A Military Canned Food
Evaporated milk was developed in the late 18th century as canned food and was part of the military staples back in the days. The process of evaporation is removing 60 per cent of the water from homogenized milk to prolong its shelf life. The milk is stored in a can and sterilized at 118 ˚C for about 15 minutes. This process gives the milk a slight caramel flavour and colour and considered more nutritious than fresh milk.
Through the years, evaporated milk was used to enhance the flavour of food. Many milk-based delicacies were discovered and recipes handed down for generations.
Other uses of evaporated milk
- Facial scrub and moisturizer. Two tablespoons of evaporated milk (unsweetened) with a teaspoon of ground almonds work well as a facial scrub. Moisturizes too!
- Creamy marinade. The smooth texture is great for soaking up chicken and fish fillet. The subtle flavour does not overpower the other seasonings.
- Relieves acid reflux. Too much fatty foods cause heartburn and oesophagal reflux due to the over-production of gastric acid. Skimmed milk coats the lining of the oesophagus and the stomach. This coating prevents the acid from tearing the thin membranes. If you have a stomach ulcer, is lactose intolerant or has a milk allergy, it would be best to consult your physician before adding milk to your diet.
- Binds ceramic and porcelain. The protein in milk hardens to seal broken pieces of ceramic and porcelain. Clean the surface to bind and apply evaporated milk using cotton buds. Tape the pieces together to keep from falling apart. Dry overnight.
- Used as a creamer. Before the milk was used as a cooking ingredient, it was used to lighten the hot beverages. Evaporated milk relieves the bitter taste of tea and coffee.
There are many more unorthodox uses of evaporated milk that remains undiscovered. In time, consumers will find out that not only this milk is delicious and nutritious, it is also affordable!