An easy swap for evaporated milk is fresh milk and half-and-half. For condensed milk, sugar is added to the evaporated milk, almost a 50/50 ratio, and then cooled and canned. If you observe any signs of spoilage, always stay on the safe side and discard the remaining product. Evaporated milk can be found at major supermarkets in the baking aisle. Until the invention of pasteurization in the 1860s, milk was a popular product that proved difficult to keep in the home for long periods of time. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Evaporated milk can be “converted” into drinking milk by mixing it with an equal amount of water. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts. Niki is the Editor in Chief at Serious Eats and a graduate of the Institute of Culinary Education. A 5-ounce tin is equivalent to 1/2 cup plus 2 tablespoons. This is also applicable to any canned food and beverages. This layer is not harmful and still edible. If you happen to have evaporated milk that has been kept in the fridge for more than a week, it is also suggested to throw it away for safety reasons. Don’t swap evaporated milk with condensed milk—they’re not interchangeable. You'll find it near the sweetened condensed milk and powdered milk.