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Make evaporated milk at home!

How To Make Evaporated Milk

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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! ]

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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.

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4.64 from 25 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
  • 3 1/4 cups (26floz/732ml) full-fat milk*
  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.


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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!

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Write a Comment and Review

  1. Maryam on October 7, 2019 at 10:51 pm

    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?????

    • Gemma Stafford on October 10, 2019 at 1:50 am

      Hi Maryam,
      you left one important detail out of this, that is the type of oven you use. This is important.
      If you are using an OTG/Oven Toaster Grill then you need to follow the instructions in your instruction book for your oven, these vary a lot.
      It sounds to me that this s a temperature issue, or that you are over-baking.
      Learn to test your bake to see if it is done. You can easily see when a bake is finished by allowing it to set up in the oven without opening the door. Most ovens has glass doors so you can keep an eye on the progress. For a sponge cake, a quick press with a finger to the top of the cake will tell a lot. you can do this without removing it from the oven. The smell will also tell you a lot.
      I hope this helps,
      Gemma 🙂

  2. Valerie on October 6, 2019 at 8:08 pm

    Around how long for the milk to become evaporated?, or I it’s done when is lindo of white and looks denser

    • Gemma Stafford on October 8, 2019 at 8:56 pm

      Hi Valerie,

      I recommend watching the video because there you can see the color and texture it should be when it’s ready. You will know it when you see it :).


  3. Ann Hupe on September 20, 2019 at 12:49 am

    I use an induction heating pad to cook. Does anyone know at what temperature this medium setting is to produce the low simmer needed? And has anyone tried making evaporated milk using A2 milk? Any problems?

    • Gemma Stafford on September 21, 2019 at 2:19 am

      Hi Ann,
      That is a ‘how long is a piece of string’ question 😉
      an induction pad is responsive, easy and quick to increase or reduce the temperature. How long it takes depends on the quantity of liquid in the pot, the size of the pot, etc.
      So, bring it up to the boil then turn it back down to perhaps the 1st setting then see how it goes, then increase it if you need to. Watch it, the surface of the milk should be shimmering, and you should see a little steam rising. You can practice this with a pot of water too, that will be your best teacher,
      Gemma 🙂

      • Ann Hupe on September 21, 2019 at 11:28 am

        Hahahaha! Yes, I guess I asked a BIG question. But your description tells it all. Thank you so very much!!

        • Gemma Stafford on September 21, 2019 at 12:35 pm

          Happy to help!

  4. Sharon Amann on September 1, 2019 at 11:54 am

    After after simmering for 25 minutes can I cam this so that it is shelf stable? That’s the beauty of having canned milk in your pantry. I would prefer to have this in canning jars rather than in cans because of the toxicity value.

    • Gemma Stafford on September 3, 2019 at 3:03 am

      Hi Sharon,
      canning is a wonderful process, but it is its own process. I suggest you do a little research into this. The evaporated milk we make here lasts for a few days, given it is stored in a sterile jar and in the fridge. Keeping it longer requires you to process the whole lot in a jar in a steamer, which will deal effectively with any bacteria in the milk, prevent it spoiling and allow for longer shelf life.
      This is not a new thing, it is just a forgotten skill!
      Google will be your friend here.
      I hope this is of help,
      Gemma 🙂

  5. Ernold on July 8, 2019 at 7:15 am

    Your ice cream will work with this kind of milk?

    • Gemma Stafford on July 8, 2019 at 10:12 am

      Hi Ernold! Unfortunately, you will need fresh dairy cream for ice cream. Milk will not work. Ice cream will need the fat to whip up to get the creaminess it needs. Best, Gemma

    • Ernold on July 13, 2019 at 2:07 am

      But i mean instead of the condensed milk not instead of the wipped cream

      • Gemma Stafford on July 14, 2019 at 2:38 am

        Hi Ernold,
        if you mean in the ice cream, then it will not work for you, it will set hard without the sugar. Condensed milk is a step on the way to caramel, like the softball stage. Now, you can, of course, try it, if you manage it you can tell us about your method,
        Gemma 🙂

  6. Charis C on June 26, 2019 at 4:25 pm

    Hi Gemma!!
    Is it possible to freeze the evaporated milk to use for a later date? Do you think it would be fine once it is thawed?

