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Condensed milk
Condensed milk
Condensed milk
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Condensed milk
Place of originUnited States
Main ingredientsMilk, sugar
  • Cookbook: Condensed Milk
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Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today.[1] Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.[2]

A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened.

History

[edit]
A monument to tinned condensed milk at a local milk-processing factory in Rahachow, Belarus

According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that ten pounds (4.5 kg) of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably refers to the soft Tatar curd (qatiq), which can be made into a drink (ayran) by diluting it, and therefore refers to fermented, not fresh, milk concentrate.

Nicolas Appert condensed milk in France in 1820[3] and in 1835, English civil engineer William Newton added sugar as an additional measure of preservation.[4] Before these developments, milk could be kept fresh for only a short while and was available only in the immediate vicinity of a lactating cow. While returning to the United States from a trip to England in 1851, Gail Borden Jr. was devastated by the deaths of several children, apparently from poor milk obtained from shipboard cows. With less than a year of schooling and following a series of failures, both of his own and of others, Borden was inspired by the vacuum pan he had seen being used by Shakers to condense fruit juice and managed to reduce milk without scorching or curdling it.[5] Even then his first two factories failed[6] and only the third, built with new partner Jeremiah Milbank[7] in Wassaic, New York, produced a usable milk derivative that was long-lasting and needed no refrigeration.

Probably of equal importance for the future of milk production were Borden's requirements (the "Dairyman's Ten Commandments") for farmers who wanted to sell him raw milk: they were required to wash the cows' udders before milking, keep barns swept clean, and scald and dry their strainers morning and night. By 1858, Borden's milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy.[8][9]

In 1864, Gail Borden's New York Condensed Milk Company constructed the New York Milk Condensery in Brewster, New York.[10] This was the largest and most advanced milk factory of its day and was Borden's first commercially successful plant. More than 200 dairy farmers supplied 20,000 US gallons (17,000 imperial gallons; 76,000 litres) of milk daily to the Brewster plant as demand increased driven by the American Civil War.

The U.S. government ordered huge amounts of condensed milk as a field ration for Union soldiers during the war. This was an extraordinary field ration for the nineteenth century: a typical 10-oz (300-ml) can contained 1,300 calories (5440 kJ), 1 oz (28 g) each of protein and fat, and more than 7 oz (200 g) of carbohydrate.

Soldiers returning home from the war soon spread the word, and by the late 1860s, condensed milk was a major product. In 1866, American brothers George Ham Page and Charles Page established the Anglo-Swiss Condensed Milk Company and opened the first condensed milk factory in Europe in the Swiss municipality of Cham.[11] The first Canadian condensery was built at Truro, Nova Scotia, in 1871.[12] In 1899, E. B. Stuart opened the first Pacific Coast Condensed Milk Company (later known as the Carnation Milk Products Company) plant in Kent, Washington. The condensed milk market developed into a bubble, with too many manufacturers chasing too little demand.[13] In the early 1900s, Carnation and Eagle brands were introduced in Hong Kong, establishing significant market shares in the years to follow.[14] In 1911, Nestlé constructed the world's largest condensed milk plant in Dennington, Victoria, Australia.[15] By 1912, high stocks of condensed milk led to a drop in price and many condenseries went out of business.

A condenser unit in Buckinghamshire during World War I

In 1914, Otto F. Hunziker, head of Purdue University's dairy department, self-published Condensed Milk and Milk Powder: Prepared for the Use of Milk Condenseries, Dairy Students and Pure Food Departments. This text, along with the additional work of Hunziker and others involved with the American Dairy Science Association, standardized and improved condensery operations in the United States and internationally. Hunziker's book was republished in a seventh edition in October 2007 by Cartwright Press.[16]

The First World War regenerated interest in, and the market for, condensed milk, primarily due to its storage and transportation benefits. In the U.S. the higher price for raw milk paid by condenseries created significant problems for the cheese industry.[17]

Production

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Raw milk is clarified[18] and standardised to a desired fat to solid-not-fat (SNF) ratio,[19] and is then heated to 85–90 °C (185–194 °F) for several seconds. This heating process destroys some microorganisms, decreases fat separation and inhibits oxidation. Water is evaporated from the milk and sugar is added until a 9:11 ratio of sugar to (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's osmotic pressure, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced.[20]

