I usually don't have whole milk in my kitchen. In a baking recipe, what is
an acceptable substitute? Evaporated milk, condensed milk, powdered milk? I
usually have skimmed milk on hand. If a cake recipe called for 1 cup of
whole milk, what would be the proportions used of any of the above that are
acceptable? I usually have skimmed milk on hand. Would that be of any help
in combining it with the above ingredients. Any help is appreciated. Thanks
in advance.

Frank

"Frank103" > wrote in message
news:fJiIg.2463$JR5.1013@dukeread11...
>I usually don't have whole milk in my kitchen. In a baking recipe, what is
>an acceptable substitute? Evaporated milk, condensed milk, powdered milk? I
>usually have skimmed milk on hand. If a cake recipe called for 1 cup of
>whole milk, what would be the proportions used of any of the above that are
>acceptable? I usually have skimmed milk on hand. Would that be of any help
>in combining it with the above ingredients. Any help is appreciated. Thanks
>in advance.
>
> Frank

I've always used skim milk in any recipe calling for milk. I've never
noticed any difference.

Ms P

"ms_peacock" > wrote

> I've always used skim milk in any recipe calling for milk. I've never
> noticed any difference.

But if you've never used whole milk, how would you know there's
no difference?

nancy

Nancy Young wrote:
> "ms_peacock" > wrote
>
>> I've always used skim milk in any recipe calling for milk. I've
>> never noticed any difference.
>
> But if you've never used whole milk, how would you know there's
> no difference?
>
> nancy

(laughing) I drink skim milk and also use it in most recipes. Never really
noticed a difference unless the recipe called for a lot of fat, which whole
milk adds to.

Jill

On Sun, 27 Aug 2006 11:17:39 -0500, jmcquown wrote:

> Nancy Young wrote:
>> "ms_peacock" > wrote
>>
>>> I've always used skim milk in any recipe calling for milk. I've
>>> never noticed any difference.
>>
>> But if you've never used whole milk, how would you know there's
>> no difference?
>>
>> nancy
>
> (laughing) I drink skim milk and also use it in most recipes. Never really
> noticed a difference unless the recipe called for a lot of fat, which whole
> milk adds to.
>
> Jill

I know exactly what you mean and agree 100%..

"Nancy Young" > wrote in message
. ..
>
> "ms_peacock" > wrote
>
>> I've always used skim milk in any recipe calling for milk. I've never
>> noticed any difference.
>
> But if you've never used whole milk, how would you know there's
> no difference?
>
> nancy

My cooking isn't the only cooking I've eaten in my life. That's how I would
notice a difference.

Ms P

On Sun, 27 Aug 2006 11:51:41 -0600, ms_peacock wrote:


>>
>>> I've always used skim milk in any recipe calling for milk. I've never
>>> noticed any difference.
>>
>> But if you've never used whole milk, how would you know there's
>> no difference?
>>
>> nancy
>
> My cooking isn't the only cooking I've eaten in my life. That's how I would
> notice a difference.
>
> Ms P

When you eat others cooking and it tastes somewhat off.. do you ask them
or just tell 'em to hold the whole milk? I mean maybe they just can cook
worth a damn and they used skim milk.

On Sun, 27 Aug 2006 08:18:30 -0700, "Frank103" >
wrote:

>I usually don't have whole milk in my kitchen. In a baking recipe, what is
>an acceptable substitute? Evaporated milk, condensed milk, powdered milk? I
>usually have skimmed milk on hand. If a cake recipe called for 1 cup of
>whole milk, what would be the proportions used of any of the above that are
>acceptable? I usually have skimmed milk on hand. Would that be of any help
>in combining it with the above ingredients. Any help is appreciated. Thanks
>in advance.

I don't have proportions, but what's missing from skim milk is
butterfat. You can get that by adding a small amount of butter.
Preferably, unsalted.

Carol

In news:fJiIg.2463$JR5.1013@dukeread11,
Frank103 > typed:
> I usually don't have whole milk in my kitchen. In a baking recipe,
> what is
> an acceptable substitute? Evaporated milk, condensed milk, powdered
> milk? I
> usually have skimmed milk on hand. If a cake recipe called for 1
> cup of
> whole milk, what would be the proportions used of any of the above
> that are
> acceptable? I usually have skimmed milk on hand. Would that be of
> any help
> in combining it with the above ingredients. Any help is appreciated.
> Thanks
> in advance.
>
> Frank

You can use skimmed. It'll be close.
3/4 skimmed and 1/4 evaporated works well.
My sister(s) use 1/2 evaporated and 1/2 water. I like the skimmed
plus evaporated better.
I'm going to try Damsel's skimmed plus unsalted butter since it sounds
good.

BOB

On Sun, 27 Aug 2006 11:50:06 -0400, " BOB" > wrote:

>You can use skimmed. It'll be close.
>3/4 skimmed and 1/4 evaporated works well.
>My sister(s) use 1/2 evaporated and 1/2 water. I like the skimmed
>plus evaporated better.
>I'm going to try Damsel's skimmed plus unsalted butter since it sounds
>good.

