A 5-ounce tin is equivalent to 1/2 cup plus 2 tablespoons. This makes about a gallon. Hope this helps. Simply dilute your evaporated milk in order to use it in place of whole milk. Once it is a dark amber, add the I would only need a cup of it for the recipe. It is richer than plain reconstituted milk. I have a recipe that calls for a 1:1 ratio of whole milk and cream. Sour cream or full fat yogurt can be substituted 1:1 for whole milk.Use this substitute in baking quick breads or for adding creaminess to pan sauces.Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes. To convert regular whole milk to evaporated milk, simmer it slowly until the volume is reduced by half. Meanwhile add a rounded teaspoon of baking soda to the flour and thoroughly dry mix with a wooden spoon. 2. No matter which substitute you use, your cooking and baking will turn out just right with some minor tweaks and the right know-how. It's got a slightly "cooked" flavor that can be detected in some recipes, but lends a definite dairy flavor to the end result. SUBSTITUTING FOR HEAVY CREAM. You can, however, substitute evaporated milk for whole milk. Evaporated milk is exactly what it sounds like: milk with some of the water content evaporated. Fresh milk is direct from the animal. Evaporated Milk. Next add the milk to the flour and thoroughly mix, ensuring all the flour is wetted. Use evaporated milk in recipes as you use fresh milk. Condensed milk is milk that has been reduced and to which a great deal of sugar has been added. You can also use evaporated milk as a straight replacement for cream. 1. A 12-ounce can of evaporated milk equals 1 2/3 cups. The result is more concentrated flavor and fat. But if you’re looking for a more subtle taste, you should mix it with water, as directed on your can of evaporated milk. To Replace: 1 cup half-and-half - 3⁄4 cup whole milk + 1⁄4 cup heavy cream - 2⁄3 cup skim or low-fat milk + 1⁄3 cup heavy cream. Mix all together. Measuring and Storing. Alternatively, use buttermilk without the vinegar. It is raw and it is ‘whole’ insofar as it contains whatever amount of butterfat the animal imbued it with, (which varies per breed and per animal), (and which the milker has not run it through a separator). Evaporated milk can be used in place of heavy cream in soups and sauces, but is not suitable for whipping or baking recipes. Cook the caramel until it is a golden brown color. To use it in place of regular milk, simply open a can and mix it with an equal amount of water, then replace the milk in your recipe measure-for-measure. Instead, use an unsaturated oil in place of the melted butter. To make 1 cup milk substitute, mix 1/2 cup evaporated milk with 1/2 cup water. Sweetened condensed milk cannot be substituted for whole milk. Thanks! If you must use powdered milk, but prefer a richer product, this is the recipe for you. Instead of adding whole milk to your dish, you can just add the same quantity of evaporated milk to get a creamy taste and texture. Should I use a 1:2 ratio, or even more cream than that? With so many tasty alternatives available, giving up whole milk doesn’t have to be difficult.. Just mix the evaporated milk with an equal portion of water first; then add it to soups and other foods. Heavy cream can also replace equal amounts of evaporated milk in most recipes. That means it’s one of the best substitutes for milk around. Can I just use 1% and change up the ratio a bit? You can get a similar result by adding instant skim milk powder to the whole milk. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. 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