I need a substitute for evaporated milk Please I am or in the middle of making Potato Bacon Casserole and have no evaporated milk and I live 30 mins away from a storeThanks for your help
JMO - I have not seen the recipe but Doubling the milk (esp if the quantity is sizable) will likely make the casserole runny.
Check site below. If you don't have powdered milk or cream try #4.
Store-bought evaporated milk has had about 60% of its water removed through evaporation. Because it is a concentrated form of milk, it is often called for in recipes to add richness to a dish. And because it is relatively thick, it is called upon to contribute to a creamy texture
In the absence of evaporated milk, one option is to take some dry milk and reconstitute it using only 40% of the recommended water. That would give you the right texture. It is difficult to find dry whole milk (because the fat in it tends to spoil and so should be refrigerated), so you would most likely be using dry nonfat milk, which would cause some adjustment in flavor.
Or you could take a page from Southern cooks and use buttermilk, which is often used in the breading process for fried chicken. It has the thick texture to help the coating adhere and certainly gives a boost to the flavor, although it might be more on the tart side, where evaporated milk leans towards sweetness.
You can also use some cream instead of evaporated milk, although you might find that too rich.
Susan-Serving as a Taste Of Home Field Editor since 2009
I've used this many times. 1 c dry milk powder +1 1/3 c. water. Mix well. Equals an 11 oz can.
Here is a website that tells how to make evaporated milk... maybe it will help
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Yes it was Alliea and my husband loved it he said make it again I used the dry milk and water Thanks for all your help
This looks like a recipe my family would REALLY enjoy.
Thamks for letting us know.
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