So what do you do when it's the night before (or the morning of!) Thanksgiving and you want to make pumpkin pie, but you forgot to get evaporated milk? If you've got fresh milk - the answer is simple: make your own!
I discovered this trick not due to forgetfulness at the grocery store, but due to an over abundance of milk. Mr. ValleyWriter is the only dairy milk drinker in the family - and he really only uses it on cereal - so we often find ourselves with way too much milk quickly approaching the expiration date. This is a great recipe to use that up!
This will make 12 oz. of evaporated milk, which is the equivalent of 1 can (and how much you need to make that famous "back of the can" pumpkin pie recipe).
DIY Evaporated Milk
36 oz. (4 1/2 cups) regular milk
1. Pour 12 oz. (1 1/2 c.) milk into a wide bottom saucepan or pot. Make a note of how high up the milk comes on the side of the pot.
2. Now add the rest of the milk to the pot. Bring it to a very gentle simmer (not boil) over medium-low heat.
3. Reduce heat to low, just so milk is steaming, but not bubbling or burning.
4. Cook for 1 1/2 - 2 hours, skimming off the "skin" that forms on the top of the milk occasionally, until milk is reduced to 1/3 the original amount and reaches that spot you noted on the side of the pan in step 1.
Now your evaporated milk is ready to use. You can make it ahead and store it in the fridge for a couple of days, too. See how simple that was?!
Have a Happy Thanksgiving!!