How to make homemade evaporated milk easily and without additives

Evaporated milk

Milk is our first food, and after breast milk, milk from cows and other ruminants became a fundamental resource in many human communities. The major problem with milk is that, without refrigeration, it spoils relatively quickly. Before the invention of refrigerators, mankind sought different ways to extend the shelf life of food.

The historical origins

At the beginning of the 19th century, during Napoleon Bonaparte’s time, the need arose to preserve food for a longer period to supply soldiers on campaign. Bonaparte even offered a reward to anyone who discovered an effective method of preservation.

Frenchman Nicolas Appert, after years of experimentation, found a way to preserve milk and other foods: boil them to reduce the water content, pack them in glass jars and subject them to a water bath for several hours. In the case of milk, this process reduced its water content by up to 60%.

Over time, Appert’s method was perfected and industrialized. In the United States, in the mid-19th century, Gail Borden patented the evaporated milk process, which, with technical adjustments, is still used today.

How it is industrially processed

Evaporated milk is obtained by removing about 60% of the water from fresh milk. To prevent the milk from acquiring an overcooked taste, a vacuum evaporation process is used. By lowering the atmospheric pressure, the water boils at much lower temperatures (between 40 and 60 °C), which allows the milk to be concentrated without altering much its flavour.

During this process, the natural emulsion of the milk tends to break. As I explained in the emulsion experiment with milk and colours, milk is a delicate mixture that can easily separate if the temperature and pressure are not controlled, so to stabilize it and give it its homogeneous texture, additives are added as stabilizers, and then the milk is homogenized and hermetically packed.

Is it possible to make evaporated milk at home?

The short answer is no, at least not with the same characteristics as industrial milk. The home method of boiling the milk for 30 to 40 minutes over low heat succeeds in reducing its water content, but the result tastes closer to “boiled milk” than commercial evaporated milk. In addition, because the pressure and temperature cannot be precisely controlled, the emulsion breaks easily.

Although preparing a homemade version by concentrating the milk will not have the same flavour profile or texture as factory-produced evaporated milk, if the temperature is well controlled and stirred from time to time, a fairly stable result can be obtained. And since evaporated milk is often used in desserts or creamy soups, the difference in flavour compared to industrial milk is not noticeable.

Difference between evaporated milk and condensed milk

Evaporated milk is simply concentrated milk, creamier and with a slight caramel flavour.
Condensed milk, on the other hand, is obtained from evaporated milk to which a large amount of sugar is added, which gives a thick, sweet texture, ideal for desserts.

If you want to delve deeper into the science of milk and its derivatives from a more scientific approach, I recommend a book I love: Harold McGee’s Cooking and Food . It is a fascinating reference on the science behind food and cooking.

Ingredients for evaporated milk

Milk:It is preferable to use whole milk to obtain a thicker and creamier consistency, but you can also opt for skim milk, lactose-free milk or even vegetable drinks such as oat or soy beverages.

How to make evaporated milk very easily at home

Step 1: Slow cooking

Place the milk in a wide pot, preferably with a thick bottom to prevent it from burning. Cook it over low heat, without letting it boil strongly. Let it cook for 30 to 40 minutes, stirring from time to time, until about half of the water evaporates and it has a thicker consistency.

Step 2: Rest and storage

Let the milk cool. If you do not use it immediately, store it in a closed container in the refrigerator.

Note:

For a more stable result, keep the temperature low and constant, move the milk frequently to avoid burning and breaking the emulsion, and if you want a more uniform heat control, you can use a bain-marie. Cooling the milk quickly when finished also helps to preserve its creamy texture.

Conservation

🥶 Refrigeration: Homemade evaporated milk lasts 2 to 3 days in the refrigerator.
❄️ Freezing: It is not recommended to freeze it, as the emulsion breaks and the milk separates.

How to make homemade evaporated milk without additives

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Difficulty: Easy

Portions

cup

Cooking time

minutes

Ingredients

Metric US

500 ml 3/4 cup whole milk, skim milk, lactose-free milk, or vegetable beverages (oat milk, soy milk, etc.)

Directions

Place the milk in a heavy pot.
Heat over medium-low heat until it reaches 80-85 °C. Keep the milk in this temperature range without boiling.
Cook for 40 to 50 minutes, stirring every few minutes. The volume should be reduced by half.
When it has a creamy consistency, remove from heat and cool quickly in a cold water bath.
Store in a clean jar, covered, refrigerated.

Notes

For a more stable result, keep the temperature low and constant, move the milk frequently to avoid burning and breaking the emulsion, and if you want a more uniform heat control, you can use a bain-marie.

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