Evaporated Milk Substitute

Evaporated milk, also called dehydrated milk, is a fresh, homogenized milk from which 60 percent of the water has been removed. Unlike condensed milk which is prepared with pasteurized milk and is not heat processed, evaporated milk is sterilized through heat treatment and a vacuum process which makes it more concentrated than whole milk. The milk prepared contains higher fat and protein content than whole milk and so it is processed into whole, low fat or skim varieties, depending upon the amount of fat contained in the product. This milk can stand high temperatures without curdling, hence, this makes it one of the best choice for adding creaminess to thick sauces, puddings and crockpot recipes.

Often been confused with sweetened condensed milk which contains added sugar, evaporated milk has longer shelf life of months or even years, and doesn't require refrigeration until left opened. Since sugar in condensed milk acts as a natural preservative, one cannot substitute evaporated milk in place of condensed milk especially in dessert recipes. It is commonly used in many different food dishes and desserts, such as custards, to add a rich creamy texture. It can also be used to prepare whipping cream, if slightly frozen and then whipped. If diluted, it can be used on cereal, or as a dipping liquid for breading meats, fish, and poultry. This was just a brief insight on evaporated milk, now let us have a look at a few substitutes for milk or heavy cream.

Evaporated Milk Substitutes

#1
Fat free dry milk is easily available at all grocery stores. You can use ⅔ cup fat free dry milk and add ¾ cup water to it. Mix well and use in place of the evaporated milk in any recipe.

#2
For a sweetened substitute, mix 1⅛ cup dry milk powder and ½ cup warm water and place it in a double boiler over boiling water. Stir in sugar and mix well until sugar is dissolved. Remove from double boiler, allow it to cool down and your sweetened evaporated milk substitute is ready to use.

#3
Another substitute is using soy milk or rice milk powdered mix. Prepare 2 cups soy milk or rice milk made from powdered mix and cook over medium low heat, stir constantly. Add vanilla and pinch of salt to taste. Allow it to cool down at room temperature and store in a jar and refrigerate.

#4
Fresh milk or cream can also be used to make a substitute of evaporated milk. Take 2 cups of fresh milk or cream in a sauce pan and let it simmer slowly until only half remains in the sauce pan. This method will take time but once prepared it works as the best substitute.

The aforementioned substitutes for heavy cream or milk are not only easy to prepare and offer same flavor and texture to the food items, but they also cut down on the money spent on buying canned evaporated milk. Therefore, if a recipe demands evaporated milk as an ingredient, don't substitute it with whole milk or condensed milk. Since the recipe has typically been developed with ingredients to support the use of evaporated milk, using milk or condensed milk in its place may affect the taste and texture of the recipe.