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Best Whole Milk Substitute

By chef Henry

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!

Whole milk substitute

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.

Here are some recipes where you could use this whole milk substitute:



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