Substitute Dry Milk for Evaporated Milk: Ratio & Tips

To substitute dry milk for evaporated milk, mix ⅔ cup (about 65 g) dry milk powder with 1 cup (240 ml) water for roughly 1 cup of concentrated milk. It works in many soups, sauces, casseroles, and baked goods, though the flavor and richness can differ slightly from canned evaporated milk.

Ingredients

⅔ cup (about 65 g) instant nonfat dry milk powder
1 cup (240 ml) cold or room-temperature water
1 tablespoon (14 g) unsalted butter, melted, optional for a richer result

Instructions

Measure the powder and water. For each 1 cup (240 ml) of evaporated milk called for, measure ⅔ cup (about 65 g) dry milk powder and 1 cup (240 ml) water. This makes about 1 cup of evaporated-milk-style substitute; the exact yield can vary a little with the powder and how it dissolves. Use a clean measuring cup and level the powder rather than packing it down.
Whisk until smooth. Pour the water into a medium bowl or measuring jug, then gradually whisk in the powder. Adding powder to water in stages helps prevent dry pockets and stubborn lumps. Whisk for about 1 minute, scraping the sides and bottom as needed. A blender or immersion blender on low speed also works, but avoid prolonged blending that creates excess foam.
Add butter if useful. If the recipe depends on the richer mouthfeel of whole-milk evaporated milk, whisk in 1 tablespoon (14 g) melted, slightly cooled butter. This is optional: it adds fat, but it does not reproduce the exact composition of canned evaporated milk. Leave it out for recipes where a lower-fat, lighter result is acceptable, or where added butter could interfere with the recipe’s fat balance.
Let the mixture hydrate. Leave the bowl undisturbed for 5 minutes, then whisk briefly once more. This short rest gives the powder time to absorb water and helps the mixture become more even. If you see a few small lumps, press them against the side of the bowl with the whisk or pass the mixture through a fine sieve.
Use it in place of evaporated milk. Measure the amount your recipe needs and add it at the same stage as the evaporated milk. If you made more than needed, transfer the extra to a covered container and refrigerate it promptly. The mixture is ready to use; it does not need to be cooked separately.

Tips

Check the package’s reconstitution directions. Dry milk brands and powder types vary in density, so the weight for ⅔ cup is an estimate. Use the cup measure as the practical starting point, and follow the package if its directions specify a different amount for concentrated milk. The aim is a noticeably richer mixture than ordinary reconstituted milk, not a perfectly identical copy of every canned product.
Start with cold or room-temperature water. Very hot water can make dry milk clump before it disperses. Whisk the powder into the water gradually, and give it the full 5-minute rest. If you are in a hurry, a blender can smooth the mixture quickly, but let any foam settle before measuring it into a delicate batter or sauce.
Adjust for the recipe, not just the can. For a creamy soup or casserole, the substitute can usually go in cup for cup. In custards, fudge, or other recipes where evaporated milk’s concentrated solids and body matter, expect a modest difference in set or texture. If the mixture seems too thick for a particular use, whisk in water a teaspoon at a time; if it seems thin, add a small amount of extra powder and allow it to hydrate before deciding whether to add more.
Do not confuse evaporated milk with sweetened condensed milk. They are not interchangeable without changing a recipe substantially. Sweetened condensed milk contains a large amount of sugar, while evaporated milk is unsweetened. This dry-milk mixture is intended to replace evaporated milk; it is not a direct replacement for sweetened condensed milk in desserts.

Serving Suggestions

Use the substitute anywhere evaporated milk is stirred into a savory recipe, such as creamy tomato soup, chowder, macaroni and cheese, or a casserole sauce. Add it at the point the recipe calls for evaporated milk, and follow the recipe’s cooking instructions. In a stovetop sauce, stir it in gradually over moderate heat so it blends evenly with the other ingredients. It can also be used in many baked goods, including quick breads, pumpkin-style pies, and enriched cakes, where it contributes moisture and dairy solids.

For coffee or tea, the mixture can stand in when you want a more concentrated milk than ordinary milk, although its flavor may be less rounded than canned evaporated milk. The optional butter is generally better suited to savory sauces or casseroles than to drinks. If your recipe uses only a small amount, mix just what you need rather than making a larger batch and storing the remainder. This keeps the ratio easy to manage and avoids having extra reconstituted milk on hand.

