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Milk Substitute
Whether you're out of milk or need a dairy-free option, here are the best substitutes for baking, cooking, and drinking.
8 Best Substitutes for Milk
1
Water + Butter
1 cup milk = 1 cup water + 1½ tsp melted butter
Best for baking. The fat from butter mimics milk's richness.
2
Half-and-Half
1:1, dilute with water for lower fat
Richer than milk. Cut with water for recipes calling for whole milk.
3
Evaporated Milk
½ cup evaporated + ½ cup water = 1 cup milk
Shelf-stable. Perfect for creamy soups and sauces.
4
Yogurt (plain)
1:1, thin with water if needed
Adds tang. Thin with water for consistency closer to milk.
5
Sour Cream
¾ cup sour cream + ¼ cup water = 1 cup
Works in baked goods. Adds moisture and slight tang.
6
Almond Milk
1:1
Best dairy-free option for drinking and cereal. Neutral flavor.
7
Oat Milk
1:1
Creamiest plant milk. Excellent in coffee and baking.
8
Coconut Milk (canned)
½ cup coconut milk + ½ cup water = 1 cup
Rich and creamy. Use in curries, soups, and tropical desserts.
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💡 Pro Tip
When substituting milk, the best choice depends on what you're making. Baking is chemistry — stick to the recommended ratios. Cooking is more forgiving — feel free to experiment with amounts.