Cookbook:Condensed Milk

| Dairy

Condensed milk refers to milk that has had a portion of the water removed to concentrate it.

Characteristics
Condensed milk may be made from any type of milk or non-dairy milk, though special care may need to be taken when concentrating non-dairy versions. It is typically richer than fresh milk from the concentrated fat and protein, and it may have sugar added. Condensed milk often has a nutty cooked flavor and tan color as a result of Maillard reactions during the concentration process.

Evaporated milk
Also called unsweetened condensed milk, evaporated milk is fresh milk concentrated by the removal of about 50–60% of the original water content. It is typically sold in cans or small cartons. It varies from 0.5% fat to 8% fat, depending on whether whole milk or skim milk was used to make it.

Sweetened condensed milk
Sweetened condensed milk is similar to evaporated milk, with 60% of the water removed, but it contains a high added sugar content (about 40–50% of the final product). This makes it much thicker and sweeter than evaporated milk.

Selection and storage
Due to overlap and cultural differences, the terminology can be somewhat confusing. Many recipes that call for condensed milk may actually mean sweetened condensed milk—be sure to verify which version is called for by a given recipe. Avoid any condensed milk with a bad smell or curdled appearance.

Since they tend to be sterilized and sealed for sale, both evaporated and sweetened condensed milks should last for years at standard room temperature conditions. Once opened, evaporated milk must be refrigerated for up to a couple weeks. On the other hand, the high sugar concentration in sweetened condensed milk means it can last for several days at room temperature after opening.

Use
Condensed milk has various applications in the kitchen. Evaporated milk can be reconstituted with water to approximate regular milk, but it can also be used in both savory and sweet dishes. The higher protein and fat content will create a richer final product than with regular milk, and it also contributes greater complexity of flavor. Sweetened condensed milk isn't typically used in savory preparations, but it features widely in confections, custards, frozen desserts, and beverages.

Substitution
Evaporated and sweetened condensed milks are not directly interchangeable. However, evaporated milk can be turned into sweetened condensed milk by cooking with sugar.