Evaporated milk

magnusfide wrote:

SWMO wrote:
I do mine in the crock pot. I put the milk in a canning jar with a lid and a loose ring holding the lid. I just leave it in until it darkens, about 6-7 hours.

Do you add water? How high up the jar?

Yes. I fill it to just under the lid.
When I say lid I mean a canning lid which I then keep on the jar with a ring, but the ring is loose so the lid can lift if necessary.
I think the time is right, but it's been several months since I made it. I generally make it starting in the morning when I'm going to be around and I just watch the color. You ca also remove the jar and tighten the ring, then tilt it to judges the consistency and color.

Thanks!!!

darsben wrote:
What you want is shelf stable milk. It can be stored for up to a year ON THE SHELF. Needs refrigeration after opening. Quart containers. Find it for a dollar a quart at dollar tree.
IF unavailable there try online at staples
http://www.staples.com/Parmalat-2-Milk-32-oz-12-Pack/product_169783
I have a dozen in my MH right now

Shelf-stable Milk is a good Option. I would not order from Staples. With them it is $41.39 for a Dozen Quarts of Milk. That works out to about $3.45 per Quart. The Dollar Tree Brand is Gossner's. They sell it for $1.00 per Quart.

darsben wrote:
Watch this video about making caramel in the can

http://www.youtube.com/watch?v=1tLW01cpk4g

My opinion - that is some of the best caramel ever! And the longer you cook it, the thicker it becomes. I actually overdid mine a couple of weeks ago (in the slow cooker).

I also do not "drink" milk - hardly any. So for cooking, without having to run 40 miles r/t to the store), I keep, at the house and trailer:

1) powdered milk (small packets) in the freezer (yes, it can go bad),
2) those little juice-box type containers of 2% milk (for morning cereal)
3) powdered cream (ordered online)

and recently discovered that the Non-Dairy Creamer from Sam's Club (Daily Chef brand) can be made into 2% milk (1 cup water + 5 level T. of creamer) This creamer can also be whipped.

Lots of ways to go if you're not a big milk user. My last choice has always been evaporated milk. I don't like the taste.

ON EDIT: Also, the expiration on cream is a lot longer than regular milk...

I always put my Condenesed Milk in my Crockpot on low covered with water and cook it on Low for 7 or 8 Hours. It turns out beautifully.

Hi mitch,

Is the cream "real"?

If I'm out of 1/2 & 1/2 I use Carnation Evaporated milk in my coffee, not bad. I must of picked it up from my Grandma & Grandpa, LOL.

pianotuna wrote:
Hi mitch,

Is the cream "real"?

Don, yes, it's real cream.
It's 72% butterfat.
I use so little of it, I put half of my container in the freezer.

Wish I could answer about condensed milk but we've never really used it. I can say however that Carnation makes a non-fat powdered milk in a re-sealable bag. I've used it many times cooking since we do not "drink" milk. I mix it with a bit more powder than the instructions and cannot tell a difference when using in Mac N Cheese or mashed potatoes. We keep it on hand in the pantry. It's an alternative.

Greg dba mediocre chef. :D