Learn How to Make Evaporated Milk yourself right in your own kitchen! A simple yet extraordinary ingredient you can use in your baking to add richness. The recipe includes step-by-step photos and lots of tips.
I use Evaporated Milk in many of my eggless desserts to add creaminess and richness, which sometimes is missing due to the lack of egg yolks. And one of the most asked questions I get is how it can be substituted, but in my opinion, it’s best to stick to what the recipe calls for.
But don’t fret!
Evaporated Milk is so easy to make, so you don’t need a replacement option or to make a run back to the store to buy some.
You can make it yourself right in your own kitchen!
Homemade Evaporated Milk Recipe Highlights
- It is creamy and rich.
- Easy to make at home.
- The entire process (minus the cooling) should take around 30 – 40 minutes and minimal effort!
- You can use any milk of your choice.
What is Evaporated Milk?
Evaporated Milk is dense, creamy, ultra-concentrated milk. Honestly, it’s exactly what it sounds like: Milk with the water evaporated out. So it’s milk with 60% less water. It is a great milk substitute for coffee creamer or in desserts, as it has a slightly caramelized flavor, which makes it sweeter than regular milk.
You can purchase Evaporated Milk in most grocery stores, but it’s really easy to create at home.
What is Evaporated Milk Used For?
Some people call Evaporated Milk unsweetened condensed milk since the main difference between Evaporated Milk, and Sweetened Condensed Milk is the added sugar in Sweetened Condensed Milk. Both can be used in cooking, baking, or as a sweetener, but Evaporated Milk will add less sweetness.
Homemade Evaporated Milk Ingredients
Believe it or not, making Evaporated Milk requires only one ingredient: milk!
For dairy-restricted diets, you can also use any nut milk or soy milk as a substitute. Any milk will work!
Pro-Tip: If you don’t have any dairy restrictions, full-fat milk works best.
Step By Step Recipe Photo Tutorial
Evaporated Milk is extremely easy to make at home! Check the recipe card below for exact quantities and instructions (scroll down). Here’s a basic step-by-step:
1 – Pour
Pour the milk of your choice into a pot.
2 – Simmer
Simmer the milk, occasionally whisking, being sure not to let it boil, for around a half-hour or until the correct consistency is reached.
3 – Strain the Milk
Separate the skin or curls from the finished evaporated milk using a sieve.
4 – Cool
Let the homemade evaporated milk completely cool before storing it in the refrigerator.
Make Evaporated Milk from Powdered Milk
I highly recommend making your own evaporated milk from fresh milk, but If you are unable to find evaporated milk or don’t have the time to make it, you can combine 1 cup (240 ml) of water with 6 tablespoons (60 g) of powdered milk. Mix well until no lumps remain and use as the recipe calls for.
Frequently Asked Questions
Evaporated Milk is dense, creamy, ultra-concentrated milk. Honestly, it’s exactly what it sounds like: Milk with the water evaporated out. So it’s milk with 60% less water. It is a great milk substitute for coffee creamer or in desserts, as it has a slightly caramelized flavor, which makes it sweeter than regular milk. You can purchase Evaporated Milk in most grocery stores, but it’s really easy to create at home.
Some people call Evaporated Milk unsweetened condensed milk since the main difference between Evaporated Milk, and Sweetened Condensed Milk is the added sugar in Sweetened Condensed Milk. Both can be used in cooking, baking, or as a sweetener, but Evaporated Milk will add less sweetness.
Yes, dairy-free milk like nut milk and soy milk will work just fine.
Both are reduced milk but sweetened condensed milk is sweetened with added sugar, which acts as a natural preservative, while evaporated milk is unsweetened, it has no sugar added.
To make a cup of evaporated milk, place 2 cups of the milk of your choice in a pot over medium-low heat, and simmer, occasionally whisking, until the amount of milk has been reduced in half, about 30 – 40 minutes.
If you are unable to find evaporated milk or don’t have the time to make it, you can combine 1 cup (240 ml) of water with 6 tablespoons (60 g) of powdered milk. Mix well until no lumps remain and use as the recipe calls for.
Storing Instructions
Once your Homemade Evaporated Milk is cooled, cover it and store it in the fridge for up to 5 days. It’s great to make ahead when you plan to use it to cook or bake throughout the week. Make enough Evaporated Milk to use in all your recipes all week long, and you’ll be set!
