Many recipes call for that trusty can of evaporated milk to achieve creamy deliciousness rising to the top. But when your pantry fails you in that hurried moment, panic rises faster than homemade custard without the critical ingredient. In this post we talk about Evaporated Milk Using Milk Powder.
Before abandoning plans for flan or pumpkin pie, here’s some good news: With just two kitchen staples likely hiding in your cupboard, you can transform plain milk powder into an effective evaporated milk substitute. Let’s unlock the easy alchemy for whipping up DIY evaporated milk using milk powder so last-minute shortages never foil your baking plans again!
Evaporated vs Condensed Milk
Before making evaporated milk imposters, it helps to understand differences between this thick, creamy dairy product and its sweeter sibling, sweetened condensed milk:
Evaporated milk: Milk content reduced by 60% through water removal exposing higher fat and proteins. No sugars added during the heating evaporation process. Used to add thickness, richness and caramelized flavor especially when baking.
Sweetened condensed milk: Approximately 40-45% water removal concentration, then substantial sugar additions to preserve shelf stability and enhance flavor. Common in desserts adding major sweetness alongside creamy texture.
The Unsung Hero: Milk Powder
Commonly used in commercial evaporated milk production or blended into infant formulas, milk powder proves the secret ingredient替 to faux effective evaporated milk in your own kitchen when opened cans run dry.
By removing almost all water content, milk powder becomes highly concentrated proteins and milk fats. Many brands also include extra vitamins fortifying the dried dairy even further.
Rehydrating powdered milk with the missing water element reconstitutes a base mimicking evaporated milk’s thicker consistency beautifully. Let’s examine that simple kitchen chemistry now.
The Formula for Imposter Evaporated Milk
Since genuine evaporated milk comes from reducing whole milk’s water content by 60%, we essentially want to recreate that process using milk powder plus water.
Through testing, a ratio of 1/4 cup powder blended with 1 cup water provides the ideal thickness and flavor intensity to effectively replace one 12 oz can evaporated milk measured at 1 1/4 cups.
Adjust ratio up or down based on brand of powder used and personal preference for exact consistency needed in recipes swapping the imposter version in. But generally:
1/4 cup powder + 1 cup water = 1 can (12 oz) evaporated milk equivalent
Once you nail the proportions suits the application, get ready for that satisfying moment when your baking rises to perfection or silky custard sets flawlessly fueled by faux evaporated milk!
Blending Tips
Follow these tips when mixing up powdered milk’s faux evaporated incarnation:
1. Whisk vigorously initially when first blending powder and water to fully incorporate and smooth out any clumps.
2. Let sit 5 minutes for powder to fully hydrate and thicken before using.
3. Add additional water in small increments if the result seems too thick, or a touch more powder to concentrated more.
4. Keep homemade batch refrigerated and use within 5 days just like commercial canned version.
Experiment with different brands of milk powder and measure precisely when mastering your ideal fake evaporated milk. But once perfected to your personal tastes and cooking style, celebrate never finding that frustrating bare cupboard again when evaporated milk saves the day!