Awful! Does not whip up!! Had to throw it away and buy another brand. Will not be using this again!

My Mom used to make this. I loved it! But my new can of Milnot would not whip! Going to try chilled evaporated milk instead.

Thanks ladies for info about Milnot. I just threw out my mixer bowl full of mess and used my cheap one. Did put bowl and beater in ref and can of milk in freezer for 30 minutes. This worked perfect and will no longer use Milnot. Glad to know it was not me! Have 6 quart mixer so knew that was no problem..

I, and my family, have enjoyed Milnot cheesecake for a long long time. I was not yet 20 years old, when I asked my step-mother from Southern Indiana for the recipe for this cheesecake. Her initial response was to ask me if I had a mixer. That was approximately 60 years ago. I have prepared it for birthdays, holiday meals, and pitch-in meals and picnics. I have often been asked to bring the cheesecake to many functions at which people shared meals. I too, have been eager to find out what has happened to "my Milnot"! When it was not on the grocery shelves for that time when it was out of production, I found out that I was not the only one looking for it A few weeks later, my oldest son came to visit with four cans of the four cans of the "new" Milnot. The rest is the same as the previous comments to your site. I will try the suggestion for trying a cheap canned milk. Thank you to the writer that suggested that substitute.

This has been a family favorite in my family forever! Thank you to the ladies that helped me figure out the reason Milnot no longer whips! The last time I made the cheese cake I kept thinking I had bad cans because it would not whip.. so I tossed 2 of them. Then bought a new mixer thinking it was not working correctly... still barely whipped! Over the weekend tried again after tossing 2 cans, I found this feed... went to the store bought the cheapest evaporated milk I could find put it in the freezer for about 15 mins And voila worked amazingly! In fact my daughter (it was her 30th birthday! cake) couldn't tell the difference! Thank you for posting!

Wish I would have seen your post before I made the cheesecake. Last time I was able to get the Milnot to whip but it was just very soft peaks. This time it would not even do that. I had the milnot and bowl in the refrigerator all day. Next time I'll use evaporated milk.

Going to try heavy whipping cream, last time I tried with Milnot the whole thing went to the "trash can". Grew up on the original miracle cheese cake, baker square no longer provides fresh strawberry cheese cake pie. Thank you for the information. Crossing my fingers!

Like others that have responded, I'm 78 and have been making that recipe since I was a small girl. A neighbor gave the recipe to my mother, and said she had a friend at Woolworth's that gave it to her. It is a bit different as it does not call for the extra lemon juice, and it has 1/4 cup powdered sugar added with the graham crackers. It also only calls for 1/2 cup sugar with the cream cheese mixture. I just made it today and couldn't get the Milnot to whip even though it was very cold along with the bowl. I guessed that something had changed. I am so disappointed!!!

I have made Milnot cheesecake for years. The last 2 times I made it, I couldn't get the Milnot to whip in spite of having everything cold. Yesterday I called the company and asked if they had changed the ingredients. She said yes! Because of government regulations - in order to eliminate transfat - they changed the soy liquid to palm oil and it will not whip! The taste is the same but the consistency is almost as thick as regular cheesecake, very disappointing. I wanted to spread the word because, like me, a lot of people are going to wonder what they are doing wrong.

Thanks you so much. I just made one for the first time in a while and had no idea why it wouldn't whip. NOW I KNOW !

Thank you for the info on whipping Milnot. I tried everything and Milnot still didn't whip in peaks. I'm hoping the cheesecake doesn't have to be eaten with a spoon :)

Wishing I had read these comments before throwing out the $2.27 can of Milnot. Wish they would leave stuff alone. Next time I will use whipping cream.

Some tips for whipping Milnot milk (supposedly any evaporated milk) include freezing the evaporated milk before whipping. The milk has to be just on the verge of freezing before it can trap enough air to make a good foam, so put it in your freezer for at least a half-hour or so before whipping. You want just a thin rim of crystals starting to form around the edge of the milk. It helps to use a glass or porcelain mixing bowl, which will keep the milk a lot colder than steel as you whip it. Chill your beaters, as well.

If for some reason that does not work, you can also add a small amount of unflavored gelatin to help form the whipped cream following the instructions below:

 • Measure a teaspoon of plain, unflavored gelatin into 2 tablespoons of cold water.
 • Let it sit for a minute or two until the gelatin absorbs the water and "blooms," then zap it in the microwave for 30 or 40 seconds until it's melted.
 • Let it stand and cool for another minute or two - remember, cold is crucial - until it starts to thicken slightly, then pour it into the evaporated milk as you beat it.

I knew they changed it but didn't what they did to it. The last time I made it I just used Cool Whip and cut back the sugar. Thank you for the research and information. Now I know :)

Thank you for getting to the bottom of this problem! My mother used to make this fabulous dessert using an egg beater in the heat of Kansas summers and never threw a batch away. At 73, I sit in my air conditioned home using a stand mixer and freezer-tempered bowl and Milnot, and think I'm doing something wrong because it won't whip. Bless you for getting to the bottom of the problem!

The original Milnot had a slogan 'So Rich It Whips' and did not have to be chilled to whip. The original company sold out and the recipe got changed. Now to make the no bake cheesecake you have to chill the Milnot very cold and also chill the bowl you will whip it in. Don't need to boil water for the jello. Just put in enough cold water to dissolve the jello and mix into whipped Milnot along with 8 oz cream cheese that has been softened and 1 cup sugar stirred into it. My adults sons still ask for this dessert.

Because I was the only one in the family, once our mom died, who could make the original cheesecake recipe without fail, I was very disappointed when it would no longer whip. I experimented and found that milnot, along with 8 oz of heavy cream works. I think this addition could use more lemon flavor, perhaps double the jello, and increase the cream cheese to 3. Also, my family loves the graham crackers, so I would double them. I hope this helps.

Made this all the time when my 3 children were growing up. I lost the recipe (after not making it for years). I was so excited to find it here!

This is a wonderfully easy cheesecake with lots of flavor potential... try pineapple flavored jello instead of lemon. My mother would make this cheesecake for 5 children an 2 adults, we all would get a big fluffy piece... what heaven! That was 50 years ago... and it's still HEAVENLY!