Description
Discover how you can make evaporated milk substitutes at home! Whether you’re facing an empty pantry or dietary constraints, we will uncover many alternatives for cooking and baking.
Ingredients
Units
Scale
- 2 c. milk (see notes below)
Instructions
- Place the milk in a heavy-bottom saucepan. Bring it to a low boil over medium-high heat. Keep a close eye on it and stir it often so that it won’t stick or boil over.
- Reduce the heat to low and cook down for 30-90 minutes until it is reduced by 60%, stirring often. Timing will depend on the type of milk used and the burner’s heat.
- Let the milk cool to room temperature.
Notes
Whole Dairy Milk: Whole milk will make the thickest, creamiest evaporated milk.
Skim, 2% or 1% Dairy Milk: These will make a suitable product, but they aren’t as thick as whole milk.
Nut milk: Almond and cashew milk are good choices. They make delicious-tasting milk but will be a bit on the brown side, colorwise. Cashew milk is the least favorite because the flavor is very strong.
Soy, oat, quinoa, rice milk: These will make a mild flavored milk substitute.
Nutrition
- Serving Size: 12 ounces
- Calories: 24
- Sugar: 2g
- Sodium: 15mg
- Fat: 1g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5g