Making your own evaporated milk at home is simpler than you think, and the results are rich, creamy, and utterly satisfying. In just 30 minutes, you can transform fresh milk into a velvety concentrate perfect for baking, cooking, or even adding to your morning coffee.
The process gently reduces the milk, intensifying its natural sweetness and creating a luscious texture that elevates any dish.
This homemade version offers a pure, fresh flavor that store-bought options can’t match, with no additives or preservatives. Whether you’re whipping up a decadent dessert or a savory sauce, this evaporated milk adds a silky smoothness that’s hard to resist. Plus, it’s a pantry staple you can make anytime with just one ingredient and minimal effort.
What You’ll Need
- 3 ½ cups (26 fl oz/732 ml) full-fat milk (for best results, use whole milk; avoid skim or low-fat varieties)
Step-by-Step Instructions
- Simmer the milk: In a medium heavy-bottom saucepan, bring the milk to a gentle simmer over medium heat. Watch closely to prevent boiling over.
- Reduce the heat: Once it simmers, lower the heat to medium-low. Let it gently simmer for about 25 minutes, stirring occasionally to prevent scorching on the bottom of the pan.
- Check the volume: Simmer until the milk reduces to roughly 1 ½ -1 ¼ cups (about 12 fl oz/360 ml). It should turn a creamy color and thicken slightly.
- Strain and cool: Pass the reduced milk through a sieve to remove any skin or lumps. Set aside to cool completely.
- Store: Transfer the evaporated milk to an airtight container and refrigerate for up to 5 days.
Storage and Reheating Tips
Once your evaporated milk has cooled completely, transfer it to an airtight container or jar. Store it in the fridge for up to 5 days. If you notice any separation, simply give it a good shake before using. For longer storage, you can freeze it in small portions for up to 3 months—just thaw in the fridge overnight when ready to use.
Recipe Variations to Try
Experiment with different types of milk for unique flavors! Try using 2% milk for a lighter version or oat milk for a dairy-free alternative. You can also add a pinch of vanilla extract or cinnamon for a subtle twist. Just keep in mind that the reduction time may vary slightly depending on the milk you choose.
Time-Saving Tips for Busy Cooks
To speed up the process, use a wide saucepan—this increases the surface area and helps the milk reduce faster. If you’re short on time, you can also simmer the milk on medium heat (instead of medium-low), but be sure to stir more frequently to prevent scorching. For even more convenience, make a double batch and freeze half for later!
Common Questions Answered
Can I use this in place of canned evaporated milk? Absolutely! This homemade version works just as well in recipes like custards, soups, or baked goods.
Why does it turn creamy? The simmering process removes water, concentrating the milk’s natural sugars and proteins, giving it that rich, creamy texture. If you’re unsure about the consistency, aim for a reduction to about 1 ½ cups—it’s the perfect balance!
Equipment Guidance for Perfect Results
A heavy-bottom saucepan is key to preventing the milk from burning. If you don’t have one, use a nonstick pan and stir more frequently.
A fine-mesh sieve is also helpful for removing any skin or lumps, ensuring a smooth, silky texture. For precise measurements, keep a liquid measuring cup handy to check the reduction level.
How To Make Evaporated Milk (Recipe)
Equipment
- medium heavy bottom saucepan
Ingredients
- 3 ½ cups full-fat milk
Instructions
- In a medium heavy bottom saucepan, bring the milk to a simmer over medium heat.
- Once it simmers, turn down the heat to medium-low and let it gently simmer for about 25 minutes, stirring the milk occasionally to make sure it’s not getting scorched on the bottom of the pan.
- Simmer until it’s reduced down to roughly 1 ½ -1 ¼ cups ( about 12 fl oz/360 ml) of liquid.
- Once the milk has reduced and turned a creamy color pass it through a sieve to remove any skin.
- Set aside to cool completely.
- Store the evaporated milk covered in the fridge for up to 5 days.
