Substitutes for milk

Milk substitutes

Milk adds water, a little fat, protein and milk sugar that moisten batters and help browning. Most swaps work cup for cup once diluted to milk strength.

What milk does

Milk adds water, a little fat, protein and milk sugar. It moistens batters, helps browning, and gives structure in custards and breads.

Quick reference

SubstituteAmount
Evaporated milk and water Sources vary½ cup evaporated milk + ½ cup waterper 1 cup milk
Unsweetened plant milk 1 cup unsweetened plant milkper 1 cup milk
Instant nonfat dry milk and water Sources vary⅓ cup instant nonfat dry milk + ⅞ cup waterper 1 cup milk
Buttermilk with baking soda (baking only) 1 cup buttermilk + ½ tsp baking sodaper 1 cup milk

When the substitute matters

  • From the pantry: dilute evaporated milk with an equal amount of water.
  • Dairy-free: unsweetened plant milk, cup for cup.
  • Baking with buttermilk instead: add baking soda and cut the baking powder.
  • Never use sweetened condensed milk; it is mostly sugar.

The substitutes, in detail

Evaporated milk and water

Amount: ½ cup evaporated milk + ½ cup water per 1 cup milk

Sources vary

Most sources use equal parts evaporated milk and water. Saskatchewan Health Authority uses 2/3 cup evaporated milk and 1/3 cup water.

  1. Stir the evaporated milk and water together.

Best for

  • soups
  • sauces
  • gravies
  • casseroles
  • baking

Not for

  • drinking

What changes

Close to whole milk, slightly richer and a little caramelised. Illinois Extension notes it works in cooking and baking but may not taste the same for drinking.

Sources: North Dakota State University Extension·Purdue Extension·Texas A&M AgriLife Extension·Land O'Lakes·Taste of Home·America's Test Kitchen (Cook's Country)

Unsweetened plant milk

Amount: 1 cup unsweetened plant milk per 1 cup milk

Food Network and Taste of Home give 1 cup for 1 cup. King Arthur says frostings and glazes may need less because plant milk is thinner.

  1. Choose unsweetened, unflavoured plant milk.

Best for

  • muffins
  • cakes
  • pancakes
  • bread

What changes

Rise, texture and browning stay close to dairy milk in basic bakes. Each kind adds its own flavour; coconut and hemp are the most noticeable.

  • dairy-free
  • vegan
Sources: Food Network·Taste of Home·King Arthur Baking

Instant nonfat dry milk and water

Amount: ⅓ cup instant nonfat dry milk + ⅞ cup water per 1 cup milk

Sources vary

Purdue and Colorado State use 1/3 cup instant dry milk with 7/8 cup water; Illinois Extension uses 1 cup water; Utah State 1 cup minus 1 tablespoon. Saskatchewan Health Authority uses 1/4 cup powder with 1 cup water. Purdue says to follow the package directions. To match whole milk, the North Dakota State chart adds 2 1/2 teaspoons butter to 1 cup of reconstituted dry milk.

  1. Stir the dry milk into the water until dissolved.

Best for

  • baking
  • cooking

Not for

  • drinking

What changes

Makes skim milk. Illinois Extension notes it works in cooking and baking but may not taste the same for drinking.

Sources: Purdue Extension·Colorado State University Extension·University of Illinois Extension·North Dakota State University Extension

Buttermilk with baking soda (baking only)

Amount: 1 cup buttermilk + ½ tsp baking soda per 1 cup milk

Both sources: 1 cup buttermilk (or sour milk) plus 1/2 tsp baking soda, and reduce the recipe's baking powder by 2 tsp.

  1. Add 1/2 tsp baking soda with the dry ingredients.
  2. Reduce the recipe's baking powder by 2 tsp.

Best for

  • quick breads
  • pancakes
  • cakes

Not for

  • recipes without baking powder to reduce
  • non-baked dishes

What changes

Tangier and more tender than with milk. The baking soda neutralises the buttermilk's acid, which is why the baking powder is cut.

Sources: North Dakota State University Extension·Purdue Extension

Don't use

  • Undiluted evaporated milk in baking

    America's Test Kitchen found it makes firmer cakes and darker, stunted rolls than regular milk. Its bottom line: evaporated milk is a poor substitute for regular milk.

  • Sweetened condensed milk

    Its high sugar content means it cannot substitute for regular or evaporated milk.

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages