Evaporated Milk Recipe

Need to bake with Evaporated Milk? Save some cash at the grocery store with this homemade version!

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Have you ever wanted to know how evaporated milk is made? It’s actually quite simple. All you need is whole milk, a saucepan, and a timer! It’s made by evaporating a portion of water from the milk, resulting in a thick and velvety cream that adds a terrific texture to all kinds of recipes.

Evaporated milk started becoming popular in the 1920s and ’30s, when it was sold at affordable prices nationwide. Today, it’s still not the most expensive item in the grocery store, but with grocery prices hiking up all over, it can be helpful to have this recipe handy in a pinch. Plus, who doesn’t want to learn a new kitchen trick?

As someone who enjoys baking, I use evaporated milk quite often, especially during the winter holidays for rich desserts like pumpkin pie or fudge. Some people even like it in their smoothies or milkshakes to make them extra creamy. The beauty of this recipe is that once it’s made, you can store it in a closed jar in the fridge for up to a week. So, if you’ve got a lot of cravings for creaminess and some baking time coming up, this is a great ingredient to make first and keep handy.

Is Evaporated Milk Healthy?

How healthy this recipe is depends on your personal diet. For someone who’s lactose-intolerant or vegan, cow’s milk can be replaced with a dairy-free variety of milk. Since the only ingredient in this recipe is milk, with no added sugars or preservatives, this recipe is not unhealthy. Whole milk is also usually fortified with vitamin D.

The History Of Evaporated Milk

In the early 19th century, evaporated milk was first developed to support European soldiers, who needed food that could be preserved for long periods of time. Initially, it was made with boiled milk and sugar. This concoction is what we know today as sweetened condensed milk. Evaporated milk (which can be considered unsweetened condensed milk) became a popular household item once it was heavily marketed to the American public as “cost-effective, healthy, and safe,” according to Duke University Libraries. Some publications even suggested that it could be fed to infants, which we now know is not true. This is why it’s important to be a conscious consumer, and do our own research when shopping.

INGREDIENTS

3 1/2 cups whole milk

INSTRUCTIONS

Heat

Bring milk to a simmer.

Simmer

Reduce heat and simmer, stirring occasionally.

Store

Cool, strain, and refrigerate.

Devour!

FAQs & Tips

How To Make Ahead And Store

Evaporated milk will last in an airtight jar in the fridge for up to 1 week. Make sure to let it cool to room temperature before putting it away. You can also transfer it to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight, and stir or shake before serving.

Can I Drink Evaporated Milk Plain, Like Regular Milk?

It is safe to do so, but keep in mind that it will be much thicker and creamier than regular milk. This is why some people like to use it as a creamer for coffee or as a base for smoothies and milkshakes.

Can I Use Low-Fat Milk, Or Plant-Based Milk?

You can indeed, although keep in mind that these options might not give you a result as creamy or thick as whole milk would. The creamiest plant-based milks to use would be oat, cashew, or coconut.

Serving Suggestions

Add 1/4 cup of evaporated milk to any smoothie, from Chocolate Peanut Butter and Banana to Blueberry Spinach or Raspberry. You could also try it in a Chocolate Milkshake.

You can also add it to Protein Oatmeal, Carrot Cake Oatmeal, or Whole Wheat Banana Bread (as a replacement for the Greek yogurt). Whether you’re adding it to breakfast or dessert, evaporated milk is a useful and versatile ingredient that will make your meal even more enjoyable to eat.