Evaporated milk is one of those pantry items you probably always see on the shelf at the grocery store but might not use very often. It’s definitely convenient and has a long shelf life, which makes it great to have on hand. But is it always the best choice for your recipes? While it can be a decent substitute for fresh milk or cream in some dishes, it’s not without its drawbacks. I’ve experimented with it enough to know that while it’s versatile, there are some real cons to using evaporated milk that you’ll want to keep in mind before pouring it into your next dish.
So What Are the Cons to Using Evaporated Milk in Recipes?
Here’s a breakdown of some of the cons you might face when using evaporated milk in cooking.
1. The Flavor is Different
Let’s get the obvious one out of the way—evaporated milk doesn’t taste like regular milk. The process of removing about 60% of the water from the milk gives it a slightly cooked, caramelized flavor. Now, that might not sound too bad if you’re making something rich, like a cream-based soup or a baked dessert, but if you’re using it in more subtle dishes (think light cream sauces or delicate custards), that cooked taste can stand out in a way you might not want.
I’ve personally tried it in both sweet and savory dishes, and I can tell you, the flavor isn’t quite the same as fresh milk. If you’re looking for that fresh, creamy taste, evaporated milk isn’t going to deliver in the same way. It works fine in recipes where the flavors are bold and can mask the slight caramelization, but in simpler dishes, you might notice that “cooked” flavor.
2. It’s Thicker Than Fresh Milk
This might sound like a good thing (and sometimes it is), but the thickness of evaporated milk can change the texture of your recipe. Because it’s so much thicker than regular milk, it can make certain dishes heavier than you intended.
For example, I once tried swapping evaporated milk in for regular milk in a bread pudding recipe. While it worked, the pudding came out denser than usual, and it just wasn’t the light, airy texture I was hoping for. If you’re making something like a soup or a sauce where you want a rich, creamy consistency, the thickness can be an advantage. But if you’re aiming for a lighter texture in baked goods or custards, evaporated milk might weigh things down a bit more than you’d like.
3. It Has Less Nutritional Value
This might not be a deal-breaker for everyone, but it’s worth mentioning. Evaporated milk goes through a heating process that removes water, but it also removes some of the vitamins and nutrients found in fresh milk—especially heat-sensitive vitamins like vitamin C and some B vitamins. So while it’s still a decent source of calcium and protein, it’s not quite as nutrient-packed as fresh milk.
For me, this isn’t a huge issue because I’m usually getting those nutrients from other parts of my diet. But if you’re someone who relies on milk for a lot of your nutritional needs, especially for vitamins, it’s something to consider when you’re reaching for that can of evaporated milk.
4. It’s Not Lactose-Free
This one might seem obvious, but it’s an important reminder for anyone with lactose intolerance or dairy allergies. Evaporated milk is still milk, which means it contains lactose. If you’re cooking for someone who is lactose intolerant or needs to avoid dairy for health reasons, evaporated milk is not a suitable substitute. In that case, you’re better off going with a lactose-free milk or a plant-based alternative like almond or oat milk.
I’ve made the mistake of using evaporated milk in a dish for a family gathering, not realizing one of my relatives was lactose intolerant. Oops! Lesson learned: always double-check if your guests have dietary restrictions before you start cooking with dairy-heavy ingredients like evaporated milk.
5. It Can Curdle in Certain Recipes
Here’s something I learned the hard way: evaporated milk can curdle if it’s exposed to high heat or mixed with acidic ingredients. I was making a tomato-based sauce once and thought adding evaporated milk would make it nice and creamy. Wrong. The heat from the tomatoes made the milk curdle, and the whole dish had a weird texture. Not what I was going for!
So, if you’re using evaporated milk in a dish that has acidic ingredients like tomatoes, citrus, or vinegar, be careful. Add the milk slowly and lower the heat to avoid curdling. Or better yet, opt for another kind of cream that’s better suited for acidic dishes.
6. It’s Not as Easy to Substitute as You’d Think
Evaporated milk is often marketed as a substitute for cream or milk, but the reality is, it’s not a perfect swap. Sure, you can dilute it with water to make it more like regular milk, but I’ve found that the texture and flavor still aren’t quite the same.
For instance, I tried using diluted evaporated milk in a coffee cake recipe that called for regular milk. The cake came out fine, but it didn’t have the same moist, fluffy texture that it usually does when I use fresh milk. So, while it’s a handy backup, don’t expect evaporated milk to work exactly like regular milk in every recipe.
7. Limited Shelf Life Once Opened
Yes, evaporated milk has a long shelf life when it’s sitting unopened in your pantry. But once you open it, the clock starts ticking. You’ll need to refrigerate it and use it within a few days—just like regular milk. So if you only need a small amount for a recipe, you might end up wasting the rest if you don’t have other uses for it in the next couple of days.
This happened to me after I made a casserole that only required half a can of evaporated milk. The rest sat in the fridge, unused, until I realized it had gone bad a few days later. If you’re someone who doesn’t like wasting food, this is something to keep in mind.
8. Canned Taste
This might not happen to everyone, but I’ve noticed a slight metallic or “canned” taste when using evaporated milk, especially if it’s been sitting on the shelf for a while. It’s not super noticeable in every dish, but if the recipe calls for a lot of milk (like in a custard or cream-based soup), you might detect that canned flavor.
It’s not a huge deal, but if you’re really picky about the flavor in your dishes, it’s worth considering. Fresh milk or cream won’t have that metallic aftertaste that canned products sometimes do.
Final Thoughts
Evaporated milk can be a great ingredient to keep in your pantry for emergencies, or when you need a rich, creamy texture in certain recipes. But as convenient as it is, it’s not without its drawbacks. The altered flavor, thicker consistency, and potential for curdling mean it’s not always the best option, depending on what you’re making.
I’d recommend using evaporated milk in dishes where its slight caramelized flavor and thick texture can complement the other ingredients—like in creamy soups or hearty casseroles. But if you’re making something more delicate, or if you need a dairy-free option, you might want to reach for a different substitute.
At the end of the day, like with any ingredient, it’s all about knowing when and where to use it. So, if you’ve got a can of evaporated milk sitting in your pantry, now you know what to expect if you decide to add it to your next recipe!
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