Add the milk to a medium nonstick saucepan.

Heat the milk on medium, bringing it to a simmer.

When the milk begins to simmer, reduce the heat to low and allow it to simmer again for 25-30 minutes with the lid off; stir the milk periodically, so it doesn’t burn.

By the end of the simmering time, the milk should be reduced by a little more than half of its original volume, leaving you with about 1.5 cups of creamy, homemade evaporated milk.

Allow the evaporated milk to cool to room temperature before using in a recipe.

Use or transfer the evaporated milk to an airtight container and store it in the refrigerator, kept cold and covered, for up to five days.