x 5 oz can non-fat evaporated milk
Non-fat evaporated milk is an excellent source of calcium and protein while containing minimal fat (less than 0.5g per serving), making it suitable for low-fat diets. It is typically fortified with vitamins A and D, enhancing its nutritional profile despite the removal of milk fat.
About
Evaporated milk is a shelf-stable dairy product produced by removing approximately 50% of the water content from fresh milk through heat evaporation, then homogenizing and canning the concentrated result. Non-fat evaporated milk specifically has had the milk fat removed, leaving primarily milk solids, lactose, and water with added vitamins and minerals (particularly vitamin D and calcium). The product originated in the 19th century as a preservation method before refrigeration became widespread. It has a slightly caramelized flavor due to the heating process and possesses a thicker consistency than fresh milk, with a pale tan color.
Non-fat varieties maintain the nutritional benefits of whole evaporated milk while reducing fat content to near zero, making them suitable for dietary-restricted applications. The product remains shelf-stable for extended periods when unopened due to the evaporation and sterilization processes involved in its manufacture.
Culinary Uses
Non-fat evaporated milk is used as a substitute for heavy cream, whole milk, and condensed milk in numerous applications. It functions as a binder and thickening agent in sauces, gravies, and cream soups, while also serving as the base for custards, pies, and puddings when combined with sweeteners and eggs. In Latin American, Asian, and traditional American cooking, it appears in beverages such as café con leche and various milk-based desserts. The ingredient can be whipped when chilled to create a lighter substitute for whipped cream, though the result lacks the richness of dairy cream. It is commonly used in baking, casseroles, and seafood dishes where a creamy consistency is desired without excess fat.