Is Non-Fat Dry Milk the Same as Evaporated Milk?

December 23, 2025 •

3 min read

While both are shelf-stable dairy products, a surprising 60% of evaporated milk's water content is removed, while non-fat dry milk has virtually all water and fat removed. Understanding the distinct properties of each is crucial for successful recipe outcomes, since non-fat dry milk is not the same as evaporated milk.

Quick Summary

This guide breaks down the essential differences between non-fat dry milk and evaporated milk, covering their production, form, flavor, and ideal applications in cooking. It details how to correctly use each and when a substitution is possible.

Key Points

Different Forms: Non-fat dry milk is a powder, while evaporated milk is a concentrated liquid sold in cans.
Distinct Processes: Evaporated milk removes about 60% of water from milk, while non-fat dry milk removes all water and fat from skim milk.
Flavor Profile: Evaporated milk has a slightly caramelized taste from heating; reconstituted non-fat dry milk has a milder, clean dairy flavor.
Best Uses: Use evaporated milk for creamy soups, sauces, and desserts. Non-fat dry milk is ideal for baking, dry mixes, and adding protein.
Substituting: Non-fat dry milk can be reconstituted with less water to act as an evaporated milk substitute, but it may lack the characteristic flavor.
Long Shelf Life: Both products are shelf-stable, but non-fat dry milk typically has a longer shelf life due to its extremely low moisture content.

A Tale of Two Milk Processes

At first glance, it might seem like non-fat dry milk and evaporated milk are two sides of the same coin: concentrated, shelf-stable dairy products. However, they are created through fundamentally different processes that define their unique characteristics and suitability for various recipes. A deeper look at how each is produced reveals why they are not interchangeable ingredients.

The Creation of Non-Fat Dry Milk

Non-fat dry milk, also known as skim milk powder, is made by evaporating nearly all the water from pasteurized skim milk. The process leaves behind a fine, powdery residue of concentrated milk solids, including protein, lactose, and minerals, with minimal fat content. The benefit of this process is an exceptionally long shelf life without refrigeration, as the lack of moisture inhibits bacterial growth. In a kitchen setting, non-fat dry milk can be reconstituted with water to form a liquid milk substitute or added directly to dry ingredients in baking to improve texture and tenderness. It is a versatile ingredient prized for its convenience and nutritional punch.

The Creation of Evaporated Milk

Evaporated milk, conversely, is a canned liquid dairy product where only about 60% of the water has been removed from fresh milk through a slow heating process. This concentration creates a thicker, creamier liquid than regular milk, with a distinct, slightly caramelized flavor from the extended heating. After evaporation, the milk is homogenized, canned, and heat-sterilized to prevent spoilage and extend its shelf life for over a year. Unlike powdered milk, evaporated milk retains its liquid form and is used straight from the can for adding richness to both sweet and savory dishes.

Comparison Table: Non-Fat Dry Milk vs. Evaporated Milk


Feature	Non-Fat Dry Milk	Evaporated Milk
Physical Form	Dry powder	Concentrated liquid in a can
Production Process	All water and fat removed from skim milk	About 60% of water removed from milk (whole or skim)
Texture	Fine powder that must be reconstituted	Smooth, thick, and creamy liquid
Flavor	Mild, clean dairy flavor when reconstituted	Slightly sweeter, toasted, and caramelized flavor
Best Uses	Baking (for texture), adding protein, dry mixes	Soups, sauces, creamy desserts, and beverages
Substitution	Can substitute for evaporated milk when reconstituted with less water	Cannot be used as a powder substitute
Fat Content	Very low fat (typically under 1.5%)	Varies (whole, low-fat, or non-fat varieties exist)

When to Substitute Non-Fat Dry Milk for Evaporated Milk

While not a one-to-one replacement in all cases, non-fat dry milk can be used to make a homemade evaporated milk substitute, particularly in a pinch. By using less water than the packaging suggests for reconstitution, you can create a thicker liquid that mimics evaporated milk's texture. For example, some recipes suggest using 1.5 cups of non-fat dry milk powder mixed with 1.25 cups of water to replace a 12-ounce can of evaporated milk. This trick is more effective in recipes where the rich, caramelized flavor of genuine evaporated milk is not the main feature, such as in certain baked goods or creamy casseroles. For richer results, adding a small amount of butter or margarine is sometimes recommended.

The Importance of Correct Ingredient Choice

Selecting the right ingredient is essential for achieving the intended outcome of a recipe. The unique characteristics of evaporated milk, such as its concentrated liquid form and heated flavor, make it ideal for creating creamy sauces and rich desserts. Its homogenized nature also helps prevent curdling in high-heat applications involving acids or other dairy products, an advantage it holds over regular milk. Non-fat dry milk, on the other hand, excels as a dry-mix component, adding nutrients and improving texture in baked goods without adding moisture. Simply swapping one for the other without careful consideration can lead to undesired results, such as a grainy texture or a missing flavor profile.

Conclusion

In summary, non-fat dry milk and evaporated milk are fundamentally different products, defined by their distinct processing methods, forms, and flavors. While both offer shelf-stable convenience, their unique properties dictate their ideal culinary applications. Evaporated milk is a creamy, pre-concentrated liquid perfect for sauces and desserts, whereas non-fat dry milk is a versatile powder best used for baking and nutritional fortification. Knowing the difference and how to properly substitute one for the other will ensure your culinary creations turn out exactly as intended. For an excellent overview of dairy products, the Food and Agriculture Organization of the United Nations is a reliable source.

Frequently Asked Questions

No, you cannot use non-fat dry milk directly as a dry ingredient in a recipe calling for liquid evaporated milk. The dry milk must first be reconstituted with water, using a reduced amount of liquid to achieve a thicker consistency similar to evaporated milk.

To create a substitute for a 12-ounce can of evaporated milk, you can mix 1.5 cups of non-fat dry milk powder with 1.25 cups of water until fully dissolved. Add a tablespoon of butter for a richer flavor if desired.

Evaporated milk has a slightly sweet, caramelized flavor due to the high-heat canning process. Reconstituted non-fat dry milk has a more neutral, milk-like taste, and will not have the same rich undertones.

For most baking recipes, non-fat dry milk is preferred because it can be added as a dry ingredient, which improves the texture and tenderizes baked goods. Evaporated milk is best used in recipes that specifically call for its liquid form, such as pumpkin pie.

No, evaporated milk is a liquid product and cannot be used to create dry milk powder. It has undergone a different heating process and still contains significant water content.

Non-fat dry milk, made from skim milk, is typically lower in fat and calories. The nutritional content of evaporated milk depends on whether it is made from whole, low-fat, or non-fat milk, but its concentration means it is more nutrient-dense per volume than regular milk.

Recipes call for either evaporated milk or non-fat dry milk based on the desired outcome. The caramelized flavor and thick liquid of evaporated milk are needed for some dishes, while the dry form and specific textural effects of non-fat dry milk are required for others.

Yes, non-fat dry milk can be added directly to savory recipes like soups, sauces, and gravies to increase creaminess and thicken the consistency without adding extra liquid.

Unopened cans of evaporated milk can be stored in the pantry for a year or more. Non-fat dry milk should be kept in a cool, dry place in an airtight container to prevent clumping. Once reconstituted, both must be refrigerated.