Evaporated milk is milk that has been processed to eliminate about 60% of the liquids while retaining most, if not all, of the milk solids. In theory, mixing lye with 1/2 water needed and then adding the other half of water as evap milk to oils should produce a whiter bar with the goodies from the milk. Evaporated milk has been heated during processing. I think it would be fun to experiment with condensed milk. ***************************** From Wikipedia http://en.wikipedia.org/wiki/Evaporated_milk Evaporated milk was popular before refrigeration as a substitute for perishable fresh milk, because it could be reconstituted by adding water. In present times, household use is most often for desserts and baking. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Definition According to the U.S. Government (21CFR131.130): "Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of milkfat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids ... It is homogenized. It is sealed in a container ... processed by heat ... to prevent spoilage."