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Traditionally purchased in cans, evaporated milk is the unsweetened version of sweetened condensed milk. It is useful for making foods and drinks creamy and smooth without making them sweet. It also combines with acidic foods without curdling, unlike fresh dairy products. Avoid preservatives and additives by making your own. Requiring only a few readily available and inexpensive ingredients, evaporated milk is easy to prepare and lasts for about a week in the refrigerator

Evaporated Milk

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Put your water on to boil.

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Slice butter into small 1/2 slices.

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Stir the butter into the water when it begins to boil. Turn down the heat source to medium or lower and continue to stir until the butter is fully incorporated into the water.

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Add in the powdered milk and stir until completely dissolved.

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Cook the mixture down until it reaches your desired consistency.

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Blend in a food processor to ensure even consistency.

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Let cool, and place in a glass jar with a lid in the refrigerator for up to one week.

Tip

Make low-fat or fat-free evaporated milk by reducing or eliminating the amount of butter used, and boiling down the mixture until it reaches your desired consistency.

About the Author

Chris Ciolli

Based in Barcelona, Spain, Chris Ciolli has been writing professionally since 2003. Ciolli's work has been featured in "The Tipton Times," "The Joplin Independent" and LaVanguardia.es. She received Bright Flight and Curator's scholarships in 2001 and was a Fulbright finalist in 2005. Ciolli holds a dual bachelor's degree in communications and Spanish with a minor in English from the University of Missouri-Columbia.