Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated milk. I have not seen any guide for getting cream from evaporated milk.
I have two questions:
- Is it possible/easy to get cream from evaporated milk (it should be tricky)?
- Is it possible to use evaporated (concentrated) milk instead of cream in recipes like ice cream?
In general, I am curious why evaporated milk is not popular in recipes. Preparing evaporated milk from raw milk is not difficult (even at home). It can be prepared much easier than cream with better yield.
NOTE: My question is about evaporation of raw milk, not commercial canned evaporated milk. In other words, I am referring to high-fat evaporated milk.