Substitute for Milk
What it does in a recipe: Adds moisture, mild sweetness, and protein for browning.
3 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.
Soy or oat milk
per 1 cup milk
Fortified soy mirrors milk's proteins for browning.
What changes: Slightly less protein; flavor varies
Best for: 1:1 in baking and cooking
Water + butter
per 1 cup milk
Butter restores the milkfat; water replaces the liquid.
What changes: Less browning and richness
Best for: Most baking
Evaporated milk, diluted
per 1 cup milk
Evaporated milk is just concentrated milk.
What changes: Lightly cooked-milk flavor
Best for: Mashed potatoes, sauces, baking
Related swaps
Common questions
- What can I use instead of Milk?
- Soy or oat milk: 1 cup unsweetened soy or oat milk. Water + butter: 1 cup water + 1 1/2 tsp melted butter.
- What is the exact ratio to substitute Milk?
- Soy or oat milk (per 1 cup milk) — US: 1 cup unsweetened soy or oat milk. Metric: 240 ml.
- What changes when you substitute Milk?
- Slightly less protein; flavor varies. Less browning and richness.
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Produce
Seasonings
- Soy sauce
- Fish sauce
- Dijon mustard
- Mirin
- Hoisin sauce
- Oyster sauce
- Worcestershire sauce
- Gochujang
- Miso paste
- Sriracha
- Salt
- Curing salt
- Garlic salt
- Saffron
- Curry powder
- Garam masala
- Gochugaru
- Doubanjiang
- Kecap manis
- Dark soy sauce
- Smoked paprika
- Five-spice powder
- Black bean garlic sauce
- Speculoos spice (koekkruiden)
- Pumpkin pie spice
- Kasuri methi
- Amchur