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Evaporated Milk

Common

Worldwide

An unsweetened concentrated milk produced by partially removing water from milk and heat processing the product in a sealed container to prevent spoilage.

About Evaporated Milk

Evaporated milk is a shelf-stable canned dairy product made by removing approximately 60% of the water from whole cow milk through heat evaporation under vacuum, without adding sugar. The result is a concentrated, slightly caramelised dairy product with a distinctive cooked milk flavour and a creamy, golden colour. Unlike sweetened condensed milk, evaporated milk contains no added sugar and can be reconstituted into a liquid resembling whole milk by adding an equal volume of water.

The process of making evaporated milk was developed in the 19th century alongside condensed milk as a method of preserving dairy without refrigeration. After evaporation, the milk is homogenised, sterilised, and sealed in cans. The sterilisation process (heating to very high temperatures) is what gives evaporated milk its long shelf life without refrigeration — typically two years or more in sealed cans. Once opened, it must be refrigerated and used within a few days.

The Codex Alimentarius standard for evaporated milk (CXS 281-1971) specifies a minimum milk fat content of 7.5% and minimum milk solids, without added sugar. Evaporated milk is produced in full-fat, low-fat (2% fat), and skim (fat-free) varieties. It is commonly sold in small 170g or 410g cans and is widely used in baking and cooking, particularly in regions where fresh milk is less reliably available or affordable.

Sources & Further Reading

Codex Alimentarius — Standard for Evaporated Milks — CXS 281-1971; international standard for evaporated milks.
USDA FoodData Central — Evaporated whole milk search — Current USDA database search; product variants differ, so the Codex standard is used for product definition.

Nutrition

Evaporated whole milk (per 240ml / 1 cup, undiluted) typically contains:

Calories~338 kcal

Fat~19 g

Protein~17 g

Calcium~658 mg

Sugar~25 g (naturally occurring)

Sodium~267 mg

Because water has been removed, evaporated milk is much more concentrated in all nutrients than whole milk — it provides roughly double the protein, calcium, and fat per volume. When reconstituted with equal water, nutritional values are comparable to whole milk. Evaporated milk is not suitable for people with lactose intolerance or dairy allergies.

Common Uses

◌ Baking◌ Pumpkin pie◌ Creamy sauces◌ Soups◌ Coffee & tea◌ Fudge◌ Reconstituted milk

Evaporated milk is used extensively in baking and cooking. It is the standard dairy component in American pumpkin pie filling, and is used in fudge, caramel sauce, and creamy desserts. In cooking, it can replace cream in sauces and soups, providing richness with slightly less fat. In many parts of the Caribbean, Latin America, and Southeast Asia, evaporated milk is stirred into coffee and tea as a shelf-stable alternative to fresh cream. When diluted with equal water, it can substitute for fresh whole milk in most recipes.

Interesting Facts

The slight caramel colour and cooked flavour of evaporated milk comes from the Maillard reaction — a chemical process between amino acids and sugars that occurs during the high-heat sterilisation process.
Evaporated milk was widely used during World War II when fresh milk was rationed — it provided a long-lasting, nutrient-dense dairy product that could be stored and transported without refrigeration.
Libby's, Carnation (Nestlé), and Pet are among the oldest and most recognised evaporated milk brands, with some dating their commercial production back to the late 19th century.
Evaporated milk can be whipped if chilled thoroughly first — placing the can in the freezer for 30 minutes, then whipping rapidly, creates a temporary whipped cream-like topping (though it collapses quickly).
Evaporated milk is not the same as condensed milk — evaporated milk has no added sugar and a much lower sweetness, while condensed milk is heavily sweetened and cannot be reconstituted as a regular milk substitute.