Current use

[edit]
Wikibooks Cookbook has a recipe/module on
Vietnamese coffee served with condensed milk
Condensed milk boiled for several hours to become varyonka, a dish similar to caramelized milk or dulce de leche
Café bombón [es] is a Spanish variation of coffee prepared with condensed milk

Condensed milk is used in recipes for the Brazilian candy brigadeiro (where condensed milk is the main ingredient), key lime pie, caramel candies, and other desserts. Condensed milk and sweetened condensed milk are also sometimes used in combination with clotted cream to make fudge in certain countries such as the United Kingdom.

In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries in Southeast Asia, such as Vietnam and Cambodia, use condensed milk to flavor their hot or iced coffee. In Malaysia and Singapore, teh tarik is made from tea mixed with condensed milk, and condensed milk is an integral element in Hong Kong tea culture. In the Canary Islands, it is served as the bottom stripe in a glass of the local café cortado and, in Valencia, it is served as a café bombón. In Myanmar, condensed milk is an essential part of a vast majority of beverages such as coffee, milk tea and fruit juices along with the use of it as a sweetener in many desserts such as popsicles.

Borden's Eagle Brand sweetened condensed milk has noted that ice cream could be made quite simply at home with their product, cream, and various simple flavorings, being ready to serve after as little as four hours.[21]

In New Orleans, sweetened condensed milk is commonly used as a topping on chocolate or similarly cream-flavored snowballs. In Scotland, it is mixed with sugar and butter and then boiled to form a popular sweet candy called tablet or Swiss milk tablet, this recipe is very similar to another version of the Brazilian candy brigadeiro called branquinho. In some parts of the Southern United States, condensed milk is a key ingredient in lemon ice box pie, a sort of cream pie. In the Philippines, condensed milk is mixed with some evaporated milk and eggs, spooned into shallow metal containers over liquid caramelized sugar, and then steamed to make a stiffer and more filling version of crème caramel known as leche flan, also common in Brazil under the name pudim de leite.

In Mexico, sweetened condensed milk is one of the main ingredients of the cold cake dessert (the leading brand is "La Lechera", the local version of Swiss Milchmädchen or La Laitière by Nestlé), combined with evaporated milk, Marie biscuits, lemon juice, and tropical fruit. In Brazil, this recipe is also done by exchanging fruit for puddings, most commonly vanilla and chocolate, known as pavê or torta de bolacha. It is also used to make homemade dulce de leche by baking it in an oven. In Brazil, this is done by baking the unopened can in a bain-marie, the result being doce de leite. In Britain and Ireland, the contents of a boiled can are used as the layer between the biscuit base and the banana and cream level in banoffee. There is also a pastry-based tart that is popular in the county of Kent, England called Gypsy tart. The pastry case is then filled with a mixture of brown sugar and either condensed milk, evaporated milk, or a mixture of the two before being baked. In Latin American and Central American countries, condensed milk (along with evaporated milk and whole milk or canned cream) is used as a key ingredient in the tres leches cake dessert.

In Soviet culture, it was once common to boil a can of condensed milk in water for about three hours. The resulting product is a sweet semi-liquid substance that can be used as a cake icing or put between layers. It is essentially the same as dulce de leche. A similar product is called kajmak in Central Asia (although the original kaymak is a product similar to clotted cream).[22][23] In Russia it is called varionaya sguschyonka (translates as "boiled condensed milk"). The Soviet tradition and kaymak are also known in Poland.

Substitutions

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Condensed milk can be made from evaporated milk by mixing by weight, for every 100 grams of evaporated milk, 82 grams of white sugar (for a condensed milk comprising 45% added sucrose) or 85 grams of white sugar (for approx 46% content of sucrose). The homemade preparation is heated gradually until sugar is fully dissolved then it is cooled and stored in a container.

