Your #1 Online Baking Destination!


Make evaporated milk at home!

How To Make Evaporated Milk

Save Recipe

Easily make Evaporated Milk at home in just 25 minutes!


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!

5 from 8 votes
Make evaporated milk at home!
How to Make Evaporated Milk
Cook Time
25 mins
Total Time
25 mins
 

Easily make Evaporated Milk at home in just 25 minutes!

Course: Ingredient
Cuisine: American
Author: Gemma Stafford
Ingredients
  • 3 1/4 cups (26floz/732ml) full-fat milk*
Instructions
  1. 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). 

  2. 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. 

  3. Simmer the milk for about 25 minutes or until it's reduced down to roughly 1 1/2-1 1/4 cups of liquid. 

  4. Once the milk has reduced and turned a creamy color pass it through a sieve remove any skin. Set aside to cool completely. 

  5. Store the evaporated milk covered in the fridge for up to 5 days. 

Watch the Recipe Video!

Recipe Notes

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

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

18 Comments

Write a Comment and Review

  1. Patricia on November 15, 2018 at 12:15 pm

    Can you whip almond milk that hs been made into evaporated milk? Thanks for any help you can give.

    • Gemma Stafford on November 16, 2018 at 10:31 am

      Hi you can do this with coconut milk. I dont know about almond.

  2. Megan on November 11, 2018 at 4:01 pm

    Hi Gemma,

    What heavy bottom saucepan do you use in your recipes? What would be a good one for a home cook to buy? Thank you so much!

    Megan

    • Gemma Stafford on November 11, 2018 at 6:45 pm

      Hi Megan,

      I have a few. Tefal is a really good brand that does heavy bottomed stainless steal. I use this pot for EVERYTHING!

      My advice is go to TJMAXX or Marshalls and you will find really great quality there but for a really good price. 🙂

      Gemma.

  3. Zaina on October 16, 2018 at 4:18 pm

    Hi gemma,

    Thank your for another awesome recipe.

    Looking forward for the rice chocolate pudding. In Philippines we call it champorado, i believe they call the same in mexico too.

    • Gemma Stafford on October 17, 2018 at 3:15 am

      Hi Zaina,
      Yes! that is exactly what we were thinking of, I know about your Champorado. The Mexican champurrado, as the cacao trees (source of chocolate) grown in the Philippines originally came from Mexico, and interesting fact, and lust proves that we are all one people! we love the same things. thank you for being here with us,
      Gemma 🙂

  4. Gillian DidierSerre on October 15, 2018 at 9:21 pm

    Hi Gemma, can I use lactose free wholemilk to make your lovely evaporated milk tks💖

    • Gemma Stafford on October 17, 2018 at 6:59 am

      Hi Gillian,
      sure you can, and you can also make condensed lactose free milk (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/).
      Lactose is the milk carb/sugar. When that is removed it changes the milk slightly, but not so that it would affect these recipes.
      Use a full fat version if you like too for extra richness,
      Gemma 🙂

  5. Mila on October 15, 2018 at 11:30 am

    Can’t find the chocolate rice pudding Gemma!!

    • Gemma Stafford on October 17, 2018 at 7:36 am

      Hi Mila,
      That is this weeks recipe! You will find it here tomorrow, I think I caused a bit of confusion around this!
      Thank you for being here with us,
      Gemma 🙂

  6. Lillian Silva on October 14, 2018 at 3:26 pm

    As I’m lactos intolerant, can you make this with other types of milk?

    • Gemma Stafford on October 16, 2018 at 7:02 am

      Hi Lilian,
      Yes you can! You can also make condensed milk with other types of milk, coconut milk is a good choice for this, but really use what you generally use at home.
      It is just about reducing the water content of the milk, and was a method of preservation of dairy milk during the summer months when it was plentiful, for use in the cold winter months when it was scarce. Back in the day of course. It is a traditional thing.
      If you have a need for this for your recipes then it will be a good solution for you.
      Thank you for being in otuch,
      Gemma 🙂

  7. Guy on October 14, 2018 at 1:16 pm

    Thank you! As usual so practical and useful recipes.

    G

    • Gemma Stafford on October 16, 2018 at 6:46 am

      Hi Guy,
      Thank you, I am happy that you like these basic recipes,
      Gemma 🙂

  8. Ann on October 14, 2018 at 9:55 am

    Hi Gemma, what a great new method. I thought evaporated milk is slightly sweet though?

    • Gemma Stafford on October 16, 2018 at 4:40 am

      Hi Ann,
      Evaporated milk is slightly sweet because the lactose in milk is a type of sugar. It is just natural to the milk and the flavor is stronger because of the reduction of the water content.
      I hope this helps,
      Gemma 🙂

  9. farzina on October 14, 2018 at 9:08 am

    Hi Gemma,
    Thanks for all these great recipes.
    At the end of the video of how to make evaporated milk, you mentioned about a chocolate rice pudding which look so yummy, but i cant find the recipe neither on your website nor on youtube. Can you please share the link please.

    • Gemma Stafford on October 16, 2018 at 7:19 am

      Hi Farzina,
      Sorry to confuse, this recipe is on the way on Thursday of this week. I hope you tune in for it!
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This