What Is The Difference Between Condensed Milk And Evaporated Milk?
Condensed milk and evaporated milk are both shelf-stable dairy products, but the key difference lies in their sugar content: evaporated milk is simply cow’s milk with about 60% of the water removed, while condensed milk also has a significant amount of sugar added before evaporation.
A Tale of Two Milks: Exploring Evaporated and Condensed Dairy
Both evaporated and condensed milk have a long and interesting history, born out of the need for long-lasting dairy products before widespread refrigeration. These shelf-stable alternatives remain popular today, finding their way into countless recipes and applications. Understanding their individual characteristics is essential for achieving culinary success.
Evaporated Milk: A Pure Dairy Concentrate
Evaporated milk is essentially milk that has been concentrated through an evaporation process. The milk is heated under a vacuum, which allows the water to evaporate at a lower temperature, preserving the flavor and nutritional value. It’s then homogenized, canned, and sterilized to ensure a long shelf life.
Key Characteristics of Evaporated Milk:
- No added sugar.
- Creamy, slightly cooked flavor.
- Versatile for both sweet and savory dishes.
- Can be used as a substitute for fresh milk.
- Provides concentrated nutrients, including calcium and protein.
The Evaporation Process:
- Raw milk is received and standardized for fat content.
- The milk is heated to eliminate bacteria and enzymes.
- The water is evaporated under a vacuum, reducing volume by about 60%.
- The milk is homogenized to prevent fat separation.
- The evaporated milk is canned and sealed.
- The cans are sterilized through heat processing.
Condensed Milk: Sweetness Personified
Sweetened condensed milk (often just called condensed milk) goes through a similar evaporation process as evaporated milk, but with a crucial addition: a significant amount of sugar. This high sugar content not only contributes to the product’s sweetness but also acts as a preservative, further extending its shelf life.
Key Characteristics of Condensed Milk:
- Very sweet flavor due to added sugar.
- Thick, viscous texture.
- Primarily used in desserts and sweet treats.
- Not a suitable substitute for fresh milk.
- High in calories and sugar.
The Condensation Process:
- Raw milk is received and standardized for fat content.
- Sugar is added to the milk. The amount depends on the desired sweetness and preservative effect.
- The mixture is heated to dissolve the sugar and eliminate bacteria and enzymes.
- The water is evaporated under a vacuum, reducing volume.
- The condensed milk is cooled and canned.
- Unlike evaporated milk, it does not typically undergo high-temperature sterilization after canning, as the sugar concentration inhibits bacterial growth.
Uses in Cooking and Baking
The distinct flavor profiles of evaporated and condensed milk dictate their culinary applications.
Evaporated Milk: Ideal for recipes where a richer, creamier texture is desired without adding sweetness. Common uses include sauces, soups, custards, casseroles, and coffee. It can also be diluted with water to approximate fresh milk for baking.
Condensed Milk: Exclusively used in sweet applications. Popular in pies (like key lime pie), fudge, caramels, cheesecakes, and Asian desserts. Its sweetness and thickness contribute significantly to the final flavor and texture.
Nutritional Comparison
The nutritional content of evaporated and condensed milk differs significantly due to the added sugar in condensed milk.
| Nutrient | Evaporated Milk (per 100g) | Condensed Milk (per 100g) |
|---|---|---|
| Calories | ~130 kcal | ~330 kcal |
| Protein | ~7 g | ~8 g |
| Fat | ~7 g | ~9 g |
| Carbohydrates | ~10 g | ~55 g |
| Sugar | ~10 g | ~55 g |
| Calcium | ~250 mg | ~250 mg |
Note: Values are approximate and may vary depending on the brand and specific product.
Common Mistakes
Using evaporated and condensed milk interchangeably is a common mistake. Always check the recipe carefully. Substituting one for the other will significantly impact the flavor and texture of the final product. For example, using evaporated milk in a recipe calling for condensed milk will result in a less sweet and less thick dessert. Conversely, using condensed milk in a savory dish will likely ruin it.
Frequently Asked Questions (FAQs)
Can I substitute evaporated milk for fresh milk?
Yes, you can substitute evaporated milk for fresh milk. A common ratio is to dilute equal parts of evaporated milk with water. However, the flavor will be slightly different. Evaporated milk has a slightly cooked flavor that fresh milk lacks.
Can I make whipped cream with evaporated milk?
Yes, you can whip evaporated milk to create a whipped cream alternative. For the best results, freeze the evaporated milk before whipping it. The resulting whipped cream will be lighter than traditional whipped cream made with heavy cream.
Is evaporated milk lactose-free?
No, evaporated milk is not lactose-free. It contains lactose, the natural sugar found in milk. People with lactose intolerance may experience digestive issues after consuming it. Lactose-free milk alternatives exist.
Can I make condensed milk at home?
Yes, you can make condensed milk at home. Simply combine milk and sugar in a saucepan and simmer over low heat, stirring constantly, until the mixture thickens and reduces in volume.
How long does evaporated and condensed milk last after opening?
Once opened, both evaporated and condensed milk should be refrigerated. Evaporated milk will last for about 5-7 days in the refrigerator. Condensed milk, due to its high sugar content, can last for up to 2 weeks. However, always check for signs of spoilage before consuming.
Are there different fat percentages of evaporated milk?
Yes, evaporated milk is available in different fat percentages, including full-fat, low-fat, and fat-free. The fat content will impact the flavor and richness of the product.
What is the best way to store unopened cans of evaporated and condensed milk?
Unopened cans of evaporated and condensed milk should be stored in a cool, dry place, away from direct sunlight. Under these conditions, they can last for several years.
Can I use evaporated milk as a creamer in my coffee?
Yes, evaporated milk can be used as a creamer in coffee. It will add a richer, creamier texture than regular milk. Consider using a lower-fat variety if you are watching your calorie intake.
Is evaporated milk a good source of calcium?
Yes, evaporated milk is a good source of calcium. The evaporation process concentrates the calcium content, making it a nutrient-dense source.
Why does condensed milk not require sterilization after canning?
The high sugar content in condensed milk acts as a preservative, inhibiting bacterial growth. This eliminates the need for high-temperature sterilization after canning, which is necessary for evaporated milk.
Can I freeze evaporated or condensed milk?
Freezing is not recommended for either evaporated or condensed milk. Freezing can alter the texture and consistency, making it grainy or separated upon thawing.
Can I use condensed milk in savory dishes if I reduce the amount of sugar?
While technically possible to reduce the added sugar when creating your own condensed milk, it’s still not advisable for savory dishes. The fundamental flavor profile of condensed milk remains sweet, even with reduced sugar, and it would likely clash with savory flavors. It is best to use other dairy products like cream or whole milk.