Evaporated milk

What you want is shelf stable milk. It can be stored for up to a year ON THE SHELF. Needs refrigeration after opening. Quart containers. Find it for a dollar a quart at dollar tree.
IF unavailable there try online at staples
http://www.staples.com/Parmalat-2-Milk-32-oz-12-Pack/product_169783
I have a dozen in my MH right now

RVcrazy wrote:
How do you use evaporated milk? Do you dilute it before using? Edible on cold cereal? Can you use it with canned cream soups without a negative effect on the flavor? We are looking for a way to have milk readily available without refrigeration. Thanks! (We won't be drinking it...) Thanks!

Depends on what the recipe calls for; wife makes lemon and lime pies with it. I've used it instead of cream in my tea.

Company websites will often have recipe suggestions. Look for a recipe website on the can.

I recently discovered a powdered milk that I could actually drink straight, in a pinch, and is perfectly fine on cereal. The trick is that it's a full fat powdered milk, not skim.

It's by Nestle and I've found it on some grocery shelves and at Walmart.
In smaller sizes than on Amazon and cheaper too.

Here's what it looks like on Amazon. it doesn't take up valuable refrigerator space.

Note that with the Nido, be sure NOT to get the one with the baby on the label. It's different stuff, and generally more available.

RVcrazy wrote:
How do you use evaporated milk?

The name explains itself- it's somewhat concentrated, excess water having been evaporated out. Straight out of the can, it's pretty strong- dilute to your own comfort level. Nothing you can do to it will make it taste like "fresh" milk, but it's an adequate substitute for those with limited refrigeration.

Do note that such products as "Eagle Condensed Milk" are a whole different animal, they often having been not only further concentrated but heavily sweetened.

Quite frankly, I will go without milk rather than drink evaporated milk :)
I can taste "something" in it -- UGH. I DO use it for recipes that call for evap. milk (like my fudge recipe :) )

Being lactose intolerant condensed milk is avoided at all costs.

I believe it is to be diluted 50/50. But I only use it for cooking also as others have indicated. I don't like the smell much less the taste but it adds richness for pies , candy etc.

Many, many of us were raised and raised our children on Carnation evaporated milk, sometimes with Karo syrup added and diluted about half with boiled water. For cooking, you get more milk with less water. Lots of old recipes around.

Here is a good link that will tell you all you need to know about it:

Carnation Milk Page

And another for a bit of history:

Facts and history

Hope this helps. Enjoy!

The OP asked about soups. Here's the Carnation soup page. You can get a general idea of how EM is used from these.
http://www.carnationmilk.ca/recipes.aspx?cid=34

Pet Brand EM also has a recipe page
http://www.petmilk.com/recipes/

More ways to use it: looks like if you freeze it slightly it can be whipped into a topping.
http://www.myrecipes.com/how-to/7-ways-with/7-ways-with-evaporated-milk-recipes