Comprehensive List of Substitutes for Dairy Products

Substitutes for Dairy products

 

Are there times when you were just about to bake and found out that you have ran out of some specific ingredient? Well, the good news is that you need not leave your house to go get them. Use what you have at home to substitute for that specific ingredient and be on your way to baking out some delicious baked goods.

 

Common substitution for dairy products include buttermilk which not many people would have in their refrigerator. Check out other substitutes for dairy products below 🙂

Butter (1 tablespoon)

substitute: 1 tablespoon olive oil

 

Buttermilk (1 cup)

substitute: 1 tablespoon vinegar or lemon juice plus sweet milk to equal 1 cup.

substitute: mix 1/2 cup evaporated milk plus 1/2 cup lukewarm water – add 1 tablespoon white vinegar. Let stand at room temperature for 30 minutes

substitute: 1 cup plain yogurt

 

Light Cream (1 cup)

substitute: 3/4 cup milk plus 3 tablespoons butter or margarine (for use in cooking and baking)

substitute: 1 cup evaporated milk, undiluted

 

Heavy Cream (1 cup)

substitute: 3/4 cup milk plus 1/3 cup butter or margarine (for use in cooking and baking)

 

Egg White (1 white – 2 tablespoons)

substitute: 2 tablespoons thawed frozen egg white

substitute: 2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water

 

Egg yolk (1 yolk – 1 1/2 tablespoons)

substitute: 2 tablespoons sifted, dry egg yolk powder plus 2 teaspoons water

substitute: 1 1/3 tablespoons thawed frozen egg yolk

 

Eggs (2 large)

substitute: 3 small eggs

 

Eggs (1 egg)

substitute: 1 teaspoon gelatine, 3 tablespoons cold water, 2 tablespoons plus 1 teaspoon boiling water

 

Eggs (2 eggs)

substitute: 2 teaspoons gelatine, 1/3 cup cold water, 2 tablespoons plus 1 teaspoon boiling water

 

Eggs (3 eggs)

substitute: 1 tablespoon gelatine, 1/3 cup cold water, 1/3 cup boiling water

 

Half-and-Half milk (1 cup)

substitute: 7/8 cup milk plus 1/2 tablespoon butter or margarine

substitute: 1 cup evaporated milk, undiluted

 

Mascarpone

substitute: 1 part ricotta cheese to 2 parts whipping cream

 

Fresh Milk (1 cup)

substitute: 1/2 cup evaporated milk plus 1/2 cup water

substitute: 3 to 5 tablespoons nonfat dry milk solids in 1 cup water

 

Skim Milk (1 cup)

substitute: 3 to 4 tablespoons dry nonfat milk solids plus 1 cup water

 

Sour Milk (1 cup)

substitute: 1 tablespoon lemon juice or vinegar plus milk to make 1 cup

 

Whole Milk (1 cup)

substitute: 1 cup reconstituted nonfat dry milk plus 2 teaspoons butter or margarine

substitute: 1/2 cup evaporated milk plus 1/2 cup water

substitute: 4 tablespoons whole dry milk plus 1 cup water, or follow manufacturer’s directions

substitute: 1 cup fruit juice or 1 cup potato water (for use in baking)

substitute: 1/4 cup nonfat dry milk plus 2 teaspoons butter or margarine plus 7/8 cup water

 

Canned evaporated milk

substitute: Half-and-Half milk

 

Sour Cream(for cooking purposes)

substitute: 1 tablespoon lemon juice plus evaporated milk to equal 1 cup

substitute: 3 tablespoons butter plus 7/8 cup sour milk

substitute: 1 cup plain yogurt plus 3 tablespoons melted butter

substitute: 1 cup plain yogurt plus 1 tablespoon cornstarch

substitute: 1 cup cottage cheese plus 1/4 cup buttermilk plus 1/2 teaspoon lemon juice blended until smooth

 

Sour Cream (for topping purposes)

substitute: 1 cup cottage cheese and sugar to taste (a drop or two of vanilla extract may be added for better taste). Blend in blender.

 

Sour Cream, heavy (1 cup)

substitute: 1/3 cup butter plus 2/3 cup milk

 

Sour Cream, for dip (1 cup)

substitute: 1 cup plain nonfat yogurt

 

Whipped Cream (1 cup)

substitute: 1 sliced banana and 1 egg white, beaten until stiff

substitute: Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.

 

Whipping Cream (1 cup)

substitute: 3/4 cup milk plus 1/3 cup melted butter (for baking only – will not whip)

*There is a difference between whipped cream and whipping cream! Whipping cream is to be whipped into whip cream and can be used for decorating cakes as it increases in volume when it is whipped. Whipped cream is  thick cream that has already been whipped and can be used for cheesecakes to give it a denser, thicker texture.

Plain Yogurt (1 cup)

substitute: 1 cup buttermilk or sour milk

substitute: 1 cup sour cream

substitute: 1 cup cottage cheese, blended until smooth

 

So the next time if you do not have any ingredient that is mentioned in the recipe, don’t fred. Just look for its substitute and do the appropriate adjustments to suit the recipe! Happy Baking everyone 😉

 

For more types of substitution, check it out here!

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