The Best Substitutes for Evaporated Milk (2024)

FAQs

The Best Substitutes for Evaporated Milk? ›

Dairy alternatives to evaporated milk include whole milk, cream, and half-and-half, while nondairy options include soy milk, nut milk, and quinoa milk.

Dairy alternatives to evaporated milk include whole milk, cream, and half-and-half, while nondairy options include soy milk, nut milk, and quinoa milk.

Oat milk is a delicious substitute for evaporated milk that is rich in beta-glucans, which have been linked to many health benefits including improved digestion, reduced blood sugar levels, and lower cholesterol levels.

Make evaporated milk by heating 2 ¼ cups of regular milk and gently boiling it down until it reduces to 1 cup. This exact method is used to make evaporated milk for commercial retail. Evaporated milk is most commonly made with 2 percent milk, but whole milk, 1 percent, or skim will also work.

Another alternative for evaporated milk is to substitute coconut milk 1:1 in the recipe. This will impart a coconut flavor to the recipe, so it works in some recipes but not all.

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

Evaporated milk is nutritious

Just like fresh milk or powdered milk, evaporated milk is a healthy choice. It provides nutrients needed for healthy bones: protein, calcium, vitamins A and D. Evaporated milk is sold in cans. It comes in skim, 1%, 2% or hom*ogenized (3.25%) versions.

And while milk might only last a week in the refrigerator, unopened evaporated milk that is properly stored can last up to two years. But how can you tell when it's gone bad? In short, by looking at it. If your milk has turned dark yellow or brown, don't use it.

As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."

Is evaporated milk just canned milk? ›

Evaporated milk is simply fresh milk that's been heated until about 60 percent of its water content has evaporated. From here, the evaporated milk is hom*ogenized, canned and heat sterilized.

Sour cream will give your baked dishes a creamier texture due to its acidity. You will need to mix it with baking powder, and then add equal amounts according to your recipe. This is a great replacement for evaporated milk. It can also be used to make buttermilk or whole milk.

To make this recipe you only need milk. There are no extra additives and no can! The cost of the same amount of homemade compared to canned is pennies. LET'S LEARN HOW TO MAKE EVAPORATED MILK!

While yogurt is typically not recommended as a substitute for evaporated milk in most recipes, some have success with Greek yogurt as it also has a thick consistency, similar to evaporated milk. Like with any substitution, most probably will have to slightly reformulate the recipe.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.

Evaporated milk is slightly thicker than fresh milk and has a more opaque, slightly yellow color. And as for the taste? It tastes just like milk, just a little creamier. Other than the commonly added Vitamin D, there are no other ingredients besides milk.

Both milks here are great for adding a creaminess to different recipes, so you can use them interchangeably in that regard. However, their different flavors can really affect a dish, with buttermilk's tangy flavor being a staple in many different recipes and bakes.