Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated ...
I have a recipe that calls for evaporated milk. How can I make "Evaporated Milk" (from raw milk), or a reasonable substitute for the canned evaporated milk found at the supermarket?
I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?