Canned evaporated milk is expensive, and every recipe for homemade that I found used powdered milk (yuck!). I searched the web and found this one. This makes the equivalent of one 14 ounce can. The time is estimated as I didn't pay attention to that while making it - I just let it simmer while I worked on other things. This isn't a quick substitute for when you don't have canned milk around; it takes a long time to simmer to the right level. But it's cheaper than canned, fresher and you have control over the process, unlike store-bought.
My Private Note
Units: US | Metric
- 1 3/4 cups whole milk
- 2 1/4 cups whole milk
- 1Pour 1 3/4 cups of the milk into a heavy bottomed pot.
- 2Note 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.
- 3Pour in the rest of the milk.
- 4Slowly 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.
- 5As soon as the milk reaches a boil, reduce the heat to the lowest possible setting.
- 6Allow 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.
- 7When the milk has reduced to the level previously noted or marked, your milk is done.
- 8Cool and refrigerate.
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Nutritional Facts for Evaporated Milk
Serving Size: 1 (976 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 42.5
- Calories from Fat 20
- Total Fat 2.2 g
- Saturated Fat 1.3 g
- Cholesterol 6.9 mg
- Sodium 29.9 mg
- Total Carbohydrate 3.3 g
- Dietary Fiber 0.0 g
- Sugars 3.5 g
- Protein 2.2 g