Evaporated Milk
Dairy
A concentrated form of milk with about 60% of the water removed.
Functions
Allergen Warning
About Evaporated Milk
Evaporated milk is a dairy product where about 60% of the water content has been removed from fresh milk, resulting in a dense, creamy liquid. This concentration process enhances its flavor, giving it a slightly caramelized, sweet taste that enriches baked goods. In baking, evaporated milk contributes moisture, richness, and tenderness, making it ideal for cakes, breads, and pastries. Its stable structure under heat makes it a versatile substitute for fresh milk or cream, adding depth without altering the overall texture.
History
Evaporated milk was first developed in the early 19th century as a way to preserve milk before refrigeration was widely available. It gained popularity during the late 1800s when American inventor Gail Borden patented the process. Its long shelf life made it a staple during wartime and economic hardships. By the mid-20th century, evaporated milk had become a common household item, cherished for its convenience and versatility in cooking and baking. It remains a favorite among home bakers for its ability to enhance flavors and textures in various recipes.