Can you use more evaporated milk and less water for baking when substituting whole milk?

You can use more evaporated milk and less water when substituting for whole milk in baking, but it's not a direct 1:1 replacement. Here's why:

Evaporated milk is more concentrated than whole milk. It has had most of the water removed, making it thicker and richer.

Here's how to substitute:

1. Understand the ratio: For every 1 cup of whole milk, use about 3/4 cup of evaporated milk and 1/4 cup of water.

2. Adjust for sweetness: Evaporated milk is slightly sweet, so you may need to reduce the amount of sugar in your recipe by a small amount.

3. Consider texture: Because evaporated milk is thicker, it can change the texture of your baked goods. You may need to adjust the amount of flour or other dry ingredients.

Example:

* If your recipe calls for 1 cup of whole milk, use 3/4 cup evaporated milk and 1/4 cup water.

Important Notes:

* Taste test: It's always a good idea to do a small test batch to see how the substitution affects the taste and texture of your recipe.

* Not all recipes: This substitution works well for some recipes but may not be suitable for others, especially those that rely on the specific properties of whole milk, like its fat content.

Alternatives to evaporated milk:

* Powdered milk: You can rehydrate powdered milk to use as a substitute for whole milk.

* Heavy cream: If you want a richer flavor, you can use heavy cream, but you'll need to reduce the amount used.

By understanding the properties of evaporated milk and making the necessary adjustments, you can successfully use it as a substitute for whole milk in your baking.