Evaporated milk was invented in the early 19th century. Gail Borden, an American inventor and entrepreneur, is credited with its invention in 1853. Gail Borden’s main motivation for inventing evaporated milk stemmed from a concern about the spoilage of fresh milk in the 1800s. Fresh milk at the time was highly perishable and spoiled quickly, especially during transportation.Â
Seeking a way to preserve milk without refrigeration, Borden developed a method to evaporate milk to remove much of its water content, thus prolonging its shelf life. His invention revolutionized the dairy industry, providing a convenient and long-lasting alternative to fresh milk.
But what is evaporated milk really is for?
WHAT IS EVAPORATED MILK?
Evaporated milk is a condensed type of milk in which about 60% of the water has been evaporated. This regulated dehydration serves two purposes: it considerably increases the shelf life of the milk and concentrates the milk solids. The result of the latter is a milk product that is thicker, richer, and has a deeper flavor character.
By US standards, evaporated milk should contain at least 6.5 percent by weight of milkfat. There must also be at least 16.5 percent milk solids not fat and a total of 23 percent milk solids by weight.
Evaporated milk can sometimes boast a subtly caramelized taste. This hint of caramel likely arises from the natural sugars in the milk undergoing some caramelization during the high-heat processing. This caramelization adds another layer of complexity to the flavor profile of evaporated milk.
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Condensed milk is another concentrated form of milk, similar to evaporated milk. However, there is a key difference between the two. Unlike evaporated milk, condensed milk is heavily sweetened with a significant amount of sugar added (typically around 40-45% by weight).
Since evaporated milk is unsweetened, its a versatile choice for both sweet and savory dishes. Examples of these include gravies, mashed potatoes, soups, and sauces.
USES IN FOOD
Evaporated milk is commonly used as a substitute for regular milk in recipes, particularly in desserts like custards, ice creams, and fudge. It is added in coffee, tea, and hot chocolate for rich flavor and smooth texture. It is also used as an ingredient in baking.
Substitute for regular milk and other dairy products
In instances where there is no access to regular milk, evaporated milk can be diluted with water, typically in a 1:1 ratio, to mimic the consistency and function of regular milk. This makes it a practical solution for ensuring continuity in recipes calling for milk, ranging from soups, sauces, and desserts.
Moreover, evaporated milk can serve as a lighter substitute for heavy cream in certain recipes. This offers a similar creamy texture without the high fat content. While it may not whip as well as heavy cream, it can impart richness to dishes, making it a suitable option where a lighter cream alternative is desired.
In desserts that call for sweetened condensed milk, unsweetened evaporated milk can step in as a viable substitute. However, there might be some adjustment to the sugar content in the recipe accordingly, as evaporated milk lacks the sweetness inherent in sweetened condensed milk.
Added in beverages and breakfast cereals
Reconstituting evaporated milk involves diluting it with water to mimic the consistency of regular milk. This is commonly employed in beverages and breakfast cereals.
In breakfast cereals, the ratio of water to evaporated milk typically varies depending on your desired consistency. But a common starting point is equal parts of each. In beverages, spanning from hot options like coffee and tea to colder choices like smoothies and milkshakes, it adds a creamy flavor. A small amount of evaporated milk is sufficient to coffee or tea a white color and milky flavor.
As a baking ingredient
Due to its concentration, evaporated milk adds both moisture and richness to baked goods. Unlike water, it contributes a subtle sweetness and a more complex flavor profile. This is particularly noticeable in cakes, where it creates a velvety smooth batter that translates into tender, moist cakes with a luxurious crumb. The richness it offers intensifies the flavor without overwhelming the palate with heaviness. A good example of this is Tres Leches Cake, where evaporated milk, combined with whole milk and condensed milk creatse a light yet incredibly flavorful cake that’s soaked in a rich milk mixture.
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In cookies, evaporated milk helps achieve the ideal balance between chewiness and tenderness. Its addition helps cookies retain moisture, preventing them from drying out during baking. This is especially useful for recipes that call for brown sugar or other ingredients that tend to dry out cookies.
When incorporated into bread dough, evaporated milk not only contributes to a soft and tender crumb, but also enhances the overall flavor complexity. This is because the milk sugars in evaporated milk undergo caramelization during baking, adding a subtle depth of flavor that regular milk wouldn’t provide.
