Evaporated Milk

What is Evaporated Milk?

• Evaporated milk is a type of canned milk product made by removing about 60% of the water content from regular milk. It’s known as “unsweetened condensed milk”  in some places.
• To produce evaporated milk, fresh milk is heated to a high temperature, which causes the water to evaporate, leaving behind concentrated milk with a creamy consistency, slightly caramelized flavor, and concentrated nutrients.
• Evaporated milk saves about half of the regular fresh milk’s space and is shelf-stable.

Key Ingredients and Why

• Milk of your choice: that’s it!
  • I always use full-fat cow’s milk with milkfat of 3.25%-3.5%.
  • Alternatively, you can also use other dairy milk: non-fat milk ( to make fat-free evaporated milk), 2% milk, reduced-fat or low-fat milk, skim milk, or lactose-free milk.
  • For non-dairy options, almond milk, soy milk, oat milk, cashew milk, or coconut milk.
• Keep in mind that the flavor and consistency of the evaporated milk will vary depending on the types of milk or plant-based milk you choose.

How to Make Evaporated Milk

• This is not so much a recipe but a method, and it really could not be more straightforward. To make evaporated milk you simply simmer milk for around 25 minutes.
• You do this slowly over medium-low heat to really allow the excess water in the milk to evaporate.
  • Be sure to never boil the milk, though, as the only thing you ever let come to a boil in my house is water!
  • After just a short time simmering, what you’re left with is the exact same thing you get in a can you buy at the grocery store — it’s creamy in color and texture, and naturally sweet from the sugars in the milk.