A concentrated, sterilised form of milk which has a final concentration twice that of the original milk. The milk is evaporated under pressure and homogenised. The milk is then poured into cans, which are sterilised at high temperatures. Uses: It can be used as a pouring cream and served with puddings or fruit. It is also used to make ice creams, mousses and milk puddings. To store: Evaporated milk is available in cans, once opened remove from the can, cover and store in the fridge, use within 3 days.
Canned milk with about 60% of the water removed. It can be used as a substitute for cream, or mixed with water to substitute for milk. The flavor is somewhat sweeter than either cream or milk, however.
A preserved milk that has much of the water content removed via evaporation. It is similar to condensed milk, although not as sweet.
Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. In the U.S. it is not sweetened. It differs from condensed milk which contains sugar.