Evaporated Milk, Explained
Evaporated milk was invented in 1885 to preserve milk for trans-Atlantic voyages. This was a good substitute when home refrigeration was a luxury, but children still needed a healthy, calcium-filled beverage. The process of making evaporated milk remains the same to this day—approximately 60 percent of the water is removed from fresh milk by slowly simmering it over low heat. The milk is then homogenized, which integrates all of the fat molecules so they don’t separate over time. (This also allows evaporated milk to have a longer shelf life.) It’s then packaged in cans and sterilized between 240 F and 250 F. Transforming regular milk into evaporated milk by heating it creates a thicker, creamier product and a mild caramel flavor. Evaporated milk’s consistency makes it a popular, low-fat substitute for half-and-half or heavy cream. Brands like Nestle sell several versions of evaporated milk, but the most common version contains only 1.5 percent fat, plus additives like vitamin D.
Recipes
Evaporated milk is commonly used in savory dishes like decadent mac and cheese or baked spinach gratin. It can also add thickness and decadence to any milk-based smoothie or an indulgent coffee drink.
Where to Buy Evaporated Milk, and How to Store It
You can find evaporated milk at any grocery store, usually in a baking aisle near the flour and sugar. Evaporated milk has an average shelf life of 15 months, though this can vary based on fat content and additives (so always read your label). Once the can has been opened, refrigerate and use it within five days.
