Make Life Richer.
For more than 100 years, CARNATION® milk products have been staples in America's kitchens.
Today, CARNATION® products lend their creamy richness to treasured family favorite recipes and new favorites too.
Frequently Asked Questions
Do you have any questions about Carnation Evaporated Milk? It’s easy to find the answer! In the following list, you will find frequently asked questions.
- Can I freeze unused NESTLÉ® CARNATION® Evaporated Milk?
- Can I use Evaporated Milk as a substitute for cream or half and half products?
- Can I use Evaporated Milk as a substitute for regular milk?
- Can I use NESTLÉ CARNATION Evaporated Milk if it is past its "Best By" date?
- Do I need to refrigerate NESTLÉ CARNATION Evaporated Milk after opening?
- Is NESTLÉ CARNATION Evaporated Milk pasteurized or homogenized?
- What is the difference between Evaporated Milk, Sweetened Condensed Milk and Nonfat Dry Milk?
- What is the difference between heavy cream, whipping cream, light creams, half-and-half and evaporated milk?
- What is the measure of a can of NESTLÉ CARNATION Evaporated Milk?
- Why do I need to "Shake Well" before using NESTLÉ CARNATION Evaporated Milk?
- Why is my NESTLÉ CARNATION Evaporated Milk discolored, kind of beige, yellow or tan?
Question: What is the difference between Evaporated Milk, Sweetened Condensed Milk and Nonfat Dry Milk?
- Evaporated Milk is fresh milk that is gently heated to remove half the water. There is no sugar added to this product so it can be used in savory and sweet recipes as well as beverages.
- Sweetened Condensed Milk is fresh milk that has half the water removed and then has sugar added. This thickened, sweet milk product is used in desserts and sweet beverages.
- Nonfat Dry Milk is fresh milk that has been dried and granulated for easy reconstitution. It is a convenient back up to milk, especially in emergencies or travel. In its dry form, it can add taste, texture and nutrition to breads and beverages.
Question: What is the difference between heavy cream, whipping cream, light creams, half-and-half and evaporated milk?
- Heavy cream and heavy whipping cream are different names for essentially the same thing: cream that is 36% or more milk fat, and which doubles in volume when whipped.
- Light whipping cream is between 30 and 36% milk fat, and can also be whipped.
- Light cream, table cream, coffee cream or single cream are names for cream that is around 18% to 30% milk fat and will not whip.
- Half-and-half is a mixture of cream and milk, and contains about 10 1/2 to 18% milk fat and will not whip.
- Evaporated Milk is canned whole milk that contains at least 6.5% milk fat. Due to how evaporated milk is processed, it will whip for a short time. See Whipped CARNATION Evaporated Milk Recipe.
- 12 fl. oz. can - 1 1/2 cups
- 5 fl. oz. can - 2/3 cup
As the product sits, milk solids may separate from the fluid milk. This separation in itself is not an indication that the milk is spoiled. It is simply a natural occurrence that can usually be corrected by shaking the can prior to opening or by stirring the contents after the milk has been poured into a container.
During extended storage the milk solids may separate from the liquid and coagulate. The result is a lumpy, "curdled" appearance or watery product with milk solids settled in the bottom of the can. Separation will happen more quickly under warm storage conditions.
We speculate that the product may have been past its normal shelf life or possibly stored improperly. This can happen in a warehouse, grocery store, or one's home.
The process of evaporating milk will give a slightly off-white color, caused by a carmelization of the natural milk sugars. As the product ages or is left in a particularly warm environment, the product will continue to yellow. Under these conditions the carmelization of the natural milk sugars will continue. In addition, these conditions can also cause the product to separate, altering the color.
We do not recommend using the product beyond its shelf life, as they may not meet our quality standards.