patticakesnc Posted 19 Dec 2008 , 6:15pm
post #1 of

I am pressed for time and just realized I have NO evaporated milk. Is there a way to sub. whole milk for it? Use less? Someone please help quick!

10 replies
cupcakemkr Posted 19 Dec 2008 , 6:33pm
post #2 of

what are you making?
you may be able to sub buttermilk or sour cream for evaporated milk, not plain milk, it is not rich/concentrated enough

Lalana Posted 19 Dec 2008 , 6:35pm
post #3 of

just alter the liquid in the recipe. Evap milk is just milk with 60% of the water taken out.

-K8memphis Posted 19 Dec 2008 , 6:42pm
post #4 of
Quote:
Originally Posted by Lalana

just alter the liquid in the recipe. Evap milk is just milk with 60% of the water taken out.




Yes and no. Probably not though. Generally when you're using evaporated milk it needs that amount of some kind of thick stuff. Don't you think? Wonder if you could just gently gently gently cook the milk down? I've never done it but it's an idea....

I think buttermilk or cream or sour cream.

patticakesnc Posted 19 Dec 2008 , 6:49pm
post #5 of

ugh. I am making a sweet potato pie for work and it is now 2 and I have to leave for work in an hour and a half. Still have to shower that is why I don't have time to go to the store. Although I do have powdered milk. I wonder if I could use that somehow?

-K8memphis Posted 19 Dec 2008 , 6:57pm
post #6 of

Geez let's see.

So for a cup of evaproated milk wanna be--I'd take enough powder to make 2 cups of milk and dissolve it in one cup of milk and measure the amount you need from that. Adjust if it gets wonky.

No guarantees--but I would try this.

Do we get a piece of pie????

BCJean Posted 19 Dec 2008 , 7:03pm
post #7 of

I just googled this and found:

Measure 1 and 1/3 cups of water and pour into a quart jar or large bowl.
Step2
Add 1 cup of powdered milk.
Step3
Stir or shake the mixture until smooth.
Step4
Use as you would store bought evaporated milk.
Step5
Refrigerate any unused milk.

leah_s Posted 19 Dec 2008 , 7:23pm
post #8 of

Yaknow how pumpkin pie recipes always call for evaporated milk? Well, last month I taught a pie making class, so I started playing around with my recipes. I substituted whole milk for the evap in the same amount called for in the original recipe. The pie may have been a little softer, but otherwise it was fine. Honestly I think those recipes were written by the evaporated milk company.

-K8memphis Posted 19 Dec 2008 , 7:26pm
post #9 of
Quote:
Originally Posted by BCJean

I just googled this and found:

Measure 1 and 1/3 cups of water and pour into a quart jar or large bowl.
Step2
Add 1 cup of powdered milk.
Step3
Stir or shake the mixture until smooth.
Step4
Use as you would store bought evaporated milk.
Step5
Refrigerate any unused milk.





Yay!! Surely we'll get some pie now!! icon_biggrin.gif

ceshell Posted 19 Dec 2008 , 7:36pm

Meow, meow, meow...oh let us have some pie!!

patticakesnc Posted 19 Dec 2008 , 7:40pm

LOL. I actually found a recipe that did not call for milk at all. Odd I know but I am trying it. I HOPE that the thing turns out well. I cook for a private club and this will be for the dinner tonight. I am not going to bake them until I get there so lets hope it turns out ok.

Thanks for all the replies. I wish I could send all of you a piece (if it works out).

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