Substitute for evaporated milk?

[Bethanial]

The pie will wait until tomorrow Very fortunately, before I started mixing ingredients, I happened to look in the freezer, and noticed my pie crust sitting askew (not in the mood to make my own, and I normally prefer the refrigerated rolled-up crust, but the itty-bitty grocery store in my itty-bitty town only carries the 2-pack freezer gizmos, but I digress). So I picked it up to put it back straight - nothing I hate more than a cracked/broken pie crust. And there's only 1/4 of the crust left!

I'd forgotten my mother's propensity for eating raw dough. She has been asked to please pick up more pie crust on her way home from work, especially if she would like more apple butter pumpkin pie.....

 

[MsPony]

That makes me sad Free!! Ill have to check, I buy Clover(Field?) Farms, which is sold at higher end stores.

 

[miss_thenorth]

Yummmmmm.....

Seems like this thread is about healthier options....so.....check the label on your half 'n' half. It is usually a chemical soup nowadays. Used to be cream and milk, I think. Better to buy cream, even UHT, imo. Tastier, too.

I'm craving chocolate pudding pie....

One liter of real cream her sells for $6.99. any other 'cream product is a combo of cream, powder milk, etc. Another reason I have a cow. Can't wait until I can milk her.

 

[Bethanial]

Piggly Wiggly Brand 1/2 and 1/2, ingredients: milk, cream, disodium phosphate

This article (after talking about health benefits to the liver) says that, "It is a key component in the fabrication of pasteurized cheese and is added to milk to keep it from hardening."

Read more: The Use of Disodium Phosphate | eHow.com http://www.ehow.com/about_6624865_use-disodium-phosphate.html#ixzz14vZeHBlT

While I want my goat!, I'll be content with this for awhile longer, I guess. And I actually prefer full cream in my coffee, but I just can't afford it....

 

[CrimsonRose]

I've gotten hard up before and used whole milk in the place of evaporated milk before and I can't really tell a huge difference... Still tasted great and no one else even noticed (maybe I did because I knew! hahaha)

 

[Bethanial]

I was even contemplating maybe mixing up some powdered milk, but only using 1/2 - 2/3 the water instead of the full amount (got it free and can only stand to use it in cooking where I can't taste the difference )

But tomorrow, I shall make my pie , and I'll use my 1/2&1/2

 

[ORChick]

Yummmmmm.....

Seems like this thread is about healthier options....so.....check the label on your half 'n' half. It is usually a chemical soup nowadays. Used to be cream and milk, I think. Better to buy cream, even UHT, imo. Tastier, too.

I'm craving chocolate pudding pie....

Yes, one always needs to read the labels. However I have found that I am more likely to find real 1/2 & 1/2 around here, and often only ultrapastuerized cream. It is maddening

 

[ohiofarmgirl]

just an update;

i'm eating the pumpkin custard for breakfast. whooot!

Bethanial - let us know how your pie turned out! YAY!

 

[Bethanial]

sorry - life got crazy ;-)

Pie, what pie? OH! You mean the pie I ate for lunch one day, and breakfast the next two (I promise, I didn't eat it ALL by myself )

Seriously, OhioFarmGirl - have you tried this thing warm? Oh MY! was that delish!

1/2 & 1/2 worked just great as a substitute for evap milk Thanks, y'all, for the suggestions and ideas!

 

[ohiofarmgirl]

are you kidding me!?!? i'm gonna make a batch of it just to eat as custard with ice cream! whoooooot!