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Using up Evaporated Milk

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  • masha Dec 1, 2010 06:26 AM
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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.

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

    2 Replies
    1. re: todao

      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

        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. 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

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

      2. Homemade mac and cheese.

        2 Replies
        1. re: Vetter

          Seconded! Specifically, this Alton Brown stovetop mac and cheese. It is socks-removing:
          http://www.foodnetwork.com/recipes/al...

          1. re: auds

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

          1 Reply
          1. re: BigSal

            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. Cook your morning oatmeal with it.

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

                1. 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:

                  http://www.recipelink.com/mf/2/22032

                  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:

                  http://www.carnationmilk.ca/recipes.aspx

                  5 Replies
                  1. re: Breadcrumbs

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

                    1. re: masha

                      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%.

                      http://en.wikipedia.org/wiki/Evaporat...

                      1. re: ChristinaMason

                        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

                          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

                            Thanks. That is very helpful informatin.

                  2. i like it in my coffee

                    1. 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.