Who has information on Evaporated Milk?

General Forum
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Hey Folks…

I’m thinking of using evaporated milk but need some info. What’s the difference between it and regular milk? What are some awesome recipes for it? How do I store it before and after opening? And if I can’t find it, what can I use instead?

Any tips or advice would be great!

Thanks a lot…

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A can of shelf-stable milk that has had around 60% of its water removed is called evaporated milk. It is frequently used in baking and cooking to provide foods a rich, creamy texture without requiring refrigeration.

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Evaporated Milk is made by removing about 60% of water from regular milk, resulting in a thicker, richer liquid with concentrated flavor. It’s often used for creaminess in recipes while regular Milk is Fresh, unprocessed milk with a higher water content.

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It’s canned milk that doesn’t go bad over time. This type of milk has lost about 60% of its water before it is canned, which is how it got its name, “evaporated milk.”

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Evaporated milk is concentrated milk with less water. It’s great for baking, sauces, and coffee. Store it unopened at room temperature and refrigerate it after opening. Use whole milk or heavy cream as alternatives.

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Evaporated milk is regular milk with most of the water removed, resulting in a thicker, richer texture and a slightly sweeter flavor compared to regular milk. It is shelf-stable and does not require refrigeration until opened.

Delicious Recipes Using Evaporated Milk:

  • Creamy Soups: Enhance the texture of soups like potato or broccoli cheddar.
  • Puddings and Custards: Ideal for creating thick and creamy desserts.
  • Baked Goods: Adds extra moisture to cakes, muffins, or quick breads.
  • Coffee and Tea: A creamy substitute for regular milk.
  • Savory Dishes: Perfect for thickening sauces or gravies.

Storing Evaporated Milk:

  • Before Opening: Keep in a cool, dry place.
  • After Opening: Refrigerate in an airtight container for several days.

Alternatives to Evaporated Milk: If evaporated milk isn’t available, you can mix regular milk with powdered milk to achieve a similar consistency, though the flavor might differ slightly.

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Your summary of evaporated milk is spot-on and super helpful! The storage tips and recipe ideas are especially useful for anyone looking to try it in different dishes. Thanks for sharing these great ideas—I’ll definitely keep them in mind!

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Evaporation, concentration, homogenization, and sterilization of whole milk are the steps involved in making evaporated milk. Eighteen to twenty-two percent non-fat milk solids and seven to nine percent fat make up evaporated low-fat milk. An electrical method removes roughly 60% of the water content from evaporated milk, a popular dairy product that is canned. Because of its rich texture and longer shelf life, it is thicker and creamier than conventional milk and is frequently utilized in recipes.