See also

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References

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[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Condensed milk

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from Grokipedia
Condensed milk, commonly referring to sweetened condensed milk (while "condensed milk" can also refer to unsweetened ), is a thick, preserved obtained by partially removing water from a mixture of cow's and nutritive sweeteners, such as . It must contain at least 8% milkfat by weight and 28% total milk solids by weight, with the added sweeteners serving to inhibit spoilage by creating an environment unsuitable for microbial growth. The product is typically pasteurized and may be homogenized for uniformity, and it is shelf-stable when unopened due to its high sugar content, which acts as a natural . Invented by American inventor Gail Borden Jr. in 1856 through a process that removed water while preventing contamination by airborne impurities, sweetened condensed milk provided the first reliable method to preserve milk without , significantly improving access to safe dairy nutrition in the . Borden's innovation, patented as U.S. Patent No. 15,553, gained widespread adoption during the when the Union Army used it to supply troops, transforming the dairy industry from localized production to large-scale manufacturing and distribution. Today, it remains a staple in global food production, particularly in regions with limited . In the , sweetened condensed milk is prized for its rich texture and sweetness, serving as a key ingredient in items like toffees and fudges, where interactions between milk proteins () and sugars contribute to desirable viscoelastic properties. It offers a nutrient-dense option especially valuable for vulnerable populations like athletes or those in challenging conditions such as during conflicts or disasters. Beyond these applications, it enhances baked goods, desserts, and sauces, providing both flavor and structural benefits due to its concentrated composition of 8–9% fat and 43–45% .

Overview and Types

Definition and Composition

Condensed milk is a derived from cow's by partially removing through , resulting in a thick, concentrated . It encompasses two primary varieties: sweetened condensed milk, which includes added nutritive sweeteners such as to enhance preservation and flavor, and unsweetened condensed milk, commonly known as , which relies on concentration and sterilization for stability without added sugars. This process typically removes approximately 60% of the from fresh , concentrating the natural components while maintaining the to ratio unless adjusted with milk constituents. The basic composition of condensed milk varies between its sweetened and unsweetened forms. typically features about 74% , with the remainder consisting of fat, proteins, and . It must contain at least 6.5% milkfat and 23% total milk solids by weight, including a minimum of 16.5% milk solids-not-fat, providing a rich profile of approximately 7-9% fat, 7-9% protein, and 10-12% . Sweetened condensed milk has about 27% , requiring a minimum of 8% milkfat and 28% total milk solids, with typical formulations including 8-10% milkfat, 8-10% protein, 40-45% , and the balance as concentrated components, which collectively lower the to inhibit microbial growth. These proportions ensure a nutrient-dense product that retains essential elements like and proteins in heightened concentrations compared to fresh . Physically, evaporated milk exhibits a viscous, creamy, pourable texture attributable to the process, which increases the and intermolecular interactions among proteins and fats. Sweetened condensed milk, in contrast, has a thicker, syrupy texture due to the added sugars. When canned, evaporated milk is preserved through heat sterilization, achieving extended shelf stability lasting up to two years unopened, while sweetened condensed milk is preserved by the high sugar content and can remain stable indefinitely at room temperature without further sterilization. However, upon prolonged heating, such as in culinary applications, sweetened condensed milk is particularly prone to through Maillard reactions and sugar browning, producing a golden color and enhanced flavor but potentially leading to thickening or if overheated. Legal standardization ensures consistency and safety, with regulatory bodies like the U.S. Food and Drug Administration (FDA) defining minimum solids and fat levels for proper labeling as condensed or evaporated milk, preventing misbranding and guaranteeing quality. For instance, FDA regulations under 21 CFR 131.120 and 131.130 mandate specific compositional thresholds and pasteurization to meet these standards, while international guidelines from the Codex Alimentarius provide similar minima, such as 7.5% milkfat and 25% total solids for evaporated milk equivalents. These definitions prohibit the addition of non-milk fats or excessive fillers, preserving the product's integrity as a concentrated dairy form.

