Water can also be used as a replacement for milk in an absolute pinch, but you should expect some changes to the flavor and texture of the recipe. Plain yogurt can replace milk in both sweet and savory dishes. But bear in mind that it might add a sweet, nutty flavor to your recipe, so it’s better used in sweet dishes than it is in savory dishes. Note that "unsweetened" doesn't always mean plain. If this happens, you can stir the sauce well and try adding a little bit of cornstarch that's been mixed with water to see if you can thicken up the sauce and give it a uniform consistency.

Powdered Milk.

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We'll discuss both types of options in detail below.

Combine 1/2 cup of evaporated milk with 1/2 cup water to make one cup of replacement milk. Whether you’re a bread baker or a cake maker, chances are milk is an essential ingredient in your favorite recipes. Like almond or soy milk, it also has a neutral flavor profile, which makes it just as great in an Indian curry as in a French béchamel sauce.

Invest in a roll of parchment paper (or treat yourself to pre-cut sheets!). Add water to the sour cream until it's the consistency of milk. (Think: Less creamy, less fluffy and less rich.)

It does require you make a few quick adjustments in your recipe, but they're not overly complex.

Create one here. It’s great for soups, sauces and gravy because the higher fat content makes it less likely to curdle when boiled. One percent and two percent milk have 1% and 2% milkfat by weight, respectively. Sour cream or full fat yogurt can be substituted 1:1 for whole milk.

All rights reserved. Not to be confused with sweetened condensed milk, evaporated milk is another product with a relatively long shelf life.

Plain yogurt can replace milk in both sweet and savory dishes.

Non-dairy milks, such as oat, soy or nut milks can also be used as 1:1 substitute for milk in baked goods. Restaurant recommendations you trust. Every recipe is a little bit different, which means it’s impossible for the developer to definitively answer “YES, you can do that” unless they’ve tested it themselves.

The other two common milk options – heavy cream and half and half – are much fattier and can provide great flavor. Evaporated milk is often used in place of heavy cream to add richness and body without the added fat. The silken or soft variety of tofu will give the same moist texture. Milk alternatives, such as almond, soy, oat or coconut milk, have become favorites for lactose intolerant and lactose-loving bakers. It can also be added to smoothies and milkshakes to boost up the protein. The Difference Between Non-Dairy and Dairy-Free. I couldn’t put them on a bar chart if you paid me. In general, the more fat, the more flavor! If you decide to use water, consider adding a tablespoon of butter along with each cup of water. When it comes to gluten-free flour, specifically, I recommend going with a store-bought mix you’ve used with success in the past, whether that’s Cup for Cup, Measure for Measure, or something similar. Not Really Right: Milk Although the batter made with milk instead of yogurt did produce a cake, it was a very messy-looking one, because milk has a … Add water until the yogurt is the consistency of milk. Sign up for PureWow to get more ideas like these (It’s free!). One of the great advantages of powdered milk is that it has a long shelf life. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. To better understand how milk works in baking, let’s break down the types of milk, along with their fat content. Depending on what you're baking or cooking, plain yogurt could work well to substitute for milk in something like mac and cheese or pancakes. Greek-style yogurt is made by allowing the watery whey to drain from yogurt, giving it a smooth, thick texture. How to choose between them? You can cook it fully on the stovetop or pour it into individual custard cups or a pie shell and finish it in the oven. So rather than tell you “NO, don’t exercise your free will” and leave it at that, I’m answering a few of the most common q’s in the hope that explanation will help justify my obstinance: Got your flour? But is it a cookie with an earthy, nutty, complex flavor? We can only know what we’ve experienced firsthand.

You can also combine the milk powder with the other dry ingredients and add the appropriate amount of water when you would normally add milk.

Like rice milk, it tends to have more of a neutral flavor, making it great for a variety of sauces.

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