Skimmed evaporated milk

Skim evaporated milk is a type of cow's milk from which approximately 60% of the water has been removed, and which has also undergone a process to eliminate almost all fat, making it low in fat content. Its texture is denser and creamier than regular liquid milk, but without the caloric richness of whole milk. Due to its concentration, it provides an intense dairy flavor and an ideal consistency for adding body to various culinary preparations.

Originating in the United States in the early 20th century, evaporated milk was created to extend the shelf life of fresh milk without the need for refrigeration. It is now a widely used ingredient in Latin American and global cuisine, especially in recipes that require creaminess with low fat content, such as soups, sauces, desserts, stews, and beverages.

Among the most notable properties of skim evaporated milk are its contribution of protein, calcium, and B vitamins, with a lower amount of saturated fats compared to whole evaporated milk. It is an excellent alternative for those looking to reduce fat consumption without giving up the flavor and texture of concentrated milk in their recipes.

In different Hispanic American countries, skim evaporated milk may go by various synonyms, though not always with a distinction for fat content. Some common terms are: low-fat evaporated milk, light evaporated milk, fat-free evaporated milk, or simply skim evaporated milk. It is important to clarify this characteristic when buying or using the product to ensure it fits the desired healthy profile for the recipe.