If you run out of milk, don't panic. As long as you have canned evaporated milk in your pantry, you have all you need to add a similar dairy ingredient to coffee or oatmeal. Most of us may not think to stock up on cans of evaporated milk, but there are plenty of good reasons to do so. While an average carton of milk can only last a week or so in the fridge once you buy it, the canned version is shelf-stableand will typically stay fresh in your pantry for at least six months.
Not to be confused with condensed milk, which has added sweetener, canned evaporated milk is simply a concentrated version of the drink. The process for making it involves removing about 60% of the water from regular milk, emulsifying the fat, and sterilizing the liquid. So, if you want to get the consistency of regular milk, all you have to do is add the water back in and dilute it. You won't have to run out to the store as soon as you wake up, and you can forget about these cans for months until you actually need them.
If it's a weekday morning and you're cracking open a can of evaporated milk to add some creaminess to your coffee or oatmeal, here's what to do: First, select the canned milk that fits your taste buds in the first place. There are whole, low-fat, and non-fat types of evaporated milk available. In general, the more fat a can has, the longer it will last, with some unopened cans even staying fresh for up to two years.To dilute yours, just combine equal parts of the evaporated liquid and water. The result is ideal for dumping into foods that don't depend on exact measurements since your diluted milk may not work as an exact substitution for regular milk in all baking recipes.
It's worth noting that you don't have to water down your can. On its own, evaporated milk is thick and creamy, making it an excellent replacement for half and half or creamer in your coffee or tea. You can also experiment with adding it to smoothies, milkshakes, soup, or pasta sauces, although you'll want to use less than you would with regular milk. However you deploy it, keep in mind that an opened can will only last for five days in an airtight container in the fridge.
To substitute evaporated milk for fresh milk, combine a 12-ounce can of shaken evaporated milk with 18 ounces of water. Although you can drink it straight up in its diluted form, it is best when enjoyed with coffee, tea or hot chocolate; or drizzled over a bowl of hot cereal.
On its own, evaporated milk is thick and creamy, making it an excellent replacement for half and half or creamer in your coffee or tea. You can also experiment with adding it to smoothies, milkshakes, soup, or pasta sauces, although you'll want to use less than you would with regular milk.
Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.
Low-calorie diet: Evaporated milk is high in calories (338 calories per cup), so you may want to avoid canned evaporated milk if you are trying to lose weight. Low-protein diet: Because evaporated milk is high in protein (17 grams per cup), some people on low-protein diets may need to find an alternative.
Is it safe to consume the evaporated version straight out of its container? While a dairy product that can last for over a year without refrigeration may sound a little suspect, it is completely safe to drink it plain -- as long as it hasn't gone bad, of course.
Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.
Due to its high sugar content, condensed milk will last longer after opening than evaporated milk but use both optimally within five to seven days after opening. Freezing of evaporated milk is not recommended.
It's a bit thicker than regular milk, making it a good half-and-half substitute in cooking and coffee. (Thin it out with a little water if you find it too thick.) Plus, it's shelf-stable, so you can stock a few cans in your pantry for whenever you need.
The benefit of evaporated milk is shelf-life: canned milk can remain stable for up to two years for peak flavor, and maybe longer. If you open a can of evaporated milk and it is dark yellow or brown, don't use it. Same goes for milk that smells bad or is curdled.
In terms of nutritional value, evaporated milk has a higher nutrient concentration than fresh cow's milk and, therefore, more calories. It has over twice as many grams of carbohydrates, protein, and fat – except for the reduced fat and fat-free varieties – and higher mineral content.
Pies with too much evaporated milk formed blisters on top.
As I let the pies cool, I saw that they all had browned blisters on top of their plastic-looking skin. Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.
Potential downsides. Evaporated milk may be problematic for people with lactose intolerance or cow's milk allergy (CMA), as it contains more lactose and milk proteins per volume, compared with regular milk. Lactose is the main type of carb found in milk and dairy products ( 20 ).
Instead of whole milk or half-and-half, use 1% or skim milk or evaporated skim milk. Instead of sour cream, try low-fat or nonfat plain yogurt, buttermilk, or even low-fat cottage cheese (you may need to blend it first to make it smooth.)
In fact, each fluid ounce of evaporated milk contains less than half the amount of calories and about one-fourth the amount of fat as heavy cream. “It works best in a 1:1 substitution in recipes like casseroles, soups and sauces, offering a similar texture but lighter consistency,” explains Brigham.
One way to create homemade creamer that's better for you is to use evaporated milk instead of condensed milk as a base. Evaporated milk is essentially unsweetened condensed milk that's been hom*ogenized, so it doesn't contain the added sugar that contributes so many calories and carbs.
Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.
It's a bit thicker than regular milk, making it a good half-and-half substitute in cooking and coffee. (Thin it out with a little water if you find it too thick.) Plus, it's shelf-stable, so you can stock a few cans in your pantry for whenever you need.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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