Dairy Free Evaporated Milk Alternative

1. Dairy Free Evaporated Milk Alternative

1. Oct 17, 2013 - If you need a dairy-free or lactose-free option, you could use one of the lactose-free milks or vanilla almond milk in place of the evaporated milk, but again, add 1 tablespoon cornstarch.
2. Add dairy-free milk to a medium sauce pan over high heat, and bring to a gentle boil. Decrease the heat to low, and allow the milk to simmer, whisking occasionally, until it is reduced by half, about 20-25 minutes.

Evaporated milk is milk that has been concentrated by 60 percent, ranging in amounts of butterfat from 8 percent in whole evaporated milk to .5 percent in evaporated skim milk. Evaporated milk is often used to boost texture and flavor when it is added to baked chicken recipes. Whether you have no evaporated milk on hand or are looking for a low-fat or dairy-free substitute, there are plenty of ideas for replacing evaporated milk.

Nov 10, 2017 - No sweat – making your own dairy-free evaporated milk at home is super. Evaporated milk alternative, but I'm working on getting a dairy-free.

Substitute Suggestions

You can substitute other household ingredients for evaporated milk, such as light whipping cream, to yield a creamy, flavorful dish. You can also combine whole milk with half-and-half to yield an evaporated milk replacement; for example, for 1 cup of evaporated milk, use ¾ cups whole milk and ¼ cup half-and-half. If you don’t have a replacement, make your own evaporated milk by simmering 2 ¼ cups of regular milk in a sauce pan until it becomes 1 cup, making sure that the milk never gets to the boiling point. To get the same texture as evaporated milk, take powdered milk and prepare it as directed, but only use 40 percent of the liquid.

Reduced-Fat Suggestions

If you are baking, roasting or broiling chicken that calls for evaporated milk, you can substitute the evaporated milk in the same amounts with fat-free options like chicken broth, chicken stock or condensed soup with water. You can also use the equivalent of low-fat or skim milk or evaporated skim milk, but keep in mind that each of these ingredients will likely make your final product noticeably less rich and not as flavorful.

Cream-Based Ingredients

Whether you are baking chicken breasts, roasting a fryer chicken or making a chicken casserole, you can use a number of different cream-based liquids to replace evaporated milk. Sauce suggestions include: 1 can of cream of celery with milk, cream of chicken with buttermilk, cream of mushroom with whipping cream, cream of potato with sour cream or cream of broccoli with broth. You can also substitute coconut milk in the same amount, but keep in mind this will add coconut flavor to your dish, so this option may not always be suitable.

Fried and Baked Chicken

In the absence of evaporated milk, you can make oven-fried or baked chicken by replacing the required evaporated milk with buttermilk during the breading process. Ochef, a cooking information website, explains that buttermilk is the most ideal replacement for frying chicken because it has the right consistency for allowing the breading to adhere to the meat, and boosts the flavor of the food.

Dairy-Free Alternative

If you are looking for ways to make your dish safe for individuals with a dairy allergy, you can still use evaporated milk by making your own replacement, according to the website Food.com. Shake a 12-ounce can of coconut milk and combine it with 12 ounces of rice milk in a heavy-bottomed sauce pan. Allow the mixture to simmer, being careful not to scald it. Stir occasionally until the liquid amount has reduced by half. Let the evaporated milk cool before storing in the refrigerator. As the milk may separate after it is cooled, quickly whisk the mixture before you cook with it.

Considerations

While evaporated milk is often used as a replacement for heavy creams because it only contains 7.9 percent fat, you may be looking for ways to reduce the total fat in your recipe. As you cook, keep in mind that evaporated milk provides some of the texture, thickness and flavor of your food, and by replacing it, you may be compromising some of your food‘s characteristics, possibly yielding a runny, bland or curdled product.

Most Recent

Dairy products are among the most versatile ingredients for cooks and bakers, in forms ranging from cold, fresh milk to hard grating cheeses. One of the more unusual options is sweetened condensed milk, made by combining evaporated milk with a high percentage of sugar. If you don't have any sweetened condensed milk on hand, you can cobble up a dairy- or non-dairy based substitute easily enough.

Getting the Ratio Right

Sweetened condensed milk is shelf-stable and won't curdle in acidic recipes, because -- like jams and jellies -- it contains enough sugar to stabilize and preserve the ordinarily perishable milk. That's about 20 percent sugar by weight if you're starting with whole milk, or a non-dairy milk equivalent, and 45 percent by weight once the milk is fully concentrated, explains Smucker's Foodservice. If you're starting from scratch with real dairy milk, or a drinkable substitute such as soy or rice milk, it's best to reduce the milk before you add the sugar. Parasite in city game demo. Otherwise, there's an unnecessarily high risk of scorching your milk as it reduces.

Liquid-Milk Substitutes

You'll need about a cup of concentrated milk per can of sweetened condensed milk in your recipe. If you're using whole liquid milk, start with 2 to 2 1/2 cups of milk -- the more you use, the richer the result -- and reduce it to 1 cup with gentle, slow simmering. Stir it regularly so it doesn't scorch, and then stir in 2/3 to 3/4 cup sugar once it's condensed. The larger amount is more authentic, but the smaller quantity works in most recipes. You can also begin with ordinary evaporated milk, using a blender or 'stick' blender to dissolve the sugar.

Dry Milk Powder Method

Dairy Free Evaporated Milk Alternative

Another simple substitution begins with dry milk powder, the ultimate form of concentrated milk. For every can of sweetened condensed milk your recipe calls for, you'll need 9 fluid ounces of dry milk powder -- a cup plus 2 tablespoons -- and 1/3 cup of hot water. Milk powder is made from nonfat milk, so you'll also need 2 to 3 tablespoons of melted butter as a replacement for the missing milk fat. Blend the ingredients until the sugar is thoroughly dissolved.

Dairy-Free Substitutions

If you can't or won't eat dairy products, commercial alternatives to sweetened condensed milks aren't readily available. You can make your own by reducing your favorite non-dairy milk -- soy, rice, nut or coconut -- by gently simmering it, as you would with dairy milk. Simmer 2 1/2 to 3 cups of your chosen milk substitute down to 1 cup, and then add the same 2/3 to 3/4 cup of sugar you'd use with dairy milk. For a vegan version, use vegan-friendly raw or unfiltered sugars that aren't refined through bone charcoal. Non-dairy milks vary pretty widely, so if one doesn't do justice to your recipe, try again with a different type.

Off the Shelf

In recipes where its flavor is appropriate, at least one off-the-shelf product might be a suitable replacement for sweetened condensed milk. It's called creamed coconut -- not coconut cream, which is a very different product -- and is ordinarily used in cocktails. Thick, rich and heavily sweetened, like sweetened condensed milk, creamed coconut makes a fine substitute in fillings for cakes, pies and bar cookies. In candy-making it might or might not work, depending on your recipe, so be sure to make a test batch before you rely on it.