Homemade Evaporated Milk

Sometimes, a recipe will call for the ingrediente… and what to do if where you live Evaporated Milk isn’t a thing? You make at home!

Pouring Homemade Evaporated Milk

What it is Evaporated Milk?

Evaporated Milk is literally what the name tells: milk where some water was removed by evaporation. Generally, 60% of the moisture is removed.

But the big difference, the factories use specifics machines where the milk boiling point is modified.

It isn’t just boiling the milk until reaches 194-212F/90-100°C, there higher temperatures change the color and final flavor because the caramelization and Maillard Reaction.

So, a vacuum evaporation is used which you can control the pressure (then vapor pressure) and the liquid boils in a lower temperature. For Evaporated Milk, the temperature ranges between 104-158F/40-70ºC and caramelization and Maillard is more controlled.

The process is almost the same for Sweetened condensed milk, the major difference: condensed milk is added sugar.

Homemade Evaporated Milk in a glass jar

Homemade Evaporated Milk

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 350 mL
Author: Vitor Hugo


  • 105 g milk powder
  • 245 g water (lukewarm; about 113F/45ºC)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Mix milk powder and water for 3-4 minutes with a mixer or blender.
  • You can make by hand, but it'll take longer.
  • Use as is, when the recipe call it.


  • Milk Powder: some brands can call it “instantaneous”, because they have lecithin (emulsifier), if you can I’ll suggest that one. It’ll dissolve and mix faster.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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