Evaporated milk and sweetened condensed milk

Does something like Carnation Evaporated Milk exist here in Munich? If so, what would it be called? I was hoping to make a casserole tonight, but it calls for this ingredient.

Also, while we're on the subject of foods. Where can I find mayonaise? I've purchased mayo three different times always hoping to avoid the "salat" mayo (i.e. tastes like miracle whip). Never had any luck. Tons and tons of salat mayo though which isn't any good for our spinach and artichoke dip.

Thanks for the help!

Crosslink by admin: British_and_American_Foods

You can buy Hellman's in the American foods sections of Hertie and the V-Markt.

I was wondering about evaporated milk just the other day...

Kondensmilch. In every supermarket, usually in the coffee section. Light and full-cream available.

I just use the stuff they put in coffee as well, it's the same kind of thing

Is Kondensmilch condensed milk or evaporated milk?

Evaporated milk is milk in a can with much of the water evaporated out, no sugar added.
Condensed milk is cooked down with sugar added, extremely thick and sweet.

It's evaporated milk.

Nestlé make condensed sweetened milk in tubes and cans under the brand "Milchmädchen".
Kaufhof/Hertie/Walmart should stock it.
But Kondensmilch (evaporated) tastes sweeter anyway because the lactose is more concentrated.
Kondensmilch and Kaffeesahne are not the same thing though as this is UHT/pasturised cream with about 10% fat and less sweet.
Hellmann's will be the mayo that you want (though Miracelwhip with Olive Oil tastes nice), see above for where to buy it. Or make your own.
Katrina

The cans of Bären Marke that you always see in the coffee section of grocery stores are exactly what you're looking for. There is also a light version but I'd suggest the full fat version. Kondensmilch is not the same as condensed milk--just look at the ingredients on the label and you'll see it has no sugar added.

cool. i was thinking about evap. milk this morning as well...

condensed milk isn't sweetened unless it's "sweetened condensed milk".

The GOLD labelled and lidded Mayo from Tommy is a more refined heavier version than the thinner stuff. But making your own is easy and tastes fab!

condensensed and evaporated milk are not the same when cooking - so do be careful. You can buy tins of the nestle stuff in most Asia Markts around town, certainly the one on frauenhoferstr and the one in Motorama.
Try Hertie or Kaufhof for the Mayo.

I was thinking about it lately too, funnily enough! Was pondering upon making fudge

Kondensmilch is evaporated. If you cook it a bit with sugar, you can make it into sweetened condensed milk
As for fudge, you don't need it. I can post a really great fudge recipe if anybody wants it.
Hell, my mother wrote a cookbook that I can sell you. Great southern and international dishes and the title is "What's for Dinner?"
It is a bible of cooking.

Yes please! Fudge recipe please!

Really? Whats it called? I have a rather good library of foodie books, and rate The Larousse Gastronomique as the definitive food bible, buts its more of an encyclopedic reference than a recipe book. I read cookery books front to back like novels, and am always looking for a good read.

@thejarvii

Best foods is sold at many different places, but the only place I've gone that seems to stock it consistently is Hertie at Hauptbahnhof.

Btw, I know somebody was recently looking for Tahina, and I saw it at the Asian grocery store next to the spaghetti shop at Hauptbahnhof the other day.

I just use the kondensed 10% fett in place of carnation when cooking and have never had a problem, never added sugar either. In fact, I just made a pumpkin pie yesterday with it and is as good as when I used carnation back home.

@don_riina, It is called "What's for Dinner-A 50 Year Collection of Recipes. With Special Sections: Dairy Free and Low Sodium" to be exact. It was initially given out to only family and friends, but there has been such a request for it that they produced more and are considering publishing it. Would be a great tribute to my mother. It is full of stories to go along with the recipes-where it came from, who liked it and so forth. It also includes cooking terms, stuff on herbs and spices (my contribution), tips and tricks, measuring and it even has no brainers for the cooking impaired. I would love to translate it and have it published here.

