Slow-Cooker Homemade Evaporated Milk
Making Homemade Evaporated Milk in a slow-cooker is ridiculously easy! Easier than going to the store!
Equipment
- slow cooker
- ruler
Ingredients
- 3 ¾ cups milk, whole or 2%
Instructions
- Pour 12 ounces of water into your slow cooker. Use a ruler to measure the distance from the top of the water to the top of the slow cooker. Write down this measurement.
- Remove the water from the slow cooker. Pour 3 ¾ cups of milk into the slow cooker. Cook on high for 8-10 hours, uncovered.
- Occasionally remove skin that forms on top of the milk.
- When the distance from the top of the milk to the top of the slow cooker is the originally marked distance, turn it off. Cool slightly. Carefully pour into a glass pint jar and allow to cool completely.
- Store in fridge until a few days past the "sell-by" date on the milk.
Notes
- 3 3/4 cups milk is equivalent to 30 ounces.
- A standard can of evaporated milk is 12 ounces.
- Skim milk can also be used, but won't lead to as rich a final product.
- To double the recipe: Plan for the evaporation to take longer, about 11-13 hours.