whats the difference between regular milk and evaporated milk? besides the obvious one!?

Question

why is it that some recipes call for regular milk and some for evaporated milk?

Answer 1

Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk

Answer 2

Evaporated milk has less water in it than regular milk, so often they will call for it when they need a substance to be a creamy, thick, liquid, not a liquid like water or juice, etc. If you used regular milk in say, pumkin pie, the pie would never harden, that's why they call for evaporated.

Answer 3

Evaporated milk is thicker and creamier than regular milk. In recipes for things like pumpkin pie, it was originally a low cost substitute for heavy cream. It does have a different flavor than regular milk - my family used evaporated milk in coffee rather than half and half or heavy cream and you can taste the difference. If you are making something like pumpkin pie, try heavy cream instead - it will taste richer. In something like macaroni and cheese, the evaporated milk will give you a richer flavor than regular milk.

Answer 4

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. In other countries, such as Malaysia, it is sweetened.[citation needed] It differs from condensed milk which contains sugar. Condensed milk requires less processing because the added sugar inhibits bacterial growth.

Evaporated milk was popular before refrigeration as a substitute for perishable fresh milk, because it could be reconstituted by adding water. In present times, household use is most often for desserts and baking. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

Evaporated milk will last for weeks, months, and sometimes years on the shelf depending on the brand.According to the U.S. Government (21CFR131.130): "Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of milkfat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids ... It is homogenized. It is sealed in a container ... processed by heat ... to prevent spoilage."

Vitamin D: Each fluid ounce of the food shall contain 25 International Units (IU)

Vitamin A: is optional, but if added, each fluid ounce of the food shall contain not less than 125 IU.Condensed milk was introduced to the U.S. by Gail Borden which he made using a process under the patent issued on August 19, 1856. It became popular for those people who were remote from farm sources, since it was capable of long term storage. The invention of evaporated milk followed three decades later when John B. Meyenberg emigrated to the U.S. from Switzerland where he had devised the process, but had no support to begin production. He obtained two U.S. patents for his process and sterilizing apparatus, issued on November 25, 1884. He formed the Helvetia Milk Condensing Company on February 14, 1885, with a number of farmers and businessmen of Highland, Illinois, as stockholders. By June 14, 1885, the first canned "Highland Evaporated Cream" was ready to be marketed.

There were teething problems with the new product, especially since premature spoilage was frequent in the early batches. Over the next few years, Louis Latzer and Dr. Werner Schmidt identified and solved the problems due to bacteria. With the marketing efforts of John Wilde, the company eventually became very successful, and is now the PET company.

John P. Meyenberg, son of John B. Meyenberg, was the first American to evaporate goat’s milk. He started the Meyenberg business in 1934 to supply others with goat milk products that are easier to digest than cow's milk, and a necessary alternative for people like himself who were allergic to cow’s milk.Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. It is then chilled, fortified with vitamins and stabilizers, packaged, and finally sterilized. A slightly caramelized flavor results from the high heat process, as does a slightly darker color than fresh milk. The evaporation process also concentrates the nutrients and the calories. Thus, for the same weight, undiluted evaporated milk contains more calories than fresh milk.In Malaysia , evaporated milk contains palm oil. It is one of the ingredients to make Teh Tarik in Malaysia. Also it is added in brewed tea to make Teh See .Evaporated milk is sold by a number of manufacturers:

* Carnation Evaporated Milk or Nestlé Evaporated Milk by Nestlé. During the 1950's, it sponsored, or co-sponsored, such classic television shows as "Burns & Allen" and "The Jack Benny Show", among others, and commercials for the milk were often worked into the episodes themselves (a usual practice of the time, especially with live shows). It was sold by Carnation under the slogan "the milk from Contented Cows." Gracie Allen for years recommended making a mustard sauce from it.
Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals. It provides the primary source of nutrition for newborns before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in the baby. Males of all mammal species retain the breasts that are part of the fundamental mammalian animal structure, hence their nipples. Lactation occurs in males in certain rare circumstances, both naturally and artificially, however, some pharmaceuticals precipitate lactation in males readily.

The exact components of raw milk varies by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Unfortunately the vitamin C is destroyed by the heat in pasteurization process. Humans are among the few animals who cannot manufacture this vitamin so its presence in the natural milk of their mothers is essential for the health of human infants and vitamin supplements are necessary for human infants fed only pasteurized milk. Aquatic mammals, such as seals and whales, produce milk that is very rich in fats and other solid nutrients when compared with land mammals' milk.