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Post by Granny Smith on Jan 21, 2012 13:56:43 GMT -5
Evaporated Milk Substitute
Equal to 1 cup:
2/3 cup dry milk powder
3/4 cup water
Equal to 1 (12 oz.) can:
1 1/4 c. water
1 c. dry milk
Mix together.
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Post by ~CalicoPrairie~ on Jan 21, 2012 13:59:18 GMT -5
Thanks Gayle, this helps.
Oh hey--could I just sub milk if I'm out of dry milk?
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Post by Valerie on Jan 21, 2012 16:40:52 GMT -5
Hey, do y'all know if you can sub evap milk for whipping cream? I keep evap milk on hand for our tea, but never have cream and there's a cookie recipe I wanna try.  |
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Post by Sheila on Jan 21, 2012 19:21:33 GMT -5
Thanks Gayle always good to know.
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Post by Granny Smith on Jan 21, 2012 19:41:40 GMT -5
I haven't tried this recipe yet, but one of the members on TOL has used it in several recipes and she says you can't tell any difference between this and canned evap milk. She actually seemed surprised that it worked - pleased, but surprised.
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Post by ~CalicoPrairie~ on Jan 21, 2012 20:25:55 GMT -5
Cookinmom, if you're not whipping it and the consistency is similar, I would try it. I tend to swap in different milk products when I don't have something on hand.
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Post by BigM on Jan 24, 2012 8:17:03 GMT -5
It won't be the same as cream because there isn't any fat in the powder. You can use it of course but it will taste different.
My recipe says to add 2 TBSP of oil for evaporated whole milk, but the proportions I have are a little different. Mine calls for 1 1/3 C water and 1C dry milk. You might come close to cream if you use melted butter instead. Let us know how it turns out if you try it.
BigM
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