Canned Milk Recipes
Sweetened Condensed Milk
& Evaporated Milk


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Evaporated milk

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk. Unlike condensed milk which begins with pasteurized milk and is not heat processed, evaporated milk is sterilized through heat treatment and a vacuum process, making it more concentrated than whole milk. In this form, the milk will contain a higher fat and protein content that is twice the amount normally found in whole milk. Evaporated milk is processed into whole, lowfat or skim varieties, with each varying in the amount of fat contained in the product. The whole milk variety will contain approximately 8% fat, while the lowfat version will have approximately 4% and the skim milk will contain only a 1/2%.

Evaporated milk is quite versatile allowing it to be altered when preparing recipes or making food substitutions. Canned evaporated milk can be added to an equal quantity of water to produce whole milk. Since it is the water that has been removed from the milk, evaporated milk can be reconstituted by adding an equal amount of water to the evaporated milk if necessary for a recipe. However, if a recipe requires evaporated milk, do not substitute milk or condensed milk, since the recipe has typically be developed with ingredients to support the use of the evaporated milk.

Evaporated milk is used often for many different food dishes and desserts, such as custards, to add a rich creamy texture or flavor. It can also be used to make whipping cream if it is first lightly frozen and then whipped. Prior to opening, evaporated milk can be stored for 5 to 7 months at room temperature. After opening, keep the milk refrigerated in an air tight container and use within several days.

Equivalents
5 oz. can, 2/3 cup

Substitutions
For 1 cup of evaporated milk, substitute 1 cup half-and-half, 1 cup heavy cream or 1 cup whole milk
Nutrition
Nutrition Facts (USDA#1153)
Serving Size 100 grams
Calories 134
Total Fat 8g
Saturated Fat 5g
Cholesterol 29mg
Sodium 106mg
Potassium 303mg
Total Carbohydrates 10g
* Dietary Fiber 0g
* Sugars g
Protein 7g

Information from USDA

Difference Between Sweetened Condensed & Evaporated Milk

Can sweetened condensed milk and evaporated milk be used interchangeably?

No!

Both versions have had about 60 percent of their water removed by evaporation. There the similarity ends. Before evaporation, lots and lots of sugar is added to the sweetened version, so that by the time itís in the can, itís about 65 percent sugar as opposed to the 11 or 12 percent of naturally occurring sugar in the boiled-down evaporated milk.

Information from USDA

Condensed Milk

These various experiences in dealing with malnutrition all have one essential feature in common--the use of condensed milk. This food proved equally valuable in relief work among war refugees and in the treatment of public school children of New York.
What is Condensed Milk?
Borden's Eagle Brand Condensed Milk is pure cow's milk properly combined with unadulterated cane sugar.
The milk which is used in Eagle Brand is fresh, pure, full cream milk from healthy cows. The cows are examined and the dairies carefully inspected at regular intervals. The condensaries are located near the dairies, which makes it possible to receive the raw milk in a perfectly fresh state.

The laboratory system maintained by the Borden Company insures milk of an even higher quality than that required under the government pure food laws. From each can of pure raw milk delivered to the plants, a sample is taken and immediately tested by experts to detect the slightest deviation from the required standards.

The milk, having passed the inspectors at the condensary, is put into heating-wells where it is subjected to a temperature of about 206°F by passing a jet of live steam through it. This degree of heat is held for about five minutes in the heating wells. The milk is then passed on to sugar wells where it is mixed with pure sugar which is added for the purpose of preserving. This mixture is then run into vacuum pans where it is held at a temperature of not more than 140°F for a period of from 1 to 1 1/2 hours, the temperature being gradually lowered until the batch is finished. By this process the growth-promoting properties of the milk are not lost, and the fresh milk and pure sugar are properly blended. The finished product is run through the cooling system, and then into the standard size cans as sold in stores. From the time the milk passes into the vacuum pan until it is sealed in the can every possible precaution is used to prevent contamination and oxidation.
To further insure the quality of this health food, sample cans of Eagle Brand Milk are taken from each batch and incubated for one week, or longer, at our home office laboratory, to determine whether there has been any bacterial growth since the first test made at the plant immediately after condensing. This final test is a check on all previous tests. Milk-born epidemics have never been traced in any way to Borden's Eagle Brand Condensed Milk. It is an absolutely safe milk supply. Clean milk kept clean--is the Borden Ideal.

How to Care for Eagle Brand After Opening Can

It is safe to leave the milk in the original can. If you empty the can into some other container you must admit that it would be a great risk unless you feel sure that the container was as clean as the original can. The tin does not injure the quality of the milk after the can has been opened and exposed to the air. It is however, unsanitary and dangerous to expose any food, because of the dust, flies, etc., which carry disease germs, and even though you keep the opened can of Eagle Brand in a cupboard or ice box, we recommend that you cover the can tightly with an inverted cup or tumbler. By these means the contents of the opened cans will remain wholesome for a longer period than ordinarily would be taken for consumption.
Although this information comes from Borden's Eagle Brand Condensed Milk, it does not suggest that other Condensed Brands of Milk or worse. Since they all follow the same process, they are an equal with Borden.






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