If you're a baking enthusiast, you've probably cracked a can or two of sweetened condensed milk in your time—it's a key player in some of our favorite pies, cakes, and sticky-sweet sauces. But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin: Evaporated milk—canned, shelf-stabilized, low-moisture cow's milk—offers the same thick, rich texture of condensed milk without the added sugars, making it ideal for more savory preparations (and a handful of sweet ones to boot). Here's a look at just how handy it can be.
The Best Mac and Cheese
If only mac and cheese were as simple as dumping some cheese in a pan, heating it up until it melts, and adding it to cooked pasta. But if you've ever tried precisely that, you know that cheese breaks—you wind up with stringy, greasy clumps that won't even adhere to each other, let alone your macaroni (here's the science, if you're curious). That's why everything from blue-box mac and cheese to the fanciest-pants preparations requires some kind of stabilizer to help bind the cheese together, keeping it smooth and creamy.
Instead of using a typical flour-and-milk béchamel, though, we make our ultra-gooey 15-minute stovetop mac and cheese with a stabilizing mix of cornstarch and evaporated milk. Those starch molecules thicken the sauce, while the concentrated milk proteins from the evaporated milk add that signature dairy flavor, without all the water you'd get from cream or regular milk.
Translation? Smooth, shiny, perfectly emulsified cheese that doesn't clump, taste floury, or break into greasy pools.
Using evaporated milk will also make the filling for your next batch of jalapeño poppers extra gooey, and you can even add it to your cheese of choice to make melt-ready slices of any cheese you desire—great for your next cheeseburger or grilled cheese.
Enriching... Most Things
Evaporated milk was originally engineered to be rehydrated—which is helpful in places where dairy storage is difficult, like campgrounds, desert islands, or my house when I'm too lazy to run to the grocery store for the fresh stuff. 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. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.
Dense, Fudgy Ice Cream
On top of all that, evaporated milk also happens to be the key to our super-chewy New England–style ice cream. For that you can thank its high protein content, which delivers a superior, fresh-churned texture while simultaneously limiting iciness once the ice cream is stored. While milk powder provides that protein in most recipes, we find that it tends to add a chalky sweetness. Evaporated milk, with the help of a few other carefully honed tricks, lends cleaner milky flavor to match the dense, fudgy texture, for a scoop that can compete with the Northeast's very best.
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. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.
On the savory side of things, evaporated milk is great for making creamy comfort food dishes, like mac and cheese. Plus, you can use it for nacho cheese sauce, one-pot chicken and rice casserole, and Southern creamed corn. Looking for an easy dessert recipe that uses evaporated milk?
Evaporated milk starts out as fresh milk and is heated to drive off more than half of the water. Add water and use it as milk or pour it straight out of the can and use it as half-and-half. Creamy, rich and perfect for baking, custards, soups and even ice cream.
The key here is typically to use less than you would with cow's milk since it's a much heavier product. But, if you have the urge to drink evaporated milk straight from the can, go right ahead; it's completely safe to do so.
Evaporated milk also has a higher concentration of nutrients and energy. This means that one cup of evaporated milk will have more nutrients and provide more energy than one cup of fresh milk. Evaporated milk is sold in cans and does not need to be refrigerated because of the sterilization and canning process.
Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape. Sugar and vanilla may be added and whipped in at this stage, if desired.
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.
Evaporated milk may help you gain weight healthily because of its high concentration of nutrients and lack of added sugar, which is associated with the development of heart disease and type 2 diabetes when consumed excessively ( 17 ).
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.
I've made mozzarella from scratch using dried milk (using rennet) in the past and I've made ricotta cheese using evaporated milk. (And yes, I also have freeze dried mozzarella cheese in my storage.)
In most instances, mixing equal parts liquid and evaporated milk can end up a similar beverage to whole milk. We recommend starting with a small amount of water, which will allow you to determine the ideal consistency. If it's too heavy for you, You can always thin it up.
In fact, each fluid ounce of evaporated milk contains less than half the amount of calories and about one-fourth the amount of fat as heavy cream. “It works best in a 1:1 substitution in recipes like casseroles, soups and sauces, offering a similar texture but lighter consistency,” explains Brigham.
Due to the high content of milk fat and dry milk solids, evaporated milk is thicker and creamier than regular milk, says Leal. It also has light caramelized flavor and ivory color.
Evaporated milk isn't just for savory recipes—it's also an excellent ingredient for creating a range of delightful beverages. From lattes to smoothies and creamy hot cocoa, the versatility of evaporated milk brings a rich and creamy texture to your favorite drinks.
Low-calorie diet: Evaporated milk is high in calories (338 calories per cup), so you may want to avoid canned evaporated milk if you are trying to lose weight. Low-protein diet: Because evaporated milk is high in protein (17 grams per cup), some people on low-protein diets may need to find an alternative.
Contrary to the name, evaporated milk is a canned liquid and not a powder. The milk product is extremely shelf-stable and, in many cases, can be used in place of regular milk or cream.
It is possible to freeze evaporated milk, and it is kept in the freezer for three to six months. You should never freeze it in a can because this may damage the container.
Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.
Other than the different flavor, evaporated milk and fresh milk are functionally the same after dilution. Evaporated milk has half the water removed. All you have to do is mix equal parts evaporated milk and water and you can use it as you would fresh milk.
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