No. Whole milk has a thinner consistency than evaporated milk.
Evaporated milk may be used in baking as a substitute for whole milk, but you would need less evaporated milk and more water rather than less water. The key is to add the same amount of liquid, whether water or milk, as is called for in the recipe.
It shouldn't be, evaoprated milk should be a smooth liquid. You may want to check the expiration date on the can if it is coming out chunky. Evaporated milk is milk with a good deal of the "water" removed, so it should pour out like a thick milk.
Evaporated milk doesn't have any added sugar - that's condensed milk. Evaporated milk is just milk that's had most of the water removed (ie, evaporated out by heating). So, whilst it will taste sweeter than ordinary milk, it's because it's more 'concentrated', not because it's had any sugar added. When mixed with an equal amount of water, evaporated milk can be substituted for fresh milk in baking or other recipes.
Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from condensed milk which contains sugar. Condensed milk requires less processing because the added sugar inhibits bacterial growth.
Yes, a goats milk is thicker and richer than the milk of a cow.
Bread Pudding taste richer with milk rather than buttermilk
yes, but you will have to use twice as much milk and reduce other liquids by as much as the extra milk. So a recipe calling for 1 can of evaporated milk and 1 cup water can be replaced with about 2 1/4 cups of milk. If you cannot reduce any liquids then try using 1 cup of milk with 1/2 cup powdered milk to replace 1 can evaporated milk.
Evaporated milk plus water equals milk. It is reconstituted by combining a 12 oz. can of evaporated milk with 12 ounces of water. If you mean sweetened condensed milk, it is condensed and highly sweetened and is usually used in cooking for fruit salads, cream-type pies, etc. In the 1950's baby formula was evaporated milk and water. Your baby was either a "Pet" milk baby or a "Carnation" baby. Usually a tablespoon or two of powdered Dextrose-Maltose was added to this formula. In that era, dry powdered milk was often added to the recommended amount of cold water, then combined with an equal amount of fresh whole milk. This tasted better to older children than reconstituted dry milk alone. Also, in those days of whole milk, it added a bit of fat to the end product.
You can use whole milk (Vitamin D) in place of evaporated milk, but it will require simmering longer and more milk than called for. There is no exact measure for it, sorry. you can also use half and half to substitute, but it can be a little more bland or not as rich, so you might want to add some heavy cream, butter, or sour cream.
Evaporated milk is very safe to drink. Some people claim it has a different flavor than fresh milk. It comes in whole, low-fat, and no-fat varieties, so you can use something similar to what you drink in fresh milk. It has about 60% of the water removed from it, so most people do one can of evaporated milk and add a can of water to it to bring it to the consistency of fresh milk.
Is is a "tin" or "can" of milk that has been cooked with sugar so that the quantity has reduced down and thickened. This kind of milk is called "condensed milk". It is not the same as evaporated milk. Condensed milk is readily available at good supermarkets - same isle as rice puddings and evaporated milk normally.
Evaporated milk can be frozen but it is not really recommended as it does tend to be rather watery when it is defrosted.