Evaporated Milk

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READY IN: 47mins
YIELD: 14 ounces
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    cups whole milk
  • 2 14
    cups whole milk
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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.
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