What will happen if I use skim milk instead of evaporated milk in a recipe?

Question

I was making no bake cookies - chocolate and oatmeal and pb - skim milk worked just fine. Thanks!

Answer 1

Usually, a recipe calls for evaporated milk instead of regular milk either because it offers a slightly creamier texture without added fat, or--more likely--because evaporated milk does not curdle in the presence of acids the way that regular milk (regardless of fat content) will. Evaporated milk also doesn't break down over long, slow cooking (such as in a slow-cooker) the way that regular milk will.

What happens if you substitute will vary, depending on what sort of recipe you're looking at. If it something that contains a fair amount of acid (vinegar, wine, lemon juice, etc.) watch our for curdling.

Answer 2

Evaporated milk has a thicker consistency. Skim milk will probably make your recipe too watery.

Answer 3

skim milk still has its water content but its fat removed.Evaporated milk is exactly the opposite. The evaporated milk is probably being used not only to hydrated the recipe but also to hep bind with its fat content. It also aid in whipping, volume content, rising,and its fat content aids in keeping whatever from burning.

Answer 4

Are you cooking w/ it or baking w/ it. This could change the consistency, it could be runny. If you were cooking with it you could possibly add a little cornstarch to get the right thickness.

Answer 5

whatever you are making will end up a lil runny....use the evaporated milk, it makes everything super creamy & has a great rich flavor

Answer 6

It will almost surely ruin the recipe - really.

Answer 7

I won't be coming to your place for dinner.