Evaporated milk is a shelf-stable dairy product that is thicker than condensed milk, but with much less sugar. It is a high-protein, creamy milk product that’s best used for many recipes in many types of dishes. Homemade evaporated milk is available by heating milk and removing 60% of its water.
This slightly caramelized version of milk is easy to find. If you have any health concerns or you’re lactose intolerant, however, it’s better to find an evaporated milk substitute that you can easily find at your home or the grocery. Do choose one from our list below.
Evaporated Milk Substitutes
Regular Milk You can use regular milk if you don’t want the heavy flavor and consistency of evaporated milk. Regular milk is thinner, but that means you add more water to your food. Still, the taste should be the same.
For those using it as a sauce, you likely would need flour or cornflour. If you only lack evaporated milk for your dish, use regular milk.
Heat more than twice the amount you need in medium heat, so if you need 1 cup (240 ml), heat 2¼ cups (540 ml) of milk. Simmer for 10 minutes until you reduce more than half of the milk.
Half and Half If you have half and half, you can also use it in combination with regular milk. This combination will allow you to get the right mixture without heating.
The right ratio to substitute evaporated milk is ¼ cup (60 ml) half and half with ¾ cup (180 ml) regular milk. This combo will make 1 cup (240 ml) worth of evaporated milk.
Soy Milk For the lactose intolerant, another great evaporated milk replacement is soy milk. Soy milk is lactose-free, with almost the same nutrition as regular milk.
Like regular milk, reduce the soy milk to around half to create something akin to evaporated milk. It’s sweet and savory as long as you follow the right process.