Skip to content
CookHelper

Milk substitute

Milk adds liquid, a little fat, protein and lactose, which helps browning. Most substitutes cover the liquid easily; plant milks brown a little less.

The recipe calls for

of milk. Every swap below is sized for that amount.

  1. Evaporated milk + water

    Pantry
    • ½ cup evaporated milk
    • ½ cup water

    Stir together.

    Best for: Anything.

  2. Nonfat dry milk + water

    • ⅓ cup nonfat dry milk powder
    • 1 cup water

    Whisk until dissolved, or add the powder to dry ingredients and water to wet.

    Best for: Bread, baking.

  3. Half-and-half + water

    • ½ cup half-and-half
    • ½ cup water

    Stir together.

    Best for: Sauces, baking.

  4. Unsweetened plant milk

    Dairy-free
    • 1 cup unsweetened soy or oat milk

    Use one for one. Soy has the most protein, closest in baking.

    Best for: Baking, sauces, pancakes.

  5. Water + butter

    • 1 cup water
    • 1 tbsp melted butter

    Combine.

    Best for: Pancakes, cakes in a pinch.

Choosing the right swap

Water works in a pinch, but add 1 tbsp melted butter per cup for richness in cakes and pancakes.

Missing milk? Ask about your dish

Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.

0/600 · answers come from an AI model, so double-check anything safety-related with a thermometer.

Questions cooks ask

Can I use water instead of milk in baking?

Yes. Expect a slightly less tender, paler result; a tablespoon of melted butter per cup helps.

Can I use almond milk in mac and cheese?

Unsweetened almond milk works but makes a thinner sauce. Add a little more cheese or a teaspoon of flour.