It’s simple to combine evaporated milk with condensed milk in a recipe. These two products have very similar names and looks, and they’re located directly next to one other on supermarket shelves. Despite their similarities, the two substances have pretty distinct effects on the body; the last thing you want is to inadvertently add condensed milk into your handmade macaroni and mashed potatoes.
What Is Evaporated Milk?
Before refrigeration, milk was delivered daily fresh. The arrival of canned milk was heralded. Without refrigeration, canned evaporated milk saved lives. Then came canned evaporated milk, a lifesaver for people without refrigeration.
Evaporated milk is produced by boiling fresh, homogenized milk until approximately 60% of the liquid is evaporated. These techniques yield milk with a creamy texture and high mineral content, especially calcium and Vitamin D. Cooking milk denatures the casein proteins, reducing the likelihood of curdling when added to recipes.
Evaporated milk is a frequently “hidden” component in many sauces. It makes excellent mac and cheese, fluffy mashed potatoes, and spoonable soups. It is also a crucial component in flan, pastry cream, and fudge. It’s essential to pumpkin pie; therefore, it’s a Thanksgiving staple.
What Is Condensed Milk?
This is thick and dark caramelized condensed milk made from the same lengthy heating process as regular milk. Using condensed milk, which contains sugar, helps to alleviate the situation. Here’s how it works from another angle: Evaporated milk is sweetened milk that has been lowered to increase its potency. As a result, it resembles just evaporated milk and has no sweetened condensed milk.
Condensed milk is often used in desserts like Magic Cookie Bars and Tres Leches Cake with a sweet taste and low sugar content. This flavor base is used to make fondant icing used to adorn cakes. So it turns snow into a delicious, condensed milk ice cream to celebrate winter.