Sweetened vs. Evaporated Milk

Sweetened condensed milk and represent the two main variants of condensed milk products, both derived from fresh cow's with approximately 60% of the water removed to achieve concentration. Sweetened condensed milk is produced by evaporating whole milk under to preserve flavor, followed by the addition of at 40-45% by weight, which not only imparts sweetness but also serves as a primary by creating a high-sugar environment that inhibits microbial growth. In contrast, is unsweetened, involving the partial removal of water from to create a double concentration, after which it is homogenized to ensure even distribution and then subjected to heat sterilization in sealed cans to eliminate pathogens and extend . The key differences between these products lie in their composition and preservation methods, which directly influence their uses and longevity. Sweetened condensed milk contains about 28.5% total milk solids, 8.5% , and 42% , resulting in a thick, syrupy texture ideal for sweet applications like desserts and beverages where added is desired. , however, adheres to standards of at least 6.5% and 16.5% total milk solids with no added sugars, providing a neutral, creamy profile suitable for versatile savory or general cooking purposes, such as in soups, sauces, or as a fresh when diluted. Regarding , unopened sweetened condensed milk can remain stable indefinitely at due to the preservative effect of , requiring no post-sealing sterilization, whereas unopened typically lasts 1-2 years under similar conditions, thanks to the sterilization process, though flavor may degrade after six months. Regional naming conventions can add confusion to these distinctions. , "condensed milk" commonly refers specifically to the sweetened variety, while "" denotes the unsweetened type; however, in some other countries, evaporated milk is known as "unsweetened condensed milk," leading to potential mix-ups in international contexts.

History

Invention and Early Development

Early methods of milk preservation date back to ancient civilizations, where milk to reduce its water content was practiced in regions such as to create khoya, a concentrated formed through thermal at . Similar techniques involving and concentration were employed in the for producing thickened milk products, though these were primarily for local consumption and lacked the scalability of later innovations. Modern condensed milk, however, emerged in 19th-century through pre-commercial experiments aimed at longer-term preservation. In , conducted pioneering work on in the early 1800s, developing a method that included sealing heated dairy products, such as , in airtight glass containers to prevent spoilage; he received official recognition for this process in 1810. Appert's approach focused on thermal processing rather than , but it laid groundwork for vacuum-based techniques by demonstrating the viability of sealed preservation for liquids like . The development of condensed milk as a distinct product is credited to American inventor Gail Borden Jr., who was motivated by the rapid spoilage of fresh milk during long sea voyages, particularly after witnessing infants fall ill on a return trip from England in 1851 due to contaminated or unavailable supplies. Borden sought to create a stable alternative by evaporating milk under vacuum to remove water while retaining nutrients, applying for a U.S. patent on this process in 1853; the patent was initially rejected for lack of novelty but granted in 1856 as U.S. Patent No. 15,553 after refinements, including the addition of sugar to inhibit bacterial growth. Early prototypes faced significant challenges, as unsealed or insufficiently sweetened batches remained prone to spoilage despite vacuum evaporation. Borden's breakthrough came with a successful 1856 trial shipment of his sweetened condensed milk aboard a ship to , where it arrived unspoiled and demonstrated the method's potential for safe transport over extended periods. This experiment validated the technique for preserving milk's quality during maritime journeys, addressing a critical need in an era without widespread .

Commercialization and Global Spread

Gail Borden founded the New York Condensed Milk Company in 1857, marking the beginning of commercial production of condensed milk in the United States. The company's first factory opened in Wassaic, New York, in 1861, enabling large-scale manufacturing. Sales experienced a significant boom during the U.S. Civil War (1861–1865), as the Union Army contracted for vast quantities of condensed milk as a portable and non-perishable ration for soldiers, with demand exceeding the factory's initial output capacity. In 1866, the Anglo-Swiss Condensed Milk Company established Europe's first condensed milk factory in , founded by American brothers George and Charles Page. In 1867, pharmacist developed an known as Farine Lactée, made from cow's milk, wheat flour, and sugar, which he began marketing as a nutritious alternative for babies unable to be breastfed. By the early 1870s, had launched its own production of condensed milk, positioning the company as a direct competitor to Anglo-Swiss, and expanded sales across Europe, including to the and , while entering the U.S. market through exports and partnerships. The global spread of condensed milk accelerated in the late 19th and early 20th centuries, particularly through colonial trade routes. In , it was introduced during American colonization of the following the Spanish-American War in 1898, where canned condensed milk became a staple import for U.S. and colonial elites, eventually integrating into local despite initial concerns about native foods. By the 1900s, production peaked in major markets, with companies like Borden and establishing factories and brands in , capturing significant shares through targeted advertising. During and II, demand surged globally as militaries relied on condensed milk for its shelf stability and caloric density in rations, further embedding it in supply chains worldwide. In the , condensed was heavily marketed in developing regions as a safe, long-life alternative to fresh , which was often prone to in areas lacking . This positioning drove in tropical climates across , , and , where it served as an accessible protein source. Corporate milestones included the 1905 merger of and Anglo-Swiss, forming Nestlé and Anglo-Swiss Condensed Milk Company, which dominated . Borden, meanwhile, underwent significant restructuring; by the , its dairy operations were sold amid industry consolidation, with the Borden Dairy Company established in 2009 under new ownership by following bankruptcy proceedings.

