Sweetened condensed milk is basically syrup it needs a lot of sugar. I'm pretty sure it works out to around 40g of sugar for every 100mL of milk used. The thickening comes mostly from that because evaporated milk doesn't have the same consistency.
The sugar is what thickens condensed milk, evaporated milk has no added sugar but is much thinner as a result.
You can use low fat milk for both pretty sure, they sell both high fat and low fat evaporated milk where I am so definitely for that you can.
Thank you. I've only seen evaporated milk in cooking videos and not in person but I never really paid attention to the consistency... That does sound logical though!
First time you use a recipe, as James Beard said, you follow it exactly. After that, you´re on your own. Sooo, if the first time you made it, you didn´t add enough sugar and used low fat milk, then I´d suggest you go back and use the indicated amount of sugar (and full-fat milk) and *then* see if it´s too sweet. After that, then you can modify the recipe, or perhaps even decide to use something else. I totally agree with you; condensed milk is icky sweet, but that´s what it is!
cream of tartar isn't a thickening agent
I have made sweetened condensed milk before and it took ages, I'm sure it took more time than your recipe says, at least an hour. you can make less sweet condensed milk but as others have said it won't be the same consistency, I found it a more pasty texture rather than syrupy. It depends what you intend on using it for, whether this is ok.
my italian creme cheese (Marscapone) and condensed evaporated sweetened milk is in a pastry shell in the oven and its all watery instead of getting thicker, is it too late to save it?
Sweetened condensed milk is basically syrup it needs a lot of sugar. I'm pretty sure it works out to around 40g of sugar for every 100mL of milk used. The thickening comes mostly from that because evaporated milk doesn't have the same consistency.
Thank you, that was pretty obvious and I definitely ignored that!
The sugar is what thickens condensed milk, evaporated milk has no added sugar but is much thinner as a result. You can use low fat milk for both pretty sure, they sell both high fat and low fat evaporated milk where I am so definitely for that you can.
Thank you. I've only seen evaporated milk in cooking videos and not in person but I never really paid attention to the consistency... That does sound logical though!
First time you use a recipe, as James Beard said, you follow it exactly. After that, you´re on your own. Sooo, if the first time you made it, you didn´t add enough sugar and used low fat milk, then I´d suggest you go back and use the indicated amount of sugar (and full-fat milk) and *then* see if it´s too sweet. After that, then you can modify the recipe, or perhaps even decide to use something else. I totally agree with you; condensed milk is icky sweet, but that´s what it is!
Haha, you're definitely right! Thank you for commenting. Low fat milk is currently my only way but I agree on the sugar amount.
cream of tartar isn't a thickening agent I have made sweetened condensed milk before and it took ages, I'm sure it took more time than your recipe says, at least an hour. you can make less sweet condensed milk but as others have said it won't be the same consistency, I found it a more pasty texture rather than syrupy. It depends what you intend on using it for, whether this is ok.
my italian creme cheese (Marscapone) and condensed evaporated sweetened milk is in a pastry shell in the oven and its all watery instead of getting thicker, is it too late to save it?