Don't have milk handy when you're knee-deep in a recipe? Not to worry! We're sharing the best milk substitutes for baking to help you make the perfect swap.
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Half-and-Half
If you have half-and-half on hand, it’s a perfect cup-for-cup substitute for milk in baking recipes. Because half-and-half is made up of 50% whole milk and 50% heavy cream, it will offer close to the same results as milk would, while adding a lovely richness to your baked goods.
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Heavy Cream
Heavy cream is a great substitute for milk in a baking recipe, but it needs to be diluted slightly since it’s richer and thicker than milk. It boasts a fat content of 36% to 40%, while whole milk is only a little over 3% milk fat. Mix 1/2 cup each of heavy cream and water to replace 1 cup of milk for a more similar viscosity and fat content. It will add a luscious creaminess to your recipe without altering the final texture too much. I love using it in sweet and savory scone recipes to keep them soft and tender.
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Nondairy Milks
If you need a plant-based milk for your baking recipes, there are more nondairy milk options than ever. Although any of these can be used as a cup-for-cup substitute, each has a slightly different flavor and texture that can alter your baked goods. Soy milk has the most neutral taste and is closest to milk in viscosity, while almond milk is the leanest and thinnest. Oat milk and coconut milk have a lovely, thick texture and mouthfeel, but they also have a detectable flavor that may not work in every recipe.
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Evaporated Milk
The beauty of evaporated milk is its convenience, since you can tuck it away in your cupboard. Evaporated milk has undergone a cooking process that removes over half its water content. To use it as a milk replacement, you need to add some of the water back. For every 1 cup of milk in your recipe, use 1/2 cup evaporated milk mixed with 1/2 cup of water. Don’t confuse evaporated milk and sweetened condensed milk, as they have different consistencies and sweetness levels.
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Yogurt
Yogurt is a great milk substitute because of its ability to add moisture and enhance the texture of baked goods, but it will also add a gentle tang. Plain yogurt, which is slightly runny, can be used as an even cup-for-cup substitution. Greek yogurt is much thicker, so it’s best to mix equal parts Greek yogurt and water to thin it. In general, steer clear of flavored yogurts. You want your other ingredients to shine, not your milk substitute.
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Sour Cream
Just as yogurt adds incredible moisture and texture, sour cream does the job just as well if not better. Sour cream is more neutral than yogurt, without the same tanginess but offering more richness. Swap sour cream for milk using a cup-for-cup measurement, and enjoy the incredible creaminess it adds to baked goods. Sour cream works well in sturdy baked goods with a slightly dense crumb, like muffins and loaf cakes. Lighter cakes may not rise as high but will still bake well.
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Buttermilk
It might seem that the odds of having buttermilk but not regular milk on hand are low, but I always have a partial container of buttermilk and run out of milk quickly, so I could see it happening. Buttermilk is cultured milk, making it a natural choice for a milk substitute. Its acidic properties can benefit your bakes, from soft cakes to light quick breads, since the acidity breaks down gluten and reacts with baking soda to create lift. The tradeoff is that it will add tang to your recipes.
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Canned Coconut Milk
If you’ve tucked away a few cans of unsweetened coconut milk in your cupboards, now is the time to use one. Canned coconut milk, which is thicker and richer than a refrigerated coconut milk beverage, makes a wonderful cup-for-cup substitute for milk in a recipe, imparting a hint of coconut flavor. Shake the can well before opening to combine any separated coconut cream and water, or pour it into a bowl and whisk until smooth. Canned light coconut milk has a little less cream but also works well.
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Water
In a pinch, you can get away with using water instead of milk, especially if a recipe calls for only a small amount, like 1/4 cup or less. The main problem with using water is that the lack of fat can make your bakes taste soggy rather than moist. To make up for the lack of richness, add 1 tablespoon of melted butter for every 1 cup of water you’re using, but keep in mind that the texture of your baked goods will still be pretty different.
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Dry Milk Powder
Shelf-stable milk powder isn’t as fresh-tasting as refrigerated milk, but for baked goods, it’s an incredible, convenient replacement. Dissolve the powder in water according to the suggested ratios on the package and use it cup-for-cup as you would with milk. Nonfat dry milk powder will have a lighter consistency and flavor, and whole milk powder will be slightly richer. Choose the option that fits your recipe best.
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Sweetened Condensed Milk
Sweetened condensed milk is made from cooking milk and sugar until very thick and syrupy. Due to these two factors, it can serve as a milk substitute; however, it should be diluted with water and the sugar in the recipe should be adjusted. The added sugar can cause baked goods to brown quickly, so keep watch as they bake to avoid burning them. Mix 50% water and 50% sweetened condensed milk to achieve a consistency similar to milk, and consider reducing the sugar in the recipe by a few tablespoons.
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Cottage Cheese
This high-protein ingredient is extremely versatile, including as a milk substitute. To integrate it more easily into batters and doughs, start by blending your choice of low-fat or whole-milk cottage cheese until smooth. You can use the same amount as you would for milk, though your batters might be a little thicker. Look for cottage cheese without gums for the best texture in your bakes, and depending on the brand, you may want to reduce the salt in your recipe slightly.
Milk Substitutes for Baking FAQ
Which nondairy milk substitute is best for baking?
The best nondairy milk for baking is largely a matter of personal preference, but soy milk has the most neutral flavor and a consistency and protein amount closest to dairy milk. Oat and coconut milk are also good options; however, they have more distinct tastes. It may take some experimentation to find your preferred nondairy milk since viscosity, flavor and even natural sweetness can vary from brand to brand, even within the same type of dairy-free milk.
How do different milk substitutes affect the browning or rise of baked goods?
Ingredients with sugar, fat, water and acidity affect how baked goods brown and rise, so adjusting those ratios with milk substitutes can also change the result. Milk substitutes with more sugar will cause baked goods to brown more quickly or potentially develop hard edges. Substitutes with more acidity will make baked goods rise taller, with lighter crumbs, and those with more fat than milk will create denser baked goods.
Are there any milk substitutes that should be avoided for certain types of baked goods?
In general, sweetened or flavored milk substitutes should be avoided or the recipe should be adjusted so the ratios in the recipe aren’t skewed too far off. Light and airy cakes can become wet with a watery milk substitute or heavy and dense with a rich replacement. So, while there is no hard and fast rule about what not to use, consider the type of recipe you are baking before choosing a substitute.
