Evaporated milk gets its name because it is made by removing most of the water from regular milk. In the process, about 60 percent of the milk’s water content is gently heated and evaporated. This leaves behind a thicker, creamier milk that is shelf-stable and lasts much longer than fresh milk.
The milk is heated in special tanks until the water starts to turn into steam and disappears. After this, the remaining milk is cooled, canned, and sealed so it can be stored without refrigeration until opened. Because much of the water is gone, evaporated milk has a richer taste and texture than regular milk.
People use evaporated milk in recipes to add creaminess without using heavy cream. It works great in soups, sauces, and desserts. It is different from sweetened condensed milk, which also has water removed but includes added sugar.
So, the name “evaporated milk” simply comes from the process of evaporating water out of fresh milk to make it thicker and last longer. It is a handy pantry staple when fresh milk is not an option.
What is Evaporated Milk and How to Make It? – Carnation™ Evaporated Milk
Have you ever wondered why it’s called evaporated milk? At first glance, it sounds like milk that just vanished into thin air! But there’s a real reason behind the name, and it’s pretty interesting. Evaporated milk isn’t just regular milk. It’s milk that’s been heated to remove a big chunk of its water. This makes it thicker, creamier, and helps it last a lot longer without needing a fridge.
I remember the first time I used evaporated milk in a recipe; I was surprised by its rich flavor and how well it worked in creamy dishes. It’s been a kitchen staple for over a century, helping people keep milk handy even before refrigerators were common. Plus, it’s super versatile, great in soups, sauces, desserts, and more.
In this article, I’ll explain why it’s called evaporated milk, how it’s made, and why it’s still worth having around today. Let’s dive in and uncover the story behind this unique canned milk!
What Is Evaporated Milk?
Evaporated milk is just regular milk with some of the water taken out. That’s really all it is. About 60 percent of the water is removed by heating the milk. This makes it thicker and creamier than the milk you drink from the fridge. It also gives it a slightly cooked taste. Some people think it tastes kind of like caramel or roasted milk.
It’s sold in cans and doesn’t need to be kept cold until you open it. That makes it super handy to keep in your pantry. I remember running out of regular milk once while making mac and cheese. I grabbed a can of evaporated milk, added a little water, and it worked great. It even made the sauce creamier than usual!
You might also see something called condensed milk next to it at the store. It looks similar, but evaporated milk doesn’t have sugar added. That’s a big difference. People use evaporated milk in all kinds of recipes like soups, sauces, and even desserts. It helps food feel rich without being too heavy. I’ve used it in mashed potatoes, mac and cheese, and even pumpkin pie. Once you try it, you’ll probably want to keep a can or two around just in case.
How Is Evaporated Milk Made?
Making evaporated milk is actually pretty simple but takes some careful steps. First, fresh milk is heated gently to remove about 60 percent of its water content. This evaporation process thickens the milk and concentrates its flavor. It’s like turning regular milk into a richer, creamier version without adding anything extra.
After the water is removed, the milk is homogenized, which means it’s mixed really well so the fat doesn’t separate. Then, it’s pasteurized, heated to kill off any harmful bacteria, making it safe and shelf-stable. Finally, the milk is canned and sealed tight so it can last for months without refrigeration.
Unlike sweetened condensed milk, evaporated milk has no added sugar. This makes it versatile for both savory and sweet dishes. I remember trying to make my own evaporated milk at home once by simmering milk for a long time. It worked okay but took forever and needed constant stirring to keep from burning. The store-bought canned kind saves a lot of time and hassle.
This process of carefully removing water and sealing the milk is what makes evaporated milk last so long. It’s a neat little trick that keeps milk usable even when fresh milk isn’t available.
Why Is It Called “Evaporated” Milk?
The name “evaporated milk” comes straight from the way it’s made by evaporating, or removing, water from regular milk. When milk is heated gently, about 60 percent of its water content turns into steam and escapes. This leaves behind a thicker, creamier milk with a stronger flavor.
Back when evaporated milk was first created in the 1800s, this evaporation process was a clever way to preserve milk before refrigeration was common. People needed a way to store milk longer without it going bad, especially in places where fresh milk was hard to get. Naming it after the evaporation step made it easy to understand what made this milk different.
