Condensed Vs Evaporated Milk: Key Differences You Should Know
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Most of us have come across recipes that call for canned evaporated milk or condensed milk, but have you ever confused the two or wondered what the difference is? If so, you are not the only one. Knowing how these products are manufactured can help you distinguish between evaporated and condensed milk in the most straightforward manner possible. 

 The fact that evaporated and condensed milk are made using the same procedure explains why they are frequently confused. The components of the two are different from one another - condensed milk has extra sugar, which alters the flavour, consistency, and appearance in general. Fresh milk was brought daily before refrigeration was readily accessible.  

The introduction of canned milk was hailed as a convenience. For those without refrigeration, the creation of canned evaporated milk ultimately proved to be a lifesaver, and years later, canned condensed milk entered the market. Fresh, homogenised milk is simmered until it is reduced by 60% through evaporation to create evaporated milk, a typical method used by chefs to create sauces. Milk with a rich, creamy texture and a concentrated amount of minerals, particularly calcium and Vitamin D, is the end result. The casein proteins in milk are broken down during cooking, which reduces the likelihood that the evaporated product would curdle when used in recipes.

 Condensed milk uses the same slow-cook method, but because it also contains sugar, it thickens and caramelises. This implies that added sugar to condensed milk is the only major difference between evaporated and condensed milk. Another way to consider it is as follows: evaporated milk with sugar is condensed milk. Condensed milk, which is essentially evaporated milk, comes in the form of sweetened evaporated milk, while unsweetened condensed milk doesn’t exist.

 Here are the differences between condensed and evaporated milk:

 Evaporated milk has a tan colour as a result of the concentration of lactose and protein that occurs during heating. Due to the amount of sugar added, sweetened condensed milk has a lighter colour.

 Evaporated milk is unsweetened, in contrast to sweetened condensed milk, which is sweetened with added sugar that also acts as a natural preservative. Evaporated milk has roughly 10% sugar by weight compared to fresh dairy milk, which naturally contains about 5% sugar, mostly in the form of lactose. The majority of sweetened condensed milks include 55% sugar.

 While evaporated milk offers baked goods like pies and cakes a lighter, airier texture, condensed milk adds a rich creaminess.

 Condensed milk does not require heat sterilisation as evaporated milk does because of its high sugar content. It does not produce the same caramelised flavour as evaporated milk as a result.