Wednesday’s Helping: Sweetened Condensed Milk and Evaporated Milk

Canned milk ain't half bad

While growing up, our parents made homemade custard with these ingredients. Canned sweetened condensed milk and evaporated milk were both popular among American households for their long-shelf lives. Historically, it was once considered risky to consume fresh milk. People preferred canned milk and stockpiled it in their pantries. Unsweetened condensed milk is actually the same as evaporated milk. These types of canned milk have been processed to remove at least 60 percent of the water. The process caramelizes some of sugars, so consumers end up with a milk concentrate that’s darker in color and thicker than regular cow’s milk. Makers of sweetened condensed milk add sugar to the milk and the higher sugar content translates into a syrup-like consistency. The advent of modern pasteurization of fresh milk has led to the decline of everyday use for both evaporated milk and sweetened-condensed milk. Chefs may use both types of canned milk for baking and making desserts.