Step 1

Pour milk and salt in a heavy-bottom saucepan, preferably non-stick. Bring to a boil on medium heat. Lower the heat to a simmer and continue to cook stirring often.Pro tip - it is important to keep the heat low and stir frequently, otherwise, the milk will burn on the bottom giving the milk a burnt smell

Step 2

Continue to cook the milk on a low simmer until it is reduced to about 1/3 of its original volume (about 2 cups).Pro tip - The more it reduces – the thicker the evaporated milk will be. It will continue to thicken as it cools so I'd say about 1/3 of its original volume is a good guide.

Step 3

Then, pour into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.

Step 4

Place milk in a heavy-bottom saucepan. Add in the salt and powdered milk stirring with a whisk to avoid any lumps.Pro tip - the mixture will be quite lumpy at first but don't worry as the powder will dissolve and disappear in the milk

Step 5

Stir on medium-low for about a minute or two until the mixture comes to almost boil and all the milk powder has dissolved. Continue to cook for just 2 minutes on low until everything is well heated through.

Step 6

Remove from heat, strain into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.Pro tip- straining will remove any undissolved milk powder and give you a smooth velvet-like texture similar to canned condensed milk.