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Whipped evaporated milk

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michaelnrdx Mar 10, 2010 01:51 PM

I learned from Alton Brown and from a 1950's Carnation commercial that you can whip evaporated milk like heavy whipping cream. I'm curious to know why it's rarely done or rarely heard of nowadays. Also, does anyone know if it's possible to whip coconut milk? (It does have a high fat content, though I haven't checked for the exact figure yet.)

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    edwardcj Sep 7, 2010 12:30 PM

    I grew up on Kauai in the 50s and Carnation evaporated milk was often used to lighten coffee. I return every year, and it isn't the case any more. However, I remember my mother whipping evaporated milk but it had to be super cold. However it was so long ago I don't know how the results would compare to whipping heavy cream. Next time we open a can I'll try it - we keep it around to sub for cream in some sauces.

    1. Pia Mar 12, 2010 01:18 PM

      I had no idea you could whip evaporated milk. I wonder if you could make dulce de leche out of sweetened condensed milk and then freeze that and whip it up... one-ingredient mousse! Sweetened condensed milk is just evaporated milk plus lots of sugar, right? So you should be able to whip that too?

      2 Replies
      1. re: Pia
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        bluemoon4515 Mar 12, 2010 04:47 PM

        Condensed milk is less processed than evaporated milk...but also a lot thicker. I can't imagine being able to whip it since it's so dense at room temperature, but I would LOVE to if I could. Has anyone tried this?

        1. re: bluemoon4515
          goodhealthgourmet Mar 12, 2010 05:36 PM

          the NY Times just did an article on sweetened, condensed milk last week:
          http://www.nytimes.com/2010/03/03/din...

          i don't think whipping it would really work because the sugar content makes it too heavy...but hey, if you have some on hand you can always try it and report back! ;)

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        bluemoon4515 Mar 11, 2010 04:00 PM

        Seriously? I've never heard of whipping evaporated milk...

        3 Replies
        1. re: bluemoon4515
          goodhealthgourmet Mar 11, 2010 05:34 PM

          Google "whipped evaporated milk" and you'll get tons of links. it's a pretty handy trick if you don't have cream in the fridge!

          1. re: bluemoon4515
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            michaelnrdx Mar 11, 2010 09:40 PM

            Yea...so I'm also interested in why it's not done as often nowadays. I'm sure they had heavy cream back then, but they also whipped evaporated milk.

            1. re: michaelnrdx
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              jvanderh Mar 12, 2010 07:57 AM

              This is very cool! I'll have to try it. Michaelnrdx, if you try making kulfi, I'd love to hear how it goes.

          2. goodhealthgourmet Mar 10, 2010 02:05 PM

            coconut milk won't whip very well, but coconut *cream* will. or if you can't find it, just chill a can of full-fat coconut milk, open carefully, scoop out the cream that solidifies at the top, and use that cream for whipping.

            5 Replies
            1. re: goodhealthgourmet
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              michaelnrdx Mar 10, 2010 02:18 PM

              How much is the yield? And what can you use the remaining liquid for?

              1. re: michaelnrdx
                goodhealthgourmet Mar 10, 2010 03:18 PM

                it varies somewhat, depending on the quality of the product, the size of the can (obviously), and the length of time you allow it to chill/rise. but a standard 14-oz can left *undisturbed* in the refrigerator for at least several days will yield about 4 oz (1/4 cup) of cream.

                the leftover liquid is basically very thin/watery coconut milk, so you can use it in any recipe that requires light coconut milk...or pour it on your cereal!

              2. re: goodhealthgourmet
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                ghostpeppergirl Mar 11, 2010 02:58 PM

                Wow - thanks for the tip! I had no idea - I've been looking for a healthier and lactose free substitute for whipped cream. I will definitely try whipping up some coconut cream this weekend. I realize it won't diminish the fat content but just to have an alternative without the preservatives of most lactose free choices will be great.

                1. re: ghostpeppergirl
                  goodhealthgourmet Mar 11, 2010 03:33 PM

                  hope it works out to your liking! if you're planning to sweeten it, using confectioners/powdered sugar instead of granulated will give you a more stable product. you can also add a pinch of cornstarch or a stabilizing gum like guar or xanthan.

                  if you don't have any reason or desire to use the leftover milk, buy pure coconut cream instead. and whatever you use, be sure to *chill* the cream, bowl and beaters very well before whipping.

                  1. re: goodhealthgourmet
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                    michaelnrdx Mar 11, 2010 09:42 PM

                    Here's an idea. I've seen a lot of kulfi recipes that use condensed milk and evaporated milk, and even then, there are sometimes complaints about the finished product being a bit icy. What if you first whipped the evaporated milk? That should disrupt some of the ice crystals.

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