Milk, Canned, Evaporated, With Added Vitamin D And Without Added Vitamin A: Ounces (oz) to Grams Conversion
Evaporated milk is produced by removing approximately 60% of the water from whole milk under low heat and vacuum, then homogenizing and canning without added sugar. At 1.065 g/ml, it is about 6.5% denser than whole milk (1.031 g/ml) because the solids are now more concentrated per unit volume. A cup weighs approximately 252 g; a tablespoon weighs about 15.7 g. It has a slightly cooked, caramelized flavor compared to fresh milk. Used in pumpkin pie, tres leches, evaporated-milk-based mac and cheese, and creamy soups. Do not confuse with sweetened condensed milk (1.293 g/ml, ~306 g/cup): the cans look similar but the density — and role in a recipe — is very different.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
Kitchen conversion posters
Print or download handy conversion charts for your kitchen wall.
FAQ
- Why is evaporated milk denser than whole milk?
- Evaporated milk has roughly 60% of its water removed, concentrating the dissolved proteins, lactose, and minerals into a smaller volume. This increases the density from 1.031 g/ml (whole milk) to 1.065 g/ml — about 8 g more per cup. The result is a thicker, more calorie-dense liquid than regular milk.
- How much does a standard 12 oz can of evaporated milk weigh in grams?
- A 12 oz can labeled by US fluid ounces contains 354 ml of evaporated milk. At 1.065 g/ml, that is approximately 377 g. Some recipes specify weight rather than volume — 377 g is the expected figure for a standard 12 oz can.
- Can I dilute evaporated milk to use as regular milk, and does the density change back?
- Yes. The standard dilution ratio for evaporated milk is 1:1 (equal parts evaporated milk and water). After dilution, the density returns to approximately 1.03 g/ml — close to whole milk (1.031 g/ml). The result is functionally equivalent to whole milk in most recipes.