milk substitutes

10 substitutes · avg score 6.8 · Generic cow's milk — fluid milk from cows, the default dairy milk in Western cooking when no fat level is specified. Used throughout baking, sauces, beverages, soups, custards, and breakfast.

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quick swaps (averaged across uses)

01

Evaporated Milk

10.0
1/2 cup : 1 cup

Dilute 1:1 with water; slightly caramelized sweetness, works in baking, sauces, and coffee

02

Dry Milk

7.5
1/3 cup : 1 cup

Reconstitute 1/3 cup powder in 1 cup water; shelf-stable pantry swap, slightly cooked flavor

03

Plain Yogurt

7.5
1 cup : 1 cup

Thin with water for milk-like consistency; adds tang and protein, works in baking and smoothies

04

Cream

7.5
1 cup : 7/8 cup

Richer and thicker; use half cream plus half water to match milk's body in sauces and baking

05

Coconut Milk

7.5
1 cup : 1 cup

Tropical flavor; use full-fat canned for richness in curries, lighter carton for cereal and baking

06

Almonds

7.5
1:1

Unsweetened almond milk is thinner; use 1:1 plus 1 tbsp butter for richness in baking and sauces

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