Evaporated Milk by LorettaMach

Option 1 Ingredients:

1.5 cups of water
1 cup powdered milk
2 tablespoons butter

or

1.5 cups of milk
1/2 cup powered milk
2 tablespoons butter (if not using whole milk)

Instructions:

Mix powdered milk and warm water (or milk), add butter. Heat in a small pan until melted/blended well.

Option 2 Ingredients:

3 1/4 cups of full-fat milk -- can substitute nut or soy milk

Instructions:

1. In a non-stick heavy bottom saucepan, bring the milk to a simmer over medium heat (the milk will cook onto the sides of the pan, so using a non-stick pan will be so much easier to clean).
2. Once it simmers, turn down the heat to medium-low and let it gently simmer, stirring the milk occasionally to make sure it's not getting scorched on the bottom of the pan.
3. Simmer the milk for about 25 minutes or until it's reduced down to roughly 1 1/2-1 1/4 cups of liquid.
4. Once the milk has reduced and turned a creamy color pass it through a sieve remove any skin. Set aside to cool completely.
5. Store the evaporated milk covered in the fridge for up to 5 days. th.

Other Info (pictures, nutrition, etc)

Substitute 1/4 cup cream and 3/4 cup milk -- it will not have the same sweetness and body but it will add the same richness