Explore the Best Whole Milk Substitutes for Cooking and Baking

Whole milk is commonly used in cooking and baking. It provides richness and flavor. Because of its fat content, whole milk is thicker than other milks. It is the closest to “straight from the cow.” That fat adds body and flavor to a recipe. That being said, I know many of you don’t generally tend to have whole milk on hand. Whether you don’t usually drink it so prefer not to buy it unless you need to or can’t use it for dietary purposes, you may find yourself looking for alternatives. Lucky for you, there are several whole milk substitutes that you can use! Many may already be in your kitchen!

The Best Whole Milk Substitutes

Reduced-Fat Milk

Honestly, you can really use any other milk regardless of the fat content (non-fat or 0%, 1%, 2% milk, etc.) UNLESS the recipe explicitly says you should use whole milk.

Use a one-to-one ratio of the milk you have to whole milk. For example, 1 cup of fat-free milk in place of 1 cup of whole milk.

Even with the fat content difference, since it is also cow’s milk, this substitution won’t change the flavor or texture of the recipe much, if at all.

Half and half

If you have this on hand for your coffee, you’re good to go! Half and half is an equal mixture of whole milk and heavy cream, so replacing milk with this in a recipe will give you almost the same results!

Use a one-to-one ratio of half and half to milk.

Heavy cream

If you’re like me, then you always have heavy cream in your fridge! You never know when you might want to whip up some Whipped Cream from Scratch or my some Le Chocolate Chaud! Since heavy cream has a higher fat content, you’ll need to dilute it. For every ½ cup of heavy cream used you will need to add ½ cup of water.

Use a one-to-one ratio of the diluted heavy cream to whole milk. For example, ½ cup of water and ½ cup of heavy cream (equalling 1 cup of diluted heavy cream) in place of 1 cup of whole milk.

Of course, heavy cream is still in the dairy category, so you should have the same desired texture.

Nondairy milks, I.E. soy and almond

Maybe (for whatever reason) you don’t have cow’s milk in your fridge. Maybe you have almond, coconut, or oat milk instead. In that case, you swap the one you have in that recipe. Continue reading Jenn’s Notes next.

Jenn’s Notes:

Dairy-free alternatives don’t usually have the fat content of regular milk, so using them can slightly alter the richness or texture of the recipe.
Many non-dairy milks have a stronger flavor, (like almond or coconut for example) that can affect the taste of the final product. So use it with caution. If you’re making Parisian Hot Chocolate, the Coconut milk might actually be a welcomed addition.
Soy and oat milk, have a slightly thicker texture, and no strong flavors that would compromise the recipe.

Use a one-to-one ratio dairy-free alternative to milk.

Sour cream

Sour cream can be used as a one-to-one ratio for whole milk in some recipes, especially for quick breads and pan sauces. However, sour cream is thicker and tangier than milk, so it can change the flavor and texture of the dish. You may need to adjust other ingredients to account for the added richness and acidity

In the end… Sour Cream can add moisture and a slightly tangy flavor to baked goods. It can also help baked goods rise because of its acidic properties.

Use a one-to-one ratio sour cream alternative to milk.

Yogurt

Plain yogurt can replace milk in many recipes, especially in baking. Depending on the yogurt used, you may need to dilute it. The final product may have a different consistency because yogurt has a thicker texture than milk. Continue reading Jenn’s Notes next for more details.

Jenn’s Notes:

If you are using low-fat/fat-free yogurt a one-to-one ratio for whole milk is fine.
If you are using whole-fat/full-fat yogurt, you will need to dilute it first with equal parts yogurt and water and adjust the texture as needed. For example, ½ cup of water and ½ cup of yogurt (equalling 1 cup of diluted yogurt) in place of 1 cup of whole milk.
Use PLAIN YOGURT not flavored.
In the end… Yogurt can add moisture and a slightly tangy flavor to baked goods. It can also help baked goods rise because of its acidic properties.

Use a one-to-one ratio of fat-free yogurt to milk.

Use a one-to-one ratio of diluted whole fat yogurt to milk.

Evaporated milk

Evaporated milk is one that if you don’t have sitting in your pantry you should. It has a long shelf life and can be used in many recipes. It can also help you replace the whole milk you don’t have. It is literally milk with 60% of the water removed. That being said… You will need to dilute it. For every ½ cup of heavy cream used you will need to add ½ cup of water. This will give the evaporated milk a similar consistency to drinking milk.

Jenn’s Notes:

Evaporated milk has a more concentrated natural lactose sugar, so you may need to reduce the amount of sugar in your recipe.

Use a one-to-one ratio of the diluted evaporated milk to whole milk. For example, ½ cup of water and ½ cup of evaporated milk (equalling 1 cup of diluted evaporated milk) in place of 1 cup of whole milk.

Canned coconut milk

Canned coconut is creamier, higher in fat, and has a stronger coconut flavor than the aforementioned carton/bottled coconut milk is lower in fat and calories. In general, you can substitute full-fat canned coconut milk for whole milk in a one-to-one ratio when cooking or baking. However, there are some things to keep in mind:

Jenn’s Notes:

If you’re using coconut milk in baking, it’s best to use full-fat canned coconut milk instead of reduced-fat
The texture of the final dish might be different. For example, coconut milk might make baked goods less rich and grainier, or it might not work well in vegan ice cream.
Coconut milk adds a nutty flavor, which pairs well with many sweet ingredients like chocolate, vanilla, nuts, and fruit. However, the coconut flavor might be noticeable in the final dish, so it’s best to use it in recipes where the flavor will fit, like my Parisian Hot Chocolate or Recipe: Overnight French Toast

Use a one-to-one ratio of canned coconut milk to milk.

Water

If you’re really in a pinch, can’t find any of the above substitutions, and don’t have a friendly neighbor to call on, then you can use some water. This option is really only good if you need a few tablespoons of milk. Otherwise, it can really affect the richness (or lack thereof) of the final product. Diner-style pancakes are a perfect recipe for this substitution

Use a one-to-one ratio of water to milk.

Cooking with Kids

DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.

This is perfect for kids especially kids working on fractions.

Have kids help with measuring out what is needed.
If they’re working on fractions have them do the math for how much of which they may need if your substitute is Heavy Cream, Full-fat yogurt, or evaporated milk.

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