How to Make Homemade Evaporated Milk

If you haven't seen it, I invite you to check my "How To" series, where I explore ways to make homemade versions of many kitchen staples.

Many Latino recipes call for evaporated milk, so if you live in a place where it isn't readily available, this recipe may solve your problem.

Top tips

• Increase portions: This recipe yields 1.2 cups [284 milliliters] of evaporated milk. If you want to make more, just double or triple the amount of milk used, but remember to use a bigger pot.
• To prevent overboiling: Using a pot considerably larger than the amount of milk in it is the trick to prevent it from overboiling - that and boiling it over low heat.
• Refrigerating: Once refrigerated, it should be used within 48 hours.
• Low fat: You can use low fat milk, but the taste and thickness won't be exactly the same.

Recipes to use evaporated milk

These are some of my recipes with evaporated milk:

• Vanilla and chocolate popsicles
• Puerto rican coquito recipe
• Puerto Rican pistachio coquito
• Chicken and cream cheese dip
• Coffee tres leches cake shots
• Papaya milkshake
• Cream of crab soup one-pot recipe
• Flan de leche (Creme caramel)

Nutrition

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.