You probably recognise the CARNATION brand in the red tin, maybe from when you were a kid. A lot of people may even find a can of CARNATION Cooking Milk (previously known as CARNATION Evaporated Milk) in the back of the cupboard. But very few people actually know what evaporated milk is, or are familiar with all its uses.
Basically, CARNATION evaporated milk is made from fresh, Australian milk that has had about 60 per cent of the water content removed. Virtually all the nutrients that you find in fresh milk, like buttermilk, lactose, minerals and vitamins are retained in this process. So, like milk, it’s a great source of calcium. That slightly caramelised colour of evaporated milk comes from the heat during the evaporation process.
You can use CARNATION as a milk substitute, just by adding water back into it, and that’s probably why your grandparents used it – before we all relied on refrigeration. But it’s when you use CARNATION in place of cream in cooking that things really start to get interesting.
CARNATION Evaporated Milks can be substituted for cream into most creamy dishes. It works well in creamy sauces and soups, or you can bake it into quiches and casseroles. CARNATION also comes in coconut flavour, so you can create delicious Asian curries and meals.
By using CARNATION cooking milk, you get almost all the nutrients of milk, with the consistency and mouth taste of cream. Evaporated milk is naturally low fat, in fact CARNATION Light & Creamy and CARNATION Light & Creamy Coconut are 98.5% fat free. Once you swap to CARNATION, you won’t know what you did without it.