It’s usually shelf-stable for several years thanks to the canning process. Alternatively, evaporated milk can be used in baking, cooking and mixed drinks. Sometimes referred to as “unsweetened condensed milk,” you can add water back into the concentrate to create a milk-like beverage. It’s made by removing about 60% of the water from normal milk, creating a slightly sweet concentrate. Evaporated MilkĮvaporated milk is usually available on supermarket shelves in cans. This is still real, all-natural, 100 percent milk that only needs to be refrigerated once it is opened.
The process that allows it to do this is called Ultra High Temperature (UHT) pasteurization, which is used to destroy dangerous organisms in the milk before it is boxed, which in turn allows months of shelf life before it needs to be used. It can be kept “on the shelf” for six to nine months without spoiling. UHT milk is a popular milk in many countries around the world. Most of the time “shelf-stable” refers to UHT milk, but there are actually a few different types of milk that don’t need to be refrigerated. Or you can choose from larger, 32-ounce containers which are still small enough to be consumed within the recommended seven days after opening. Options include organic, pasture-raised cow’s milk in small eight-ounce containers that are perfect for kids and adults and make for a great mid-morning snack, not to mention an excellent addition to lunch boxes. Alternative milks have some great no-spoil options as well, including almond, pea and nut-based formulas. Most shelf-stable milk options come in individually-sized boxes, aka boxed milk, which can be a convenient alternative to your standard, gallon-size milk cartons. These non-perishable milk products and nonperishable foods, in general, are always a good item to have in your pantry as supply and demand are continuously shifting, and it’s always better to be safe than sorry.
Popular in Europe, non-refrigerated milk is increasing in popularity in the US, thanks largely to the recent panic buying and health concerns surrounding the high-temperature, short-time pasteurization commonly used in the US and Canada. Shelf-stable, or no-spoil milk as it is sometimes called, is simply milk that doesn’t go into the refrigerator until after it’s opened.
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