Don’t abandon your baking project.
You probably have a good substitute in the fridge.
Oops, you did it again.
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Thumbing through a cookbook, your eyes land on a new and intriguing-sounding recipe that grabs your attention.
you’re free to’t even remember the last time you bought a can of evaporated milk.
Here are the best substitutes for evaporated milk.
What Is Evaporated Milk?
Evaporated milk is canned, highly concentrated, shelf-stable milk.
Evaporated milk has no added sugar and can be used in both savory and sweet recipes.
The evaporation process makes the milk shelf-stable for months, sometimes even years.
Evaporated milk is also used to add a creamy texture to bisques and chowders.
But you’re attempting to do the oppositeyou need to convert a dairy or non-dairy product into evaporated milk.
Here’s how you do that.
Bring the milk to a simmer and gently reduce it until the desired amount is reached.
Allow the mixture to cool before using.
Overconsumption of saturated fats is linked to increased levels of blood cholesterol and a risk for cardiovascular disease.
Use the same amount of cream as you would evaporated milk.
Whisk together equal parts of cream and milk and use the same amount called for in your recipe.
This can affect how your recipe turns out.
Simmer and reduce by half, and then thicken these milks with the addition of corn starch if needed.
Coconut Milk
Coconut milk is much higher in fat and calories than other non-dairy milk.
Because it is already thick, this ingredient does not require reducing on the stove.
Use the same amount of coconut milk in the recipe as you would evaporated milk.
Substitute Powdered Milk for Evaporated Milk
you might actually rehydrate powdered milk into evaporated milk.
