I was given several cans of evaporated milk and powdered milk, but I don't know how to use them in everyday cooking. Any ideas?
Tanna from Claremont, NH
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Both powered & evaporated milk can be used in anything you'd use regular fresh milk in. You can also add powered milk to any recipe or to regular milk as a way to get extra calcium & protein. Smoothies made either of these types of milk are very tasty. Just add any fruit or berries & several ice cubes. To sweeten your smoothie add frozen concentrated fruit juice instead of sugar! Another way to sweeten your smoothie is to add extra milk power to it because the milk sugar will sweeten the smoothie. The more powered milk you add, the sweeter the smoothie. I've made tapioca pudding with hardly any sugar because I've added extra milk power to sweeten it. It's not only sweet & tasty, but because of the extra milk power, the pudding has extra calcium too!
---> My mother-in-law was a very thrift sort & made a less expensive but tasty milk for her large family by making up 2 quarts of powered milk & mixing this with 2 quarts of whole milk then poring these together into a gallon milk jug. These 2 types of milk mixed together would make 2% milk... The trick is to make sure you mix the powered milk up very well so there's no pieces of power or lumps left. It's best to make up the powered milk first in the gallon jug so you can shake it first before adding the whole milk. When served ice cold from the fridge you can't tell the difference between this & store bought 2%.
*You can't beat having powered & canned evaporated milk around for emergencies when the power goes out!
Just reconstitute the way it says on the can [add specified amt of water] and use to make pudding or also excellent for using in macaroni and cheese. cathy from ma
First thing that comes to my mind this time of year is pumpkin pie, takes one 14oz can, two cups pumpkin, 3 eggs or eggs whites, 1/2 cup sugar, tsp pumpkin spice, mix it altogether throw in a pie shell, or sprayed pie plate, baked for 15 mins. at 400, then turn oven down to 350 for 35 to 45 minutes, till set, chill and enjoy!
Friends who don't use theirs often give me several cans of evaporated milk at a time. Since I don't bake much, I use it as creamer for my coffee. It's a little richer straight out of the can than whole milk, and saves the whole milk for my oinker hubby - he could almost drink a gallon a day by himself! As for powdered, I'd use it as creamer as well, and hubby will enrich 2% or 1% milk. He'll also mix some and use it with chocolate syrup for homemade chocolate milk.
I only use evaporated milk when I make gravy! Why use "drinking milk" at $4.00 per gallon when 1 can at maybe .50 will make a big pan of gravy (like after frying chicken or pork chops).
I also use evaporated milk when I make potato soup. Here's my recipe:
6-8 peeled potatoes (cut into bite-sized chunks)
1 onion (peeled and diced)
1 stalk celery (diced...I use celery salt cuz I don't like celery)
2 or 3 tablespoons butter or margarine
Place all ingredients in pan and cover with water. Boil till potatoes are "fork tender" (you can easily stick a fork in them). DO NOT DRAIN WATER!! Add 1 or 2 cans of evaporated milk. Serve.
God Bless,
Sheila in Decatur, IL
I always use evaporated milk in place of half and half in my clam chowder recipe because of the cost savings. I will make up the difference between the amount needed with reconstituted powdered milk for even more savings.
This is an awesome recipe for pancakes "skinnies" using evaporated milk. I found this recipe and tried it out and my kids were sold on it. I now do not make any other kind pancakes. Every one of my kid's friends that have tried them also think they are the best.
Three eggs
1/4 cup sugar
Two cups flour
One teaspoon salt
Mix these four ingredients well (it will be stiff). The reason for mixing these first is it won't be lumpy. If you put the liquid first and then add the dry ingredients it will turn out lumpy.
Then add to the stiff batter:
1/4 c oil (or melted butter)
One 12 oz. can evaporated milk
One can of water (use evap milk can)
Mix everything together . It will be very liquidy. They make a super thin pancake and may bubble up when you fry them.
Enjoy!
I use powdered skim milk for ALL my baking, whether it's bread, muffins or cakes. I add extra to up the calcium and protein content. Use 1/3 cup of powdered milk for each cup and replace the milk in your recipe with water or fruit juice.
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