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Using up Evaporated Milk

masha Dec 1, 2010 06:26 AM

I have about 2/3 of a cup of low fat evaporated milk leftover from the pumpkin pie that I made last week. It is currently in the freezer. Does anyone have a suggestion on how to use it, other than in another pumpkin pie? Ideally I'd like to use it either in some sort of quick bread or muffin recipe -- something relatively easy to make. Thanks.

  1. todao Dec 1, 2010 06:51 AM

    You can use it by itself or combined with other milk in any recipe that calls for milk.

    2 Replies
    1. re: todao
      masha Dec 1, 2010 02:52 PM

      Todao - Do you agree with Greygarious that it should be diluted with water 1-for-1 when substituting it for "milk" in a recipe, or can I just use the evaporated milk straight? I'm about to embark on a fair amount of cookie making and know that some of those recipes call for milk.

      1. re: masha
        todao Dec 2, 2010 05:15 PM

        No, I don't agree. Not that it can't be done. Diluting it to that consistency creates a solution that is closer to low fat milk and some prefer to use that consistency. But I like the richness of evaporated milk in baked goods so I don't usually dilute it with water. I do, however, extend it somewhat when I'm short on evaporated milk by adding a bit of whole milk (or even low fat milk) to get enough milk liquid to meet the demands of a particular recipe.

    2. greygarious Dec 1, 2010 07:02 AM

      DIluting with an equal volume of water gives you the equivalent of ordinary (low-fat, in this case) milk. Since it has a cooked taste, I wouldn't drink it straight, but use it for mashed potatoes, sauces, or any baking involving milk.

      1 Reply
      1. re: greygarious
        TroyTempest Dec 3, 2010 08:38 AM

        I second the mashed potatoes. Richer than milk, less calories than half and half.

      2. Vetter Dec 1, 2010 07:07 AM

        Homemade mac and cheese.

        2 Replies
        1. re: Vetter
          auds Dec 1, 2010 04:06 PM

          Seconded! Specifically, this Alton Brown stovetop mac and cheese. It is socks-removing:

          1. re: auds
            masha Dec 2, 2010 06:44 AM

            Thanks but my husband has the monopoly on making mac & cheese in our household, according to a recipe that I do not even know. As indicated in my original post, I am thinking along the lines of using it up in baking.

        2. BigSal Dec 1, 2010 07:27 AM

          Paul Prudhomme's cajun Meatloaf http://www.tastebook.com/recipes/1310...

          1 Reply
          1. re: BigSal
            smilingal Apr 1, 2011 10:23 AM

            funny - that is what brought me to this thread - I made that meatloaf a couple of days ago - EXCELLENT! - and now am looking on ways to use up the balance of the can!

          2. nofunlatte Dec 1, 2010 03:15 PM

            Cook your morning oatmeal with it.

            1. Cherylptw Dec 1, 2010 03:35 PM

              When I was a kid, my grandmother would dilute it with water for us to use on our cereal....you can use it undiluted in your morning coffee or hot chocolate or in any other recipe that calls for milk. I wouldn't dilute it for baking especially if there are other liquids involved like eggs, melted butter, etc.

              1. lexuschef Dec 1, 2010 03:59 PM

                As an alternative to baking uses, I have used evap milk in cream soups and chowders with good results.

                1. Breadcrumbs Dec 1, 2010 04:05 PM

                  Since the milk is "condensed" it will have the impact similar to that of cream if undiluted. As others have pointed out, a great low-fat alternative.

                  This T&T recipe for Banana Nut Bread has been around for-ever (at least in Canada). It may be of interest to you:


                  Also, the Carnation website in Canada has great recipe ideas and all recipes are rated so you could get a sense of what others have thought of them. Just in case you want more inspiration, here's that link:


                  5 Replies
                  1. re: Breadcrumbs
                    masha Dec 2, 2010 06:42 AM

                    It's not "condensed" milk; it's "evaporated." They are different products. But thanks.

                    1. re: masha
                      ChristinaMason Dec 2, 2010 06:58 AM

                      Actually, evaporated milk is also "condensed." It's not *sweetened* condensed milk, but it is condensed in the sense of having some of its water removed. About 60%.


                      1. re: ChristinaMason
                        masha Dec 2, 2010 07:37 AM

                        Thanks for the clarification. I'm so attuned when I shop for the pumpkin pie ingredients to double-check the recipe and the can for the condensed/evaporated distinction that I forget that the "evaporated" product is itself condensed. (And your answer also addresses the question I'd posed above as to whether I need to add water to the product if I substitute it for regular milk in a recipe.)

                        1. re: masha
                          paulj Dec 2, 2010 08:46 AM

                          Adding water to evaporated milk is necessary if you want it to taste somewhat like regular milk (but you can't get rid of the cooked taste). Dilution is somewhat optional in recipes. It is often used undiluted as a substitute for light cream, though the richness that it adds comes more from the milk solids than the fat (esp. if it is a low fat evaporated milk). It's simplest to dilute, but if you know what the milk is doing in the recipe, and want the extra richness, you can use it undiluted.

                          1. re: paulj
                            masha Dec 2, 2010 10:54 AM

                            Thanks. That is very helpful informatin.

                  2. TroyTempest Dec 2, 2010 09:10 AM

                    i like it in my coffee

                    1. i
                      Isolda Dec 2, 2010 05:27 PM

                      My mother used to use it in chocolate pudding. It was fabulous. Just use any recipe for homemade chocolate pudding (no mixes) and replace a portion of the milk with the amount of evap milk you have.

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