Evaporated Milk

DairyAllergen: DairyCreamyMilkyCaramelizedToastyRichSlightly Sweet

Nutrition (per 100 g)

Calories: 134
Protein (g): 6.8
Fat (g): 7.6
Carbs (g): 10
Fiber (g): —
Sodium (mg): 108

Concentrating milk increases milk solids, giving more body and a gentle cooked-milk character. Fat level varies by whole vs. low‑fat styles; values reflect whole evaporated milk.

Storage

Room temp: up to 365 days
Refrigerated: up to 5 days
Frozen: up to 90 days

Evaporated milk is concentrated cow’s milk with about 60% of its water removed, packed as a thick, off-white liquid. Heat treatment lends a gently caramelized aroma and silky body that resists curdling in hot dishes; cooks use it to enrich sauces, soups, custards, and coffee, typically sold in shelf-stable cans.

Developed in the late 19th century to extend milk’s safety and shelf life, it spread from North American and European canneries to pantries across the Caribbean, Latin America, and Southeast Asia. Modern production evaporates milk under vacuum and sterilizes it in cans, enabling consistent quality and long storage.