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Substitutions for Evaporated Milk in Recipes

Category Substitutions
Evaporated
Milk
Many of us do not typically keep cans of evaporated milk on the shelf. Many recipes will successfully tolerate a substitution. This is a guide about substitutions for evaporated milk in recipes.
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October 20, 2010

Can you substitute 2% or any kind of milk for evaporated milk in recipes such as pumpkin pies? If so, how much?

By Linda from Brighton, MI

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Anonymous
October 21, 20100 found this helpful
Best Answer

A can of evaporated milk is 12 oz. (1 1/2 cup). You would use an equal amount of whatever you decide to substitute.

Evaporated milk is milk that has had about 60% of its water removed through evaporation. It is thicker, richer and has more flavor than whole milk. If you tried to make pumpkin pie with 2% or even whole milk, it wouldn't be rich like it should and probably wouldn't set up thick enough. You could substitute buttermilk. It would give it a different flavor, but might be good. You could also try using cream, but that might be too rich.

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If you are worried about the fat content in evaporated milk, you can buy fat free. I have never used it but maybe someone who has can advise you on the taste.

Reply Was this helpful? Yes
October 22, 20100 found this helpful
Best Answer

Yes, you can substitute the milk without any problem. I always use what I have on hand. Just cut back on the liquid a bit and you'll be fine, or either use the whole amount the recipe calls for and just bake it a bit longer.

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October 22, 20100 found this helpful

No. It won't work.

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October 23, 20100 found this helpful

Easy Evaporated Milk: need only dry milkpowder and water.

Measure 1-1/3cup water into jar or bowl, add 1 cup instant dry milk powder,stir or shake to combine. this equals a 12 ounce can of evaporated milk. to make evaporated whole whole milk add 2-Tbsp vegetable oil. Stir vigorously to emulsify fat with milk. It will separate on standing, mix really well just before using. good in cooking/baking. I have used this for at least 5 years.

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