substitute of 1 cup whole milk
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substitute of 1 cup whole milk
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1. Dairy-based whole milk substitute
Looking for a whole milk substitute in baking because you ran out? Here are some of the best dairy-based replacements:
2% milk: You can use 2% milk as a 1:1 replacement for whole milk. Whole milk has 3.25% milkfat compared to 2% milkfat 2%. So whole milk is slightly richer, but you won’t notice a large difference.
Half and half: Half and half has 10 to 18% milkfat. Use ¾ cup half and half and ¼ cup water as a replacement for 1 cup whole milk.
Heavy cream: Heavy cream has 36% milkfat. Use ½ cup cream and ½ cup water as a substitute for 1 cup whole milk.
Yogurt: Yogurt is thicker than milk: stir in water until it resembles the consistency of milk. Then you can use it as a 1:1 substitute. To offset the tangy flavor of yogurt, add a touch of vanilla. The tang may actually enhance the baked good, similar to buttermilk.
Sour cream: Same as yogurt: stir in water until it resembles the consistency of milk.
Oat milk: Oat milk is creamy and has a neutral flavor. It’s easy to find at the grocery and works well in baking. You can even use it in lattes!
Almond milk: Almond milk has a texture similar to water, so it doesn’t add the creamy body that milk would. But it works well in baking!
Soy milk: Another great option for baking! It has a creamy body and has almost as much protein as dairy milk.
Coconut milk: Coconut milk has a high fat content: it is 24% milkfat. This makes it closer to whole milk than any of the milks listed above. However, it has a strong coconut flavor so it’s not always the best fit flavor-wise. If you’re using it in small quantities, it should be a good fit.
Citations: https://www.acouplecooks.com/whole-milk-substitute/