Stop Treating Condensed & Evaporated Milk Like They're The Same Thing (2024)

If you’ve ever wandered the baking aisle of your grocery store, you’ve probably seen a row of tiny cans of evaporated milk. A staple in your grandma’s pantry, evaporated milk is a retro, shelf-stable dairy product that has a wide range of applications. But there’s also a good chance that you confuse it with condensed milk.

If you’ve ever accidentally bought the wrong can, we don’t blame you. At first glance evaporated milk and condensed milk are strikingly similar. They sit right next to each other on store shelves. Their labels look near identical. Their names basically imply the same thing—milk, just thicker.

Evaporated milk, however, is quite different from its condensed counterpart. So we’re explaining everything you need to know about evaporated milk, from what it’s made out of and how you can incorporate it in your cooking.

What Is Evaporated Milk?

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.

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. And as for the taste? It tastes just like milk, just a little creamier. Other than the commonly added Vitamin D, there are no other ingredients besides milk.

How Is Evaporated Milk Different From Condensed Milk?

You might assume that because condensed milk and evaporated milk have similar names, you can use them interchangeably in cooking. But that couldn’t be further from the truth. Condensed milk is also evaporated to remove around 60 percent of the water from fresh milk, but it’s supplemented with lots of sugar.

Just one ounce of condensed milk has over 15 grams of sugar. The same amount of evaporated milk, on the other hand, only has around three. Beyond the sugar, condensed milk also has a significantly thicker consistency. The texture closely resembles a caramel or chocolate syrup.

Some recipes, like tres leches cake, use both evaporated and condensed milk. But you should never swap one for the other.

What Can You Cook With Evaporated Milk?

Evaporated milk is a versatile ingredient that can act as a stand-in for fresh milk in several applications. If you forgot to pick up a carton of milk at the store, you can simply dilute evaporated milk with an equal amount of water. We recommend diluting evaporated milk if you’re substituting it when baking, so you can maintain the same water content that the recipe calls for.

In some recipes, however, evaporated milk can be used straight from the can if the dish calls for more creaminess. You can use it in mac and cheese, scalloped potatoes, and casseroles for an extra boost of richness without having to reach for heavy cream.

Coffee lovers can also add evaporated milk to their morning cup instead of half and half. It’s similarly creamy while containing just a fraction of the fat content.