Evaporated Milk
#35724 - 01/07/04 01:27 PM
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torbetta
Reged: 01/24/03
Posts: 1451
Loc: New York
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Mix 1 cup of soy milk with 1/3 cup of powdered soy milk.
You can use this as a substitute for 1 cup of heavy cream in recipes. I have used this for an alfredo type sauce and it worked well. I'm not sure of the taste but I think it was the type of powdered soy milk I used.
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Thank you for the tip, I have saved it for future use. 
Sheri
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So much baking, so little time.....
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Thanks for the post....You could do the same with rice milk....1 cup Rice milk beverage with 1/3 cup powdered rice beverage mix (Brand: Better than Milk, Rice)......
Just a thought for folks that can't do soy (like me)....
Kandee
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I was hoping to try Better than Milk. I didn't realize they had a rice brand. That is great. I used Ener-G Soyquick. It seemed real bitter. I made this recipe for roasted garlic mashed potatoes and it called for powder milk and I used the powdered soy and I hated it. It ruined my potatoes  The girls didn't mind because they poured a half a bottle of ranch dressing on it, lol. They ate the leftovers the next day, thank God.
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Haven't tried it for mashed potatoes, but then I add NOTHING to my mashed potatoes. I cook them (diced) for what seems like forever so they are super soft. Drain and save liquid. Then, leaving them right in the cooking pot, I use a hand, electric mixer to get real fluffy, adding back a little of the liquid as I mix (and what ever seasonings you like). Not real rich tasting I know, but for me, pure heaven!!!
Just a thought....
Kandee
BTW, do you have access to a Trader Joe's up there?
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For those who can do soy, Vitasoy Creamy Original Soymilk (and they also make an Unsweetened Original Soymilk) makes a good substitute for evaporated milk in baking (for example, the Baked Tapioca recipe I posted to the board originally called for evaporated milk). It's a little thin in sauces, but if you can live with that, it tastes good.
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I have a banana meringue recipe that needs evaporated milk but is safe otherwise...has anyone used this sub in a sweet recipe?
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S.
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