    • Gemma Stafford on June 26, 2019 at 6:00 pm

      I would say you could freeze it for up to 3 weeks. Enjoy!

  7. Lorraine on June 10, 2019 at 7:07 am

    I get pure fresh cows milk is it ok to use that

    • Gemma Stafford on June 11, 2019 at 8:35 am

      Absolutely! Gemma ????

  8. hanan teimah on May 28, 2019 at 9:09 am

    Thnx a million

  9. Susan Morris on April 25, 2019 at 4:10 pm

    Does it have to cool before you use it in a recipe like macaroni and cheese?

    • Gemma Stafford on April 25, 2019 at 9:08 pm

      Not exactly Susan. You can use it pretty soon after making it for something like mac and cheese.

      Hope it turns out lovely,

  10. Shikha on April 24, 2019 at 11:18 am

    Hi Gemma… nice recipe but I wanna know that is it possible to make evaporated milk from milk powder???

    • Gemma Stafford on April 25, 2019 at 2:36 am

      Hi Shikha,
      yes, it is perfectly possible, but it is a simpler process than evaporating the water content of full milk.
      Remember the powdered milk is already dehydrated, the water content has been completely evaporated. Reconstituting it will less water than suggested on the pack will give you what you want. I think 1:1, a measure of water to powdered milk should do this nicely, blend it in a blender if possible. (I.e. One cup of water to 1 cup of powdered milk, as an experiment). I am adding this to my list to try it, as it would also give a shortcut to condensed milk.
      try it, the recipe you need this for is what matters here.
      I hope this is of help,
      Gemma 🙂

      • Shikha on April 26, 2019 at 5:09 am

        Yes Thankyou so much… it will also work for condensed milk… I will also try and hope you show the recipe for the same as it will be helpful to everyone and will not consume much time… Thanks for making my doubts clear… u r a great chef… and if possible please let me kno that how to extract fresh cream from milk??? As fresh cream and heavy cream are two different creams from milk… so is it possible to get fresh cream with less fat from milk?

        • Gemma Stafford on April 27, 2019 at 2:41 am

          Hi there,
          thank you, that would be great, do let us know how you get on with this, it will indeed be very useful.
          full-fat dairy milk will have about 3.5% fat which is the cream. If you are able to get the milk straight from the dairy then the cream will settle on top and can be scooped off. I do not know where you live. In the US and many other places now milk is pasteurized and homogenized, which means that the fat is distributed through the milk, and you cannot separate it at home. Buffalo milk is much higher in fat at about 5.5%.
          I think the information you need is available local to you. Most cultures have a way to harvest cream from milk. In India, for instance, it is Malai. This South Asian cooking ingredient is made when non-homogenized whole milk is heated to about 180°F for about an hour. Then it cools. When preparing it, a thick, yellow-toned layer of fat will form on the surface. It is then skimmed off, and the process is repeated to remove the majority of the fat. There is about 55 percent of butterfat in malai.
          I hope this helps, but I think local people can help you more,
          Gemma 🙂
          Typically, buffalo milk produces better malai. Buffalo milk has a fat content of about five to 12 percent and cow’s milk has three to five percent of milk fat. This is why most people prefer buffalo milk when they make malai.
          This is mostly use in savory spiced foods, and produces a mild flavor.
          Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat.
          In Iraq Geymer, also pronounced qeymer, is the skimmed solidified upper layer of the simmered and then cooled off buffalo or cow’s milk; but buffalo milk yields thicker and richer cream.

