I rarely have cans of evaporated milk lying around the house. Although, I guess having random cans of evaporated milk lying around the house would be kind of weird. So, let me clarify, I rarely have cans of evaporated milk lying around in our kitchen cabinets. There, that makes a bit more sense.
Anyway, all that to say that I came upon a recipe that required evaporated milk and I had none in the house. But luckily I did have some organic powdered nonfat milk and plenty of filtered water. In the end, evaporated milk is nothing more than just fresh milk with 60 percent of the water removed.
And, coming up later today -- a delicious recipe that makes use of this evaporated milk made from scratch.
Evaporated Milk (printer-friendly version)
makes one cup
2/3 cup organic nonfat powdered milk
3/4 cup filtered water
1. In a small bowl, whisk together the non-fat dry milk and water until well-combined.
2. Pour the mixture into a pint-size mason jar with a lid. Store in the refrigerator for up to a week. (This evaporated milk is best used fresh.)
makes one cup
2/3 cup organic nonfat powdered milk
3/4 cup filtered water
1. In a small bowl, whisk together the non-fat dry milk and water until well-combined.
2. Pour the mixture into a pint-size mason jar with a lid. Store in the refrigerator for up to a week. (This evaporated milk is best used fresh.)
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