I am making evaporated milk for my pumpkin pies right now! I never liked buying the canned stuff. Thank you for the evaporated milk lesson. I live a distance from a grocery store so I have been learning how to make things in my own. Hi Tami, Thank you so much for leaving a comment. Glad you liked the lesson. I have a bunch more coming up including how to make condensed milk and how to make natural food coloring!
Do you enjoy making other traditional foods? Please let me know if you have any questions. PS — Do you know about our FB group? Come join us! Hi Tami, Thank you for the comment — and so happy to hear that you liked this video and found it helpful! Love, Mary. I am looking forward to trying the recipes for condensed and evaporated milk because all the canned milks at the store have carrageenan in them and that is incompatible with my stomach!
Hi Marcia, Thanks for your comment! Evaporated milk does not freeze well. Sudden temperature changes can break glass.
Method 2. Bring water to a simmer. The heat will add a slight caramel flavor characteristic of evaporated milk. Stir in butter if desired. Optionally, add 1 tbsp 15g butter for a creamier taste.
Stir in the powdered milk. Add 1 cup mL instant dry milk powder and continue stirring until it has dissolved completely. Cook the milk until it reaches the desired color and consistency. This mixture is already roughly as concentrated as evaporated milk, so you could use it right away. If you prefer a more caramel taste or a thicker consistency, cook at a simmer for five or ten minutes, stirring frequently. Method 3. Use these in recipes where the milk flavor is not important.
Because these substitutions are not cooked, it doesn't have the light caramel flavor found in most evaporated milk. It does have about the same fat percentage and consistency, however, so it works well as a substitute in baked goods and other recipes where milk isn't at the forefront.
Combine milk with half-and-half. For example, if the recipe calls for full-fat evaporated milk, start with full-fat regular milk. If the recipe does not specify a type of evaporated milk, assume it means full-fat. Replace with other dairy products. If you don't have both milk and half-and-half, you can scour your fridge for last-resort alternatives: Half-and-half is close enough to work as a substitute.
You can substitute buttermilk instead if a tart flavor is appropriate. You could try half water and half cream as a rough alternative, but only in cooked sauces or soups, not in desserts or baked goods. Whole milk is a risky substitute, as it will not thicken sauces as well as evaporated milk. Whipping evaporated milk is much more difficult than whipping cream, but you can do it as long as you used full-fat milk or added plenty of butter.
Chill the milk, bowl, and beaters in the freezer first, but take out the milk once small ice crystals start to form. Not Helpful 0 Helpful 3. Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube. You may reduce the amount of fat in the evaporated milk if you reduce the amount of butter.
Helpful 0 Not Helpful 0. By Kelly Vaughan Updated November 06, Save FB Tweet More. All rights reserved. Close Sign in. Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.
Five things to do with evaporated milk Make creamy mashed carrots and potatoes. Cook potatoes and carrots until they are soft. Mix in enough evaporated milk to get the consistency you like. Creamy tuna, salmon or chicken casseroles. Moussaka baked eggplant with ground meat and a white sauce Add sliced cooked mushrooms for a creamy mushroom sauce. Lighten up desserts.
Try it the next time you make flan, bread or rice pudding, spice cakes or scones. Add to homemade and canned soups. Get a nutrient boost. Use evaporated milk instead of water or milk in soups.
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