01
Evaporated Milk
10.0best for cookies1/2 cup : 1 cup
Dilute 1:1 with water; slightly caramelized sweetness, works in baking, sauces, and coffee
10.0
milk substitute
in cookies.
Milk in cookies adds moisture and helps dissolve sugar for a chewier result. A leaner sub makes crisper cookies.
top substitutes
02
Dry Milk
7.5best for cookies1/3 cup : 1 cup
Reconstitute 1/3 cup powder in 1 cup water; shelf-stable pantry swap, slightly cooked flavor
7.5
03
Plain Yogurt
7.5best for cookies1 cup : 1 cup
Thin with water for milk-like consistency; adds tang and protein, works in baking and smoothies
7.5
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04
Almonds
7.51:1
Unsweetened almond milk is thinner; use 1:1 plus 1 tbsp butter for richness in baking and sauces
7.5
05
Cream
7.51 cup : 7/8 cup
Richer and thicker; use half cream plus half water to match milk's body in sauces and baking
7.5
06
Coconut Milk
7.51 cup : 1 cup
Tropical flavor; use full-fat canned for richness in curries, lighter carton for cereal and baking
7.5
07
Heavy Cream
6.02 1/2 cup : 3/4 cup
Much richer; dilute with equal part water for milk-like consistency in soups and sauces
6.0
08
Sour Cream
6.01 cup : 7/8 cup
Rich and tangy; thin with milk for pourable consistency, best in baking and creamy sauces
6.0
09
Lemon Juice
5.01:1
Add 1 tbsp lemon juice to 1 cup milk for quick buttermilk; curdles intentionally for baking lift
5.0
10
Buttermilk
4.01 cup : 1 cup
Tangy and thinner; works 1:1 in pancakes and baking, adds rise when paired with baking soda
4.0