Homemade Evaporated Milk
Calories: 7
Adjust Servings Here: 1 cups
Description
Learn how to make evaporated milk at home with two simple methods: classic stovetop and a quick version using powdered milk. No additives, no fuss!
Ingredients
Traditional Evaporated Milk
- 540 ml (2½ cups) Milk full-fat
- ¼ tsp Salt
Quick Evaporated Milk with Powdered Milk
- 240 ml (1 cup) Whole milk
- 65 g (⅔ cup) Powdered Milk
- 15 g (2 tbsp) Melted butter (optional, for richer texture)
Instructions
Method 1 – Traditional Stovetop Evaporated Milk
- Pour the milk into a heavy-bottomed saucepan. Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–40 minutes. Stir occasionally and scrape the sides and bottom to prevent scorching.540 ml Milk , ¼ tsp Salt
- Continue until the volume is reduced to about half (approx. 240 ml). Optional: Strain through a fine mesh sieve to remove any milk solids. Let cool completely before storing.
- Storage - Store in an airtight jar in the refrigerator for up to 5 days. Freeze in small portions (ice cube trays or ½ cup containers) for up to 3 months.
Method 2 – Quick Evaporated Milk with Powdered Milk
- In a bowl or blender, combine warm water and powdered milk. Mix until fully dissolved. Stir in melted butter if using. Use immediately, or store in the fridge for up to 3 days.240 ml Whole milk, 65 g Powdered Milk , 15 g Melted butter
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
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