Here Are All the Milk Substitutes You Might Need for Baking

If you run out of milk suddenly while baking, rather than panic, remember there are dairy and

non-dairy milk substitutes that will do the trick without anyone knowing.

Dairy substitutes for milk

If you’re just running low on milk and don’t want to head to the store, you van use these

substitutes to save your baking.

1. Cream or Half-and-Half

Cream is richer than milk, so use a ratio of about 60 percent cream to 40 percent water to avoid

excess creaminess. With half-and-half, use the same amount that’s called for in the recipe.

Note that cream or half-and-half that contain stabilizers can change the texture of your baked

goods.

2. Evaporated or Powdered Milk

Evaporated milk has a caramelized flavor that can easily overpower other ingredients. So if you

want the best results, mix it with equal amounts of water for a 50-50 ratio. For powdered milk,

follow the instructions on the box.

The beauty of these milk substitutes is they have long shelf lives, so they can be in your pantry

for a long time. However, once you open a can of evaporated milk, stick it in the fridge and use

it all in three to four days. Same thing goes for your powdered milk mixture.

3. Sour Cream or Plain Yogurt

Use this in an equal amount. But if you prefer a more liquid batter, you can thin it out with a bit

of water.

Remember that sour cream and yogurt are thicker than milk, which means they can affect the

density of your baked goods. They’re also tangier but you can add a bit of vanilla to the recipe to

balance the sourness.

4. Water (or Water and Butter)

Pie crust or cookie dough can be made better by using the same amount of water to keep the

dough from crumbling.

If the recipe calls for more milk, you can add a tablespoon of melted butter per cup of water so

the fat content stays similar.

Non-Dairy Milk Substitutes

5. Nut Milk

Nut milk substitutes can be swapped for equal quantities of milk in most recipes. However be

careful to choose flavors that blend in well with whatever you’re baking.

6. Soy Milk

You can use soy milk as a replacement but make sure it doesn't have added sugar or it'll be

sweetness overload.

7. Oat Milk

In small amounts oat milk can do the job. Note that it is starchier than cow’s milk, so use more

than ½ cup may affect the texture of whatever you’re baking.

8. Rice Milk

Swap in an equal amount for the milk in the recipe and your end result will be fine. However,

stay clear of the sweetened varieties.