Evaporated milk, known in some countries as “unsweetened condensed milk” is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.

The process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning, and heat-sterilization.

The product takes up half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water, evaporated milk becomes the rough equivalent of fresh milk.