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How to Substitute Dairy Products

By Cook's Illustrated Published May 2005

Here are some tips for effectively substituting dairy products.

Substituting dairy ingredients can get dicey. Can you replace milk with half-and-half? How do you measure half an egg? Here are tips for dairy substitutes.

SUBSTITUTING FOR WHOLE MILK AND HALF-AND-HALF

Use these formulas to substitute one dairy product for another.

To Replace: 1 cup whole milk
  • 5⁄8 cup skim milk + 3⁄8 cup half-and-half
  • 2⁄3 cup 1% milk + 1⁄3 cup half-and-half
  • 3⁄4 cup 2% milk + 1⁄4 cup half-and-half
  • 7⁄8 cup skim milk + 1⁄8 cup heavy cream
To Replace: 1 cup half-and-half
  • 3⁄4 cup whole milk + 1⁄4 cup heavy cream
  • 2⁄3 cup skim or low-fat milk + 1⁄3 cup heavy cream

SUBSTITUTING FOR HEAVY CREAM

Evaporated milk can be used in place of heavy cream in soups and sauces, but is not suitable for whipping or baking recipes.

To Replace: 1 cup heavy cream
  • 1 cup evaporated milk

SUBSTITUTING FOR EGGS

All Cook's Illustrated recipes that use eggs are tested with large eggs, but substitutions are possible. For half of an egg, whisk the yolk and white together and use half of the liquid.

LARGE JUMBO EXTRA-LARGE MEDIUM
1 = 1 1 1
2 = 2 2
3 =
4 = 3
5 = 4 4 6
6 = 5 5 7

Use the formulas above to substitute one dairy product for another.

Evaporated milk can be used in place of heavy cream to enrich soups and sauces.

Use our calculations to find substitutions for large eggs.