Homemade Evaporated Milk

Not many, but some recipes call for evaporated milk. In the past I have kept it in the pantry for those rare occasions when a recipe does call for it. Evaporated milk sounds innocent enough, right? Not so. It is loaded with stuff I cannot pronounce, thus I am not so interested in using it.

I like to make candy and many candy recipes call for this ingredient. I cannot stop making candy just because it calls for an ingredient I am not comfortable using. Instead, I googled “substitute evaporated milk”. At first, all I got was a bunch of pumpkin pie recipes suggesting to use milk, cream, and half and half.  I pursued. And what I ultimately found was an easy, 2 ingredient recipe for creating evaporated milk substitute.

It is so fun and rewarding making something that was originally loaded with additives and preservatives and turning it into a whole, organic ingredient.

 

Homemade Organic Evaporated Milk


Ingredients

2/3 cups organic, non-fat dry milk
3/4 cup filtered water

Instructions

• in a pint size ball jar, mix organic, non-fat dry milk powder and the water.
• mix with a whisk and store, covered in your fridge.

The Urban Baker / SusanSalzman.com

More Homemade Condiments:
Homemade Non-Dairy Coffee Creamer – Deliciously Organic
Chocolate Hazelnut Milk + Honey Cinnamon Cashew Milk – Gourmande In The Kitchen
Homemade Ketchup – The Urban Baker
Tangy Yogurt Cream Cheese and Whey – Organic Spark
Homemade Mascarpone – Not Without Salt

Showing 26 comments
  • sally cameron
    Reply

    Susan this is awesome! I love to find recipes for stuff in cans you can replcea with better, home made. Terrific! Not that I used it often, ice cream bases some times, now I will do homemade!

    • Susan
      Reply

      Sally – so easy! And I loved that I didn’t have to use the stuff in the can!

  • Molly Chester
    Reply

    Your new site looks SO good!

    • Susan
      Reply

      Thanks, Molly. I need to get out to see you on the farm. We need to plan something!

  • Reply

    I had no idea how easy it is to make homemade evaporated milk! This is going to be my “go-to” for fudge recipes. Thanks Susan.

    • Susan
      Reply

      that is exactly why I made this, for fudge!

  • marla {family fresh cooking}
    Reply

    Susan, I never open up cans of evaporated milk and now thankfully I will not need to! Great post 🙂

  • Trees Barc
    Reply

    Hi,

    How long do you need to leave it in the refrigerator before you can use it?

    • Susan
      Reply

      Hello – I used it right away. I stored what I didn’t use in the fridge!

  • Elizabeth Aquino
    Reply

    I almost never use evaporated milk but did so the other day when I made a German Chocolate cake. I balked at the ingredients, like you did — I’m going to try this. Thanks!

    • Susan
      Reply

      You are so welcome, Elizabeth. Have a wonderful weekend!

  • Kim
    Reply

    After reading your introduction, I awoke and went to my pantry, to read the list of ingredient on the evaporated milk can… I never did! Now, I realise it’s frightening… Plus, it’s so easy to do, your way… Almost as easy and fast than opening the can. Thanks!

    • Susan
      Reply

      Kim, it is so easy for us to take all of that stuff for granted. I had an epiphany two years ago when I was making my bbq beef brisket which calls for a 16oz. jar of bbq sauce. I read every jar and each and every jar had horrible stuff in it. I went home and made my own bbq sauce and it sent me on a mission! You don’t have to use the organic, dry milk, but I choose to (which is a bit more expensive). Good luck and let me know what happens.

  • Brooke @ Food Woolf
    Reply

    Wait. It’s that easy? Thank you for the insight! LOVE your new design! Wow. Beautiful!

  • aida mollenkamp
    Reply

    Thanks for the recipe, susan. I was just looking for a substitute for this the other day! And, yes, the new site design is fabulous.

  • Cynthia
    Reply

    I am not sure what’s in those cans but evaporated milk should always be just milk that has had the water removed from it, making it super concentrated.

    Last year I was making a dessert that called for whole milk to be cooked low and slow until it reached a certain degree of thickness. Low and behold, during the process I discovered that I can make my own evaporated milk! It takes a long time to concentrate the milk but it was so worth it.

    Your method is certainly easy.

    • Susan
      Reply

      I am certainly going to try that…sounds like a great alternative. And who doesn’t always have milk in their house?

  • JeaneMargherite
    Reply

    How long will it keep in the fridge? Can it be “canned”? I actually use evaporated milk a great deal for soups and side dishes…your way is so easy and wonderful, I’d like to make a batch, but if it doesn’t last long I’ll just make a few.

    • Susan
      Reply

      Hi Jean! That is such a good question. I am going to take a wild guess and say, “not that long”. As this is made without additives, I would assume around 3-4 days. However, I will do a bit of research and whatever I find out, I will pass along the info to you!

  • Paula
    Reply

    Thank you for the tip! I just moved to France and the baking here is so foreign to what I’m used to. They don’t use baking powder, baking soda is found at the hardware store and they don’t use evaporated milk! My daughter asked for cottage cheese and they don’t do that either. I made the cottage cheese at home and thus started my mission. I will be making my own cottage cheese from now on as well as evaporated milk, mayonnaise and anything else I can think of. Thanks again.

  • Janet Paula
    Reply

    What would be the measurements when using regular whole milk (liquid) and water? Or, with regular milk is there no need to add water but just simmer the milk until reduced. In the country I live in I can’t find dry milk powder.

    Thanks.

    • Susan
      Reply

      Hi Janet – I would probably guess that the liquid swap out would be 1:1 ratio. Try it and if that works, let me know.

      Thanks!

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