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Asked by:

Photo by Lace
Living In: Tampa, Florida, USA
Lace is asking: (1 answer)
I'm in the Easter Breakfast Casserole which calls for 2 cups of milk. I have half and half, almond milk and evaporated milk. Any suggestions for substitution? TIA

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Last updated: Aug. 5, 2013 1:17 pm
Posted: Aug. 5, 2013 12:22 pm
 
Answered by: Pixie2
Aug. 5, 2013 12:24 pm
evaporated milk and water should do the trick.
Comments:
manella
Aug. 5, 2013 12:26 pm
Hi, I use Almond Milk in place of regular milk. I hope you have a life jacket. :)
 
Lace
Aug. 5, 2013 12:26 pm
What ratio of water to milk, please?
 
linda2d
Aug. 5, 2013 12:26 pm
1:1 ratio
 
Lace
Aug. 5, 2013 12:28 pm
I believe some commented that they cut the milk to one cup. Does that sound more reasonable, Manella? This casserole needs to be presentable at a function. I've made it before but I didn't make notes.
 
linda2d
Aug. 5, 2013 12:29 pm
and honestly, if it's a 12oz can, I might just use it with 4oz water if I wasn't inclined to use or freeze the rest of the can.
 
Lace
Aug. 5, 2013 12:31 pm
Also, I'd love to use almond milk since that's what is used in our house but I want to be sure that there isn't a downside to using almond milk in this large casserole. I'll increase the number of eggs, also. Thanks for the advice.
 
manella
Aug. 5, 2013 12:34 pm
Lace, I can't drink regular milk that's why I use Almond milk, I have not had any problems subbing. it for regular milk. I have not made this casserole so perhaps linda2d's advice is better then mine.
 
LadySparkle
Aug. 5, 2013 12:34 pm
Hi Lace~!~ I use almond milk exclusively in all recipes. I have not personally experienced a down side. Good Luck with your casserole :)
 
linda2d
Aug. 5, 2013 12:35 pm
I haven't made it either, so don't go by me :)
 
manella
Aug. 5, 2013 12:38 pm
Whatever you decide Lace, hope it works for you.
 
Pixie2
Aug. 5, 2013 1:11 pm
Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro Levine About Our Expert If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks. Send Marge your cooking questions Like Marge on Facebook Browse Marge Perry's Recipes Video Tips from Marge ..Evaporated milk is milk that has been cooked down to allow some of the water content to evaporate. The concentrate is canned, and the result is a heavier tasting milk with a slightly toasted or caramelized flavor. If you don't have any, Make your own: to produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.
 
Pixie2
Aug. 5, 2013 1:12 pm
..Evaporated milk is milk that has been cooked down to allow some of the water content to evaporate. The concentrate is canned, and the result is a heavier tasting milk with a slightly toasted or caramelized flavor. If you don't have any, Make your own: to produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.
 
Lace
Aug. 5, 2013 1:17 pm
Thanks to all for the help. Nice to see you, Lady Sparkle. I'm getting ready to listen to some Mark Knopfler...
 
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