cooking with evaporated milk?

Question

How do you stop it from curdling? 

My family loves creamy coconut curries and in an effort to reduce saturated fats I have been experimenting with using evaporated skim milk and coconut essence instead of coconut cream.  The only trouble is that it often curdles and looks revolting.

I've tried mixing the milk with cornflour before adding it as well as starting the sauce in a cold pan but at least half the time I end up with the sauce curdling.

Any tips or hints would be very much appreciated.

harley d · Accepted Answer

Why not just use  Lite Coconut Cream ?

Anonymous · Answer

Evaporated Coconut Milk

? · Answer

I've never had evaporated milk curdle either, but the trick is to keep stirring once you add it. If it boils up too much remove the pan from the heat straight away until it settles down.

I wouldn't add cornflour to it, though. If you want your sauce thickened the best way is to mix a teaspoon of cornflour with 2 teaspoons of cold water. Mix it thoroughly until it forms a paste and then gradually add it to the pan, stirring constantly.

Or, as Harley D suggests, just buy light coconut milk. That's what I do!

Happiest in the kitchen. · Answer

I cook with evaporated milk a lot and never had it curdle. Is there lot of acid in the dish right before or afteer the milk is added?

amhanid · Answer

Take a look at www.healthyindianrecipes.co.uk for great tips and advice on how you can substitute high fat/calorie ingredients for healthy ones, e.g. low fat greek yogurt for cream, etc.

cooking with evaporated milk?

5 Answers