I’m referring to canned milk (aka evaporated milk). What is it, exactly? It’s simply fresh milk that has been heated so that around 60% of the water content evaporates. After it’s evaporated, it’s homogenized, canned and then goes through a heat sterilization treatment that is part of the canning process. A standard can of evaporated milk is 12 fluid ounces, and most recipes are developed to use an entire can.

Evaporated milk comes in three varieties based on the amount of fat: whole milk, low-fat and skim. The benefit of evaporated milk is shelf-life: canned milk can remain stable for up to two years for peak flavor, and maybe longer. But, if you open a can and it’s dark yellow or brown, don’t use it. Same goes for milk that smells bad or is curdled.

Do you have some on hand? Canned milk is a very valuable and versatile pantry staple that you’ll want to keep around. My favorite pumpkin pie recipe calls for canned milk, but it never occurred to me that it could have other uses. For instance, here are some things canned milk does really well:

IT MAKES A TASTY CRUMB COATING: For a firmer, tastier coating, roll foods in crumbs or flour mixture, shake lightly and then dip into canned milk before rolling in crumbs again.

IT’S A PERFECT BINDER: Because of its consistency, undiluted canned milk is perfect for binding ingredients for fish patties, meat loaves, hamburgers, etc.

IT’S A SUPERB CREAMER: Use canned milk straight from the can for soups. It also makes great gravies and sauces. (The best potato soup I’ve ever had is made with canned milk.)

IT MAKES A GOOD WHIPPED TOPPING: No whipping cream on hand? No problem, if you have canned milk! It will whip to three times its volume. Just pour 1/2 cup chilled canned milk into a chilled bowl, whip until it begins to thicken; add 1 tablespoon powdered sugar and a few drops vanilla extract. Serve at once as a great topping for puddings, fruit pies or other desserts.

IT’S A FINE BOTTLED MILK SUBSTITUTE: When a recipe calls for milk, dilute canned milk with an equal quantity of water and use as your recipe directs.

IT MAKES EXCELLENT CREAMED and MASHED POTATOES: Use canned milk instead of butter, and beat until potatoes are creamy. Add salt and pepper to taste.

IT’S A TERRIFIC COFFEE CREAMER: Canned milk poured straight from the can makes a fine coffee creamer.

Finally, a frugal and tasty dessert I learned to make when I was a young girl in high school home economics class, Frozen Lemon Crunch, has been a favorite of our family ever since. It’s surprisingly easy to make and everyone really likes how refreshing this delicious, sherbet-type dessert is. So, if you don’t have any on hand, consider getting some canned milk this week and start experimenting with this very versatile pantry staple.

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