Evaporated skim milk

Evaporated skim milk is a type of processed milk from which most of the water has been removed through an evaporation process, and whose fat content has been reduced by removing the cream, resulting in a low-fat milk. This concentrated milk offers a thicker texture and a slightly caramelized flavor due to the heating during its production.

Its origin dates back to milk preservation practices in countries where refrigeration was not always available, being popular in many countries in Latin America and the Caribbean. Evaporated milk, also known as evaporated skim milk, is widely used in cooking to prepare desserts, creamy sauces, soups, and beverages due to its concentrated consistency and flavor.

Properties: Evaporated skim milk is rich in protein, calcium, and B vitamins, but with a reduced fat content compared to whole evaporated milk or condensed milk. Furthermore, as a product with lower water content, it offers a creamy texture without adding extra fat, making it ideal for recipes that require creaminess without excess calories.

Synonyms in Latin American Spanish: Depending on the country, it may be found under the names leche evaporada descremada, leche evaporada baja en grasa, or simply leche evaporada light. In some places, it is also known as leche evaporada sin grasa.