If you use evaporated milk in baked goods or cooking recipes, then you can make it easily in your own kitchen, and the perfect way to use up lots of milk you may have ready to expire in your refrigerator.
Evaporated milk can even be frozen, so don't worry if you make more than you can use up just freeze it!
Check out these few simple steps below and if you would like a printable copy of how to DIY instructions, those at the bottom of this post.
DIY Evaporated Milk Steps
- Using a saucepan, pour in the milk
- Measure it off using a stick or dowel and mark it with blueberry juice or anything edible like beet juice, or edible food coloring to dye the stick
- Boil it down to the 2 cups mark
- Cool and store
Evaporated Milk Recipe
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Economical evaporated milk can be used in any recipe. No canned milk is necessary following these easy steps on DIY
Ingredients
- 4 - 1/2 cups whole milk (you can use any % of milk you like)
- Skewer stick made of wood
- natural stain from food to mark it with IE: blueberry juice or anything edible like beet juice to dye the stick, edible food coloring
Instructions
- In a large saucepan place 2 cups of milk in the pan.
- Add the skewer stick to the pan standing straight.
- Mark off where the 2 cups end.
- Add 2 and 1/2 cups more milk.
- Bring to a boil and then down to a simmer, until it boils down to reach that 2-cup mark on your skewer so you know where it needs to boil down to.
- The milk has to be reduced the milk to 60% which is taking out the water content.
- That's how you know your milk has evaporated correctly.
- Keep skimming off the top if a film forms.
- After it reaches that 2-cup mark then using a strainer, strain the milk and store it in the refrigerator.
- This will stay fresh for 1 week.
- It makes 2 cups.
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