Condensed Milk vs. Evaporated Milk: Separating the Sweet from the Simply Concentrated
Condensed milk and evaporated milk are similar in that both are forms of concentrated milk, but they are not the same. Evaporated milk is simply milk that has had approximately 60% of its water removed, while condensed milk undergoes the same process but also has sugar added.
The Roots of Dairy Concentration
The need to preserve milk dates back centuries, long before refrigeration became commonplace. Both evaporated and condensed milk were developed as methods to extend the shelf life of milk without spoiling. Concentrating the milk reduces the water activity, inhibiting microbial growth. Early methods often involved lengthy cooking processes, but modern techniques are far more efficient.
The Evaporation Process: Just Milk, Minus the Water
Evaporated milk is produced through a straightforward process:
- Heating: Fresh milk is heated to kill bacteria and stabilize proteins.
- Evaporation: The milk is then sent to a vacuum evaporator, where approximately 60% of the water content is removed. This process occurs at a lower temperature due to the vacuum, preserving the milk’s flavor and nutrients.
- Homogenization (Optional): Some manufacturers homogenize the evaporated milk to prevent fat separation, ensuring a smoother texture.
- Sterilization: The concentrated milk is then sealed in cans and sterilized through heating to ensure a long shelf life.
The Sweetening of Condensed Milk: A Key Difference
Condensed milk follows a similar evaporation process to evaporated milk, but with one crucial addition:
- Heating: Fresh milk is heated to kill bacteria and stabilize proteins.
- Sugar Addition: Sugar is added to the milk before or during the evaporation process. The sugar acts as a preservative, further inhibiting microbial growth.
- Evaporation: The sweetened milk is then sent to a vacuum evaporator, where approximately 60% of the water content is removed.
- Cooling and Crystallization: The concentrated sweetened milk is cooled carefully to control sugar crystallization, preventing a gritty texture.
- Packaging: The cooled condensed milk is packaged into cans or tubes.
Nutritional Value: What’s Inside the Can?
Both evaporated and condensed milk retain many of the nutritional benefits of fresh milk, including calcium, protein, and vitamins. However, the nutritional profiles differ significantly due to the added sugar in condensed milk.
| Nutrient | Evaporated Milk (per 100g) | Condensed Milk (per 100g) |
|---|---|---|
| Calories | ~130 | ~330 |
| Protein | ~7g | ~8g |
| Fat | ~7g | ~9g |
| Carbohydrates | ~10g | ~55g |
| Added Sugar | 0g | ~45g |
| Calcium | ~25% DV | ~25% DV |
DV = Daily Value (based on a 2000-calorie diet)
Culinary Uses: Where Do They Shine?
Both evaporated and condensed milk have unique culinary applications:
- Evaporated Milk: Used as a substitute for fresh milk in cooking and baking, often added to coffee or tea, and forms the base for creamy soups and sauces. It also works well in no-bake desserts or where a less sweet milk component is required.
- Condensed Milk: Primarily used as a sweetener in desserts, such as key lime pie, Vietnamese coffee, fudge, and caramel. It is also a critical component in many Asian desserts. It is not a direct substitute for fresh milk due to its high sugar content.
Common Mistakes: Swapping Them Out
A common mistake is substituting condensed milk for evaporated milk (or vice versa) in recipes without adjusting other ingredients. This can dramatically affect the sweetness and texture of the final product. Using condensed milk in a savory recipe calling for evaporated milk will result in an overly sweet dish. Similarly, using evaporated milk in a dessert recipe expecting the sweetness and binding properties of condensed milk will likely lead to a less sweet and less cohesive final product.
Storage Considerations: Keeping Them Fresh
Both evaporated and condensed milk have a long shelf life in unopened cans. Once opened, they should be refrigerated and used within a few days. Transferred to an airtight container, refrigerated evaporated milk can last for up to 5 days. Condensed milk, due to its high sugar content, can last slightly longer, up to a week. However, monitor for any signs of spoilage, such as a foul odor or change in appearance.
Frequently Asked Questions About Evaporated and Condensed Milk
Is Evaporated Milk Vegan?
No, evaporated milk is not vegan. It is derived from cow’s milk and contains lactose and other animal-derived components. There are plant-based alternatives to evaporated milk available, typically made from soy, oats, or other plant milks.
Can I Use Evaporated Milk to Make Ice Cream?
Yes, evaporated milk can be used to make ice cream, though it will result in a slightly different texture compared to using heavy cream. It contributes to a smoother and less rich ice cream. Recipes often combine evaporated milk with other ingredients like condensed milk or heavy cream for a balanced flavor and texture.
What are the Best Brands of Evaporated Milk?
Several brands offer high-quality evaporated milk, including Nestle’s Carnation, Great Value (Walmart brand), and private label brands from various grocery chains. Choosing a brand often comes down to personal preference and availability. Look for “Vitamin D added” on the label if you are seeking a fortified product.
Is Sweetened Condensed Milk Shelf-Stable?
Yes, unopened cans of sweetened condensed milk are shelf-stable for extended periods, typically several years. The high sugar content acts as a preservative, preventing microbial growth. Once opened, however, it needs to be refrigerated.
Can I Make Condensed Milk at Home?
Yes, you can make condensed milk at home by simmering milk with sugar over low heat until it reduces and thickens. It is essential to monitor the process closely to prevent burning. Recipes usually call for whole milk and granulated sugar in a specific ratio.
Does Evaporated Milk Contain Lactose?
Yes, evaporated milk contains lactose, as it is derived from cow’s milk. Individuals with lactose intolerance may experience digestive discomfort after consuming evaporated milk. Lactose-free versions of evaporated milk are not widely available.
Can I Freeze Evaporated Milk?
Freezing evaporated milk is not recommended, as it can change the texture and cause it to separate upon thawing. While it might be safe to consume, the altered texture can make it unsuitable for some recipes.
What are Good Substitutes for Evaporated Milk?
For cooking and baking, good substitutes for evaporated milk include:
- Fresh Milk: Reduce the liquid in the recipe slightly.
- Half-and-Half: Provides a richer flavor.
- Almond Milk or Soy Milk: Suitable for dairy-free alternatives, but may alter the flavor.
- Heavy Cream (diluted with water): For a very rich substitute.
What are Good Substitutes for Condensed Milk?
Substituting condensed milk is trickier due to its unique sweetness and thickness. Some options include:
- Homemade Condensed Milk: Combining milk and sugar and simmering.
- Maple Syrup + Cream Cheese: A substitute that can alter the flavor profile.
- Coconut Cream + Sugar: Good for vegan recipes.
Why is Evaporated Milk Sometimes Used in Canned Soup?
Evaporated milk is sometimes used in canned soup to add creaminess and richness without the need for refrigeration during the canning process. It provides a shelf-stable way to enhance the texture and flavor of the soup.
Can You Reconstitute Evaporated Milk to Make Regular Milk?
While you can reconstitute evaporated milk by adding an equal amount of water, it will not taste exactly like fresh milk. The heating process during evaporation can alter the flavor slightly. However, it’s a suitable substitute in a pinch.
Is Condensed Milk Good for Babies?
No, condensed milk is not recommended for babies. It contains a very high sugar content, which is detrimental to their health and development. Breast milk or formula are the only recommended sources of nutrition for infants. Evaporated milk is also unsuitable due to its high mineral and protein concentration, which can be taxing on a baby’s kidneys.