Evaporated Milk Replacement Made Without Dairy

Evaporated milk is a thick, creamy form of cow milk that is high in protein. In order to preserve milk in concentrated form, Nicolas Appert cooked raw cow milk in a water bath over the fire, then cooled the final result in glass bottles in the nineteenth century. Appert sterilized the milk by immersing the bottles in a hot water bath for two hours.

Evaporated milk is produced by four steps: evaporation, concentration, homogenization, and sterilizing. Evaporation removes 60% of the water from fresh milk by gently boiling it over low heat. This results in a more concentrated and creamy form of whole milk. The milk is next homogenized by pushing it through microscopic holes under high pressure to break down fat globules and increase stability. Potassium phosphate is also used to enhance texture and as a stabilizing salt. After that, the completed product is sterilized and kept in a can.

Evaporated milk has a fat content of 7.5-9.0% and a nonfat milk solids content of 18-22%. This kind of milk has the longest shelf life, thanks in part to the stabilizers added during the manufacturing process, but mostly because 60% of the water has been evaporated. Evaporated milk has a little caramel taste and a tan tint. It has been likened to half-and-half and heavy cream in terms of consistency. In contrast to those two, evaporated milk retains its creamy texture while containing very little fat; the most common variety has roughly 1.5% fat.

While evaporated milk may alternatively be termed condensed milk, the latter has been associated with sweetened condensed milk through the years. Sweetened condensed milk (SCM) is made in the same way as evaporated milk, but with sugar. The additional sugar sweetens the highly concentrated milk and acts as a preservative by inhibiting microbial development.

The Codex Alimentarius Commission regulates the nutritional content of evaporated milk on a global scale. But, in the United States, it is governed by the Code of Federal Regulations (CFR). According to the CFR, evaporated milk should include 6.5% milk fat, 16.5% milk solids-not-fat (MSNF), and about 23% total milk solids (by weight).

One cup of evaporated milk has 338 calories, 25 grams of carbohydrates, 25 grams of sugar, 17 grams of protein, and 19 grams of fat. Evaporated milk is also supplemented with nutrients such as calcium, magnesium, and zinc. Although calcium is necessary for strong bones (particularly in growing children), magnesium feeds the brain, heart, and muscles. Zinc is also required for optimal digestion, development, and immunological function.

Phosphorus, riboflavin (B2), pantothenic acid (B3), vitamin A, and vitamin D are among the other vitamins found in evaporated milk. One advantage of milk that the general public has yet to discover is its hair and beauty potential. Evaporated milk contains minerals that may exfoliate dead skin from the body, revealing beautiful and perfect skin. Evaporated milk may also be used as a natural skin softener and moisturizer. Evaporated milk may also be used to treat dry and rough hair, as a hair growth stimulant, and as an excellent hair conditioner.

Evaporated Milk Nutrition Facts:

Uses of Evaporated Milk

Evaporated milk is used in baking, creating pastries, cooking soups and sauces, and even adding creamy richness to coffee, tea, and smoothies.

Here is a selection of delicious recipes that use evaporated milk:

• Mini white chocolate mud cakes
• Decadent mac and cheese
• Creamy chicken casserole
• Creamy bacon and mushroom pasta bake
• Mile-high chocolate meringue pie
• Milk-braised chicken 
• Creamy pumpkin and pesto pasta bake
• Thai-flavored chicken
• Sweet potato meringue pie
• Baked spinach gratin 
• Cream cheese
• Buttery baked chicken

Non Dairy Substitute for Evaporated Milk

I’ve compiled a lengthy list of the advantages of evaporated milk; but, in certain cases, this item may need to be swapped with another. I’ll list and discuss the finest nondairy substitutes for evaporated milk in this section.

Evaporated milk includes lactose (a milk sugar that influences blood glucose levels) as well as a large quantity of cows milk protein, making it inappropriate for individuals who are allergic to cows milk or have lactose intolerance. If you are an ovo-vegetarian (some individuals forgo animal products for health, animal welfare, or religious reasons), you should look into plant-based milk alternatives. Maybe you loathe the taste that evaporated milk imparts. The finest dairy-free options for evaporated milk are listed below.

