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Need to swap out whole milk? Here’s the best whole milk substitute to use in recipes and baking, including dairy and non dairy options–all from a cooking expert!
All out of whole milk, or looking for a non-dairy substitute for allergies or diet preferences? Milk is an important ingredient in baked recipes: it softens the baked good, provides moisture, and helps with browning. It’s also integral in many types of savory recipes as well.
I’m Sonja Overhiser, a cookbook author and cooking expert: and I’ve tested all of these substitutes myself! The list below was created by a real human with cooking experience (me!), not just a random list of ideas. Here’s are my favorite whole milk substitute to use in recipes!
Caution: Remember that baking is a science! If you’re making a baked good, you’ll have to be more careful than with a cooked recipe, where you can be a little more free-form in your replacements. Any change you make can slightly affect the texture of baked goods.
Best whole milk substitute
1. Dairy-based whole milk substitute
Looking for a whole milk substitute in baking because you ran out? Here are some of the best dairy-based replacements:
- 2% milk: You can use 2% milk as a 1:1 replacement for whole milk. Whole milk has 3.25% milkfat compared to 2% milkfat 2%. So whole milk is slightly richer, but you won’t notice a large difference.
- Half and half: Half and half has 10 to 18% milkfat. Use ¾ cup half and half and ¼ cup water as a replacement for 1 cup whole milk.
- Heavy cream: Heavy cream has 36% milkfat. Use ½ cup cream and ½ cup water as a substitute for 1 cup whole milk.
- Yogurt: Yogurt is thicker than milk: stir in water until it resembles the consistency of milk. Then you can use it as a 1:1 substitute. To offset the tangy flavor of yogurt, add a touch of vanilla. The tang may actually enhance the baked good, similar to buttermilk.
- Sour cream: Same as yogurt: stir in water until it resembles the consistency of milk.
2. Non dairy whole milk substitutes
Looking for a dairy free whole milk substitute? These non-dairy substitutes have much less fat than dairy milk. But they’ll work in a pinch! Here are a few options:
- Oat milk: Oat milk is creamy and has a neutral flavor. It’s easy to find at the grocery and works well in baking. You can even use it in lattes!
- Almond milk: Almond milk has a texture similar to water, so it doesn’t add the creamy body that milk would. But it works well in baking!
- Soy milk: Another great option for baking! It has a creamy body and has almost as much protein as dairy milk.
- Coconut milk: Coconut milk has a high fat content: it is 24% milkfat. This makes it closer to whole milk than any of the milks listed above. However, it has a strong coconut flavor so it’s not always the best fit flavor-wise. If you’re using it in small quantities, it should be a good fit.
Related Recipes
Here are some recipes where you could use this whole milk substitute:
l tried2 percent and the crust of the cake was more dried.
I am allergic to dairy. I am looking for substitutes and so far I prefer coconut milk. Both box and canned. How do I exchange coconut milk for cows milk? Is it one to one?
You can use boxed coconut milk as a 1:1 replacement for cow’s milk. Canned coconut milk (regular) has more fat: it’s almost like a replacement for heavy cream! It works for milk too but depends on how you’re using it. It can work 1:1 but use it in smaller quantities if a recipe calls for whole milk or heavy cream. You could also use canned light coconut milk as a 1:1 replacement for whole milk.
that was great