EASY DAIRY-FREE EVAPORATED MILK SUBSTITUTE
This recipe makes the equivalent to one 12-ounce can of evaporated milk. You can use it in recipes just as you would the original! See my tips in the post above.
Provided by Alisa Fleming
Categories Drink
Yield 1½ cups
Number Of Ingredients 1
Steps:
- Pour the milk beverage into a saucepan, and place it over medium-low heat.
- Simmer, whisking occasionally, until the milk beverage reduces to 1½ cups, about 30 minutes (see Time Note below). You want it to simmer, and steam, but do not bring it to a boil.
- Store the dairy-free evaporated milk substitute in the refrigerator for up to 1 week. It can be frozen into cubes if needed later.
DAIRY-FREE EVAPORATED MILK :: GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE
Rich, creamy, dreamy dairy-free evaporated milk. Not only is it super easy to make, it tastes amazing. If you've been missing classic evaporated milk in your dairy-free life, then this is a recipe you must try. Use it in all of your favorite recipes!
Provided by Jessica Espinoza, CYT
Time 35m
Number Of Ingredients 2
Steps:
- IMPORTANT NOTE #1! You know your stove best. Some people's burner temperatures run hot, some run cooler, so adjust as you see fit.
- IMPORTANT NOTE #2! Keep in mind that as milk heats up, it tends to expand and want to boil over rapidly so this is why you want to stir, stir, STIR and always use a big pot.
- Pour the milk into a LARGE heavy-bottomed saucepan (size is important here, especially if you are going to scald it slightly in step 2).
- While stirring continuously, heat the milk over medium heat (or medium-high heat if you want a slightly scalded taste), until it comes to a simmer.
- NOTE: Keep in mind that as the milk heats up, it tends to expand and want to boil over so this is why you want to stir, stir, STIR and always use a big pot.
- If you're scalding it, continue stirring and let it cook for 2-3 minutes at the high heat. DO NOT WALK AWAY from this or else you'll end up with an overflowing burnt mess.
- Once the milk is scalded, or if you're skipping that step, reduce the heat to low/medium-low and continue simmering (leave the pan uncovered), stirring occasionally, until the milk is reduced by about half. This should take about 30-40 minutes.
- Remove from the heat and let cool.
- Pour into a glass jar and refrigerate. Use within 5 days. It can also be frozen.
Nutrition Facts : Calories 129 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 44 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
DAIRY-FREE EVAPORATED MILK
Use this as a substitute for canned evaporated milk in all your favorite sweets recipes. I have used it in Recipe #101104 and Recipe #78088 both with great success. (the caramel sauce was used to make Recipe #31128 - gorgeous and delish!) no one even suspected that either dish was made with cocnut milk, as the flavor is tempered by the rice milk, allowing the other, stronger flavors to shine.
Provided by Celiac Cafe
Categories Lactose Free
Time 2h2m
Yield 12 ounces, 1 serving(s)
Number Of Ingredients 2
Steps:
- shake can of coconut milk well to incorporate the "cream" that solidifies at the top of the can.
- Combine with the rice milk in a heavy-bottomed pot on medium-high heat. Stirring occasionally, bring to slow boil. turn heat to lowest setting and let simmer, stirring occasionally until liquid has reduced by half. cooking time is very approximate. Measure evaporated milk as needed to ensure it has reduced sufficiently.
- When finished, pour into a container and allow to cool to room temp before covering and placing in the fridge. Once cooled, the mixture will separate. That is easily remedied by whisking just before use and does not affect taste or outcome.
- Perfect for making ahead and will keep 2-3 days refridgerated.
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