Dairy
Substitute for Evaporated Milk
No evaporated milk? Simmer 2¼ cups whole milk down to 1 cup, mix ½ cup dry milk powder into ¾ cup water, or use half-and-half 1:1 in pies and sauces.
- vegetarian
Quick answer
Out of evaporated milk? The most versatile swaps:
- 1
Whole milk, reduced
Simmer 2¼ cups whole milk down to 1 cup
- 2
Nonfat dry milk + water
½ cup dry milk powder + ¾ cup water (+ 1 tbsp melted butter for whole-milk richness)
- 3
Half-and-half
1:1
Evaporated milk is milk with about 60 percent of its water removed, according to the California Milk Advisory Board, then canned and heat-sterilized. The US standard of identity requires at least 23 percent total milk solids and 6.5 percent milkfat. That concentrated protein and milk sugar is what sets pumpkin pie, gives fudge its body and keeps cheese sauces from breaking, while the canning heat adds a light caramel color and taste. A good swap restores the solids, not just the creaminess.
Pies, custards and candy
For pumpkin pie, flan, tres leches and fudge, the most faithful replacement is whole milk simmered down. Because milk is mostly water, removing 60 percent of the water shrinks it to a little under half its volume: 2¼ cups reduces to about 1 cup. Cool it before adding eggs.
Dry milk powder gets to the same place faster. King Arthur’s chart puts nonfat dry milk at 28 g per ¼ cup, so ½ cup is about 56 g, which in ¾ cup of water gives a mix of roughly 23 percent solids, matching the standard. Add the butter for regular, not skim, evaporated milk.
Soups, sauces and casseroles
In chowders, mac and cheese and creamy casseroles, half-and-half works at the same amount. It is fattier but less concentrated in protein, so keep sauces below a boil after adding cheese.
Dairy-free cooking
Canned coconut milk suits curries, soups and many pies at the same volume. For a neutral-tasting custard, reduced soy milk is better because its protein sets the filling much as milk protein does.
When not to substitute
Sweetened condensed milk is not a swap: even with the recipe’s sugar cut, its syrupy texture changes how candy and custard set. Fudge, milk caramels and other candies that rely on milk protein and lactose browning need real dairy solids, so coconut and plant milks will not color or firm the same way. For those, reduced whole milk or dry milk powder are the only reliable options.
Common mistakes
- Using plain milk one-to-one in pumpkin pie. The filling has too much water and stays loose in the center.
- Boiling milk hard to reduce it. It foams over, and the protein scorches on the pan bottom, giving a burnt taste.
- Grabbing sweetened condensed milk. The cans sit side by side, and the mistake makes the dish cloyingly sweet.
- Adding half-and-half to a cheese sauce at a rolling boil. The lower protein makes it more likely to curdle.
All 5 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Whole milk, reduced BakingCooking | Simmer 2¼ cups whole milk down to 1 cup | pumpkin pie, fudge, mac and cheese, tres leches | This is what evaporated milk is, made on the stove. It takes roughly half an hour at a bare simmer, stirring often; pour it into a measuring cup to check. The color stays lighter and the cooked-caramel note is milder than canned. |
| Nonfat dry milk + water BakingCooking | ½ cup dry milk powder + ¾ cup water (+ 1 tbsp melted butter for whole-milk richness) | custard pies, baked goods, soups, casseroles | Dry milk at double strength gives the same concentration of milk solids as evaporated milk in five minutes. Nonfat powder carries almost no fat, so it matches evaporated skim; whisk in the butter when the recipe expects regular evaporated milk. |
| Half-and-half BakingCooking | 1:1 | pumpkin pie, creamy soups, pan sauces, coffee | Richer in fat but has less milk protein and sugar than evaporated milk. Custards set slightly softer; give a pie 5 extra minutes and check that the center only jiggles slightly. Sauces taste creamier and less caramelized. |
| Full-fat canned coconut milk BakingCooking | 1:1 | dairy-free pies, curries, soups, rice pudding | Much higher in fat and with no milk protein, so it makes a richer, softer custard and tastes clearly of coconut. Stir the can well; the cream separates from the water. |
| Unsweetened soy milk, reduced BakingCooking | Simmer 2¼ cups down to 1 cup | vegan pumpkin pie, dairy-free sauces, casseroles | Soy milk has enough protein to thicken and set a custard in a way most plant milks cannot. It scorches more easily than dairy, so use a heavy pan and lower heat. |
Substitute calculator
How much evaporated milk does your recipe call for?
- Whole milk, reduced2¼ cups whole milk, simmered down to 1 cup
- Nonfat dry milk + water½ cup nonfat dry milk powder + ¾ cup water
- Half-and-half1 cup half-and-half
- Full-fat canned coconut milk1 cup canned coconut milk, stirred
- Unsweetened soy milk, reduced2¼ cups unsweetened soy milk, simmered down to 1 cup
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: evaporated milkdairybakingcreamyrich All dairy guides
Frequently asked questions
Is evaporated milk the same as sweetened condensed milk?
No. Both are concentrated milk, but condensed milk has a large amount of added sugar and is thick and syrupy. Using it in place of evaporated milk makes a dish far too sweet, and the reverse leaves a dessert unsweetened and runny.
Can I use regular milk instead of evaporated milk?
In a forgiving dish like soup or mashed potatoes, yes, though it is thinner and less rich. In pumpkin pie, fudge or caramel, the extra water stops the filling from setting or the candy from firming, so reduce the milk first.
How do I turn evaporated milk back into regular milk?
Mix it with an equal volume of water. That roughly restores the water that was removed and gives milk you can drink or bake with.
How long does opened evaporated milk keep?
Move leftovers to a covered container in the refrigerator and use them within a few days. It also freezes, though it may separate; whisk it smooth after thawing and use it in cooking.
Sources
- 21 CFR § 131.130 Evaporated milk, Legal Information Institute, Cornell Law School
- Evaporated Milk Fact Sheet, California Milk Advisory Board
- Ingredient Weight Chart, King Arthur Baking
More dairy substitutes
Substitute for Buttermilk
No buttermilk? Put 1 tbsp lemon juice or vinegar in a cup, fill with milk and rest 5 to 10 minutes, or thin ¾ cup plain yogurt with ¼ cup milk.
Read
Substitute for Heavy Cream
No heavy cream? Whipping cream swaps 1:1 and still whips. For sauces and baking, mix ¾ cup milk with ¼ cup melted butter; it will not whip.
Read
Substitute for Milk
Out of milk? Mix ½ cup evaporated milk with ½ cup water, reconstitute dry milk, or use unsweetened soy milk 1:1, the plant milk closest in protein.
Read
Substitute for Ricotta Cheese
Out of ricotta? Drained, blended cottage cheese works 1:1 by weight in lasagna (cut the salt); mascarpone with Greek yogurt suits cannoli, tofu vegan fillings.
Read