Production

Manufacturing Process

The manufacturing process of condensed milk begins with raw material preparation, where fresh cow's —or occasionally alternatives such as goat's —is selected for its bacteriological quality to minimize and bacterial . The is first pasteurized, typically at temperatures around 72–95°C for 15–30 seconds using high-temperature short-time (HTST) methods, to eliminate pathogens while preserving quality. follows, adjusting the content to approximately 8% and ensuring total solids meet regulatory minima, such as 28% for sweetened varieties under American standards, through the addition or removal of or skim . Evaporation is the core step, conducted in multi-effect falling-film evaporators under to remove 50–60% of the efficiently while maintaining low temperatures of 65–70°C, preventing scorching and protein denaturation. This vacuum pan method concentrates the milk to about twice its original solids level, with pre-heating at 100–120°C for 1–3 minutes often applied beforehand to enhance thermal stability via partial whey protein denaturation. For sweetened condensed milk, cane or beet syrup is added during or after , achieving a concentration of 62.5–64.5% in the water phase to act as a ; the mixture is then homogenized at 5–7.5 MPa (50–75 bar) to stabilize the and control , followed by rapid cooling to 18–30°C with seeding to promote fine formation (<10 μm) and prevent grittiness. In contrast, for evaporated (unsweetened) condensed milk, homogenization occurs post-evaporation at higher pressures of 5–25 MPa (50–250 bar) to prevent fat separation, after which the product is filled into sterile cans or pouches. Sterilization is then performed in an at 110–120°C for 15–20 minutes to achieve commercial sterility, ensuring a shelf-stable product without . Packaging for both types typically involves hermetic sealing in metal cans or flexible aseptic pouches under sanitary conditions to exclude air and contaminants; the process yields approximately 300 ml of condensed milk from 1 liter of due to the significant removal.

Quality Control and Variations

Quality control in condensed milk production involves rigorous testing to ensure compliance with international standards, such as those outlined by the Commission. For sweetened condensed milk, key parameters include a minimum total solids content of 73%, with milk solids-not-fat at least 28% and milk fat at least 8%, to guarantee proper consistency and shelf stability. Viscosity is monitored to fall within approximately 560 to 800 mPa·s (or centipoise), which affects pourability and product uniformity during packaging. Bacterial load is assessed post-sterilization, with standards requiring less than 500 colony-forming units (CFU) per gram via aerobic plate counts to prevent spoilage. Control measures emphasize monitoring, typically maintained between 6.0 and 6.5 during processing to optimize stability and inhibit microbial growth without promoting unwanted reactions. Microbial testing employs standard plate count methods for both aerobic and anaerobic bacteria, alongside checks for osmophilic fungi and pathogens like . and Critical Control Points (HACCP) protocols are integral, focusing on preventing contamination at critical stages such as reception, , and sterilization, through , controls, and employee to minimize cross-contamination risks. Variations in condensed milk production adapt to diverse needs and regional preferences. Non-cow milk sources, such as soy or , are used in vegan formulations, where plant-based milks are evaporated and sweetened to mimic traditional texture and flavor; plant-based versions have increased in popularity since 2020 for vegan and lactose-intolerant s. Low-fat options, like sweetened condensed with a maximum of 1% milk fat, cater to health-conscious markets, while organic lines utilize certified to meet sustainability demands. Regional adaptations reflect high consumption of sweetened condensed milk in Asian markets, such as and , where it enhances palatability for local beverages and desserts. Production challenges center on controlling the , a non-enzymatic process between proteins and sugars that can alter color and flavor if not managed through time-limited exposure at elevated temperatures during processing and low temperatures below 55°C during storage. Shelf-life testing evaluates stability under varying temperatures, from 7°C for refrigerated conditions to 55°C for accelerated simulations; for UHT-treated evaporated condensed milk, products maintain quality for 6-9 months by monitoring kinetics and microbial stability, while sweetened varieties achieve 12+ months unopened via sugar preservation.

