Evaporated milk is exactly what the name implies: milk that has been heated until most of the water has evaporated. The result is a liquid that is thicker than milk, but not as thick as cream. Evaporated milk was born as a canned product that is easy to store and ship, but it has become popular and loved for that caramel aftertaste it acquires during cooking.
Ingrediants
Homogenized milk
Or
- 300 ml of water
- 240 ml of instant milk powder
- Butter to taste (0 to 115 g)
Or
- 7 parts of milk
- 1 part of cream
Steps
Method 1 of 3: Make Reduce Fresh Milk
Step 1. Measure the milk
You can turn ordinary milk into evaporated milk by removing about 60% of the water it contains. This means that from 900ml of ordinary milk you will get about 350ml of evaporated milk, which roughly corresponds to the contents of a can.
- You can use both whole, skim and semi-skimmed milk.
- If you heat unhomogenized milk (including unpasteurized milk), the fat particles will separate from the liquid, so it is not suitable for making evaporated milk, unless you add an emulsifier, for example lecithin.
Step 2. Pour the milk into a large, thick-bottomed saucepan
The larger the pot, the more the water will evaporate quickly. Choose it with a thick, non-stick bottom to reduce the risk of burning solid particles that will accumulate in the bottom of the pot.
Step 3. Bring the milk to a light boil, stirring frequently
Put the saucepan on the stove and heat the milk over medium heat, taking care to stir it often to prevent a skin from forming on the surface. If the skin does form anyway, remove it or break it up with a spoon to prevent it from hindering the evaporation of the water.
Step 4. Let the milk simmer over low heat
Reduce the heat so that the milk continues to simmer slightly. It will take between 20 minutes and a couple of hours to get the evaporated milk, depending on the size of the pot and the intensity of the flame.
- Alternatively, you can let the milk boil a little stronger and stir continuously for 10 minutes. In this case it is a must to use a saucepan with high sides to prevent the milk from escaping as it boils. Also, keep stirring and be very careful to prevent the milk from sticking to the bottom of the pan and burning.
- If you do not want the milk to acquire the color or flavor of caramel, you can heat it to a lower temperature (around 70 ° C), so that it does not come to a boil. In this way, it may take several hours to obtain the evaporated milk, but the color and flavor will not change.
Step 5. Stir the milk with the whisk by frequently scraping the bottom of the pan
Don't worry if solid particles separate and stick to the pot, this is normal. The heat will darken them slightly and the evaporated milk will acquire the typical caramel aftertaste. Stir it at least once every 5-8 minutes to prevent solid particles from burning.
- Reduce the heat and mix more vigorously if the milk begins to boil briskly.
- The silicone spatula is the ideal tool to use to scrape the bottom of the pan, while the whisk is suitable to prevent the skin from forming on the surface of the milk. Use the two tools alternately to get a good result.
Step 6. Turn off the heat when the milk volume has reduced by more than half
You should be able to calculate it by eye based on the depth of the pot, but if you prefer you can transfer it to a heat-resistant measuring cup for liquids. If you have used 900ml of milk, turn off the heat when it has reduced to approximately 350ml. At this point, the milk will be similar to evaporated milk that you can buy in a can (in which just over 50% of the water originally contained has evaporated).
The milk may have taken on a cream or light brown tinge, depending on the temperature and how often you scraped the bottom of the pan
Step 7. Filter the milk to remove solid particles
As you heat it it will tend to separate, so strain it using a food grade cloth or a very fine mesh strainer to remove solid particles.
Step 8. Store the milk in the refrigerator
Unlike what you can buy canned at the grocery store, homemade evaporated milk is not long-life. However, thanks to the low water content, it should last longer than ordinary milk. Put it in an airtight container and store it in the coldest part of the refrigerator.
- Evaporated milk is not suitable for freezing.
- If the container is glass, wait until the milk has cooled completely before putting it in the refrigerator, otherwise the glass may break due to the sudden temperature change.
Method 2 of 3: Use Butter and Powdered Milk
Step 1. Bring the water to a boil
If you have milk powder in your pantry, you can get evaporated milk by adding about 40% of the amount of water required by the instructions. To get the equivalent of one can of evaporated milk, bring 300ml of water to a boil. The heat will give the milk the characteristic caramel aftertaste of evaporated milk that you can buy in a can.
Step 2. Add butter if desired
You can add a tablespoon (15g) of butter to the milk to give it a richer taste. If you prefer it even thicker and creamier, you can add 2 tablespoons (30 g) of butter, up to 8 tablespoons (115 g) if the powdered milk is skimmed and you intend to use evaporated milk as a cream substitute in your recipes.
Step 3. Pour the milk powder into the water
Add 240ml of instant milk powder and keep stirring until completely dissolved.
Step 4. Heat the milk until it has the right consistency and desired color
This mixture already has a concentration similar to that of evaporated milk, so you can use it right away. If you prefer it to have a thicker texture and a more pronounced caramel aftertaste, let it simmer over low heat for 5-10 minutes, stirring frequently.
Method 3 of 3: Substitutions in Recipes
Step 1. Use it in recipes where the milk flavor is not predominant
Keep in mind that unlike ordinary milk or cream, evaporated milk has been cooked and therefore acquired a caramel aftertaste. However, since the percentage of fat and the consistency are more or less the same, evaporated milk is an excellent substitute for milk and cream in baked goods and in all those recipes where the predominant flavors are other.
Step 2. Combine the milk with the cream
In some cases, you may need to replace evaporated milk in a recipe because you haven't had time to prepare or buy it. Assuming the recipe says to use 350ml of evaporated milk, you can replace it with about 300ml of milk and 50ml of cream. Use the same type of milk mentioned in the recipe. For example, if the recipe says to use evaporated whole milk, use whole milk.
If the recipe does not give specific information about the type of evaporated milk, you can assume that you need to use whole evaporated milk
Step 3. Replace it with other dairy products
If you don't have milk and cream, you can look for alternatives in the refrigerator.
- You can use buttermilk if you think its sour taste fits the recipe well.
- If you only have cream, you can use it diluted with water in a ratio of 1: 1, but only if you are making a soup or sauce that needs to be cooked over the fire. If you are making a dessert or baked product, this is not the right solution.
- Whole milk is a risky substitute, especially if you're making a sauce, as it doesn't thicken as much as evaporated milk.
Advice
- You can reduce the percentage of fat in evaporated milk by adding less butter.
- Evaporated whole milk has significantly lower fat content than cream, so it's a great alternative if you're looking to keep calories in check. You can also whip it up if you cool it well.
