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.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Servings 2 cups evaporated milk
- 4 1/2 cups whole milk, (1 liter)
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.
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.