It just occured to me. Whole milk is (from my poor memory something
around 3-4% butterfat. So you wouldn't need very much at all, if you
do decide to use it.

Carol

Damsel in dis Dress wrote on 27 Aug 2006 in rec.food.cooking

> On Sun, 27 Aug 2006 11:50:06 -0400, " BOB" > wrote:
>
> >You can use skimmed. It'll be close.
> >3/4 skimmed and 1/4 evaporated works well.
> >My sister(s) use 1/2 evaporated and 1/2 water. I like the skimmed
> >plus evaporated better.
> >I'm going to try Damsel's skimmed plus unsalted butter since it sounds
> >good.
>
> It just occured to me. Whole milk is (from my poor memory something
> around 3-4% butterfat. So you wouldn't need very much at all, if you
> do decide to use it.
>
> Carol
>

My substitute for whole milk is half and half.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Mr Libido Incognito typed:
>
> My substitute for whole milk is half and half.
>
I like your thinking...

BOB

Frank103 wrote:
> I usually don't have whole milk in my kitchen. In a baking recipe, what is
> an acceptable substitute? Evaporated milk, condensed milk, powdered milk?

If you're going to bake something go buy some milk. It comes in small
containers. In baking it's best to follow a recipe using what they
say to use. Condensed milk will be sweetened...best not to use that.
Evap milk is exactly what it is, evaporated milk. That could
substitute for CREAM in *some* recipes. Automatically thinking you can
use heavy cream as a sub for milk in a recipe is probably a mistake.
You may end up with a to-rich end result. Baking is a science and a
recipe for a baked food product has been tried out with whatever it
says to use. For example if you subbed regular milk for buttermilk,
the product may not rise as well because buttermilk's acid gets your
baking powder/soda working. Like they said in kindergarten...do what
you're told in baking especially. Savory foods you can always wing.

My two pennies' worth - We use low fat fresh milk for cereal, drinks
etc. If a cake recipe calls for whole milk - I'll especially buy it -
if I want the result the writer/chef intended.
If I am just running up a quick batch of biscuits (scones), I'll use
reconst. powdered full cream milk which I keep in pantry for such
times. Sometimes. if I happen to have some opened cream on hand in
the refrig. I'll just had a dollop of that to the low fat milk for the
recipe. Bit like adding the u/s butter I guess.
Cheers
Bronwyn
Down Under

Jocelyn De Contents wrote:
> Frank103 wrote:
>
>>I usually don't have whole milk in my kitchen. In a baking recipe, what is
>>an acceptable substitute? Evaporated milk, condensed milk, powdered milk?
>
>
> If you're going to bake something go buy some milk. It comes in small
> containers. In baking it's best to follow a recipe using what they
> say to use.


I was going to say something similar. Why not buy a quart of whole
milk, freeze it in 1/4 cup portions, and bake with that? That's got to
be as convenient as trying to figure out proportions of powdered milk or
figuring out what to do with the rest of the can of evaporated or
condensed milk. When it is time to bake, defrost in the microwave or
stove top. The freeze/defrost will make no difference when the milk is
being used for baking. You can follow any recipe, not worry about the
math, and not wonder, if a recipe doesn't turn out perfectly, if the
problem was the butterfat content of the milk or something else.


--Lia

In article <fJiIg.2463$JR5.1013@dukeread11>,
"Frank103" > wrote:

> I usually don't have whole milk in my kitchen. In a baking recipe, what is
> an acceptable substitute? Evaporated milk, condensed milk, powdered milk? I
> usually have skimmed milk on hand. If a cake recipe called for 1 cup of
> whole milk, what would be the proportions used of any of the above that are
> acceptable? I usually have skimmed milk on hand. Would that be of any help
> in combining it with the above ingredients. Any help is appreciated. Thanks
> in advance.

This may be a silly question, but if you know you are going to make a
cake, why not buy all the ingredients, including the milk? Its not like
milk is a high ticket ingredient or difficult to find. Unless you live
in an isolated area, just pop over to a convenience store and buy some.
If you have any excess milk left over from your recipe, offer it to a
neighbor, use it in another recipe, or just drink it.

On Sun, 27 Aug 2006 08:18:30 -0700, "Frank103" >
wrote:

>I usually don't have whole milk in my kitchen. In a baking recipe, what is
>an acceptable substitute? Evaporated milk, condensed milk, powdered milk? I
>usually have skimmed milk on hand. If a cake recipe called for 1 cup of
>whole milk, what would be the proportions used of any of the above that are
>acceptable? I usually have skimmed milk on hand. Would that be of any help
>in combining it with the above ingredients. Any help is appreciated. Thanks
>in advance.
>
>Frank

Condensed milk isn't a substitute for regular milk... but you can use
skimmed milk or low-fat milk in baked goods without a problem. You can
even use a couple of tablespoons of milk powder and water, or just
plain water by itself (I used to use apple juice when I was doing
sugar-free baking, to add extra sweetness to the recipe)