Uses for Evaporated Milk
- Easy Eggless Pastry Cream
- Easy Eggless Crème Brûlée
- Eggless Coconut Cream Pie
- Easy Eggless Lemon Bars
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How to Make Evaporated Milk
Equipment
Ingredients
- 2 cups (480 ml) full-fat milk
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Place the milk into a large, heavy-bottomed pot.
- Turn heat on medium-low, and simmer, occasionally whisking, until the amount of milk has been reduced in half, about 30 – 40 minutes.
- Once the milk has reduced and turned a creamy color, pass it through a sieve to remove any curled, it may form. Set aside to cool completely.
- Store the evaporated milk covered in the fridge for up to 5 days.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in February 2021, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
I love your recipes and eggless fudgy brownies are a hit within family and work.
Can I make evaporated milk with semi skim milk and milk powder to make up the fat in the full fat milk.
Hello Nimita! Thank you so much for the kind words! 😊 I’m so happy to hear that the eggless fudgy brownies are a hit with your family and at work – that’s awesome! As for making evaporated milk, yes, you can use semi-skim milk and milk powder to make up for the fat in full-fat milk. However, I personally prefer my method of simmering whole milk until it’s reduced – it gives a richer flavor and texture. Find details here > How to Make Evaporated Milk Hope that helps!
My husband adores Banana Pudding but the last time I made it I couldn’t have any between my egg and milk allergies, now he’ll have to fight me for it. haha However, I am extremely lazy and since I have to make my own milk anyway instead of spending all that time evaporating it I’m just going to use half the water as I do when making nut creme.
Hello Laurel! Thank you for sharing your thoughts! 😂 I love your sense of humor about the banana pudding—sounds like it’s going to be a delicious battle for sure! You can also use canned evaporated milk. I like this one > https://amzn.to/3BZikFn (affi link). I hope you both enjoy every bite! Happy baking!
How does this recipe scale? If I need 4 cups of evaporated milk for a potluck recipe, would I start with 8 cups of milk? Will the cook time still be 40 minutes?
Hello Lorna! Great question! Scaling up recipes can be a bit tricky. For 4 cups of evaporated milk, you’ll need 8 cup of regular milk. However, keep in mind that when you increase the quantity, the cooking time can change. If you’re making a larger batch, it might take longer to cook through. Cook until milk has reduced and turned a creamy color, pass it through a sieve to remove any curled, it may form. Set aside to cool completely. Hope this helps!
Hi,
I do not like eggs! I will most definitely try all your
eggless recipes 😁👍
Hello Cheryl! No liking eggs is more common than you think. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Can this be made with fresh raw milk whole non seperated?
Hello Melissa! I apologize but what you mean with “fresh raw milk”? You can certainly use pasteurized whole milk.
Can I use evaporated coconut milk, or will it have a strong flavor or just not work?
Hello Lara! I would recommend using neutral-taste milk. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. I hope this helps!
Do you think this could be frozen? I’d love to make big batch and freeze it to save time.
Hello Lydia! Yes, you can make a big batch and freeze it in small portions. To thaw, leave your container of evaporated milk in the refrigerator overnight; just make sure you blend it up afterward. Hope that helps!
I was wondering if I could do this in the oven instead of the stovetop. Have you tried doing it in the oven at like 180-200F with convection to help with evaporation? Thanks
Hello Kristy! I haven’t tested this recipe in the oven, but I would love to hear how it goes if you try! Thanks for your interest in my recipe.
I’m so glad you posted this recipe. It’s so simple & easy, I don’t know why I hadn’t thought of it myself. I am Lactose Intolerant but I do use dairy in my cooking & baking. I have often looked for Lactose Free condensed milk products but there just aren’t any that I’ve found. I wonder if I can use Lactose Free, Whole Milk to make this condensed milk?? Any thoughts? Thanks so much for all you do!
Hello Lisa! I have used La Lechera Lactose-free condensed milk, and it’s really good. Sometimes Walmart carries it; if you are not able to find it in your local grocery store, try online (amazon > https://amzn.to/3dF97ng ) . You can definitely make your own with lactose-free milk though. xo
Hi! Can you do this with 2% milk? I never buy whole milk
Hello Denise! You can, but it won’t be as rich and creamy as the one made with whole milk. If you have the chance, I recommend using whole milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)