![]() Evaporated milk is effectively sugar free condensed milk so sweetened condensed milk is evaporated milk plus sugar. They can be substituted with each other from a texture point of view, however, one is sweet while the other is not, which you need to take into consideration. While both are technically made by reducing the milk of water, the differentiating factor is sugar. So, 56% of the product is sugar (some natural sugar in the milk, and most of it is added sugar), while the fat content is only slightly higher than whole milk (5% vs 3%).Īlthough they sound similar, condensed milk and evaporated milk are not the same. As per Nestle’s La Lechera, a serving (39g) of sweetened condensed milk contains 22g of carbohydrates, 2g of protein, 3.5g of fat, and 100 mg of calcium. To understand how to substitute sweetened condensed milk, besides its texture and taste, it is important to take into consideration its nutritional facts. ![]() The extended shelf life led to the sales boom of condensed milk and using sweetened condensed nowadays is accessable in almost all countries. Charles Page, one of the forefathers of Nestle established the first condensed milk factory in Switzerland to provide safe, healthy, and portable milk to the military troops. In fact, the concept of condensed milk was conceived in the mid-1800s as a longer-lasting milk substitute. Sugar is then added and the final mixture is canned. This way, it can even be stored outside a refrigerator. ![]() Once up to 60% of water content is eliminated from whole milk, it forms reduced milk. But what is this sugary concoction you ask? Simply put, sweetened condensed milk is just plain old cow's milk with water removed. Thick, creamy, and sticky, it's easy to see why sweet condensed milk is a popular ingredient in many recipes eg.
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