Condensed Milk

Condensed milk is cow's milk from which roughly 60 percent of the water has been removed; the sweetened version, which dominates modern use, has added sugar and forms an exceptionally thick, shelf stable product that does not need refrigeration until opened. It is made by clarifying raw milk, heating it to 185 to 194 degrees Fahrenheit, and evaporating water while adding sugar in a ratio of about 9 to 11, the sugar both sweetening the product and preserving it by raising osmotic pressure to inhibit microbial growth, after which the product is cooled to induce lactose crystallization. Gail Borden Jr. pioneered commercial condensed milk production in the United States in the 1850s, and by 1858 his Eagle Brand product, made at a factory in Wassaic, New York, with partner Jeremiah Milbank, was known for purity, durability and economy; the American Civil War sharply increased demand when the government bought it as a military ration, with a single 10 ounce can providing about 1,300 calories. It is used in desserts worldwide, including Brazilian brigadeiro, Vietnamese iced coffee, key lime pie, dulce de leche and British banoffee.