Evaporated milk is milk from which the water has been removed by evaporation.

To protect the milk the water is extracted in a partial vacuum at a temperature between 40° C and 70° C.

The principal types of evaporated milk have a fat content of either 7.5 % or 10 %. Low-fat evaporated milk has a 4 % fat content.

The long shelf-life of evaporated milk is achieved through sterilisation.