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!