What is Condensed Milk?
Condensed milk is a thick, sweetened form of cow’s milk where a large amount of the water content has been removed and the remaining ingredients concentrated. It is often used as a cost-effective dairy product for baking, cooking and other recipes. Most condensed milk is canned in a sweetened and flavored form, but it can also be purchased in a dry, shelf-stable form that must be mixed with water before use. It is commonly used in a variety of desserts, puddings and pastries, as a sweetener in beverages, and as a topping on ice cream and other desserts.

History of Condensed Milk

The process of making condensed milk was invented in the early 1840s by a French inventor and chocolatier, Henri Nestlé. Nestlé developed a process to heat cow’s milk and sugar, thus concentrating the milk and thanks to a brilliant stroke of marketing genius, promoting the product with the slogan “Not Necessary to Eat, Easier to Use”. The first form of condensed milk was sold in a can, which helped to make the product shelf-stable and easily transportable for soldiers and sailors in the Napoleonic wars, who needed to keep their food supply safe.

Uses of Condensed Milk

Condensed milk is widely available and can be used in place of most types of regular milk and cream in many recipes. It is especially useful in baking and desserts, such as cakes and pies, and there are many recipes out there that call for the addition of condensed milk in order to achieve a sweeter, thicker texture. To use condensed milk, simply mix it with an equal amount of water.

In addition to baking and desserts, condensed milk is also a common ingredient in sweeter drinks, such as hot chocolate and cafe lattes. It is also used as a topping on ice cream, as a drizzle over cakes and puddings, and for making caramel and other sweet treats. Condensed milk can also be used as a creamy base in savory dishes, such as soups and sauces.