Whole Milk Substitutes: A Comprehensive Guide for Baking and Cooking

Dairy-Based Substitutes

1. Evaporated Milk

Evaporated milk is a concentrated form of whole milk with approximately 60% of its water content removed. It possesses a thicker consistency and a slightly sweeter flavor profile compared to whole milk. To use evaporated milk as a 1:1 substitute for whole milk, simply combine equal parts evaporated milk and water. This substitution works well in baked goods, as the thicker consistency helps retain moisture and create a richer flavor.

2. Nonfat Milk with Butter

Nonfat milk, when combined with butter, can mimic the fat content and richness of whole milk. To achieve this, use 1 cup of nonfat milk and add 2 1/2 teaspoons of unsalted butter. This substitute is particularly suitable for recipes that require a neutral flavor profile, such as white sauces or soups.

3. Skim Milk with Melted Butter

Similar to the previous substitute, skim milk can be enhanced with melted butter to create a whole milk alternative. Combine 1 cup of skim milk with 1 tablespoon of melted unsalted butter. This substitution is ideal for recipes where a slightly reduced fat content is desired, while still maintaining the creamy texture of whole milk.

4. Skim Milk with Heavy Cream

For a richer and creamier substitute, combine 7/8 cup of skim milk with 1/8 cup of heavy cream. This combination provides a higher fat content, making it suitable for recipes that require a more decadent flavor and texture, such as custards or ice cream.

Non-Dairy Substitutes

1. Soy Milk

Soy milk is a plant-based alternative to whole milk, offering a similar consistency and nutritional profile. It has a mild flavor that blends well in both sweet and savory dishes. Soy milk can be used as a 1:1 substitute for whole milk in most recipes.

2. Almond Milk

Almond milk is another popular non-dairy substitute, known for its nutty flavor and lower calorie content. It has a thinner consistency than whole milk, so it may require some adjustments in baking recipes to achieve the desired texture. Use almond milk in a 1:1 ratio as a substitute for whole milk.

3. Oat Milk

Oat milk has gained popularity due to its creamy texture and mild, slightly sweet flavor. It is a versatile substitute that can be used in both baking and cooking applications. Oat milk can be used in a 1:1 ratio as a substitute for whole milk.

4. Cashew Milk

Cashew milk is a rich and creamy non-dairy alternative with a slightly sweet and nutty flavor. It is a good choice for recipes that require a thicker consistency, such as sauces or smoothies. Cashew milk can be used in a 1:1 ratio as a substitute for whole milk.

5. Coconut Milk

Coconut milk is a thick and creamy plant-based milk with a distinct coconut flavor. It is commonly used in Asian cuisine and can be used as a substitute for whole milk in both sweet and savory dishes. However, due to its strong flavor, it may not be suitable for all recipes. Use coconut milk in a 1:1 ratio as a substitute for whole milk.

Other Substitutes

1. Kefir

Kefir is a fermented milk drink that can be used as a substitute for whole milk in some applications. It has a slightly tangy flavor and a thicker consistency. Kefir can be used in a 1:1 ratio as a substitute for whole milk in smoothies, pancakes, or muffins.

2. Buttermilk

Buttermilk is a fermented dairy product that adds a tangy flavor to baked goods. It can be used as a substitute for whole milk in recipes that call for buttermilk, such as pancakes, waffles, or biscuits. However, due to its acidic nature, buttermilk may require adjustments to other ingredients in the recipe.

The choice of whole milk substitute depends on the specific recipe and dietary preferences. Dairy-based substitutes, such as evaporated milk or nonfat milk with butter, provide a similar flavor and texture to whole milk. Non-dairy substitutes, such as soy milk or almond milk, offer plant-based alternatives with varying flavor profiles and nutritional benefits. Other substitutes, like kefir or buttermilk, can add unique flavors and textures to specific recipes. By understanding the characteristics and applications of these substitutes, you can confidently replace whole milk in your culinary creations without compromising taste or texture.

How do you substitute evaporated milk for whole milk?


How to make 1 cup whole milk?

You can simply add half and half to your skim milk, about 1 tablespoon (half ounce) per cup of 1% milk to make a new cup of whole milk (slightly more than a cup). Save this answer. Whole milk is 4% fat, so you need to increase your fat by 3%.

Can I substitute can milk for whole milk?

Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.

What is a good substitute for milk?

Use ½ cup cream and ½ cup water as a substitute for 1 cup whole milk. Yogurt: Yogurt is thicker than milk: stir in water until it resembles the consistency of milk. Then you can use it as a 1:1 substitute. To offset the tangy flavor of yogurt, add a touch of vanilla. The tang may actually enhance the baked good, similar to buttermilk.

What are the substitutes for animal milk?

Vegetable milk such as rice, almond, coconut, soy, nut milk such as Brazil nut, cashew nut. There is the possibility of consuming them individually or combining vegetable milks.

What are the different types of whole milk alternatives?

Here are a few whole milk alternatives, each with nutritional differences and preferred use cases. Nondairy milk is often made from nuts or plants. Examples of plant-based milk are oat milk, soy milk, almond milk, and rice milk. Each type of plant-based milk varies from the next in viscosity, flavor, and use cases.

Can you substitute whole milk for low fat milk?

When substituting whole milk with lower fat milk, you can generally substitute one-to-one and add some butter to make up for the lack of fat—roughly 2 teaspoons of butter per 1 cup of milk. Beware of recipes that depend on the fat content of whole milk because low-fat milk may not be a sufficient substitute.

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