Soy Milk

Soy milk is created by grinding soaked soybeans and water together, then filtering off the bigger bits. The remaining substance is a white liquid that resembles dairy milk.

Soy milk is the most nutritionally similar to regular milk in terms of calories, protein content, and digestibility. Vitamins and minerals deficient in calcium and vitamin D are often added to commercially made soy milk.

Soy milk loses water when heated, like evaporated milk. While the flavor differs somewhat, it is nearly imperceptible in most recipes.

Read More: Milk Replacement in Cornbread

Nut Milk

If you want a low-calorie, high-protein choice, this is the perfect solution. Almonds, hazelnuts, and cashews are mashed with water and filtered to produce a milk-like substance.

Almond milk contains sweet undertones and may be utilized in sweet recipes, whilst cashew milk can be used in both sweet and savory meals. This milk may also be evaporated to get the wonderful thick consistency of evaporated milk.

Quinoa Milk

Quinoa milk is made by soaking or boiling it and mixing it with water. It is simple to create at home. This alternative has no resemblance to evaporated milk. Quinoa milk is the thickest of the evaporated milk alternatives, so what it loses in flavor it makes up for in texture. It may be used in certain recipes without being thickened. The texture of homemade quinoa milks may be modified by using a little amount of water.

Coconut Milk

This dairy-free replacement has about the same number of calories as evaporated milk. It also adds a unique taste to dishes. The production of grated coconuts created grated coconuts. This milk has the consistency of evaporated milk and does not need thickening.

Rice Milk and Cornstarch

Rice milk is made by grinding softened rice and water together. This replacement has a high glycemic index while being naturally low in calories and protein. Rice milk is quite light. Add cornstarch to thicken and give it a cream-like consistency.

Rice milk, unlike evaporated milk, has a highly sweet flavor and may be used in lieu of evaporated milk in particularly sweet dishes such as sweets and baking.

Non Dairy Substitute for Evaporated Milk in Creamy Chicken Casserole

This dish’s magnificent and delectable appearance is famous. The texture combination is intriguing, from the firm mushroom bits to the dish’s creamy essence. While evaporated milk is the creamy backbone of this dish, quinoa milk will work nicely as a substitution due to its thick creaminess.

Non Dairy Substitute for Evaporated Milk in Sweet Potato Meringue Pie

Evaporated milk is used in this dish not as a thickener, but for its flavor and nutritional content. Soy milk may be used in place of evaporated milk since its flavor complements the ground cinnamon and nutmeg in your potato meringue pie.

Non Dairy Substitute for Evaporated Milk in Buttery Baked Chicken

This dish naturally makes you salivate, particularly when finished with fresh greens and sliced lime. Coconut milk will provide an unusual twist to the flavor of this dinner while also substituting for evaporated milk. It has the same consistency as evaporated milk, and the recipe doesn’t need any modification to account for the lack of evaporated milk.

Frequently Asked Questions [FAQs]

Can I use condensed milk instead of evaporated milk?

Except for the addition of sugar, condensed milk (sweetened condensed milk) is almost identical to evaporated milk. Absolutely, you may use condensed milk for evaporated milk in sweet recipes. This choice, however, contains dairy. Consider plant-based milk as a dairy-free option.

Is heavy cream the same as evaporated milk?

No, they are not the same thing, however they may be used interchangeably in certain recipes. Heavy cream is generated from the settled, heavier portion of whole milk that comes to the top owing to its fat content, while evaporated milk is whole milk that has been condensed to remove the bulk of the water.

Why use evaporated milk instead of whole milk?

In recipes, evaporated milk is favored over whole milk because it can withstand high heats without curdling. But, for recipes that do not need cooking or heating, you may replace evaporated milk with fresh milk by using double the amount of evaporated milk called for.

Conclusion

Consider the nutritional and flavor profiles when selecting a replacement for evaporated milk in your recipe. Some of these alternatives taste like evaporated milk, while others will not alter the flavor of your food, and yet others will radically transform it. Lastly, think about the cooking process. Some of these plant-based milks must be cooked in order to thicken to the consistency of evaporated milk, while others may be prepared without the use of heat.