Evaporated milk is unsweetened milk is bottled and evaporated milk as the name suggests has been evaporated by gently heating in a process that removes a lot of its water content. The pasteurization process includes heating the fresh milk to a very high temperature and sealing it in a vacuum container through which the water part of the milk evaporates leaving behind the milk solid part as the milk becomes thick.
The final product is then placed in tins and sealed, then fried to get rid of any remaining bacteria to enhance the shelf life of the product.
Another shining feat that conventional evaporated milk holds over fresh milk is the enhanced shelf life. Due to its higher solids content, much of the water evaporated, the milk is richer in nutrients and may be found shelved in supermarkets, and usually, it requires no refrigeration until it is cracked open. It also makes it suitable for use when cooking.
It’s used as ideal alternative when you have no other milk source for making sweets, dipping inside tea bags, and making other beverages.
This product that is commonly used in cooking is evaporated milk which is derived from raw milk through a heat condensation process that concentrates it and reduces its volume. They can be used instead of regular milk in various delicacies like sauces, soups, custards, and many more desserts. It can also be used to enrich coffee or tea due to its substance, without having to add cream or milk on top.
In some areas, the evaporated milk is also taken as a beverage whether hot or cold. In these cases, it could be sweetened or seasoned by additional items such as vanilla or other types of spices. Nonetheless, it is necessary to distinguish evaporated milk from sweetened condensed milk, which is produced with sugar and has a different somewhat thicker and sweeter taste.
The Nutritional Benefits of Evaporated Milk
Here are the potential benefits that could be thought of regarding these.
Heavy in Nutrition
The research also shows that cup-for-cup or gram-for-gram evaporated milk contains double the amount of protein, vitamins, and minerals as those found in liquid milk.
Consequently, it is possible to prepare something tasty and at the same time obtain the same amount of nutrients as when using a full glass of milk. For example, the nutritive value of half a glass of evaporated milk is equivalent to the nutritive value of a full glass of fresh milk.
Nonetheless, its nutrient-dense nature may be useful for those who need to derive nutrient content from a limited quantity of meals or beverages.
Last for Long
Whereas you can expect to store fresh milk that has been replaced by a refrigerated one to last from days to weeks at most, evaporated milk on the other hand can last anywhere between six months to one year if it is still sealed.
However, after the unopened can has been opened it should be resealed tightly and stored in the refrigerator and can be used for up to 3-4 days.
It could be useful for recipes, especially those that need to be cooked at a certain temperature or for a specific amount of time.
Used for Making Multiple Dishes
One recipe may need milk’s fat, carbohydrate, and protein levels but not much of liquid content. For instance, a recipe calling for whole milk would suggest that a cup of it would thicken the consistency of the dish.
However, using evaporated milk is preferable since it contains the same amounts of nutrients as fresh milk with half the volume of liquids. Consequently, the specific milk solids will be added to the recipe without large volumes of other water.
A milk substitute can be defined as any type of food that serves as a replacement for milk in meals and recipes.
Conclusion
It is a milk product prepared for use by removing over half of the milk’s water content through evaporation. Although it shares a gradual similarity with sweetened condensed milk as they may both be used for cooking, evaporated milk is distinct from it in that sweetened condensed milk includes extra sugar.
Taken as a form of milk, evaporated milk contains more nutrients than fresh milk from the cow hence its creamy nature. It also contains higher levels of minerals in its composition than the other two types of milk namely; full cream milk and standard milk.
Nevertheless, it still has lactose and milk protein in it, which makes it an undesirable product for lactose intolerance or anyone allergic to cow’s milk.
In cuisines, evaporated milk is used in preparing both sweet and savoury foods, especially in instances where thick consistency is required in the desert or sauces.
