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Did You Know – Evaporated Milk

By indianeskitchen on July 29, 2024

Evaporated milk is a shelf stable canned cow's milk product. Approximately 60% of the water has been removed from fresh milk to make evaporated milk.
It differs from sweetened condensed milk as there is no added sugar.
Evaporated milk only takes up half the room of fresh milk. When it is mixed with a proportionate amount of water, evaporated milk becomes the rough equivalent of fresh milk.
Evaporated milk was very popular before the age of refrigeration as a safe and reliable substitute for perishable fresh milk. It could be shipped easily to locations lacking the means of safe milk production or storage.
They add disodium phosphate (to prevent coagulation), carrageenan (to prevent solids from settling), vitamins C and D to the evaporated milk.
If you reconstitute evaporated milk it will be about equivalent to normal milk if you mix one part by volume of evaporated milk with 1 1/4 parts of water.
The shelf life of canned evaporated milk can be about 15 months before any noticeable destabilization occurs.
When left in its thickened, low-moisture canned state, evaporated milk can also stand in for milk or heavy cream as an enriching agent. It thickens up and sweetens coffee, and adds richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.
You may even decide to drink it on its own, especially if you're trying to gain weight.
What is the difference between evaporated milk and regular milk? Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker color. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes too.