Evaporated 2% milk

2% evaporated milk is a dairy product obtained by removing approximately 60% of the water from fresh milk, resulting in a more concentrated and creamy texture. The 2% evaporated milk indicates that it has a reduced fat content, providing a lighter option compared to whole evaporated milk, while preserving its characteristic flavor and consistency.

This ingredient originated from the need to extend the shelf life of milk without refrigeration, a process that began in the early 20th century in the United States and spread to various regions of Latin America. Today, evaporated milk is widely used in cooking recipes to add creaminess to soups, sauces, desserts, and stews, without adding as much fat as traditional cream.

Regarding its nutritional properties, 2% evaporated milk is a source of protein, calcium, and B vitamins, with a moderate fat content and less sugar than condensed milk, making it a balanced option for various culinary preparations.

In different Hispanic American countries, this ingredient may also be known as low-fat evaporated milk, light evaporated milk, or simply evaporated milk, although it is important to note the fat percentage to distinguish it from the whole version.