Prep 2 mins
Cook 45 mins
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.
- 1 3⁄4 cups whole milk
- 2 1⁄4 cups whole milk
- 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.