01
Whole Milk
10.01 cup : 1 cup
Less tangy, add splash of vinegar
10.0
whey substitutes
3 substitutes · avg score 5.6 · Whey — the liquid remaining after milk has been curdled and strained during cheesemaking. Used in baked goods, ricotta, protein shakes, and lactic fermentation; whey powder is common in commercial baking.
quick swaps (averaged across uses)
02
Buttermilk
6.71 cup : 1 cup
Tangy liquid, similar in baking
6.7
03
Baking Soda
0.01/2 tsp : 1/2 tsp
Leavening agent; use 1/4 tsp per cup flour with acid like vinegar, very different from whey
0.0