Nutritional Profile

Key Nutrients and Calories

Condensed milk, available in sweetened and evaporated varieties, provides a concentrated source of macronutrients due to the removal of about 60% of the water from fresh . Per 100 grams, sweetened condensed milk contains approximately 321 calories, 8 grams of protein, 8 grams of total , and 55 grams of carbohydrates, with the majority of the carbohydrates (around 54 grams) coming from added sugars. In contrast, is unsweetened and less calorie-dense, offering about 134 calories, 7 grams of protein, 7 grams of total , and 10 grams of carbohydrates per 100 grams, primarily from natural milk sugars like . The following table summarizes key macronutrients per 100 grams for both types, based on USDA data:
NutrientSweetened Condensed Milk
Calories (kcal)321134
Protein (g)87
Total Fat (g)87
Carbohydrates (g)55 (54g sugars)10 (10g sugars)
(g)00
Sources: USDA via NutritionValue.org and FatSecret. Regarding micronutrients, both forms are rich in calcium, with sweetened condensed milk providing about 284 milligrams per 100 grams (roughly 22% of the daily value) and evaporated milk around 267 milligrams per 100 grams (about 20% of the daily value). Riboflavin (vitamin B2) is also notable, at approximately 0.42 milligrams per 100 grams in sweetened condensed milk (31% of the daily value). Vitamin D content is low in non-fortified versions (about 2 IU per fluid ounce, or roughly 5 IU per 100 grams), though some fortified evaporated milk products may contain up to 25 IU per fluid ounce (around 83 IU per 100 grams). Both types lack dietary fiber and are low in vitamins A and C unless specifically fortified, with vitamin A at about 74 micrograms per 100 grams in sweetened condensed milk and vitamin C near 0 milligrams. Compared to fresh whole milk, which has about 61 calories, 3.2 grams of protein, 3.3 grams of fat, and 4.8 grams of carbohydrates per 100 grams, condensed milk varieties offer 2-3 times the concentration of protein, fat, and most minerals like calcium due to water evaporation. However, the added sugars in sweetened condensed milk result in a higher glycemic load (approximately 33 per 100 grams), potentially leading to quicker blood sugar rises than fresh milk or evaporated milk. A standard for sweetened condensed milk is 2 tablespoons (about 39 grams), providing roughly 130 calories, while a full standard can (397 grams net weight) yields approximately 1,300 calories. Nutritional labeling follows USDA guidelines, emphasizing per-serving values to aid portion control in recipes.

Health Implications and Storage

Condensed milk, being a concentrated form of , provides a dense source of essential minerals such as calcium and , which support bone health by promoting and reducing the risk of . These nutrients are particularly beneficial in diets where intake is limited, as the concentration in condensed milk provides a higher amount of calcium and per serving compared to regular . For individuals with , low-lactose or lactose-free versions of condensed milk are available, enabling inclusion in diets without triggering digestive discomfort. However, sweetened condensed milk poses health risks due to its high added sugar content, which can contribute to dental caries by feeding oral bacteria that produce acids eroding tooth enamel. Excessive consumption may also increase the risk of obesity, as the sugars provide empty calories that promote weight gain when exceeding recommended limits. In contrast, unsweetened evaporated milk is a preferable option for people managing diabetes, as it lacks added sugars and has a lower glycemic impact, helping to stabilize blood glucose levels. Dairy allergies remain a concern for those sensitive to milk proteins, potentially causing reactions ranging from hives to anaphylaxis, necessitating complete avoidance of all condensed milk products. Health experts recommend moderation in sweetened condensed milk intake to mitigate risks; the advises limiting free s to less than 10% of total daily energy intake, equivalent to about 50 grams for a 2,000-calorie diet. Approximately two tablespoons of sweetened condensed milk contain around 25 grams of , approaching half the daily limit and underscoring the need for portion control. For storage, unopened cans of sweetened condensed milk can be kept at indefinitely due to its low and high content, which inhibit microbial growth. Unopened has a of about one year when stored in a cool, dry place, after which quality may decline but safety often persists if the can remains intact. Once opened, both types should be refrigerated in a covered container and consumed within 5 to 7 days to prevent spoilage, with care taken to avoid contamination by using clean utensils.

