If you confuse evaporated milk and condensed Milk River once , you ’ll likely never make the same error again . The name of eachmilkcan make thing perplexing — they sound most superposable — butcookbook generator Sheri Castlesays swapping one for the other can wreak havoc on a recipe .
" They ’re not interchangeable , " she says . " They ’re trade next to one another in the grocery store , and the epithet are very standardised , so it ’s easy not to the empathise the difference . It ’s important to hump what the formula calls for . "
translate the components of each milk is the proficient means to remember which style you involve — and which you do n’t . Castle commit us her intel on evaporated versus concentrate milk to annul those formula - bust up snafu .
What Is the Difference?
Evaporated Milk River is made by simmer milk to boil down the water — hence the name — and it ’s unsweetened . Condensed milk , on the other manus , is milk cooked with mega quantities ofsugar . The result is a thick , pud - similar Milk River that ’s actually sweeter than bar frost .
The elemental affair to keep in psyche is that evaporated Milk River is typically the liquid in a recipe , while edulcorate condense Milk River is used for its sugar , Castle says . That ’s largely due to how each dash of milk is make .
" For evaporated Milk River , I cerebrate rock-bottom milk would really be the best verbal description because they ’re cooking off some of the water , " Castle says . " Milk has weewee , milk fat and milk solids in it . What you have left is Milk River that does n’t have any additives or anything in it , but it ’s a condense translation . It ’s a little act thickheaded , it has a slight sweet taste — not because it ’s been sweetened — but because it concentrates the lactose in the milk . It just try a little bite richer . "
Castle aver recipes , including her nan ’s delicious fudge formula , call for evaporated Milk River . Other recipes , such as broccoli cheddar soup , may call for evaporated Milk River . And Castle state she sometimes use it in her coffee berry .
Condensed milk , also calledsweetenedcondensed Milk River or " Eagle make " after the milk ’s most common brand , stick with a dissimilar , sweeter summons . " It is Milk River cooked with a whole plenty of lolly , and it ’s falsify until it reduce and thickens to the consistency of pudding , " Castle sound out . " It ’s very thick and lean to be used as a loose - standing factor . It commonly fill the character of the sweetener . " One 14 ounce- ( 414 - milliliter ) can of condensed milk is the equivalent of 1 quart ( 0.94 liter ) of whole Milk River plus 7 ounces ( 198 grams ) of sugar melt off .
Condensed Milk River is a staple ingredient in one of Castle ’s favorite Southern recipes : primal lime pie . " You ca n’t make good key lime pie without a can of Eagle brand [ distil Milk River ] , " she says . It ’s also used in common desserts like seven - stratum taproom .
What Happens If You Use the Wrong One?
While working on a cookery book project with a fellow chef , Castle find the severest of repercussion from swapping distil Milk River for evaporated .
" It was an old fry chicken recipe from this wondrous fabled cook in New Orleans , and he marinate his chicken not in buttermilk , but vaporise Milk River , " Castle enjoin . " The person testing the recipe purchase a can of Eagle brand [ condense milk ] and marinated the chicken and put it in the fryer , and it ignited because of all the shekels . "
Sure , a fire may be the extreme , but it ’s not the only reason evaporate and condense milk should n’t be used interchangeably . It really comes down to what each Milk River adds to your recipe — and taking a beat to two-fold - gibe those label .
" If you ’re make broccoli cheddar soup , you have to step back and recall , now hold back , would I really want to put all this sugar in here ? " Castle enunciate . " It ’s really easy to get confused on the differences or pick up one instead of the other , so make indisputable you know what the recipe ring for . "
