evaporated milk
Milk with about 60% of its water removed by gentle heating, then canned -- shelf-stable, and noticeably richer and slightly caramelized-tasting compared to regular milk because of that concentration and heat treatment. Not the same as sweetened condensed milk, which has sugar added; evaporated milk is unsweetened. Used to add creaminess to soups and chowders without needing fresh cream on hand.
Buying guidance
Sold shelf-stable in cans, usually near condensed milk and powdered milk -- double-check the label, since the two look similar on the shelf but behave very differently in a recipe (one is sweet, one is not).
Substitutions
- Half-and-half or light cream -- similar richness, doesn't need reconstituting or special storage.
- Regular milk plus a little extra butter or cream -- approximates the richness, though less concentrated in flavor.
- Whole milk, used as-is -- thinner and less rich, but a workable substitute where texture isn't critical.
Tips & common mistakes
Confusing it with sweetened condensed milk is the classic mistake -- using the sweetened version in a savory soup adds unwanted sugar and a much thicker, stickier texture.
Storage
An unopened can keeps for a year or more in the pantry. Once opened, refrigerate in a sealed container (not the can, once opened) and use within about a week.