If you're a baking enthusiast, you've probably cracked a can or two of sweetened condensed milk in your time—it's a key player in some of our favorite pies, cakes, and sticky-sweet sauces.But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin: Evaporated milk—canned, shelf-stabilized, low-moisture cow's milk—offers the same thick, rich texture … When properly stored in the pantry or cupboard, a can of evaporated milk can stay fresh up to 12 months. It really depends what function the cream has in your recipe. For the best evaporated milk substitute, make your own: In a saucepan, pour 60 percent more milk than called for in the recipe, bring it to a simmer, and gently reduce it until the desired amount is reached. If heavy cream is a liquid ingredient in a baked good, you should be okay. From adding too much evaporated milk to trying to use pumpkin pie spice instead of the called-for combination of four separate spices, here's what happened to my pies. Evaporated milk is made by slowly heating milk to remove about half of its water—a process that develops a light golden color and mildly sweet flavor. Note: If you drink low fat milk, use Low fat Evaporated Milk to get the extra richness without adding as much additional fat to your recipe. Cool the mixture before using. One possibility is you can use shelf-stable milk in the form of evaporated or powdered milk. Evaporated skim milk is creamier and richer than fresh skim milk, but it won't whip or thicken the way cream does. The natural lactose sugar is concentrated in evaporated milk, so you may need to reduce the sugar when using it as a fresh milk substitute in recipes. Evaporated milk is a versatile dairy product that can go into your hot drinks or baking recipes. Therefore, for richer recipes – when your recipe calls for 1 cup of milk, use 1 cup of Evaporated Milk. Measure that amount. The milk you have in the refrigerator is a good substitute for evaporated milk. Adding too much sugar sweetens the pie, but not in an overwhelming way. Properly stored, an unopened can of evaporated milk will generally stay at best quality for about 18 to 24 months, although it will usually remain safe to use after that. Once opened, it should be consumed within 5 days maximum. I have a huge stash in my pantry, and whenever I’m running low on milk and I need milk in a recipe – especially a baked recipe – I will use evaporated milk. Is unopened canned evaporated milk safe to use after the "expiration” date on the can or package? I have never had a recipe taste different or not turn out using evaporated milk instead of fresh milk. However, you should only substitute for cooking, not for drinking. If you find a dusty can of evaporated milk, you’ll want to dilute it with water in a 1:1 mixture. Like other dairy products, evaporated milk will go bad eventually. Nestlé states that Carnation evaporated milk can be substituted in a 1:1 ratio for regular whole milk. 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