Tip: Baking with Evaporated Milk
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!
I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!
Thanks for the tip on the evaporated milk. It’s not something we keep as a staple, but I may have to think about doing so. Would apple cider vinegar work to create a buttermilk substitute?
Nice! Would it be cheaper to just always use milk and vinegar instead of buttermilk? I always forget to buy buttermilk and end up doing this anyway. And I have been meaning to stock up on evaporated milk because I’m finding a lot of recipes that call for it and I have never, ever bought some.
Oh I love this. I never have milk or buttermilk in my house, but there is always a can of condensed milk in my cupboard because I use it for my fav chicken & zuchini pasta dish sauce.
I bake a ton, and I always use the milk and vinegar instead of buying buttermilk. Because, buttermilk you buy in store is just that! What we use as “buttermilk” to cook with is a sour milk, but real buttermilk, the kind you get after making butter from cream is not sour, it’s sweeter and good to drink!
This isn’t sweetened condensed milk. It’s evaporated milk. Use caution when using and make sure it’s the right one. There not the same.
It would be cheaper. I use buttermilk so often that I just keep it in the fridge.
Apple cider vinegar should work just fine.
Wouldn’t it alter the taste?
It does not. Not that I can tell.
What a great tip, I never thought of using canned milk- many times i have been stuck without enough milk for a recipe- now I will know to grab a can of evaporated milk from my pantry. Great tip about the buttermilk also. Thanks for sharing!!
Great to know, thanks!
Thanks for the tip! I’ve never known the ratio of evap. milk to water to use, so I’ve been hesitant to use it in some recipes, although I always have it on hand. I do use the adding vinegar to milk to make buttermilk trick, though! Seems I never have buttermilk on hand when I need it!
Whew, I didn’t see this…good thing I misspoke and used the right thing. haha
I even found I could use evap. milk in the fudge sauce I make, rather than cream. And it waS GOOD!