Milk is a dairy product that provides sustenance and growth and has been well used for creamy and delectable recipes around the globe.
Moreover, there are numerous variations of milk that can be used—heard of Milnot? The evaporated “filled” milk has been employed in some intriguing dishes, especially desserts.
The Smucker’s filled milk may be considered an ideal cow’s milk substitute.
This article will help you learn more about Milnot and the delicious recipes you can use it. In addition, this is a great opportunity for you to know some interesting substitutes you can utilize when you don’t have any Milnot at hand.
What is Milnot
Milnot is the brand name for Smucker’s evaporated-filled milk.
According to Smucker’s internal records, milnot milk is evaporated milk that has had its butterfat removed and replaced with soy oil, which is why it is referred to as “filled” milk.
Remarkably, since the butterfat has been removed, this effect passes the Milnot milk as cholesterol-free. Notably, vitamins A, D, and E are also added nutrients.
Milnot milk is a form of cow’s milk substitute. It’s prepared using soybeans, corn, and other substances less likely to induce allergic reactions in lactose-intolerant people.
Milnot Uses in Recipes
Milnot is frequently used in dishes – particularly desserts – that call for a little more depth. Notably, Milnot cheesecake is the most well-known Milnot recipe that is still in use today.
See some interesting recipes you can utilize Milnot in:
- Milnot Cheesecake
- Chocolate Pudding Pie
- Vanilla Ice Cream
- Fruit Cocktail Cake
- Vintage Potato Salad
- Lemon Fluff Dessert
- Sausage Biscuits and Gravy
- Mashed Potatoes
- Sugar Cream Pie
- Classic Pumpkin Pie
- Peanut Butter Fudge
- Macaroni Salad
- Sweet Potato Casserole
- Marshmallow Fudge
- Mini Ham Loaves
Milnot is milk that has had the animal fat removed and refilled with oil, and it has been well utilized in some amazing recipes.
Well, maybe you want to make a delectable cake at an odd hour, but, unluckily, the only store that sells Milnot is closed. No need to worry. There are some interesting Milnot substitutes for any occasion.
Though they are not quite the same as Milnot and do not perform in the same fashion when used in recipes, I have highlighted some alternatives for your use.
Whipping cream can be utilized in various ways, making whipped topping for cakes, pies, and other desserts. Heavy cream is whipped with a whisk, hand mixer, or stand mixer to make whipped toppings.
Whipping cream can be efficiently substituted in recipes that call for Milnot.
Use the same quantity of cream as a can of Milnot. The outcome will have a somewhat different flavor – it isn’t overpowering, so it still works.
The substitution seems to work perfectly in the refrigerated cheesecake recipe.
Milk and Half & Half
In many recipes, a simple mixture of milk and half-and-half can replace Milnot.
For every cup of evaporated milk required, you should combine ¾ cup of regular milk and ¼ cup of half-and-half.
This substitute works well in dishes where other stronger flavors would otherwise overpower the Milnot in the recipe.
Notably, soy milk is a nutritious, plant-based product rich in protein – aiding in the maintenance of healthy muscles and organs. Plus, the omega-3 fatty acids found in soy milk are “good” fats that your body cannot produce on its own.
These acids have been related to a lower risk of Alzheimer’s disease and dementia.
So in that situation whereby you don’t have Milnot at hand, and your recipe calls for it, soy milk can be considered a good option.
You will need roughly ¾ cup of soy milk for every can of Milnot.
Furthermore, it would help if you remembered that it separates into liquids and solids when soy milk is heated. Therefore, if you’re using it in a sauce, pour it in after it’s finished boiling.
Evaporated milk can also be used to replace Milnot milk in certain recipes.
Evaporated milk is simply regular milk with water content boiled off – producing a richer, milkier, and somewhat caramelized milk.
Evaporated milk is frequently used in recipes that call for a little extra richness. Pumpkin pie, fudge, tres leches, and other desserts call for evaporated milk.
I recommend replacing the Milnot with an equivalent amount of traditional evaporated milk in your recipe.
If it is canned evaporated milk, make sure it is cold – you can put it in the freezer for about 20 minutes – before whipping it for your recipe.
Frequently Asked Questions (FAQs)
Is Milnot and evaporated milk the same?
Milnot is the brand name for Smucker’s evaporated filled milk made in Orrville. Milnot is an evaporated milk with its butterfat extracted and filled with soy oil, which is why it is referred to as “filled” milk.
Is Milnot still a whipper?
The very intriguing thing about Milnot is that it tends to whip up like whipping cream when you mix it with an electric mixer. Notably, whipped Milnot is an essential ingredient when making a fluffy, delicate cake.
What is the difference between evaporated milk and evaporated filled milk?
The most prevalent type of milk used in savory and sweet dishes is evaporated milk. However, another type of milk is evaporated filled milk (Milnot), prepared by blending skimmed milk and vegetable oils.
Milnot is “filled evaporated milk” in which the butterfat is replaced by oil, making it whippable at room temperature and is of great use in recipes.
Unfortunately, Milnot might be of a little scarcity around you. This is why you have to consider some reliable alternatives you can explore.
Oh well, evaporated milk may be the closest replacement, plus it’s not the same as sweetened condensed milk.