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Evaporated milk meets a can of pumpkin puree and warming spices in this easy pumpkin pie recipe. The classic Thanksgiving dessert is made better with a from-scratch pie crust, however, if you're ...
Evaporated milk, known in some countries as "unsweetened condensed milk", [1] is a shelf-stable canned cow’s milk product for which approximately 60% of the water has been removed from fresh milk. It differs from sweetened condensed milk , which contains added sugar and requires less processing to preserve, as the added sugar inhibits ...
The name evaporated milk reflects the processing method that's used to make it. It starts as plain old cow’s milk, either whole or skim. Then the milk simmers at a low heat until about 60 ...
This process was invented by Henri Nestlé in 1866, of Nestlé Chocolate fame, [citation needed] although the Shakers were already using a vacuum pan before that (see condensed milk). This process is used industrially to make such food products as evaporated milk for milk chocolate and tomato paste for ketchup.
Tres leches cake consists of a standard cake base that is soaked in three kinds of milk ("tres leches" in Spanish). The milks used are evaporated, condensed, and whole milks. This mixture is poured over the baked sponge, allowing the milks to be absorbed to make a dessert with an almost pudding-like consistency.
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Water is evaporated from the milk and sugar is added until a 9:11 ratio of sugar to (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's osmotic pressure, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced. [20]
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