Homemade Evaporated Milk
Not sure how often I would make this, as evaporated milk is readily available everywhere in Thailand, but this sounds like a good backup plan to have. I will make this, at least once, so I can determine the time involved in this. Evaporated milk is nothing more than milk that has had 60% of its water removed.
Ingredients
- 4 1/2 cups whole milk, (1 liter)
Instructions
- Add 2 cups of milk to a heavy bottomed sauce pan or pot. Place a wooden skewer in the pot and make a mark on it where the top of the milk is on the skewer. Set the skewer aside, you will need it later.
- Add the remaining milk to the sauce pan and place on medium heat. Stir continuously with a silicon or wood spatula until the milk comes to a boil. Lower the heat to the lowest setting you have.
- Allow the milk to simmer, stirring every few minutes, and remove and discard the skin that forms on the top.
- As the milk cooks down, check with the skewer you marked, and when the top of milk is at the mark on skewer, it is done.
- Pour the evaporated milk through a strainer and into a jar. Allow to cool, then cover and place in the fridge. Use within 1 week.
Notes
Dutch Mill brand milk, 2 liter container is 90 Baht, you need half of this so we'll say 45 Baht. A can of evaporated milk (which is made from milk powder) is 20 Baht. So you can see, there is no cost savings as homemade is a little more than double what a can is. Homemade is 2 cups, canned is 1 1/2 cups.
Most recipes are going to state 1 can of evaporated milk, rarely will it say 2 cups.
The advantage is homemade is just milk, as opposed to canned (at least here in Thailand) that also contains oil and sugar.
Adapted from an internet recipe.
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