Sour cream and yogurt are thicker than milk, so they can affect the density of your baked goods. Or, if you prefer a more liquid batter, thin out with a bit of water. Substitute for the milk in a recipe, in an equal amount. Once you open a can of evaporated milk, stick it in the fridge and use it all in three to four days. The beauty of these milk substitutes is they have a long shelf life, so they can hang out in your pantry for a really long time. For powdered milk, follow the instructions on the box. For best results, mix it with equal amounts of water for a 50-50 ratio. Evaporated or Powdered MilkĮvaporated milk has a caramelized flavor that can overpower other ingredients. Special ConsiderationsĬream or half-and-half that contain stabilizers can change the texture of your baked goods. With half-and-half, use the same amount that’s called for in the recipe. Cream or Half-and-HalfĬream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. If you’re just running low on milk and don’t want to head to the store, use these swaps to save your baking. Be sure to keep some on hand at all times - you never know when you might need ’em. But there are dairy and non-dairy milk substitutes for baking that will do the trick without anyone knowing the difference. You know that horrifying feeling when you’re halfway through a recipe that calls for milk and realize, uhh, there’s no milk in the fridge? Yeah, we’ve all been there.
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