Mix 1/2 cup evaporated milk with 1/2 cup water to replace 1 cup whole milk. Nonfat dry milk reconstituted per the package, plus 2 teaspoons butter, also works.
Ratios from university extension services and King Arthur Baking. Checked .
Milk substitutes, best first
- For 1 cup whole milk1/2 cup evaporated milk + 1/2 cup waterBest for: baking, sauces
Utah State, Mississippi State, Purdue.
- For 1 cup whole milk1 cup reconstituted nonfat dry milk + 2 tsp butterBest for: baking, cooking
NMSU; Utah State says 2 1/2 tsp butter.
- For 1 cup whole milk1/4 cup dry whole milk powder + 7/8 cup waterBest for: baking, cooking
Utah State.
- For 1 cup whole milk1/2 cup sweetened condensed milk + 1/2 cup water; cut recipe sugar by 6 TbspBest for: sweet baking
Purdue.
- For 1 cup whole milk1 cup fruit juice or potato waterBest for: baking only
NMSU, Mississippi State; changes flavor.
Why the swaps work
Milk adds liquid, protein, fat and lactose, which help tenderness and browning; swaps rebuild those with concentrated or dried milk plus fat.
Questions people ask
Can I use water instead of milk in baking?
Fruit juice or potato water is listed for baking; plain water works but gives less flavor and browning.
How do I use powdered milk instead of milk?
Reconstitute nonfat dry milk to 1 cup and add 2 tsp butter, or use 1/4 cup whole milk powder plus 7/8 cup water.
Sources
- Ingredient Substitution, FN 255 (Utah State University Extension)
- Ingredient Substitutions and Equivalents, P1690 (Mississippi State University Extension)
- Substitutions and Equivalents in Food Ingredients, CFS-145-W (Purdue Extension)
- In a Pinch: Ingredient Substitution, Guide E-131 (New Mexico State University Extension)