Chocolate Fudge
1 stick margarine (oleo)
1T cocoa
4T white Karo
2c sugar
1/2 c milk
pinch salt

Mix and melt over really low heat (it could and should take nearly an hour!).
When melted, turn on high, bring to a boil and boil for 1 minute.
Beat with a spoon until your arm is about to fall off. It will begin to "set" when it is ready.
Pour into buttered dish and allow to harden.

1 stick eguals ~113g
oleo's equivalent would be Rama or something similar (nothing fancy)
T equals tablespoon
c equals cup
white Karo is available at Walmart-dark will also work. Alternatively, cane syrup is sold for mixing drinks. It is a bit thin and so you might have to boil an extra 15-30seconds.
You can add a bit more cocoa, but not too much.
Do not try to do more than a double batch and do a double batch only if you are really strong or have help beating it.

I'm hesitant about trying fudge again after I had my first attempt fail a few weeks ago. I think I tried to make something too ambitious (pumpkin fudge). No offense, but how likely is it that your recipe will fail for someone who is inexperienced with both fudge-making and candy-making? And would it be possible to substitute butter for the margarine? I really hate margarine. But I'm looking to make another batch of fudge and have it come out right because being a failure is never fun.

How many other foodies are there here on the TT forums? I post my recipes almost constantly to my livejournal.

It is seriously easy (except for the beating part). DO NOT substitute butter. You need the hydrogenated fats to make it harden properly. I have a full-proof fudge recipe as well, but it requires carnation milk.

What is a New Mexican?

I'm from New Mexico That's in the US but I'd like to pretend it's not

Maybe maybe maybe I'll try your recipe. I really am a bit scared of fudge now. I'm quite a good cook and not used to such fantastic failures as my pumpkin fudge was.

I thought only Californians and Alaskans wanted to leave our beloved United States of Red!
Went to Philmont and hiked them mountains in the Northeast corner. Great place. It sucks that they want to drill on the land reserved for the Boy Scouts.
Don't be afraid of fudge. The pumpkin stuff sounds like it was just too wet to set. Do the soft ball test. Drop a bit in room temp water and see if it splats or forms a little ball. When it forms a little ball, then it is ready to "set".

I lived in NM for 23 years . My brother went to Philmont many times...where are you from?

The pumpkin fudge did pass the soft ball test. Yet it never set and turned out grainy. But I do think it was too ambitious for a first attempt.

eruovol-aka I live in Europe and I am a Tennessee Volunteer!
Loved Philmont. Especially on the trail when the freeze dried veggies kicked in to produce the wierdest farts smells imaginable!
At one point, we were soooo hungry we almost ate the pine trees that smelled like vanilla extract.
For the fudge tips and tricks, it is a whole lot like making divinity. Do not do it on low pressure days. Do not do it when it is raining and the air is at high humidity. Remember that you are on par with Maine and not New Mexico. You will have to adjust to the latitudes and the wheather conditions. An experienced candy maker can do it fairly easily, most people cannot. Basically it means to boil it just a bit longer and whip it good!

sorry, I went on holiday. thanks for the recipe Eurovol, I shall try it when I have some time

Ok, reviving this thread - panic stations!!!
Need to make a banoffee pie for a house party we're having this evening, and made the schoolboy error of buying kondensmilch when i needed condensed milk. Tried boiling it down with sugar but the caramel mixture still won't set. Bugger. So I am now on a mission to find condensed milk without going into the city if possible. The milchmädchen tip is great - any chance anybodys seen the stuff at a Tengelmann? Or a Schlecker?

Yes, they'll have it at Tengelmann.

EDIT: Actually, I'm not sure about the brand you mention, but Tengelmann definitely carries the Bären Marke (which makes both kinds, evaporated and condensed) brand. You'll probably find it near the coffee.

