Dairy Free Evaporated Milk Food

DAIRY-FREE EVAPORATED MILK

Steps:

• Add dairy-free milk to a medium sauce pan over high heat, and bring to a gentle boil.
• Decrease the heat to low, and allow the milk to simmer, whisking occasionally, until it is reduced by half, about 20-25 minutes.
• Remove the milk from the heat and transfer to a jar and allow it to cool to room temperature. Cover it, and store in the refrigerator for up to 3-5 days or use immediately.

DAIRY-FREE EVAPORATED MILK

Steps:

• shake can of coconut milk well to incorporate the "cream" that solidifies at the top of the can.
• Combine with the rice milk in a heavy-bottomed pot on medium-high heat. Stirring occasionally, bring to slow boil. turn heat to lowest setting and let simmer, stirring occasionally until liquid has reduced by half. cooking time is very approximate. Measure evaporated milk as needed to ensure it has reduced sufficiently.
• When finished, pour into a container and allow to cool to room temp before covering and placing in the fridge. Once cooled, the mixture will separate. That is easily remedied by whisking just before use and does not affect taste or outcome.
• Perfect for making ahead and will keep 2-3 days refridgerated.

EASY DAIRY-FREE EVAPORATED MILK SUBSTITUTE

Steps:

• Pour the milk beverage into a saucepan, and place it over medium-low heat.
• Simmer, whisking occasionally, until the milk beverage reduces to 1½ cups, about 30 minutes (see Time Note below). You want it to simmer, and steam, but do not bring it to a boil.
• Store the dairy-free evaporated milk substitute in the refrigerator for up to 1 week. It can be frozen into cubes if needed later.

DAIRY-FREE EVAPORATED MILK :: GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE

Steps:

• IMPORTANT NOTE #1! You know your stove best. Some people's burner temperatures run hot, some run cooler, so adjust as you see fit.
• IMPORTANT NOTE #2! Keep in mind that as milk heats up, it tends to expand and want to boil over rapidly so this is why you want to stir, stir, STIR and always use a big pot.
• Pour the milk into a LARGE heavy-bottomed saucepan (size is important here, especially if you are going to scald it slightly in step 2).
• While stirring continuously, heat the milk over medium heat (or medium-high heat if you want a slightly scalded taste), until it comes to a simmer.
• NOTE: Keep in mind that as the milk heats up, it tends to expand and want to boil over so this is why you want to stir, stir, STIR and always use a big pot.
• If you're scalding it, continue stirring and let it cook for 2-3 minutes at the high heat. DO NOT WALK AWAY from this or else you'll end up with an overflowing burnt mess.
• Once the milk is scalded, or if you're skipping that step, reduce the heat to low/medium-low and continue simmering (leave the pan uncovered), stirring occasionally, until the milk is reduced by about half. This should take about 30-40 minutes.
• Remove from the heat and let cool.
• Pour into a glass jar and refrigerate. Use within 5 days. It can also be frozen.