Evaporated milk is a shelf-stable canned milk product made by removing about 60% of the water content from fresh cow's milk through a heating and evaporation process
. This concentration results in a thicker, creamier milk with a slightly caramelized flavor due to the high heat treatment, which also gives it a slightly darker color than fresh milk
. Unlike sweetened condensed milk, evaporated milk contains no added sugar
. The production involves heating fresh homogenized milk to evaporate water, followed by homogenization, canning, and sterilization at around 116–118 °C for 15 minutes to ensure shelf stability
. This process concentrates nutrients and calories, making evaporated milk richer in nutrients per volume than fresh milk
. Evaporated milk has a long shelf life of up to a year unopened and can be stored in a cool, dry place. Once opened, it should be refrigerated and used within a few days
. It is commonly used in cooking and baking to add creaminess and richness without the heaviness of cream, and is a key ingredient in recipes like pumpkin pie, sauces, and puddings
. In summary, evaporated milk is concentrated milk with about 60% of its water removed, canned and sterilized for long shelf life, used as a creamy milk substitute in various culinary applications
