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.
Sweetened condensed milk is a mixture of whole milk and about 40 to 45 percent sugar, which is heated until about 60 percent of the water evaporates. Evaporated milk on the other hand, skips the sugar and just heats milk until 60 percent of the water evaporates.
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.
Here's another way to think of it: Condensed milk is evaporated milk with added sugar. Sweetened evaporated milk exists in the form of condensed milk, but there's no such thing as unsweetened condensed milk — that's just evaporated milk.
Evaporated milk is a type of condensed milk from which about 60% of the water has been removed, leaving a concentrated, nutrient-dense version of regular milk.
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.
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.
Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Here are some great tips for buying, storing and using evaporated milk.
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.
Both condensed milk and evaporated milk are forms of concentrated milk in which approximately 60 percent of the water content has been removed, but that is where the similarities end. Sugar: Sweetened condensed milk is about 45 percent sugar, while evaporated milk is unsweetened.
Evaporated milk can have both benefits and downsides. It can contribute high amounts of protein, calcium, and other vitamins and minerals to the diet. However, it also provides high calories, fat, and sugar. Nevertheless, evaporated milk can fit into a healthy dietary pattern when consumed in moderation.
In summary, evaporated milk is unsweetened and has a similar nutritional value to regular milk, while sweetened condensed milk is very sweet and has a higher calorie count due to the added sugar.
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.
Condensed milk, also called sweetened condensed milk or "Eagle brand" after the milk's most common brand, follows a different, sweeter process. "It is milk cooked with a whole lot of sugar, and it's cooked until it reduces and thickens to the consistency of pudding," Castle says.
Sweetened condensed milk includes a lot of calories, but it also has a lot of saturated fat, which is dangerous for people with diabetes and heart issues. According to studies, eating a diet high in saturated fats can raise insulin and Low Density Lipoprotein (LDL) cholesterol levels.
Condensed milk also includes lactose, which might be harmful to people who are lactose intolerant. There could be gas, cramps, and stomach discomfort. Because condensed milk is more concentrated than the same volume of regular milk, it contains more lactose.
Evaporated milk comes in three varieties based on the amount of fat: whole milk, low-fat and skim. The benefit of evaporated milk is shelf-life: canned milk can remain stable for up to two years for peak flavor, and maybe longer. If you open a can of evaporated milk and it is dark yellow or brown, don't use it.
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.
Yes, NESTLÉ® CARNATION® Evaporated Milk should be refrigerated after opening. As with any milk, use within a few days. Wipe can top after each use and keep covered or transfer to an airtight glass or plastic container. We do not recommend that you freeze unused products because it becomes very watery when thawed.
Condensed milk is very thick and sweet, so if you just use a can of evaporated milk in its place your recipe will not taste the same. The best substitute for condensed milk is heavy cream plus some sugar, depending on how much condensed milk your recipe calls for.
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.
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.
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