Video:Difference Between Evaporated Milk and Sweetened Condensed Milkwith Stephanie Gallagher
Evaporated milk and sweetened condensed milk are both useful in cooking, but they aren't interchangeable. Find out what the differences are and how best to use each.See Transcript
Transcript:Difference Between Evaporated Milk and Sweetened Condensed MilkHi, I'm Stephanie Gallagher for About.com, and today, we're talking about the differences between evaporated milk and sweetened condensed milk.
How to Know the Difference Between Evaporated Milk and Sweetened Condensed MilkBoth evaporated milk and sweetened condensed milk are useful in cooking, but they aren't interchangeable. Evaporated milk is made by heating raw milk in a vacuum until 50-60% of its water evaporates. It is then then homogenized; fortified w/vitamins, canned and sterilized. Sweetened condensed milk is flash heated, then it goes through a process to remove the water and condense the milk. But unlike evaporated milk, sugar is added to sweetened condensed milk. That gives it a thick, almost syrupy texture.
Facts About Evaporated Milk and Sweetened Condensed MilkBoth are shelf stable and can be stored in the pantry for months without spoiling. Both are available in whole, 2% and non fat forms. Both types of milk have more calories and nutrients per cup than regular milk simply because much of the water has been removed.
Nutritional Facts About Evaporated Milk and Sweetened Condensed MilkEvaporated Milk: 1 cup - 338 calories, 20 g fat, 18 g protein, 66% calcium
Sweetened Condensed Milk 1 cup - 982 calories, 27 g fat, 24 g protein, 87% calcium. Yet evaporated milk has fewer calories and fat than cream, so it is often used as a substitute for cream in everything from quiches to creamy soups. And because it can withstand high temperatures without curdling, it works well in puddings and sauces.
Evaporated milk also makes a good dipping liquid for breading chicken or fish.Because of its thick texture and sweet flavor, sweetened condensed milk works great in bar cookies, custard pies and even ice cream, where it can serve the function of the milk or cream, sugar and sometimes eggs in a recipe. Most recipes call for either evaporated milk or sweetened condensed milk, but some, like this tres leches cake, actually use both.
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