It is sometimes called unsweetened condensed milk. Evaporated milk is not the same thing as condensed milk. Condensed milk is also reduced by 60 percent, but it is heavily sweetened, making it thick and syrupy. It is typically used in baking and desserts as well as Thai and Vietnamese coffee and tea.
The two canned milks cannot be used interchangeably, so make sure you carefully read the label when purchasing. Evaporated milk can be used in its true form directly from the can or it can be diluted to resemble fresh milk. Because it has such a long shelf life, it's a good option in places where fresh milk is scarce, refrigeration isn't available, or as a back-up when you simply can't make it out to the store to buy milk. Undiluted evaporated milk is frequently used in coffee and tea in a variety of countries.
It adds more creaminess than fresh milk with less fat than cream. It is also called for in some dessert recipes and can frequently be used in place of half-and-half.
Diluted evaporated milk can be used just like milk for cooking, baking, and even pouring over cereal or into drinks. Evaporated milk tastes like milk but with a thicker, less watery consistency. The process of heating the evaporated milk in the cans imparts a slightly sweet flavor to the milk and it's just a bit darker in color than ordinary milk.
It has a similar viscosity to half-and-half. An easy swap for evaporated milk is fresh milk and half-and-half. Another option is to make your own evaporated milk. Evaporated milk can be used much like half-and-half, adding creaminess to coffee, pies, cakes, gravies, soups, and dressings. It's often called for in classic pumpkin pie and fudge recipes. Evaporated milk can be found at major supermarkets in the baking aisle.
You'll find it near the sweetened condensed milk and powdered milk. Buy extra on sale. Keep some on hand if you find it hard to go grocery shopping. Do not buy cans that are leaking, rusted, dented, cracked or have bulging lids. These are signs the food is spoiled and may not be safe to eat. Check the best-before date before you buy.
Tips for storing evaporated milk Store unopened cans in a cool, dry place such as a cupboard. This helps prevent the can from rusting. For best quality, use by the best before date or within one year. Also try to use older cans first. Throw out cans that are: leaking, rusted, dented, cracked or have bulging lids.
Put any unused evaporated milk into an air tight container. Store in the fridge. Use within 5 to 7 days. Do not freeze evaporated milk because it will become watery. Tips for cooking with evaporated milk Shake the can before opening. Use undiluted evaporated milk instead of cream in recipes - and still get a creamy taste. Evaporated milk cannot be used to make whipping cream. Learn more Evaporated milk is exactly what the name implies: milk heated until most of the water has evaporated.
The result is thicker than milk , but not as heavy as cream or even half-and-half. Once a convenient way to ship a shelf-stable, canned product, evaporated milk is now more often sought for the light caramel flavor it picks up during cooking. Heat the milk over medium heat until it comes to a simmer.
Then, lower the heat to medium-low. Now your evaporated milk is ready for you to use. Keep the evaporated milk in the fridge covered for up to 5 days. If you want to learn how to substitute evaporated milk in recipes, keep reading the article! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet? Create an account.
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Measure your milk. Non-homogenized milk including raw milk will separate into fat and liquid as you heat it. This makes it a poor choice for making evaporated milk unless you add an emulsifier, such as lecithin. Pour the milk into a wide, heavy-bottomed saucepan. The wider the pot, the faster the water will evaporate.
A thick, nonstick base helps minimize burning from milk solids that sink to the bottom. Bring to a simmer, whisking frequently. Place the saucepan over medium heat. Keep a close eye on the milk and whisk frequently to prevent a skin from forming. If a skin does form, remove it or break it apart, or it will block water from evaporating. Simmer at low heat. Reduce heat to keep the milk at a very low simmer.
Depending on the pot size, stove temperature, and amount of milk, it can take anywhere from another twenty minutes to a couple hours to finish making evaporated milk.
Alternatively, bring the milk to a low boil and stir constantly for ten minutes.
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