Evaporated Milk | Baking Ingredients | BAKERpedia (2024)

FAQs

What are the ingredients in evaporated milk? ›

Ingredients: MILK, CONTAINS 0.5% OR LESS OF: DIPOTASSIUM PHOSPHATE, CARRAGEENAN, VITAMIN D3.

Make evaporated milk by heating 2 ¼ cups of regular milk and gently boiling it down until it reduces to 1 cup. This exact method is used to make evaporated milk for commercial retail. Evaporated milk is most commonly made with 2 percent milk, but whole milk, 1 percent, or skim will also work.

To use evaporated milk as a subsitute for fresh milk, add one and a half cans of water to each can of evaporated milk. Diluted evaporated milk is a good substitute for milk in coffee, hot chocolate and cooked cereal like cream of wheat or oatmeal.

So, now we know that evaporated milk is safe to drink from its container, but just because you can consume it this way doesn't necessarily mean you'll want to. Since evaporated milk is thick and creamy, the consistency will be completely different than a regular carton that you're used to.

Evaporated milk smooths and balances fatty dishes such as stews. It helps to tenderise meat. Ingredients: Full Cream Milk, Stabiliser (E450) Allergens: Contains Cow's Milk.

In terms of nutritional value, evaporated milk has a higher nutrient concentration than fresh cow's milk and, therefore, more calories. It has over twice as many grams of carbohydrates, protein, and fat – except for the reduced fat and fat-free varieties – and higher mineral content.

Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.

And while milk might only last a week in the refrigerator, unopened evaporated milk that is properly stored can last up to two years. But how can you tell when it's gone bad? In short, by looking at it. If your milk has turned dark yellow or brown, don't use it.

But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.

How do you make evaporated milk step by step? ›

Production. Evaporated milk is made from fresh, hom*ogenised milk from which 60% of the water has been removed. After the water has been removed, the product is chilled, stabilised, sterilised and packaged. It is commercially sterilised at 240–245 °F (115–118 °C) for 15 minutes.

Substitute Heavy Cream for Evaporated Milk

Or, If you have both cream and regular milk on hand, thin the cream to make your own half-and-half. Whisk together equal parts of cream and milk and use the same amount called for in your recipe.

Carnation Evaporated Milk is the best for mashed potatoes. I learned this from my mother-in-law in the '70s. She made hers with this, and they were the best I ever tasted. The Carnation Evaporated Milk just gives them a sweetness and great flavor that you can't get from just regular milk or even cream.

On its own, evaporated milk is thick and creamy, making it an excellent replacement for half and half or creamer in your coffee or tea. You can also experiment with adding it to smoothies, milkshakes, soup, or pasta sauces, although you'll want to use less than you would with regular milk.

In terms of nutritional value, evaporated milk has a higher nutrient concentration than fresh cow's milk and, therefore, more calories. It has over twice as many grams of carbohydrates, protein, and fat – except for the reduced fat and fat-free varieties – and higher mineral content.

Both condensed milk and evaporated milk are forms of concentrated milk in which approximately 60 percent of the water content has been removed, but that is where the similarities end. Sugar: Sweetened condensed milk is about 45 percent sugar, while evaporated milk is unsweetened.

Evaporated milk, with its lower fat content and thinner consistency, provides a lighter alternative for dishes where richness is desired without overwhelming heaviness. Heavy cream, with its higher fat content and creamy consistency, lends itself perfectly to indulgent desserts, creamy sauces, and decadent soups.