evaporated milk
Posted: 07 September 2013 08:12 AM   [ Ignore ]
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happy saturday everyone. I want to make a basic pumpkin pie, calling for evaporated milk. I don’t have this on hand. I am thinking about, just cooking off some of the water content of my regular milk and using that (after it’s cooled).

I wonder if I can get some feedback on this. I have 2% in my fridge, and condensed milk in my cabinet.

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Posted: 07 September 2013 01:51 PM   [ Ignore ]   [ # 1 ]
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I have not done this, but I don’t think it would be the same. I always use what the recipe calls for. I hope it will work for u.

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Posted: 07 September 2013 02:08 PM   [ Ignore ]   [ # 2 ]
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sweetcate - 07 September 2013 08:12 AM

happy saturday everyone. I want to make a basic pumpkin pie, calling for evaporated milk. I don’t have this on hand. I am thinking about, just cooking off some of the water content of my regular milk and using that (after it’s cooled).

I wonder if I can get some feedback on this. I have 2% in my fridge, and condensed milk in my cabinet.

SWEETCAKE:
  Good morning. As you know all evoporated milk is,is regular milk that has approx 60% of it’s water removed.

you can do it this way 2/3rds cup of non fat dry milk &  3/4, cup of water mixed together

OR

Simmer the milk you have till it is reduced by 1/2 of the amount you began with. You see milk contains approx 85% water & 2% milk contains approx 92% water

I hope this info will help you. Good luck in your baking & enjoy the rest of the day & the weekend.

  ~FRESHKID.

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Posted: 07 September 2013 03:29 PM   [ Ignore ]   [ # 3 ]
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All the “boiling or simmering time” you can also use to drive to the grocery to buy a can of evaporated milk. But that is just me.

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Posted: 07 September 2013 04:13 PM   [ Ignore ]   [ # 4 ]
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yes I went ahead and bought it. I did see a recipe for it online with the nonfat dry milk version and also, one with butter added to adjust.

I wasn’t going to use the 2%. I know it’s derived from whole milk. I could have played around with the butter and stove stuff, but how can I be sure I have the right percentages in the end. and pumpkin pie is a wet filling

but thanks everyone for input

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Posted: 07 September 2013 08:15 PM   [ Ignore ]   [ # 5 ]
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sweetcate - 07 September 2013 04:13 PM

yes I went ahead and bought it. I did see a recipe for it online with the nonfat dry milk version and also, one with butter added to adjust.

I wasn’t going to use the 2%. I know it’s derived from whole milk. I could have played around with the butter and stove stuff, but how can I be sure I have the right percentages in the end. and pumpkin pie is a wet filling

but thanks everyone for input

Wise decision. Now you don’t have to boil and simmer ‘til eternity. grin

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Posted: 08 September 2013 11:01 AM   [ Ignore ]   [ # 6 ]
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prettycake - 07 September 2013 03:29 PM

All the “boiling or simmering time” you can also use to drive to the grocery to buy a can of evaporated milk. But that is just me.

Ah, prettycake, you’re always so sensible. grin

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Posted: 08 September 2013 11:50 AM   [ Ignore ]   [ # 7 ]
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CharlesT - 08 September 2013 11:01 AM
prettycake - 07 September 2013 03:29 PM

All the “boiling or simmering time” you can also use to drive to the grocery to buy a can of evaporated milk. But that is just me.

Ah, prettycake, you’re always so sensible. grin

I know, right ? grin  grin grin  now if only I can make my own water from scratch hmmmm:-)

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Posted: 08 September 2013 06:50 PM   [ Ignore ]   [ # 8 ]
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Oh wow you all are so funny.  I really laughed out loud. 

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So many recipes - so little time.

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