O.K, I've been to Tengelmann and yes, they had milk made by Bärenmarke, but I'm pretty sure it was only the evaporated kind. It's now looking like I'm going to have to go into town Really don't feel like a treck around, so if anyone a) can give me an address where they definitely know you can buy condensed milk (and the exact name of the product) or b ) has a 400g tin of condensed milk in their cupboard that i couzld buy off them and replace when I'm in the UK in a couple of weeks, it would greatly be appreciated...

I've seen an English/American make of evaporated/condensed milk in the Asian shop inside Motorama. Think they also have tins of sterilised cream. Tin was red and white - but can't remember make. For info, they also have baked beans, Heinz vegetable salad, Fox's ginger creams, cream crackers, Marmite and quaker oats plus a few other items like self-raising flour. Good luck.

Not wishing to be stupid, but wheres Motorama?

Edit: Oh, and was if either evaporated or condensed milk, or did they have both?

Motorama's that big shopping complex thing at Rosenheimer Platz, opposite Gasteig

@kathie
It's at Rosenheimerplatz. It has a pretty decent Hit as well. The Asian shop is pretty good. Not sure about the milk question.

Edit: Even with a bum hand Topsy has me beat! She's clever that one.

Oh right, know the place you mean, just never knew it was called Motorama... what a daft name!!

I am a mayo-a-holic as well, and absolutely hate salat-mayo! (as well as Miracle Whip- yuck!) Oddly enough, the regular "delikates" (sp?) mayo at Aldi is the most like Hellmans/Best Foods mayo that I've had in Germany. Better even than the Thomy brand. Thick, and not at all sweet!

on a different note: anyone who is looking for the most albacore like tuna should also check out the Aldi water packed stuff. Its not as "dark & fishy" as the usual canned tuna.

Great tip Nicky, got the condensed milk!!! I owe you one if ever we meet!

Good! Sorry couldn't remember exact name - don't use it myself.

Hellmans you can buy at Herti. But as for the condensed milk, I've not found the sweetend version myself...

very simple recipe - take one tin of condensed milk and a teaspoon. sit in a comfy chair and indulge! (must go to the asian markt v. soon to buy some)

Cos it used to be a car showrooms before it was turned into a shopping centre. So the name makes perfick sense innit.

Can anyone confirm this? Not tried those places yet, but went looking at Minimal today but was unable to find sweetened condensed milk of any kind.

I basically need to know if Milchmädchen is the same as:
Eagle Brand

yes it is.

Spent the last 6 weeks trying to make proper fudge that crystalises and ive bought my condensed milk from saigon markt on frauenhofferstrasse. I found that all of the asian shops sell the stuff in cans. So far i've succeeded in producing fudge once, toffee that rips your teeth out twice and something so hard it broke the tiles outside where i threw it on in a fit of anger. I even tried a sugar thermometer to get the so called soft ball stage and that failed miserably. A friend of mine has also had success with normal milk...can you beleive it?
And as to mayo well I've given up buying it here. belgium is the only place to get it and as i havent been back recently i've started to make my own at home and ive had much more success. The secret is that egg and oil should be at room temp. and dont forget to add a few drops of spirit vinegar to the egg before pouring on the oil. It causes the egg protein to denature which helps in the emulsifcation process. Oh and peanut oil (also only available easily from Asian stores aka arachid oil) is the best oil to use for mayonaise.

Where did you buy your sugar thermometer...can one get it here?

borrowed the sugar thermometer off a freind who bought it on the web somewhere...however Kustermann should have them

Thanks for that info...been looking for one

I can't believe I have spent years lugging evaporated milk across from the UK! Its time's like this I wish I had discovered Toytown a LOT earlier...

Right, another old thread revival: Condensed milk salad dressing is what I crave.
Will Kondensmilch work as I don't remember the dressing made in Edmonds fashion being sweet or does it need the sweetness to offset the amount of vinegar?
My Edmonds book is in transit so I can't cross-check, thanks.

Well it was Milchmädchen rather than Kondensmilch, just for info if anyone else ever wants to make some (unlikely).

There is an asian grocery inside Motorama that has sweetened condensed milk. That's where I've been buying it.