Can I Substitute Sweetened Condensed Milk For Milk
You cannot substitute sweetened condensed milk for milk because both are not having the same consistency. If you use evaporated milk instead of sweetened condensed milk in any recipe, you must have to add additional sugar to it but it will not give you the delicious creamy taste.
It is possible to substitute sweetened condensed milk for sweetened in some recipes (half a cup vs. 1/4 cup in a 3/4 cup recipe using milk and sugar), but the majority of recipes can be made using plain condensed evaporated milk (without the sweetness) and still incorporate a little bit of sugar. Condensed milk and evaporated milk are made by reducing the percentage of the water in milk, but the condensed version has added sugar, which caramelizes to thicken the milk, which is why it is called Sweetened Condensed Milk. Evaporated and sweetened condensed milk are of varying textures, so you cannot substitute the same volume of evaporated milk in a recipe straight away.
If you have sweetened condensed milk, you can substitute a one-pound, 14-ounce can for a cup of evaporated milk and one cup of confectioners sugar. If you do not have access to grocery stores selling pre-made sweetened condensed milk, and cannot make your own due to a lack of availability of cows milk, then you will need to substitute. Since condensed milk contains sugar, it is important to carefully read the recipe to understand if you want evaporated milk or evaporated milk. Because the high amount of sugar keeps bacteria from growing, condensed milk does not have to be heated sterilized, and has less of the caramelized taste that evaporated milk does.
You will not get as much of that sweet, caramelized taste from evaporated milk, but when using a cup-for-cup substitute, it will have similar consistency. The natural sugar from lactose is concentrated in evaporated milk, so you might have to cut back on sugar when using it in recipes in place of fresh milk. To replace evaporated milk with fresh milk, a cup of whole milk is equal to 1/2 cup evaporated milk plus 1/2 cup water.
Fresh milk goes through a vacuum-sealing process which vaporizes more than half of its volume of water, concentrating the nutritional parts of milk. Heating lowers milk volume by at least one-half and increases the texture of milk to a dense liquid.
|Microwave||Whisk 1/2 cup of milk and 1/3 cup of sugar together in a microwave-safe bowl|
|Milk||Then place the bowl into the microwave for 1 to 2 minutes at a time|
|Sugar||Whisk full-fat coconut milk and sugar in a pot, bring the mixture to just under simmering, then let the mixture simmer for 30 minutes|
Once steam begins to escape from the milk, lower medium-low heat further, and once sugar is fully dissolved, lower the heat to as low as possible. Place 2 cups almond milk into the pot, and boil on low heat until volume is reduced by half (leaving you with 1 cup of milk). Two cups of milk will be reduced by half to approximately one cup, so use twice as much milk as the recipe calls for. Two cups of almond milk will give thickness and sugary flavour; however, your end result will not be quite as rich in taste and texture with almond milk.
Almond milk is a popular choice, but due to its thinner texture, it does not have that creaminess milk provides. While coconut milk, at its fattest, has a nice, thick, creamy base, to start, it really needs a little bit of thickness before you can use it. Coconut milk is great to give an extra level of fluidity, but be sure that the coconuts distinctive flavor is melded nicely with the rest of the dishes. If you would like to avoid coconut flavor, while having a dairy-free option, use almond milk.
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For this replacement, you will want to use canned coconut milk, rather than the coconut milk found in a carton. The coconut milk that comes in the carton (light coconut milk) is mostly water; thus, it will not provide the creaminess needed for this substitute. My condensed milk recipe contains dairy, however, if you are dairy-free and/or enjoy vegan baking, I have also got this exact same recipe, using coconut milk instead of dairy milk. Heres a sweetened condensed milk replacement canning that is borderline healthy, and includes ZERO dried nonfat powdered milk or evaporated milk, unlike most of the other sweetened condensed milk home recipes.
Sweetened condensed milk is ideal for making desserts such as cakes, pie, and ice cream, and can even be used for savory dishes such as mac & cheese. It is sweetened cows milk that has been reduced (condensed) so most of the water has been removed from the milk. Cream is more stable than ordinary milk, and it can be cooked at higher temperatures without turning sour, which is the real advantage for making fudge.
The resulting liquid is creamy and thicker than ordinary full fat milk, making it a perfect complement for sweet and savory dishes. Oat milk is easier to find than ever, with an amazing creaminess and a neutral taste.
Combining the two ingredients creates a creamier, sweeter taste, as the heavier moisture of cows milk is vaporized. Undiluted evaporated milk is best for a sweet bread dough, according to food scientist Shirley Corriher, because it has high concentrations of lactose, or sugars in milk. The intensive, high-heat processes required to produce evaporated milk, and to render it in cans, does not create a pleasant substitute for fresh milk that can be consumed by itself as a beverage.
You can also replace evaporated milk via the methods mentioned above with non-dairy milks such as soy, rice, oats, or almonds in place of cows milk. If you are lucky enough to have both heavy cream and normal milk, blend half heavy cream, half milk and use it as the replacement.
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To make evaporated milk in the microwave, simply whisk 1/2 cup of milk and 1/3 cup of sugar together in a microwave-safe bowl, and then place the bowl into the microwave for 1 to 2 minutes at a time. Whisk full-fat coconut milk and sugar in a pot, bring the mixture to just under simmering, then let the mixture simmer for 30 minutes. Simmering one can of full-fat coconut milk with 1/4 cup of sugar will produce another excellent dairy-free sweetened condensed milk replacement.
You can create a thick, sweetened condensed milk substitute by mixing powdered nonfat dry milk with sugar, margarine, and boiling water. You can also use milk (any type, from full fat to skim), and if you do, stir in a tablespoon of cornstarch along with the sugar and spices to help the pie set. Simply add 60% of the quantity of water called for to reconstitute the products in ordinary milk, and you are ready to go. This sweetened final product, condensed milk–whether made at home or purchased in grocery stores–creates a rich, dairy-sweetened liquid you can pour over coffee, or use to bake Tres Leches cakes, ice cream, pie, and candy.
How can I use condensed milk as milk?
In recipes, evaporated milk should be used instead of fresh milk. Equal parts of water should be added. For instance, add 12 cups of water to 12 cups of evaporated milk if a recipe calls for 1 cup. That is equivalent to 250 mL of milk. Try using a leftover can of it in tea, coffee, soups, and even spaghetti sauce.
Can sweetened condensed milk replace milk?
Yes, sweetened condensed milk can replace whole milk in some recipes. However, as condensed milk contains a lot of added sugar, it may not always be the best alternative to use. In that case, it is better to use evaporated milk and water as another option.
What is the difference between sweetened condensed milk and milk?
Sweetened condensed milk is obtained by heating cow’s milk at reduced pressure until the water content is halved. Then sugar is added to increase the sugar level to 55%. On the other hand, regular milk is heated to evaporate water, and a moderate amount of sugar is added to get a thick and sweet texture.