Evaporated milk is a shelf-stable dairy product created by removing approximately 60% of the water content from fresh milk through heating. This concentration leaves behind a thicker, slightly caramelized product sealed in cans. Reconstituting it restores the liquid volume and consistency, transforming it back into a fluid resembling standard drinking milk for use in various recipes.
The Standard Reconstitution Ratio and Method
The standard ratio for returning evaporated milk to a consistency similar to whole milk requires mixing it with an equal volume of water. This 1:1 ratio means one full can of evaporated milk should be combined with the same volume of water, often measured using the empty can itself. Using cold water during the mixing process is recommended for better flavor.
After measuring the concentrated milk into a container, the measured water should be gradually added. The mixture must be thoroughly combined, either by vigorous stirring or by shaking in a sealed container until uniform. While this process restores the proper fat and protein concentration, the resulting liquid will still possess a slightly cooked or caramelized flavor profile due to the high-heat sterilization used during canning. This thermal processing causes minor chemical changes to the milk sugars.
Best Uses for Reconstituted Milk
Reconstituted evaporated milk functions as an effective substitute for fresh liquid milk in many culinary applications. Once diluted, its composition matches the fat and protein ratios required for successful baking, cooking, and preparing sauces. It performs well in recipes like casseroles, mashed potatoes, or creamy soups where the slight change in flavor is masked by other ingredients.
This makes it a convenient pantry item, serving as a reliable backup when fresh dairy is unavailable. However, the cooked flavor stemming from the canning process makes it less desirable for direct consumption. Drinking reconstituted milk straight or pouring it over cold cereal is generally not as palatable as using fresh dairy.
Handling and Storing the Reconstituted Product
Once evaporated milk is mixed with water, its shelf stability is eliminated, and it becomes a highly perishable food item. The addition of water creates an environment where microorganisms can rapidly proliferate, much like in fresh milk. The newly reconstituted liquid must be immediately transferred to an airtight container and refrigerated.
The safe storage time for reconstituted milk is short, typically lasting three to five days under constant refrigeration. If a can of evaporated milk is opened but not entirely reconstituted, the unused portion must be managed carefully. Any remaining unmixed product should be removed from the metal can, transferred to a separate sealed container, and refrigerated for later use.