I grew up in a family of six.  Other than my mom, we were all big milk drinkers.  Our household went through a gallon of milk every day.

When my mom baked, she never used the milk out of our gallons – she always used canned “evaporated milk.”  It’s how I grew up baking.

I have a huge stash in my pantry, and whenever I’m running  low on milk and I need milk  in a recipe – especially a baked recipe  – I will use evaporated milk.  I have never had a recipe taste different or not turn out using evaporated milk instead of fresh milk.

All you do is add equal amounts of filtered water.  So, if you need 1 cup of milk in your recipe, you need ½ cup of evaporated milk and ½ cup filtered water.

And, even though I’ve not specifically blogged about this process, many of you know that if you are out of buttermilk, you can add 1 Tablespoon white vinegar or lemon juice to a cup of milk and let it sit for a couple of minutes to make 1 cup of recipe-worthy buttermilk.  It works – trust me (even though I don’t have the pictures to prove it – heh.)

But what I wasn’t sure would work would be to add 1 Tablespoon vinegar to ½ cup of evaporated milk and ½ cup filtered water to make buttermilk for my Old Fashioned Whole Wheat Buttermilk Pancakes.  And guess what?

It worked.  They were delicious.

Don’t be afraid to use evaporated milk.  It’s a good idea to keep some on hand in your pantry for those “emergency” recipe situations — even buttermilk emergencies!

Hallee

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