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Milk, Evaporated, 2% Fat, With Added Vitamin A And Vitamin D
Evaporated 2% milk is a concentrated, shelf-stable dairy liquid with a density of 1.065 g/ml, falling between evaporated whole milk and evaporated nonfat in both richness and weight. One US cup weighs approximately 252 g and a tablespoon about 15.7 g. It offers a moderate-fat option for recipes like fudge, mac and cheese sauce, and cream-based soups where you want the body of concentrated milk without the full fat load of evaporated whole milk.
What is Milk, Evaporated, 2% Fat, With Added Vitamin A And Vitamin D?
Evaporated 2% milk is a concentrated, shelf-stable dairy liquid with a density of 1.065 g/ml, falling between evaporated whole milk and evaporated nonfat in both richness and weight. One US cup weighs approximately 252 g and a tablespoon about 15.7 g. It offers a moderate-fat option for recipes like fudge, mac and cheese sauce, and cream-based soups where you want the body of concentrated milk without the full fat load of evaporated whole milk.
Volume measurements can drift because settling, packing, and texture change the amount of ingredient inside the same spoon or cup. When gram values look surprising, structure is usually the reason rather than an error. Use the same fill method each time and verify by weight.
Chef note:Chef-level consistency starts when one reference cup is matched to a gram baseline.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
Dairy specifics
Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
- Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
- For cheese, shredded vs grated vs cubed changes volume—prefer grams.
FAQ
- How does evaporated 2% milk compare in density to evaporated whole and nonfat?
- At 1.065 g/ml, evaporated 2% milk sits between evaporated whole milk at roughly 1.050 g/ml and evaporated nonfat at 1.082 g/ml, because lower fat content increases the proportion of heavier milk solids while removing some of the lighter fat fraction.
- Can evaporated 2% milk be used to make fudge instead of evaporated whole milk?
- Yes, but the lower fat content at 1.065 g/ml means the fudge will set slightly harder and have a less creamy mouthfeel; add one tablespoon of butter per cup of evaporated 2% milk used to compensate for the missing milkfat.
- Why does evaporated 2% milk have a caramel-like flavor?
- The vacuum evaporation process that concentrates milk to 1.065 g/ml also triggers mild Maillard browning between lactose and milk proteins, creating the characteristic cooked, slightly caramelized taste that distinguishes evaporated milk from fresh dairy.