Variations

Make enough for a 12-ounce can: A standard 12-ounce can contains about 1½ cups (360 ml). Multiply the base amounts by 1½: mix 1 cup (about 98 g) dry milk powder with 1½ cups (360 ml) water. The yield is approximate, so measure the mixture after whisking if your recipe requires a precise amount. Add the optional butter in proportion only if the recipe benefits from extra richness.

Use whole-milk powder: If you have whole-milk powder, use the same starting ratio and check its package directions. It generally gives a fuller, creamier result than nonfat powder, so you may not need the optional butter. Powdered milk products can differ in how readily they dissolve, making the brief rest especially helpful.

Keep it lighter: Omit the butter and use nonfat dry milk powder for a leaner substitute. The result will lack some of the richness associated with full-fat evaporated milk, but it can still work well in soups, sauces, and recipes where other ingredients provide plenty of flavor and fat. Avoid adding butter automatically to a recipe that already contains plenty of butter, oil, cheese, or cream.

Make a smaller amount: For ½ cup (120 ml) of substitute, whisk ⅓ cup (about 33 g) dry milk powder with ½ cup (120 ml) water. If using butter for extra richness, add about 1½ teaspoons (7 g). Keep the same method: whisk gradually, allow 5 minutes for hydration, and stir once again before measuring.

Storage and Reheating

Use the mixture immediately when possible. If you need to store it, put it in a clean, tightly covered container and refrigerate it within 2 hours of mixing. Keep it chilled and use it within 3–4 days. Stir or shake it before use because a little settling can occur. Discard it if it has been left at room temperature for more than 2 hours, or if its smell or appearance seems unusual. Do not store it in a cupboard as you would unopened dry powder.

The plain substitute does not need reheating before it goes into a recipe. Warm it gently if a recipe calls for warm milk, and avoid scorching it in a small pan. For a finished dish made with the substitute, refrigerate leftovers within 2 hours and use them within 3–4 days. Reheat leftovers until they reach 165°F (74°C), checking with a food thermometer, and heat only the portion you plan to serve. Freezing the plain mixture is possible, but separation can affect its texture after thawing; whisk it thoroughly and use it in a cooked recipe rather than relying on it for a smooth drink or delicate sauce.

Frequently Asked Questions

What is the ratio of dry milk to water for evaporated milk?
Start with ⅔ cup (about 65 g) dry milk powder to 1 cup (240 ml) water for roughly 1 cup of evaporated-milk-style substitute. This is more concentrated than the usual mixture for ordinary drinking milk. Powder brands vary, so the yield and thickness may differ slightly; let the mixture hydrate before judging its consistency.

Can I use this in a recipe that calls for one can of evaporated milk?
Yes. A typical 12-ounce can holds about 1½ cups (360 ml), so scale the mixture to 1 cup (about 98 g) dry milk powder and 1½ cups (360 ml) water. Whisk and rest it as directed, then measure the final amount. If your recipe calls for a different can size or exact volume, follow the amount printed in the recipe rather than assuming every can is the same.

Will dry milk taste exactly like canned evaporated milk?
No. Evaporated milk is concentrated by removing water from milk with heat, which gives it a cooked, slightly caramel-like flavor. Reconstituted dry milk can approximate its concentration for many recipes, but it usually tastes fresher and may be less rich, especially when made with nonfat powder. The difference is often less noticeable in a seasoned soup, casserole, or baked dish than in a drink or simple cream sauce.

Can I use regular milk instead of water?
You can, but the mixture will be richer and its total dairy solids will be higher than with water. That may suit some sauces or desserts, but it can alter the balance of a recipe that already includes cheese, cream, or butter. For the closest predictable starting point, use water; choose milk only when you intentionally want a fuller result.

Can I use this as a substitute for sweetened condensed milk?
Not by itself. Sweetened condensed milk is both concentrated and heavily sweetened, while this mixture has no added sugar. Adding sugar does not guarantee a direct replacement because the two products have different textures and proportions. Use a recipe specifically formulated for sweetened condensed milk when that is what the ingredient list calls for.

Why is my mixture lumpy or watery?
Lumps usually mean the powder was added too quickly or did not have time to hydrate. Whisk it into the water gradually, rest it for 5 minutes, and whisk again; sieving can help with persistent lumps. If it looks watery, first check the measuring amounts and package directions, then give it the rest before adding more powder. A foam layer can also make the mixture seem uneven, so let it settle before measuring.

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