Do you run out of milk for your recipe or want non-dairy milk for a vegan recipe? There are many reasons why you might need milk substitutes, so for that, try to check this out! I’m gonna share a list of alternatives and select the one that works for your needs.
Quick Facts About Milk
In regard to milk and health, the USDA also recommends sticking to fat-free and low-fat options. Whole milk and high-fat dairy products such as cheese and full-fat yogurt are high in saturated fat and can raise cholesterol levels.
When baking, the recipe may indicate whether to use whole or non-fat milk. However, we recommend skipping whole milk for baking and sticking with low-fat or fat-free options for your health.
Milk’s Purpose In Baking
The purpose of milk in baking may vary from recipe to recipe. In general, milk acts as a liquid that moistens dry ingredients, dissolves sugar, and activates gluten.
Not only does this improve the texture of baked goods, but it also hydrates proteins, starches, and leavening agents that initiate chemical reactions that change the structure and texture of dough and batter.
The Best Milk Substitute
Milk in most recipes hydrates dry ingredients and adds flavor. There are many alternatives that can do just that without sacrificing the end result.
Half And Half
If you love this in your coffee, you probably already have it. In case you didn’t know, half and half are equal mixtures of whole milk and cream. So substituting these for milk in your recipes will give you pretty much the same results. Use 1 to 1 substitution.
This blend gives you a deliciously creamy texture with just a hint of natural sweetness from fat. If you’re looking to upgrade your baked goods, halving each is the secret to getting the richest, moistest treats.
Best Half and Half Substitute
1) Milk & Cream: For the ultimate substitute, use equal portions of light cream and whole milk. When it’s heavy cream is in your fridge, for one cup half-and-half, replace ¾ cup milk and ¼ cup heavy cream.
2) Butter & Milk: Melt 1 tbsp., fill a liquid measuring cup with butter, and add enough whole milk to make 1 cup. When used in cooking, this substitute melts clumps of butter after heating. When used in baking recipes, mix substitutes to emulsify first before combining them with dry ingredients.
3) Evaporated Milk: This pantry item can be used as a 1 to1 swap for half-and-half, but it may taste different because of the structure of evaporated milk along with its slightly caramelized flavor. The fat content of this substitute is similar, about 12% for the half-and-half and 10% for evaporated milk, but evaporated milk is just milk with its water removed.
This is an item that may be available in your kitchen. Fat adds flavor and liquid adds moisture. Aadd coconut milk in a one-to-one substitution. Make sure it’s cool, as the final product will still have a bit of coconut flavor. Also, canned coconut milk is high in fat, making it an ideal substitute for dairy-free cooking options. It adds a lot of creaminess.
Best Substitute For Coconut Milk
1) Soy Milk: In the same way, soy milk is a non-dairy milk substitute that tastes more like cow’s milk. However, unlike rice milk, it also has a similar texture to dairy milk, so simple things can be used in much the same way. Soy milk is a good option if you want to add more protein to your diet.
2) Almond Milk: Almond milk is very popular, but the texture is too thin and doesn’t have the creamy richness of milk. Think of it like water. If you’re looking for a dairy-free milk alternative, plain almond milk is a good choice.
However, keep in mind that it can add a sweet, nutty flavor to recipes, so it’s better to use it in sweet rather than savory dishes. An equal amount of almond milk can be substituted for coconut milk.
3) Oat Milk: Easier to find than ever before, it features a creamy texture and neutral flavors. it generally works in baking This dairy-free alternative is high in protein and functions like regular milk, so it’s a great option if you’re baking something that requires milk and acid, such as lemon juice or vinegar to ferment.
We usually use whole milk in our recipes. Whole milk’s protein content, fat, sugar, and overall creaminess make it ideal for creating delicious baked goods and treats.
Best Whole Milk Substitute
1) Half-and-Half: It is also from dairy products, so you can substitute it for milk. Half and half have a lot of fat, so you can expect a richer taste. Half-and-half is made by combining cream and whole milk.
Half and half can be used for sweet baking recipes or savory recipes that call for whole milk. If half and half are too heavy, skim milk or a little water can be added to lighten it.
2) Heavy Cream: Heavy cream is another great substitute for milk in recipes. It has an even higher fat content of around 36%, making it even thicker and creamier than light milk.
Substitute heavy cream for milk in particularly rich recipes such as chocolate desserts, creamy pasta sauces, and rich soups. If you want to reduce the thickness of other recipes, mix whipped cream and water. Heavy cream is best in decadent recipes, but it works in most recipes that call for whole milk.
3) Sour Cream: It is a good substitute for whole milk in baked goods and thick soups. It gives a much thicker consistency than whole milk, so it may not work in all recipes. But it gives the same creaminess in soups, muffins, bread, and different desserts.
Evaporated milk is a good alternative as it can be stored for a long time without spoiling. If using evaporated milk as a baking substitute, dilute it as you would heavy cream. Mix equal parts of evaporated milk and water to make the desired amount of milk.
Best Evaporated Milk Substitute
1) Non-Dairy Milk: If you’re not a milk person or have a problem with lactose, you probably don’t have milk in your kitchen, to begin with. But do you have soy or almond milk on hand? In this case, replace it with a 1:1 replacement.
Most non-dairy alternatives do not contain the fat content of regular milk, so using them may alter the richness of flavor slightly. The most known alternatives are soy milk and oat milk, as they have a slightly thicker texture.
2) Powdered Milk: This form of milk is very popular. Actually, many commercial bakeries utilize it for its long shelf life. If you don’t use milk frequently, you can buy powdered milk and keep it on hand for baking.
To replace a substitute for milk in the baking, mix 1/4 cup of dry milk with 1 cup of water to make 1 cup of milk.
3) Half And Half: Yes! you can replace half and half for evaporated milk. Half-and-half thickness is similar to evaporated milk and can easily be used as a substitute in recipes. It contains more fat than milk. Use ½ cup half-and-half and ½ cup water for milk substitute.
How To Make Half And Half
I wish your recipe will be rich, creamy, and savory without using milk. The key to any milk substitute is finding one that has the most the same texture, taste, and consistency as regular cow’s milk.