Bold Baking Basics, Homemade Ingredients

How To Make Evaporated Milk

4.68 from 134 votes
Easily make Evaporated Milk at home in just 25 minutes!
Make evaporated milk at home!

Hi Bold Bakers!

One of my favorite parts of Bold Baking Basics is giving you all the recipes for how to make your own ingredients at home. From improving upon what you can buy at the store, like my Homemade Butter recipe and Homemade Cream Cheese, to showing you how to make things that can be hard to find like buttermilk and mascarpone (soon!), these basics are the building blocks for baking confidently.

My method for How to Make Evaporated Milk is so easy. I get so many requests for what to replace this ingredient with, or where to find it, and now you never have to worry about that — because evaporated milk can be made so easily at home in just 25 minutes!

What’s the Difference Between Evaporated Milk and Condensed Milk?

While both are sweet dairy products, they have totally different flavors, textures, and uses.

Condensed milk has a thick syrup-like consistency and is made by reducing milk and sugar. I like to use this to make all of my 2 ingredient ice creams, so I keep this around all the time. Evaporated milk is simply just milk reduced down to super creamy liquid. By cooking off most of the water content of the milk, you get a naturally sweet milk substitute that has no added sugar content.

What Do You Use Evaporated Milk For?

Evaporated milk was initially made with the intention of being rehydrated, meaning it was milk that was reduced down for storage and shelf-life. In the process, cooks discovered its lovely flavor and thin-yet-creamy texture is great for adding to all kinds of things. I love to add this to soups, chowders, drinks, oatmeal, fudge, and more.

[ You can also use it in my super easy Tres Leches Cake recipe! ]

how to make evaporated milk, evaporated milk, evaporated milk recipe, evaporated milk recipes, what is evaporated milk, evaporated milk vs condensed milk, evaporated milks, evaporate milk, evaporate milk recipe, how to make evaporate milk, evaporating milk, milk evaporated, baking with evaporated milk, make evaporated milk

How to Make Evaporated Milk

This is not so much a recipe but a method, and it really could not be more straight forward. To make evaporated milk you simply simmer milk for around 25 minutes.

You do this slowly over medium-low heat as 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 store — it’s creamy in color and texture, and naturally sweet from the sugars in the milk.

How to Substitute Evaporated Milk

If you are unable to find evaporated milk and don’t have the time to make it, it can be substituted with a combination of milk and cream. Simply combine 1/4 cup cream with 3/4 cup milk for an alternative. This will not have the same sweetness and body as evaporated milk but it will add the same richness.

Learn More Baking Basics!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

How to Make Evaporated Milk

4.68 from 134 votes
Easily make Evaporated Milk at home in just 25 minutes!
Author: Gemma Stafford
Cook Time 25 mins
Total Time 25 mins
Easily make Evaporated Milk at home in just 25 minutes!
Author: Gemma Stafford

Ingredients

  • 3 1/4 cups (26floz/732ml) full-fat milk*

Instructions

  • In a non-stick heavy bottom saucepan, bring the milk to a simmer over medium heat (the milk will cook onto the sides of the pan, so using a non-stick pan will be so much easier to clean). 
  • Once it simmers, turn down the heat to medium-low and let it gently simmer, stirring the milk occasionally to make sure it's not getting scorched on the bottom of the pan. 
  • Simmer the milk for about 25 minutes or until it's reduced down to roughly 1 1/2-1 1/4 cups of liquid. 
  • Once the milk has reduced and turned a creamy color pass it through a sieve remove any skin. Set aside to cool completely. 
  • Store the evaporated milk covered in the fridge for up to 5 days. 

Recipe Notes

* Dairy Free milks like nut milks and soy milk will work just fine.

Submit your own photos of this recipe

2 Images

ShamimaS

Laís Diniz

guest
136 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Simon Jobs
Simon Jobs
10 months ago

I can’t read the text properly because of the pop-ups on the left hand of the page

Maryam
Maryam
1 year ago

Hi ,Gemma after baking 30 minutes of baking my cake is getting dry and hard ,whatever I bake muffins,cake,buns even that I follow the ingredients and recipe and temperature,please guide me ,where is my mistakes?????

Sophia
Sophia
6 months ago

Hey Jemma!
I was wondering what u use evaporated milk for

AMELIA
AMELIA
6 months ago

Hi Gemma! I forgot to get a can of evaporated milk for my favorite fudge recipe and this recipe saved the day!! All I had in the fridge was 2% milk, and it still worked. My fudge came out sooo creamy and smooth and I can’t wait to share it!
Thanks!!

Amila
Amila
9 months ago

Hi Gemma! I was wondering, since I have an Induction Stovetop, I can set it from 0-9 power. What power would you recommend for every step? Thanks in advance!

Kaaren
Kaaren
20 hours ago

What happens if the milk does boil, will it still work if you turn down quickly?

Joseph
Joseph
3 days ago

I am at well over an hour of simmering at around 200 degrees and it is nowhere near the color or consistency of evaporated milk. Definitely longer than the 25 minutes recommended.

Nadav
Nadav
14 days ago

Hi Gemma. please help me… i just made it. cooked for about half and hour, at the end i was left with lumps like cottage cheese and liquid milk that didn’t change color or consistency… what did i do wrong??

Pranjal
Pranjal
1 month ago

can i use this to whip?

Hyung
Hyung
1 month ago

Hey! Can i use less milk? I just need around 1 cup of evaporated milk and this is too much for me. Thank you.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford