Wondering how to use up that can of evaporated milk? Here are 35+ amazingly delicious evaporated milk recipes. From sweet treats, to creamy dishes, soups and more!
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Evaporated milk is a versatile ingredient that adds richness and creaminess to a wide range of recipes. Whether you’re a seasoned cook or a kitchen novice, incorporating evaporated milk into your dishes can elevate the flavor and texture.
In this post, we’ll explore 35 mouthwatering recipes that utilize evaporated milk and address common questions and concerns associated with this pantry staple.
Evaporated Milk FAQs
Evaporated milk is a concentrated form of milk where approximately 60% of the water content has been removed through a heating process. It has a creamy texture, slightly caramelized flavor, and a longer shelf life than regular milk.
Yes, you can substitute evaporated milk for regular milk in most recipes. However, keep in mind that it has a richer and creamier consistency, so you may need to adjust the quantities accordingly.
No, evaporated milk and condensed milk are not the same. While both are concentrated forms of milk, condensed milk contains added sugar, making it sweeter and thicker than evaporated milk.
Unfortunately, evaporated milk still contains lactose, so it may not be suitable for those with lactose intolerance. However, lactose-free or dairy-free versions of evaporated milk are available in some markets.
Unopened cans of evaporated milk can be stored in a cool, dry place for up to a year. Once opened, transfer the remaining milk to an airtight container and refrigerate. It should be consumed within 5-7 days.
Recipes that Use Evaporated Milk
Side Dishes
Main Dishes
Desserts
Appetizers & Soups
More Dairy Guides
- Recipes that Use Buttermilk
- Ricotta Recipes
- Mozzarella Recipes
- Cream Cheese Recipes
- Recipes that Use Sour Cream
- Recipes that Use Heavy Cream
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35+ Evaporated Milk Recipes: How to Use It
Ingredients
- 1 pound macaroni
- 4 cups water
- 2 teaspoons prepared yellow mustard
- 1 teaspoon salt
- 12 ounce can evaporated milk
- 8 ounces Tillamook medium cheddar cheese (grated)
- ¾ cup parmesan cheese (grated)
- 2 Tablespoons butter
- ¼ teaspoon nutmeg
- Salt and pepper (to taste)
Instructions
- Mix the macaroni, water, mustard, and salt in your Instant Pot.
- Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 4 minutes (or half the time on the macaroni cooking directions). Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When time is up, open the Instant Pot using “Quick Pressure Release”.
- Stir the pasta to break it up. Add the evaporated milk, cheese, butter and nutmeg; stir until completely incorporated the and cheese has melted and coated the pasta.
- Season to taste with salt and pepper, then serve immediately.
Equipment
