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    puglover420's Avatar
    puglover420 Posts: 1, Reputation: 1
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    #1

    May 5, 2009, 09:47 AM
    Using whole milk instead of evaporated milk
    I have a recipe for squash cassarole that calls for 2/3 cup of evaporated milk, but I only have whole milk. Can this be an even exchange?
    HistorianChick's Avatar
    HistorianChick Posts: 2,556, Reputation: 825
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    #2

    May 5, 2009, 09:51 AM

    I think half heavy cream and half whole milk is a better substitute, but it should be OK.

    FYI: Substitute Evaporated Milk for Whole Milk
    N0help4u's Avatar
    N0help4u Posts: 19,823, Reputation: 2035
    Uber Member
    		  
    #3

    May 9, 2009, 08:45 AM

    HC's reply says it all
    What I do is use the evaporated milk and keep checking it. If it looks like it is getting too thick stir in a little water.
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