Whole Milk and Evaporated Milk are two dairy options used in cooking and baking, offering distinct textures and flavors, with Whole Milk being lighter and Evaporated Milk creamier and more concentrated.
Whole Milk is the milk as it comes from the cow before any processing, except pasteurization and homogenization. It contains about 3.25% milk fat and is a popular choice for daily consumption and cooking.
Evaporated Milk is milk that has been reduced down to about 60% of its original volume by evaporation. The result is a creamier, more concentrated milk that is canned and has a slightly caramelized flavor.
Whole Milk and Evaporated Milk differ primarily in texture and flavor. Evaporated Milk is thicker and creamier due to its reduced water content and has a slightly cooked taste from the evaporation process. Whole Milk, on the other hand, has a lighter texture and a more neutral, fresh taste.
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Ideal for custards, panna cotta, and ice cream. Whole Milk provides a light creaminess without overpowering the dish and keeps dessert textures soft and luscious. Best for pumpkin pies, fudge, and caramel sauces. Evaporated Milk's reduced water content and richer texture lend a decadent mouthfeel and help thicken desserts without dilution.
Perfect for béchamel and other white sauces, Whole Milk provides the necessary richness without making the sauce too heavy. A great substitute for cream in recipes like Alfredo sauce, providing similar richness with fewer calories and a more robust flavor.
The go-to for cakes, bread, and pastries, Whole Milk hydrates the dough without altering the flavor, yielding tender and moist baked goods. Useful for dense and moist creations like brownies and sweet breads, Evaporated Milk gives a richer taste and creamier texture.
The classic choice for lattes and cappuccinos, Whole Milk balances the beverage with its natural sweetness and creates a delicate foam. Popular in many cultures for adding to coffee or tea to provide a creamy, slightly sweetened taste without watering down the drink.
Both Whole Milk and Evaporated Milk are rich in calcium and vitamin D.
| Nutrient | Whole Milk ( per Cup ) | Evaporated Milk ( per Cup ) |
|---|---|---|
| Fat | 8g | 19g |
| Sodium | 105mg | 267mg |
| Calcium | 276mg | 658mg |
| Protein | 8g | 17g |
| Calories | 150 | 338 |
| Carbohydrates | 12g | 25g |
Evaporated Milk can be used as a substitute for Whole Milk in recipes, but it must be diluted with an equal part of water to match the consistency and reduce its richness.
Yes, Evaporated Milk has a longer shelf life due to its lower water content and sterilization process during canning, allowing it to be stored for months or even years unopened.
Yes, Evaporated Milk has a slightly caramelized, more concentrated flavor compared to the fresh, neutral taste of Whole Milk.
While you can use Whole Milk instead of Evaporated Milk, the pie may have a lighter texture and less intense flavor. Adjust ratios to ensure the filling sets properly.
Evaporated Milk has a higher concentration of nutrients due to the evaporation process, but also has more calories and fat per volume. When diluted, the nutritional profile is more comparable to Whole Milk.
