HOW TO WHIP EVAPORATED MILK

Land O' Lakes cookbook p. 45

Ingredients

●To scald, follow either of these methods:
●Place unopened can of evaporated milk in a pan with sufficient cold water to cover, and boil for 5 minutes.
●Several cans be boiled at once and kept on hand in the refridgerator for further use.
●Chill the can thoroughly and when needed open can put milk in a shallow bowl, having bowl and beater thoroughly chilled, surrounded with ice, and whip with rotary beater.
●If the milk loses flufthness, it can be chilled and re-whipped separately.
●If the milk is scalded before chilling, it whips somewhat more stiffly and more readily.
1 . Pour milk into top of double boiler and scald over boiling water. Do not discard film or glaze that forms on top; it is very soft and breaks up in whipping.
2 . Cover unopened can with cold water, bring to boil, boil for 5 minutes.

As above.