Help. Milk substitute?

P

pam

Well-known member
I want to make a Canadian cake. I can't remember the name. It consists of a cake batter with a maple syrup mixture poured over the top which sinks to the bottom when baked. I have heavy cream, which the recipe calls for , but not the 2/3 c milk also required. Can I somehow dilute the cream to approximate milk, or must I wait and try to get milk on one of our very infrequent grocery runs? Thanks.

 
I do this pretty regularly in my house because the kids...

will devour milk and bread when it enters the home but mercifully they don't like my half n half and I usually have a backup half n half handy to serve my coffee addiction.

I've done it with heavy cream and you can do it with evap milk too. One thing however is that the resulting milk will be sweeter and fattier even diluted with water. For heavy cream to get milk I'd go with 3 parts water 1 part cream. Maybe even 4 parts water. For half n half I'm usually in the range of 2/1. But you could adjust to taste.

The recommendation for evap milk is 50/50. If you are used to skim or 2% milk then you will probably want to add considerably more water to all of these ratios. The overall difference will be in the fat content. So the expert bakers and mathematicians here will know better how that affects your recipes.

 
I always keep evaporated milk in stock because I don't use much regular milk. I sub evap a lot

I rarely cut it with water but once in a while I do- and about 2/3 evap milk to 1/3 water works.

 
What an interesting discovery. I just dilute with some water as I really don't like the flavour of

canned. Shows how much I know.

I tried to buy powdered milk well before people got antsy here. It was completely gone. Probably sitting in bathrooms next to all that toilet paper. So I did buy a can. (of milk..no pun intended) Cathy gives me some optimism.

I usually put a bit of powdered into bread batter anyway.

I now have 2 qt of 2% frozen, like we used to do in the Caribbean in case the ships couldn't come in. This is a bit like a hurricane in some ways.

 
Okay. You have both given me courage. I'll try it. Yucky memories from the old days need to disappea

 
In cooked things like puddings the flavor is quite good and rich. I have even used

evaporated milk in my scalloped oysters. There is a slight sweetness to it also that adds.

 
Marg, stick to a major brand; off-brands can sometimes disappoint

I always default to Carnation. Got burned by a cheap off-brand once and decided it wasn't worth saving a few pennies. Had to toss what I had made away- inedible.

 
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