          • Shikha on April 27, 2019 at 12:49 pm

            Thankyou… by the way I stay in India and I use buffalo milk here which gives very thick malai… but the problem is whenever I try to use it in my milkshake or in blender it turns into butter immediately in seconds… even if I stir with a spoon just 5-6 times then also it starts turning into buttery form… That is why I m confused that is it heavy cream or fresh cream?

            • Gemma Stafford on May 1, 2019 at 9:32 pm

              I don’t want to confuse matters but heavy cream is a fresh cream. Cream comes from fresh milk. It is separated from the milk and the cream rises to the top.

              I hope this is making some sense.


  11. Rachel Chen on April 19, 2019 at 11:52 am

    Can’t thank you enough Gemma! The store bought evaporated milk all has carcinogenic carrageenan and I’ve been hesitated to bake things that need evaporated milk until your home made recipe.

    • Gemma Stafford on April 20, 2019 at 3:22 am

      Hi Rachel,
      my understanding is that Carrageenan is not bad for you in the form we use as a gelling agent for food. There is research to say that a degraded carrageen moss may cause issues, but I have not read cancer! Do a little research into this, it is a seaweed-based gelling agent and a really useful thing.
      I am happy however that you are making your own, that will always be best, well done you,
      Gemma 🙂

  12. pamela on April 12, 2019 at 4:02 am

    hi gemma so if i buy the whole milk in the store i can make evaporated milk with it if so thank you

    • Gemma Stafford on April 12, 2019 at 5:39 am

      Hi Pamela,
      yes! that is exactly it,
      Gemma 🙂

  13. Morag Young on March 15, 2019 at 9:31 am

    Hi Gemma,

    If I were looking to make, say, 6 cups of evaporated or condensed soya milk could I do it in a slow cooker? How long do you think it would take?


    • Gemma Stafford on March 16, 2019 at 8:54 pm


      I guess yes you could but I can’t tell you how long it would take because I haven’t tried it. I would google it. I know it is possible.


  14. Zunaira on February 26, 2019 at 2:35 am

    Can we use this evaporated milk in your ice cream recipe?

    • Gemma Stafford on February 26, 2019 at 10:20 am

      Hi there, this will not take the place of condensed milk in the ice cream so i would not suggest it.

  15. Daniel on February 13, 2019 at 9:33 am

    Can i use 2% milk?

    • Gemma Stafford on February 14, 2019 at 1:25 am

      Hi Daniel,
      Yes! what you are doing is evaporating the water content, the fat content does not matter!
      Gemma 😉

  16. Madeline Miller on December 16, 2018 at 6:51 am

    I am making your condensed milk recipe now. I need much more than 8 ozs. Can I double, triple, quadruple, etc., this recipe? I have big plans for Christmas gifts and will post pictures when I have finished.

    • Gemma Stafford on December 16, 2018 at 6:17 pm

      Hi Madeline,

      Yes you can absolutely multiply the recipe. It’s important that you look for the signs I showed in the video because yours will take longer if you are making more.


    • Madeline Miller on December 16, 2018 at 9:01 pm

      Thank you for getting back to me so quickly. I made the one cup today and am hoping to make more later this week. I will post pictures and tell you what I did with it.
      Madeline Miller

  17. 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.

  18. 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!


    • 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. 🙂


  19. 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 🙂

  20. 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 (
      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 🙂

      • Mary on December 21, 2018 at 3:18 pm

        Hi Gemma
        Love your recipes. If I make extra condensed milk may I freeze it? For how long? I have a lactose-free husband so making double and freezing for future holiday baking for him will save me a lot of time. This is such a helpful recipe for those with sensitivities to milk!

        • Gemma Stafford on December 21, 2018 at 7:36 pm

          I’m delighted to hear that. I would say you could freeze it for up to 3 weeks. Enjoy!

  21. 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 🙂

  22. 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 🙂

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

    Thank you! As usual so practical and useful recipes.


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

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

  24. 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 🙂

  25. 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 🙂

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