I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
(Not a duplicate of this question, I don't believe) If I have a recipe that calls for sweetened condensed milk but only have a can of evaporated milk, is there
I have 60 oz of evaporated milk and don't know what to cook with it. I have found some recipes, but they only call for 12 oz to be used and I
I have a recipe that calls for evaporated milk. How can I make "Evaporated Milk" (from raw milk), or a reasonable substitute for the canned evaporated milk fou
Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, wh
I've got a recipe that calls for 2 1/2 cups whole milk, but I don't drink whole milk all that often and if I buy any it'll just end up spoiling in the fridge be
Where is the best place to keep an opened can of condensed milk safe? I know the unopened one is okay on the counter but what about when you open the can to use
I have read a related question about how to make evaporated milk, but the answer specifies that homogenized milk must be used. I was wondering if its possible t
The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
Before anybody says this is a duplicate, I'm not asking about the difference between the two milks; I already know that. What I'm looking for is a way to lessen
So I love cooked sweetened condensed milk (caramel, dulce de leche, all that). It's really simple to make - just cook the stuff for a while - and it tastes awe
In the 50s, my mother used to whip Jello and Evaporated milk together, pour it into single serve bowls and refrigerate. The result was a creamy foam that separ
My icing recipe for German chocolate cake pecan icing calls for evaporated milk, but I only have condensed milk. Can I use the condensed milk instead? If so, d
when you add equal amounts of water to evaporated milk, will it have the same calcium and vitamin D amounts as regular milk?
I sometimes try to make “chewy” ice cream using evaporated milk or dulce de leche made using the “boil a can of sweetened condensed milk&rdquo
I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manu
I’ve recently run across a recipe in a vintage cookbook (probably the fifties, as the phone numbers in it are exchange numbers) for “Two-Hour Candy&
When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
We have a recipe for chocolate fudge that is 40+ years old. That recipe calls for a "tall can of evaporated milk" and one (8 oz) jar of marshmallow creme. In th