Everything You Need to Know About Evaporated Milk

Samwise Gamgee from Lord of the Rings, Howie Dorough from the Backstreet Boys, and the evaporated milk from your grandma’s pantry all share something in common - they deserve more recognition. Just like Gamgee’s loyalty and Dorough’s falsetto range, this unassuming milk in a can has a lot to offer.

Evaporated milk, made by removing water from cow’s milk through a slow heating process, has a shelf-stable quality, making it a versatile ingredient in various dishes.

But what exactly is evaporated milk?

Evaporated milk is a dairy product with about 7% fat, created by removing 60% of the water from cow’s milk. The mixture is then homogenized, canned, and sterilized.

The history of evaporated milk dates back to Napoleon’s time, where the need for spoil-resistant food led to its invention by Nicholas Appert in 1810. The process evolved over the years, with innovations like vacuum evaporation and pressurized sterilization.

During World War I, evaporated milk became a staple for soldiers, and its versatility in cooking has made it a cherished ingredient in many cuisines.

What can’t evaporated milk do?

Evaporated milk’s unique flavor and texture make it essential in many cultural dishes. It adds richness to desserts and soups, tenderizes meats, and prevents curdling in dairy-based sauces.

Whether used in a classic Dauphinoise potatoes recipe or a modern pumpkin mac and cheese, evaporated milk enhances the taste and texture of dishes, making it a valuable kitchen staple.