Cookbook:Condensed Milk
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| Category | Dairy |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Dairy
Condensed milk refers to milk that has had a portion of the water removed to concentrate it.[1][2]
Characteristics
editCondensed 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,[1] 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.[1][2][3]
Varieties
editEvaporated milk
editAlso called unsweetened condensed milk, evaporated milk is fresh milk concentrated by the removal of about 50–60% of the original water content.[3][4][5] 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.[1][4]
Sweetened condensed milk
editSweetened 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).[1][3][6] This makes it much thicker and sweeter than evaporated milk.
Selection and storage
editDue 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.[5]
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.[1][2][6] 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.[2]
Use
editCondensed 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.[1][7] The higher protein and fat content will create a richer final product than with regular milk,[7] 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.[2][6][8][9]
Substitution
editEvaporated and sweetened condensed milks are not directly interchangeable. However, evaporated milk can be turned into sweetened condensed milk by cooking with sugar.
Recipes
editReferences
edit- ↑ a b c d e f g Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d e Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b "Evaporated Milk vs Condensed Milk: What's the Difference?". Food Network. Retrieved 2024-04-15.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b "Everything You Can Do With a Can of Evaporated Milk". Serious Eats. Retrieved 2024-04-15.
- ↑ "Evaporated Milk | Baking Ingredients | BAKERpedia". 2015-10-15. Retrieved 2024-04-15.
- ↑ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931339-6.