Culinary Applications

In Desserts and Baking

Condensed milk plays a pivotal role in numerous desserts due to its thick, viscous consistency and high content, which contribute to enhanced creaminess and natural during cooking. In custards like flan, a Latin American staple, it serves as the primary liquid base, providing the necessary sweetness and body for a silky texture while the incorporated facilitates the formation of a caramelized topping when baked in a water bath. Similarly, in , another iconic Latin American dessert, condensed milk is one of the three soaking liquids poured over a , infusing it with moisture and a subtle milky sweetness that balances the evaporated and whole milks. Brazilian brigadeiros, chewy truffles, rely on condensed milk as the core ingredient, where it is simmered with cocoa powder and butter to create a fudgy, rollable that sets without additional thickeners. In baking applications, condensed milk excels at adding moisture and stability, making it ideal for items prone to dryness. It stabilizes frostings by emulsifying fats when whipped with , as seen in Russian buttercream, resulting in a smooth, pipeable texture that holds shape without . For cookies and brownies, incorporating condensed milk increases tenderness and chewiness; for instance, in condensed milk brownies, it replaces traditional liquid and part of the sugar, yielding a fudgy crumb due to its low water content. Recipes often substitute it for a combination of and sugar on a roughly 1:1 volume basis with sugar reduction—such as using 1 cup condensed milk in place of 1 cup plus ½ cup sugar—though adjustments for sweetness and thickness are recommended to avoid overly dense results. Specific techniques highlight condensed milk's versatility in dessert preparation. Whipping it with produces a stabilized version that maintains peaks longer than standard , useful for toppings on pies or layered sweets. Reducing it by or transforms it into , a thick spread central to Latin American confections like alfajores or as a flan layer, where the from the sugars enhances flavor depth. In Asian desserts such as , a Filipino treat, condensed milk is drizzled over fruits, beans, and jellies to add sweetness and a creamy coating without diluting the components. Typical proportions include one 14-ounce can for a 9-inch pie filling, like , where its thickness ensures a firm set superior to fresh , preventing a watery consistency. Overall, these properties—concentrated creaminess, reduced moisture, and built-in sweetness—make condensed milk preferable over fresh for achieving lush textures in heat-sensitive sweets.

In Beverages and Savory Dishes

Condensed milk plays a key role in several popular beverages across Asian cuisines, where its and thick consistency enhance the flavor and texture of hot and iced drinks. In Vietnamese cà phê sữa đá, strong brewed is dripped over sweetened condensed milk and served over , creating a creamy, balanced contrast between the bitter coffee and the milk's richness. Similarly, Thai iced tea, or cha yen, incorporates sweetened condensed milk along with and sugar, stirred into brewed Thai tea leaves for a vibrant, frothy orange-hued beverage served chilled. In variations of Indian , sweetened condensed milk is sometimes used as a quick alternative to fresh , adding creaminess and subtle to the spiced base, though traditional recipes favor whole milk. Sweetened condensed milk is also commonly diluted with an equal part of water to form a makeshift milk tea base in some Asian preparations, providing a shelf-stable, creamy alternative when fresh milk is unavailable. This dilution helps achieve the desired smoothness without overpowering sweetness in beverages like Hong Kong-style milk tea. In savory applications, condensed milk contributes richness to dishes, though the unsweetened evaporated variety is often preferred for its neutral profile that avoids added sugar in non-sweet contexts. Evaporated milk thickens and adds depth to creamy soups, chowders, and sauces, such as in broccoli cheddar soup where it helps maintain a smooth emulsion without curdling. Cultural examples highlight condensed milk's versatility in savory Filipino cuisine, where it occasionally appears in glazes or reductions to balance acidity with subtle creaminess. In contemporary cocktails, sweetened condensed milk features in White Russian-inspired variants, such as tropical twists that swap for a mix of condensed and , yielding a sweeter, denser profile reminiscent of . When preparing condensed milk for these uses, shake the can well before opening to redistribute the uniform consistency and prevent separation of solids. For heating in beverages or sauces, warm gently over low heat while stirring constantly to avoid , especially when combining with acidic ingredients like or spices.

