Traditional evaporated milk can take time to make with endless stirring, which can be very tiring. This quick, easy and effortless recipe for homemade evaporated milk with powdered milk will do the trick in just 5 minutes. With this method, you can make sweetened or unsweetened evaporated milk since you are in control of the sugar.
Because most of the water content from evaporated milk is removed, the resulting milk is concentrated in flavor, darker in color and thicker than regular milk
Evaporated milk is perfect to use for soups instead of cream, over cereals, and in coffee or tea. Try evaporated milk instead of milk the next time you make French toast, waffles, mashed potatoes or Bechamel sauce.
You can also use it in recipes that call for condensed milk but want to reduce the sweetness without the caramel-like flavor. Evaporated milk works great in both sweet and savory recipes.
What is the difference between evaporated milk and condensed milk?
Both condensed milk and evaporated milk are reduced milk. Meaning, both have been cooked until almost 60% of the water content of the milk has evaporated or reduced. The main difference between the two is that condensed milk is always sweetened while evaporated milk is unsweetened.
About this recipe
The traditional method – Truth be told, the traditional way to make evaporated milk takes hours. That’s because it requires taking (4 cups) milk and heating it on low heat, stirring often until it is reduced about ¼ of its original volume (1 cup).
That usually would take like an hour or more. Also, you have to stir it frequently so it does not touch the bottom of the pan and get burnt.
The quick method – Thanks to modern technology and the availability of milk powder you can make evaporated milk in 5 minutes. So, basically what we are doing is instead of heating the milk and evaporating all the liquid we are instead adding the powdered milk, w
Ingredients and substitutes
- Milk – It’s best to use whole milk that’s at least 3% fat. Skimmed milk has too much liquid, so it will take longer to evaporate and you won’t get thick condensed milk. You can also use coconut milk, almond milk, or oats milk.
- Powdered milk – If you make the evaporated milk in 5 minutes you will need powdered milk. You do not want to use skimmed milk powder as it will not give you a thick consistency.
Step by step instructions - with powdered milk
- Place milk and salt in a heavy-bottom saucepan.
- Add in the powdered milk stirring with a whisk to avoid any lumps. (see video)
- Stir on medium-low for about a minute or two until the mixture comes to almost boil and all the milk powder has dissolved.
- Continue to cook for 2 minutes on low until thickened slightly.
- Remove from heat. If necessary strain to remove any undissolved milk powder.
- Let cool completely.
- The mixture will thicken further as it cools.
- Keep in the fridge for up to a week.
Step by step instructions - traditional method
- Pour milk and salt in a heavy-bottom saucepan, preferably non-stick.
- Bring to a boil on medium heat.
- Lower the heat to a simmer and continue to cook stirring often.
- It is important to stir often so it does not stick to the bottom of the pan.
- Simmer until the milk has reduced to about ⅓ of its original volume.
- The milk will appear thicker and the color will be more creamy.
- Strain through a fine sieve or mesh to remove any skin.
- Pour into a mason jar and let cool completely.
- The evaporated milk gets thicker as it cools.
- When cooled store in the fridge for up to a week.
Can I make condensed from evaporated milk?
Condensed and evaporated are the same. One is sweetened and one is unsweetened. If you want to make condensed from evaporated - add ½ cup sugar, 1 tbsp butter, and 1 tsp vanilla to one can of evaporated milk. Bring it to a boil until all sugar has dissolved and let cool again. See here how to make condensed milk in 5 minutes using milk powder and see here to see how to make condensed milk the traditional method
Frequently asked questions
Not really. Evaporated milk is unsweetened so using it would give a very bland dessert or dish. Additionally, condensed milk has a caramel-like flavor which happens due to the slow cooking process. So, even if you add sugar your dish will still lack that caramel flavor from condensed milk.
Canned evaporated milk has a shelf life of one year until opened, once opened it can be left in the fridge for about a week. Similarly, this homemade recipe will last for about a week in the fridge.
Since this homemade version is made with fresh milk it’s shelf life is rather short compared to the canned version of course. Ideally, you can keep it in the fridge for up to a week.
It’s best to make it fresh and use it sooner rather than later.
The only difference between the two is that condensed is always sweetened while evaporated is unsweetened.
This milk is perfect to use for soups instead of cream, over cereals, and in coffee or tea. Try evaporated milk instead of milk the next time you make French toast, waffles, mashed potatoes or Bechamel sauce.
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Description
Ingredients
Quick Evaporated Milk with powdered milk
- 1 cup (250 ml) Whole milk
- 2 cups (250 g) Milk powder
- ¼ tsp (¼ tsp) Salt
Traditional Evaporated Milk
- 4 cups (1 liter) Milk full-fat
- ¼ tsp (¼ tsp) Salt
Instructions
- Place milk in a heavy-bottom saucepan.
- Add in the salt and powdered milk stirring with a whisk to avoid any lumps.
- Stir on medium-low for about a minute or two until the mixture comes to almost boil and all the milk powder has dissolved.
- Continue to cook for 2 minutes on low until thickened slightly.
- Remove from heat, if necessary strain to remove any undissolved milk powder.
- Let cool completely.
- The mixture will thicken further as it cools.
- Keep in the fridge for up to a week.
Traditional Evaporated Milk
- Pour milk and salt in a heavy-bottom saucepan, preferably non-stick.
- Bring to a boil on medium heat.
- Lower the heat to a simmer and continue to cook stirring often.
- It is important to stir often so it does not stick to the bottom of the pan.
- Simmer until the milk has reduced to about ⅓ of its original volume.
- The milk will appear thicker and the color will be more creamy.
- Strain through a fine sieve or mesh to remove any skin.
- Pour into a mason jar and let cool completely.
- The evaporated milk gets thicker as it cools.
- When cooled store in the fridge for up to a week.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
