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Post by Tallpines on Jul 8, 2020 14:15:01 GMT
Can it be done?
I had never heard of whipping evaporated milk, but that’s what the recipe said! The recipe called for whipped Evaporated Milk, or, Whipped Cream.
I had already had the can of evaporated milk in the house, so I put it in the refrigerator over night to cool it down.
Well, it didn’t work. If I try the recipe again, I will Be certain to use whipping cream.
Have you ever had success at whipping evaporated milk?
Here in the recipe:
No Bake Cheesecake Prep Time 10 minutes Rest 2 hours Total Time 2 hours 10 minutes Servings 8 Author Sarah Kozowski Ingredients 1 3oz lemon Jell-0 1 cup boiling water 1 box graham cracker crumbs (3 cups) more for thicker crust divided 1 stick melted butter 1 8oz cream cheese 1 cup granulated sugar 5 tbsp lemon juice 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream Instructions Dissolve Jell-O in boiling water. Cool until slightly thickened. Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert. Beat the Evaporated milk/heavy cream until fluffy. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and slowly mix in whipped evaporated milk. Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top. Chill at least 2 hours and up to overnight, store covered in refrigerator.
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Post by Melissa on Jul 8, 2020 15:16:32 GMT
I don't think it would be possible myself.
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Post by snoozy on Jul 8, 2020 21:03:09 GMT
Sounds like beating a dead cow.
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Post by Tallpines on Jul 8, 2020 23:33:32 GMT
I went ahead with the NOT fluffy evaporated milk, added the rest of the ingredients, and put that layer into the pan. Chilled the whole thing for a few hours and took it to the DD’s.
And ..... When we returned home that evening ............ the PAN WAS EMPTY!
It must have tasted okay 👌.
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Post by grannyg on Jul 10, 2020 16:36:11 GMT
I have made a recipe similar to that one....you need to get the canned milk ice cold, it needs ice crystals in it.....
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Post by josephineblack on Aug 27, 2020 5:58:40 GMT
Has anyone cooked condensed milk at home?
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Post by vickinell on Sept 1, 2020 22:29:51 GMT
I was watching a YouTube and it was how to make caramel out of condensed milk. I couldn't wait to try it. You put an unopened can of condensed milk in a large pot with some white vinegar simmer it for 3 hours. Let cool completely. Open the can and you have caramel. No mess, use the caramel and throw the can away.
My daughter makes homemade keto condensed milk.
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Post by ohiodreamer on Jun 9, 2021 14:48:48 GMT
Never tried whipping evap milk, but I have been very successful in making a whipped topping with dry milk.
1/2 c ice cold water 1/2 c dry milk 2 T lemon juice 1/3 c sugar
Use a very cold bowl and beaters (metal that you stuck in the freezer for a half-hour or so works best). Mix water and milk powder beat to stiff peaks. Slowly add lemon juice then finally fold in sugar.
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Post by Cabin Fever on Jun 9, 2021 14:56:20 GMT
We make a vegan whipped topping using aquafava (the liquid drained from canned chickpeas)
My wife has a recipe for vegan cheesecake, but we haven't tried it yet. It calls for the use of silicone cupcake liners, which we do not have.
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Post by gayle on Jun 9, 2021 21:19:49 GMT
I've made the whipped aquafava. I figured it would taste like beans, but it's actually pretty good.
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Post by Cabin Fever on Jun 9, 2021 23:05:03 GMT
I've made the whipped aquafava. I figured it would taste like beans, but it's actually pretty good. And, it makes a dang good meringue if it is baked.
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Post by gayle on Jun 10, 2021 0:10:13 GMT
I've made the whipped aquafava. I figured it would taste like beans, but it's actually pretty good. And, it makes a dang good meringue if it is baked. Sure does.
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Post by calicokatie1 on Jun 16, 2021 16:53:40 GMT
When my kids were little I whipped evaporated milk occasionally. I put the unopened can in the freezer and got it very cold. It wasn't frozen but probably did have some ice crystals. It whipped up pretty good but I think it had softer peaks than whipped cream or meringue. It worked for whatever I was making the kids, though, so I was good with it but my oldest will soon be 50 so maybe I remember it better than it was.
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