Can You Drink Evaporated Milk Like Regular Milk
You can drink evaporated milk instead of regular milk as it is safe and healthy to drink. Many people prefer to drink evaporated milk due to its taste, and it does not contain extra harmful ingredients. Before drinking, you should mix equal parts of water and evaporated milk to get a milk-like drink.
Mixing evaporated milk with equal amounts of water will make it have the same texture as normal milk. Evaporated milk can be diluted with equal amounts of water and substituted for fresh milk in recipes, or even used in beverages. You can blend an equal part of water with evaporated milk to make a milk-like drink that has the same consistency and texture as plain milk, but you may also need to think about flavor. To achieve the proper consistency, you can mix both or allow the evaporated milk to cool fully before mixing evaporated milk into regular full-fat milk.
You can add a dash of vanilla extract to mask the difference and give evaporated milk more of the flavor of fresh milk. Seriously, evaporated milk is never going to taste like fresh milk, but it is there for a nutrient requirement, so you may want to use it, but you need to adjust to the flavor. The natural lactose sugar is concentrated in evaporated milk, so you might have to cut back on sugar in recipes using it as a replacement for fresh milk. Evaporated milk can be used as a dairy replacement in recipes, however, because evaporated milk has undergone extensive heating and pasteurization treatments, it will taste slightly different than fresh cows milk.
Evaporated milk has a slight caramel color and a mildly sweet taste, so be sure to use it in dishes where those factors do not distract from the final look and flavor of your meal. Evaporated milk can withstand high temperatures without coagulating, making it a good choice for recipes that want to add a creamy texture to thick sauces, puddings, and Crockpot recipes. Evaporated milk can help you pack on healthy pounds due to its high concentration of nutrients and absence of added sugars, which are linked to heart disease and type 2 diabetes if consumed excessively (17).
As an alternative to evaporated milk, you may also want to try this recipe without added sugar; that ingredient comes from the pantry that is not so common. Sweetened evaporated milk is different than evaporated milk in terms of flavour; it gets the same amount of reduced water (about 60% reduced water), but the ingredients have added sugar in it, which helps to sweetness and it also acts as a preservative. Sweetened condensed milk is made by heating full fat milk with a high sugar content (the mixture of the milk is around 45% sugar).
| Milk | How it is made |
| Evaporated | Made from real milk with 60% reduced water. |
| Condensed | By heating full fat milk with a high sugar content |
When you are comparing evaporated milk versus sweetened condensed milk, you will likely see a bigger difference. Condensed milk has added sugars in the end product, which has a considerably sweeter taste.
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Evaporated milk and sweetened condensed milk are both made from real milk, with 60% of the water removed, creating two products that can remain on shelves safely for months and years. As explained by the International Dairy Foods Association, approximately 60 % of the water has been removed from both evaporated milk and condensed milk. Like evaporated milk, dried milk can be reconstituted by adding water, and, with some caution, used as normal liquid milk. Fresh milk goes through a vacuum-sealing process, which evaporates more than half of its water volume and concentrates the nutritional parts of milk.
Pasteurization kills the bacteria and enzymes found in raw milk, but does not remove any nutrients. Heating takes the water out of the entire milk, but leaves protein, carbohydrates, vitamins, minerals, and fat. It involves heating milk to stabilize it, vapourizing off most of the water content, adding sugar, and chilling, then canning.
In short, they are both made from cows milk (most often) and 60% of their water contents are evaporated or reduced, but one has added sugar while the other is processed in more ways. The end product is canned milk, which weighs less and requires less room to store than milk without processing.
That is where the invention of canned milk came from: As a way of making it easier to have a shelf-stable option when you are buying milk. This makes that milk highly desired in areas where dairy is not produced or readily available, and where refrigeration is not readily available or reliable. Furthermore, milk concentrate allows longer storage, meaning that its shelf-life is longer (1).
Yes, because milk products provide some of the essential nutrients for blood pressure reduction, including calcium, potassium, and magnesium. Milk products also contain a specific kind of protein called bioactive peptides, which has been shown to positively affect blood pressure control.
Or, as explained by the Kansas Department of Health and Environment, mixing a 12oz can of evaporated milk with 1 1/2 cups water yields three cups of milk. If, for instance, the recipe calls for 1 cup fat-free milk, you would combine 1/2 cup fat-free evaporated milk with 1/2 cup of water. With only 60% of your total liquid for re-stirring your products back into regular milk, you are good to go. Stirring often and skimming off any scum that forms at the top, let 4 cups of milk simmer until reduced by more than 50 percent, about 45 minutes.
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Unsurprisingly, milk that is already in your refrigerator would work just fine as an alternative to evaporated milk with just a little bit of tweaking. Add evaporated milk (reconstituted or from a can) to bold, dark roast coffees and spicy teas, as desired; it gives a richer, more complex flavour than what you will get from ordinary milk.
You can keep the sliver of evaporated milk from canning into your teas or coffees, or use it as a supplement to soups, warm oatmeal, or just about any kind of meal. The resulting liquid is creamier and thicker than normal full-fat milk, making it a perfect complement to sweet and savory dishes. Homogenization produces a more concentrated version of milk, with a thicker, creamier texture, as well as slightly caramelized color and taste. When it is poured out of the can, the milk has a color slightly darker than that of fresh milk, but pours just as well as unprocessed milk.
Despite its name, it is not the milk solids that convert into gas, rather, it is the water in which the milk solids are floating. Compared with normal milk, pumped milk is higher in lactose and milk proteins, which may cause problems for those who have lactose intolerances and cows milk allergies. Most people believe reconstituted evaporated milk has a slightly different flavor than plain milk–so a good way to stretch out your dairy stash is to save the actual milk for drinking or using in cereals, where its flavor is more apparent.
How do you make evaporated milk drinkable?
Milk and water should be combined equal to reconstitute evaporated milk. For instance, you would need to mix 1/2 cup evaporated fat-free milk with 1/2 cup water if a recipe called for 1 cup fat-free milk. Add the liquids to your recipe as indicated after thoroughly combining them.
Can you drink evaporated milk in coffee?
In place of traditional dairy add-ins, adding evaporated milk to espresso is a fantastic alternative. It will have more taste than whole milk alone since it is creamy and silky. You won’t need as much dispersed milk as you may think because it is considerably thicker than regular dairy.
What is evaporated milk good for?
Smoothies are given body by vanished milk, espresso is thickened and improved, rich soups and chowders are given subtlety and opulence, savoury sauces are enhanced, and even oats are given body. You may also use it in place of enhanced condensed milk in several pastries if you don’t have a very strong sweet tooth.