Keep Evaporated Milk on Hand: Quick tip

Heather says:
Always keep several cans of evaporated milk in the pantry. It has an incredibly long shelf  life and can prevent an “Oh crap, we’re out of milk” trip to the store. To use a substitute for fresh milk, dilute the evaporated milk with an equal amount of water. Evaporated milk can also be used as a substitute for cream or half and half in many recipes, use as a direct substitute.

Menu Monday will return next week.
Ivy and I will are attending Blissdom ’09, which means another road trip for the kids and I.* If you are attending the conference, please drop us a line in the comments so we know who to look for. We would love to say

*My kids and I were in Florida for nearly a week and now we’re zipping up to TN. I wonder, how did my husband ever get so lucky?


  1. Rekha on February 6, 2009 at 3:02 am

    can we use milk powder?

  2. Karen on February 5, 2009 at 10:07 pm

    question: evaporated mik in bechamel (white) sauce.

    When I’m in a hurry, I’ll scald whole milk in the microwave instead of simmering 2% (with an onion, bay leaf, and some whole cloves) for 15 or 20 minutes. This seems to work fine.

    Since I’m already short-cutting, would evaporated milk be an equally functional short cut for when I don’t have whole milk on hand (my one-year-old drinks it)?

  3. kat on February 3, 2009 at 7:37 pm

    So thinking backwards could you double the amount of dry milk powder and use it in place of evaporated milk?

    • Heather on February 3, 2009 at 9:20 pm

      For one cup of evaporated milk you’ll need 2/3rds cup powdered milk and 3/4 cup of water or for a taste closer to canned evaporated milk 1 tsp melted butter, 1/2 cup powdered milk, 3/4 cup water. There are many variations on these substitutions, but they’ll get you through most recipes. If you have milk on hand, but need evaporated milk, simply simmer until 1/2 the volume is gone. Don’t boil it or you’ll have a fantastic evening scrubbing the pot.

  4. discount polo shirts on February 3, 2009 at 5:41 pm

    Nice, thanks for the tip. I just came across your site. This is great I love the idea and blog posts, keep up the posts there is a lot that people need to learn these days (my generation, “X”, does not know a lot of the most basic Home Ec stuff).

  5. Amanda Patchin on February 3, 2009 at 4:02 pm

    I use evaporated milk in potato soup. It has good flavor and then you can use the potato water to dilute it.

  6. Sara on February 2, 2009 at 7:19 pm

    where is the knitting loom tutorial?

  7. Keter on February 2, 2009 at 3:50 pm

    I find evaporated milk has a distinctive taste that works well in some things and less well in others. So does dry milk powder, which also has a distinctive taste – one that works well in the things evaporated milk doesn’t work well in. So I keep both on hand, but more dry milk since it stores more compactly and works in more things.

    Have fun at the conference! :o)

  8. Veggiemomof2 on February 2, 2009 at 10:48 am

    Thank you for this wonderful tip!

  9. Meredith on February 2, 2009 at 8:09 am

    So excited to meet you and catch up with Ivy!

    Looks like we’ll have a good contingent of frugal/homemaking bloggers there, too.

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