We don't think of dairy products as pantry staples because they generally need to be refrigerated and have a short shelf life. There are two notable exceptions: evaporated milk and sweetened condensed milk. Both are shelf-stable and canned, and both are sold in the baking section of the grocery store, often side by side, so they are easy to confuse. We talked to the experts about evaporated milk vs. condensed milk to learn how these two products are similar and what makes them different, plus whether you can substitute one for the other.
Sébastien Canonne, Meilleurs Ouvriers de France, pastry chef and the founder of The French Pastry School in Chicago and The Butter Book, an online baking school
"Evaporated milk is a dairy product made by gently simmering regular milk, which removes [about] 60 percent of the water," says Isamar Leal, recipe developer and chef creative director at the Florida Education Institute. The result is a liquid with twice the milk fat (and twice the dry milk solids) of fresh milk, says Sébastien Canonne, MOF, pastry chef and founder of The French Pastry School in Chicago. Canonne says you can make a homemade substitute for evaporated milk by gently heating milk until it's reduced.
Taste and Texture
Due to the high content of milk fat and dry milk solids, evaporated milk is thicker and creamier than regular milk, says Leal. It also has light caramelized flavor and ivory color.
Uses
Evaporated milk can be used in both baking and cooking, where it provides richness, creaminess, and a mild "cooked" flavor without adding sweetness, says Leal. Because it is unsweetened, it works well for both sweet and savory dishes, from desserts (like pumpkin pie and flan) to soups, pasta sauces, and mashed potatoes, says Canonne. Also, "it can be used to enhance hot beverages, such as coffee and hot chocolate, and baking recipes like cakes and muffins," he says.
What is Sweetened Condensed Milk?
"Sweetened condensed milk is similar to evaporated milk, but [it has] sugar," says Canonne. It is made by heating regular milk until it's reduced by about one-third of its total weight, then mixed with sugar and rapidly cooled, he explains. It’s often simply called condensed milk.
Texture and Taste
Between the heating process and addition of sugar, sweetened condensed milk is thick, sweet, and dense, according to Canonne. It also has a light ivory tinge that may look more noticeable than the color of evaporated milk.
Uses
Since condensed milk is sweetened, it's primarily used in desserts, says Erin Cayaban, corporate pastry chef at TAO Group Hospitality. Examples include sweet sauces, glazes, custards, confections, chocolates, candies, and dessert fillings. The product is particularly useful for rich, dense treats that require a near-solid consistency, such as key lime pie or fudge, says Canonne. In fact, dulce de leche—a thick caramel-like sauce traditionally used in Latin cuisine. Sweetened condensed milk is also used in beverages around the world, as seen in Vietnamese iced coffee, Spanish café bombón, Mexican horchata, and Venezuelan chicha, says Leal.
Evaporated Milk vs. Condensed Milk
Although evaporated milk and condensed milk are both shelf-stable milk products that are produced in similar ways, they're not the same. The main distinction is the addition of sugar in condensed milk, which yields a different texture and flavor profile. As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."
Don't Substitute One for the Other
Substituting evaporated milk for condensed milk or condensed for evaporated is not recommended, according to Cayaban. When a recipe calls for evaporated or condensed milk, the other ingredients (and their measurements) have been chosen to work with that specific milk's texture and sweetness. Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish. Likewise, if you were to use evaporated milk when condensed milk is required, the final product would be too bland, says Cayaban. For best results, "follow the recipe's recommendation for the type of milk to ensure the desired taste and consistency," says Leal.
The Difference Between Evaporated and Condensed Milk—and When to Use Each
Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.
It's thicker and sweeter than evaporated milk, which means the two cannot be used interchangeably. It's typically used to make rich desserts, such as magic cookie bars, tres leches cakes or an easy caramel sauce. Just two tablespoons of condensed milk contain 18 grams of added sugar.
These items are essentially the same with one big difference: no sugar is added to evaporated milk. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other.
Evaporated milk starts out as fresh milk and is heated to drive off more than half of the water. Add water and use it as milk or pour it straight out of the can and use it as half-and-half. Creamy, rich and perfect for baking, custards, soups and even ice cream.
As for whether you can drink evaporated milk right out of the can, it's safe to do so. Because the only real difference is the water content, evaporated milk is pretty similar when it comes to nutritional value. However, the taste and texture of evaporated milk can be somewhat off-putting to many people.
And while milk might only last a week in the refrigerator, unopened evaporated milk that is properly stored can last up to two years. But how can you tell when it's gone bad? In short, by looking at it. If your milk has turned dark yellow or brown, don't use it.
On its own, evaporated milk is thick and creamy, making it an excellent replacement for half and half or creamer in your coffee or tea. You can also experiment with adding it to smoothies, milkshakes, soup, or pasta sauces, although you'll want to use less than you would with regular milk.
Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.
In terms of nutritional value, evaporated milk has a higher nutrient concentration than fresh cow's milk and, therefore, more calories. It has over twice as many grams of carbohydrates, protein, and fat – except for the reduced fat and fat-free varieties – and higher mineral content.
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
The product was invented in 1885 as a way to enjoy milk without the need for refrigeration. Heating the milk kills lingering bacteria that can cause spoilage and also reduces its weight, making it easier to transport. Evaporated milk is slightly thicker than fresh milk and has a more opaque, slightly yellow color.
Sweetened condensed milk is also a little higher in fat, so pies made with it will be silky and dense, while pies made with evaporated milk will be a little fluffier. Luckily, you can find multiple pumpkin pie recipes geared toward either type of milk.
But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.
Evaporated milk is unsweetened, and sweetened condensed milk is sweetened with added sugar, which acts as a natural preservative. Evaporated milk is about 10 percent sugar by weight because fresh dairy milk naturally contains about five percent sugar, mainly in the form of lactose.
While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.
How to Substitute: Place milk in a saucepan and simmer it on the stovetop for about 30 minutes until it has reduced by about 60%. To make the equivalent of a 12 ounce can of evaporated milk, simmer a quart of milk or 32 ounces, until it reduces to about 12.
Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. It won't whip well, but it's a great way to add moisture to baked goods. Substitute an equal amount of evaporated milk for heavy cream. Best for: baking.
The name evaporated milk reflects the processing method that's used to make it. It starts as plain old cow's milk, either whole or skim. Then the milk simmers at a low heat until about 60 percent of the water is evaporated. The slightly thickened milk is then sealed in shelf-stable cans.
Sweetened-condensed milk is the perfect addition to all kinds of treats and recipes, from pies to fudge to tres leches cake. But in Vietnamese coffee culture, it has a much more important purpose – it's mixed into strong coffee to make delicious, traditional Vietnamese brew.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/difference-between-evaporated-condensed-milk-getty-1023-7ecd553675f441d292f464374e6430cf.jpg "Evaporated and Sweetened Condensed Milk Are Not the Same—Here's How They Differ and When to Use Each (1)")