It also helps to separate evaporated milk from sweetened condensed milk, which looks similar but has sugar added. By calling it “evaporated,” manufacturers showed that only water was removed, not that sugar was added.
So, the name is really just a straightforward description of what happens during production. It’s kind of like calling orange juice “squeezed juice.” It tells you exactly what’s going on!
History of Evaporated Milk
Evaporated milk has a pretty interesting past. It was invented in the mid-1800s as a way to keep milk fresh longer before refrigerators were a thing. People back then had a big problem. Fresh milk spoiled fast, especially during hot months or on long trips. So, scientists and inventors started looking for ways to preserve it.
One of the earliest successful methods was removing water by evaporation and sealing the milk in cans. This process helped the milk last for months without spoiling. The first commercial evaporated milk was made around the 1850s and 1860s. It quickly became popular because it was a convenient milk substitute.
During World War I and II, evaporated milk was even more important. Soldiers and civilians needed reliable food sources, and canned evaporated milk was perfect for that. It was used in military rations, hospitals, and emergency food supplies. It also played a big role in child nutrition when fresh milk was not available.
Brands like Carnation and Pet Milk became household names by selling evaporated milk widely. Over time, it found a place in kitchens everywhere, not just as a backup but as a useful ingredient for cooking and baking. I remember my grandma always had cans of evaporated milk ready for making creamy desserts and sauces.
Its history shows how a simple idea, removing water from milk, turned into a staple food product that’s still valuable today.
Differences Between Evaporated Milk and Condensed Milk
People often get evaporated milk and condensed milk mixed up because they look pretty similar in cans. But they are actually quite different!
The biggest difference is sugar. Condensed milk is sweetened, meaning a lot of sugar is added, while evaporated milk has no sugar added at all. That’s why condensed milk tastes very sweet and syrupy, almost like a dessert ingredient. Evaporated milk tastes creamy and slightly cooked but not sweet.
In texture, condensed milk is thicker and stickier because of the sugar. Evaporated milk is thick too, but more liquid and smooth. Color-wise, both have a slightly darker shade than fresh milk because the heat from evaporation changes the milk a bit.
In cooking, you use evaporated milk for creamy soups, sauces, or baked goods when you want richness without extra sweetness. Condensed milk is mostly used in desserts and sweets, like fudge, pies, and candies.
I once tried swapping condensed milk for evaporated milk in a recipe by mistake. Let’s just say the dish turned out way too sweet! So, knowing which one to use can really save your cooking.
When Should You Use Evaporated Milk?
Evaporated milk is super handy in the kitchen because it adds creaminess and richness without the heaviness of cream or the wateriness of regular milk. It’s great for soups, sauces, casseroles, and even desserts.
One of my favorite uses is in creamy soups like tomato or pumpkin soup. It makes the texture smooth and velvety without making it too thick. You can also use it in mashed potatoes to make them extra fluffy and rich without adding butter.
If you want to use it like regular milk, just mix equal parts evaporated milk and water. This works well in recipes that call for milk but where you might not have fresh milk around.
It’s also a lifesaver if you want to add a creamy touch but want to keep things lower in fat compared to heavy cream. Plus, it lasts forever in your pantry, so you don’t have to worry about it spoiling fast.
Just keep in mind, evaporated milk has a slightly cooked flavor, so it might not be best if you want a very fresh, light taste. But for most dishes that need richness, it’s a perfect choice.
Conclusion
So, now you know why it’s called evaporated milk because a large part of its water is evaporated out during production. This simple process makes the milk thicker, richer, and shelf-stable without adding sugar. It’s been a pantry hero for over a hundred years, helping people cook creamy soups, sauces, desserts, and more.
If you haven’t tried cooking with evaporated milk yet, give it a shot! It’s a handy ingredient that can add flavor and texture without extra fuss. Just remember, it does have a slightly cooked taste, so it’s best for recipes where richness matters most.
Feel free to experiment and see how evaporated milk can fit into your kitchen. And hey, if you have your own tips or favorite recipes using evaporated milk, share them in the comments! I’d love to hear what you’ve discovered.