What is the Difference Between Condensed and Evaporated Milk?
🆚 Go to Comparative Table 🆚The main difference between condensed and evaporated milk is their sugar content. Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. However:
- Condensed Milk: This type of milk has sugar added to it, making it about 40 to 45 percent sugar. It is also known as sweetened condensed milk. The sugar becomes concentrated during processing, giving it a caramelized flavor and darker color. Condensed milk is used primarily in desserts and sweet treats, thanks to its thick, syrupy texture.
- Evaporated Milk: Unlike condensed milk, evaporated milk is unsweetened. It is made by heating milk until about 60 percent of its water content evaporates. Evaporated milk is thicker and creamier than regular milk and has a mild "cooked" flavor. It can be used in both sweet and savory dishes, such as desserts, soups, pasta sauces, and mashed potatoes.
Condensed and evaporated milk cannot be used interchangeably in recipes, as their different sugar content and consistency will affect the final result. For example, substituting one for the other would either result in a very bland dish (if evaporated milk is used instead of condensed milk) or an overly sweet dish (if condensed milk is used instead of evaporated milk).
Comparative Table: Condensed vs Evaporated Milk
The main differences between condensed and evaporated milk are their sugar content, consistency, and culinary applications. Here's a table summarizing the differences:
| Feature | Condensed Milk | Evaporated Milk |
|---|---|---|
| Sugar Content | Yes (sweetened with added sugar) | No (unsweetened) |
| Consistency | Thick, like syrup | Reduced to about 60% of its original volume |
| Culinary Applications | Mainly used in sweet recipes, such as desserts, pies, and coffee drinks | Commonly used in savory recipes, such as casseroles and soups, as well as coffee creamer |
Condensed milk is unsweetened and has had about 60% of its water content removed. It can be reconstituted with water to create regular milk or used as is in various recipes. On the other hand, sweetened condensed milk has had about 60% of its water content removed and has added sugar, making it a thick, syrupy ingredient used primarily in sweet recipes. While they are both shelf-stable and have had a large portion of their water content removed, their sugar content and culinary applications make them distinct from one another.
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