How to evaporate milk without scorching?

Hi,

I need to reduce two gallons of whole milk to one gallon for an Indian milk pudding dessert.

When I make yogurt, I typically heat milk to 190+ via the microwave. I gave up on the stove since I tended to scorch the milk.

I have been doing a little reading on what to do, though I know people here may offer their experience, too. One was to create a double boiler, which I can easily due with my Dutch oven and a stock pot. It was emphasized I will need to keep stirring every one to two minutes to keep a film from sticking on the bottom.

While my small stockpot can hold seven quarts, I thought I'd start with one gallon of milk. Bring it to a boil, then move it to the double boiler. As milk reduces, I will pour in additional milk by the quart preheated in the microwave.

Does this sound reasonable? Or should I slowly evaporate the milk only via the double boiler.

I also had a thought of evaporating some milk in a 12-inch wide non-stick frying pan with a diffuser underneath, because of the substantial surface area.

Whatever tips you can offer is appreciated.

Regards,

How about an electric griddle? If you can set the temp to just below 200, put the pan on the griddle, it should work.
Crock pot? Electric fry pan?

In any case, I agree use as wide a pan as you can, maximum evaporation surface. A tall narrow pot will not get the job done quickly.

Joel,

Thanks!

If understood correctly, the magic temperature for avoiding scorching is under 200 degrees? I fully expect to be stirring these regularly, because milk sugars et al tend to film on the bottom.

Regards,

I can't vouch for the proper temp, I was going by your 190+

Why not just purchase some commercial evaporated milk?
I suspect that commercial evaporated mlik is not made by heating but by vacuum removal of the water?
It's going to take lot of time and effort, not to mention energy, to control the process using heat without scorching.-Dick

Could this be done in an oven?

=R=