Substitutions and Alternatives

Common Replacements

Common replacements for condensed milk in recipes often depend on whether the original calls for sweetened condensed milk or unsweetened , as their compositions differ in sugar content and concentration. For sweetened condensed milk, a substitute can be made by combining whole with and reducing the mixture, such as 2 cups and 1 cup simmered until thickened and reduced. For recipes requiring (the unsweetened variety), half-and-half can serve as a direct 1:1 substitute due to its similar fat content and creaminess without needing further reduction. Whole reduced by until its volume halves offers another accessible option, concentrating the proteins and fats to approximate the texture. reconstituted with less water than usual—such as 2/3 cup powder to 3/4 cup water—also works effectively, providing a shelf-stable alternative that dissolves easily in batters or sauces. Non-dairy options cater to vegan or lactose-intolerant needs; full-fat simmered with added (e.g., 1 can coconut milk + 1/4 cup for 30 minutes) replicates sweetened condensed milk's profile, yielding a creamy result with a subtle tropical note that suits desserts like flan or pies. In terms of equivalents, 1 cup of sweetened condensed milk is generally matched by starting with 2 cups of whole milk, adding about 3/4 to 1 cup , and reducing the mixture over low heat by half until thickened, which takes approximately 40-60 minutes. These substitutes, while functional, often lack the exact shelf-stable and caramelized undertone of commercial condensed milk, potentially requiring tweaks for optimal texture—such as adding a stabilizer in no-bake applications.

Homemade Preparation Methods

Homemade preparation of condensed milk allows for control over ingredients and sweetness, typically involving the reduction of fresh milk through . Two primary methods exist: one for sweetened condensed milk, which incorporates during reduction, and another for plain , which omits and focuses solely on volume reduction. These home techniques draw inspiration from industrial processes but are adapted for small-scale use with basic kitchen tools. Homemade versions lack commercial preservatives and sterilization, so they should be refrigerated immediately and used within 1-2 weeks for safety.

Sweetened Condensed Milk Method

To prepare sweetened condensed milk, begin by combining 2 of whole milk with 3/4 of granulated sugar and a pinch of salt in a heavy-bottomed saucepan. Heat the mixture over medium-high heat, whisking until the sugar fully dissolves, then reduce to a low simmer. Continue cooking for 40-45 minutes, stirring occasionally at first and more frequently as it thickens, until the volume reduces by half to about 1 and the consistency resembles . Remove from heat, stir in 1 teaspoon of if desired, strain through a fine-mesh to remove any skin, and allow it to cool completely at before transferring to a . This yields approximately 1 of sweetened condensed milk.

Evaporated Milk Method

For an unsweetened version akin to , pour 2 cups of whole into a large heavy-bottomed pot and over medium-low until it reaches a gentle simmer, avoiding a full to prevent separation. Simmer uncovered for 30-40 minutes, whisking occasionally to prevent scorching on the bottom, until the reduces by half to about 1 cup and develops a slightly caramelized color and thicker texture. If the forms a or separates during cooking, skim it off and continue. Once reduced, remove from and cool. Optionally, for a smoother texture, transfer the cooled to a and pulse briefly to homogenize any fat separation, mimicking commercial processing. Strain if necessary and store as is. This method produces about 1 cup of suitable for recipes requiring a concentrated base. Essential equipment includes a heavy-bottomed pot or saucepan to distribute heat evenly and minimize burning, a or heat-resistant for stirring, and a fine-mesh strainer to remove impurities post-cooking. Safety precautions are crucial during preparation: monitor the pot closely to prevent the from over, especially as it reduces and foams; maintain low heat to avoid scorching or , and stir constantly in the later stages to ensure even cooking. Never leave the mixture unattended, as can splatter or ignite if overheated. After cooling, store the product in an airtight in the for up to 2 weeks, or freeze in portions for up to 3 months—thaw overnight in the fridge and stir before use to restore consistency. For scaling, multiply ingredients proportionally (e.g., double for 2 cups yield) but extend time accordingly, watching for the same reduction ratio to maintain quality. Yields are typically half the starting volume, providing flexibility for small-batch or larger preparations.

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