As for the caramelized flavor, the additional sugar would certainly add to it but even unsweetened milk would caramelize during pasteurization because of the lactose, a sugar naturally found in milk. The sugar would certainly change the recipe so I assume the article is referring to unsweetened condensed milk, aka evaporated milk. What you may be talking about is sweetened condensed milk, which adds a lot of sugar during processing. Many countries use the terms interchangeably. Yes although it might give a bit of a sweeter taste you should be good! ReplyĮvaporated milk and condensed milk are identical. If using condensed milk, how much do you water it down? Reply “Evaporated milk has a caramelized flavor…” Isn’t that condensed milk? Looks like it in the picture. Tags: bake, cookies, desserts, healthy eatingģ3 Responses to “Here Are All the Milk Substitutes You Might Need for Baking”ĭo you have a suggestion to make the yogurt taste less tangy if using in a savory recipe? Reply If you want batter with a more liquid consistency, thin out the yogurt with water. Substitute an equal amount for the milk in the recipe. Stay away from the sweetened varieties because … you should know why by now. Swap in an equal amount for the milk in the recipe and your end result will be fine. Oat milk is starchier than cow’s milk, so using more than ½ cup may affect the texture of whatever you’re baking. In small amounts - for instance, a few tablespoons in cookie dough or crust recipes - oat milk will do the job. Special ConsiderationsĬhoose a soy milk that doesn’t contain added sugar or you’ll end up with sweetness overload. Substitute an equal amount of soy milk for what’s called for in the recipe for practically identical results. ) Be sure the nut milk doesn’t have added sugar, as that could throw off the taste. Nut milks taste, well, nutty, so choose flavors that blend in well with whatever you’re baking (think hazelnut milk with brownies. Whether you prefer almond, pistachio or a different kind of nut, these substitutes can be swapped for equal quantities of milk in most recipes. If you’re lactose-intolerant or going vegan, try one of these milk substitutes. If the the recipe calls for more milk, add a tablespoon of melted butter per cup of water so the fat content stays similar. Pie crust or cookie dough usually needs just a couple of tablespoons of milk, so the same amount of water will keep the dough from crumbling. They’re also tangier, so if you’re worried about that, add a bit of vanilla to the recipe to balance any sourness. Sour cream and yogurt are thicker than milk, so they can affect the density of your baked goods. Or, if you prefer a more liquid batter, thin out with a bit of water. Substitute for the milk in a recipe, in an equal amount. Once you open a can of evaporated milk, stick it in the fridge and use it all in three to four days. The beauty of these milk substitutes is they have a long shelf life, so they can hang out in your pantry for a really long time. For powdered milk, follow the instructions on the box. For best results, mix it with equal amounts of water for a 50-50 ratio. Evaporated or Powdered MilkĮvaporated milk has a caramelized flavor that can overpower other ingredients. Special ConsiderationsĬream or half-and-half that contain stabilizers can change the texture of your baked goods.
With half-and-half, use the same amount that’s called for in the recipe. Cream or Half-and-HalfĬream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. If you’re just running low on milk and don’t want to head to the store, use these swaps to save your baking. Be sure to keep some on hand at all times - you never know when you might need ’em. But there are dairy and non-dairy milk substitutes for baking that will do the trick without anyone knowing the difference. You know that horrifying feeling when you’re halfway through a recipe that calls for milk and realize, uhh, there’s no milk in the fridge? Yeah, we’ve all been there.