Evaporated milk is often used in recipes to add richness and depth, without adding too much liquid. It's a staple in many baking and cooking recipes, especially when making custards, puddings, and soups. But, what happens when you don't have any evaporated milk on hand, and all you have is whole milk?
Well, the good news is that you can use whole milk as a substitute in a pinch. However, keep in mind that whole milk is more liquid-y than evaporated milk, so you may need to adjust the amount used in the recipe. It's like trying to make a smoothie with ice cream versus milk - you'll get a different consistency and flavor.
Another thing to consider is the fat content of whole milk versus evaporated milk. Whole milk has around 3.5% fat, while evaporated milk has around 6-7% fat. This means that using whole milk may result in a slightly less rich and creamy final product. But, hey, it's not the end of the world, right?
Dairy Milk | The Kitchn
