the milk has reduced to the level previously noted or marked, your milk is done.
- Cool and refrigerate.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
Tweaks
-
To mark the milk in the pot before I start heating it up, I used a fondue fork, dunked it head down into the milk in the pot and then used a Sharpie marker to mark the spot where the milk line was. Just dunk it in near the end of the evaporation process to measure how far off you are. Once you’re done, the ink will wash off the fork with a little scrubbing.
RECIPE SUBMITTED BY
Elisa72
Vallejo, California
I'm a lifetime Californian. Recently remarried to the most wonderful man! I have three teenagers from my first marriage and a teenage stepdaughter. I love gardening but have a knack for killing houseplants. We have a playful Scottie and a bipolar (!) Jack Russell; we recently said goodbye to our very old and very loved kitty.</p>