I’ve Got 99 Problems, but Substituting Milk Ain’t One
Since we’ve already covered butter substitutions, it’s time to move on to another common baking ingredient: milk.
Maybe you want to start respecting cows, or maybe you just forgot to pick up a bag or carton last time you were out. Whatever the case, I’ve got a substitution for you! For any non-Canadian readers, I will give a brief explanation about bagged milk since it seems to be quite a hot topic.
This post is a great reference for anyone who is vegan, has dietary restrictions or allergies, or just doesn’t have this white, creamy, magic liquid on hand. I have both dairy and non-dairy substitutes to accommodate everyone’s desires. It’s your time to shine, fellow wizard!
Before we dive in, I’d like to note that these milk substitutions are for baking only. Although, you may have luck with certain ones for cooking.
The Burning Question: What Is Bagged Milk?
This is one question I’ve heard more times than I can count. It truly is a fine Canadian delicacy, eh?
A bag comes with 3 individual sacks that equal 4L in total. You’ll need a pitcher or jug to hold the bag upright. Cut off a small portion of the corner. Now, you’re ready to pour! Refrigerate the jug until you’re ready to use it again.
I really want to emphasize that you’ll want to cut a small hole unless you want to bathe yourself (and cover your floors).
Let’s Get Started with Milk Substitutions!
Non Dairy Milk Substitutions
Non Dairy Milk of Choice
1 cup non dairy milk (almond, oat, soy, rice, cashew, etc.) = 1 cup milk
This one is my personal favourite, and it’s also the easiest swap. I feel it’s really versatile and can be used in pretty much any recipe. You should stick to the unsweetened kind unless a certain flavour will work for your recipe. For example, vanilla soy in a pumpkin spice cake.
Non Dairy Yogurt
1 cup non dairy yogurt or non dairy sour cream = 1 cup milk
The plain or unsweetened kind works best. You can use flavoured yogurt, but keep in mind that the flavour should go well with what you’re making. You’re also getting added sugar from the yogurt as well.
Depending on your recipe, you may need to thin out the yogurt with a bit of water if it’s too thick.
Canned Coconut Milk
1 cup canned coconut milk = 1 cup milk
If you’re not a fan of coconut, obviously don’t do this one. Check to see if your recipe works with coconut flavouring.
Water and Butter
1 cup water and 1 1/2 teaspoons melted vegan butter = 1 cup milk
This one is probably the easiest substitution, because who doesn’t have water? You can also just use 1 cup of water for 1 cup of milk, but the overall flavour may change. I highly recommend using the butter!
Dairy Milk Substitutions for Baking
Water and Butter
1 cup water and 1 1/2 teaspoons melted butter = 1 cup milk
This is the same as above, but with regular butter instead of vegan butter. I just put it in here again in case anyone is scanning and missed the previous section.
Plain Yogurt or Sour Cream
1 cup yogurt or sour cream = 1 cup milk
This one is also similar to what I put up above. The unflavoured or plain variety of yogurt works best. If you choose a flavoured yogurt, just keep in mind that you’re adding extra sugar and that the flavour should compliment your end product.
Depending on your recipe, the yogurt or sour cream may need to be thinned out a bit with water. If you’re using Greek yogurt, you’ll definitely have to dilute it.
Evaporated Milk and Water
1/2 cup evaporated milk + 1/2 cup water = 1 cup milk
This one works well in most recipes. If you’re an avid baker, I’m sure you have a can of this floating around somewhere.
Powdered Milk
1 cup powdered milk (prepared) = 1 cup milk
This is a pretty straightforward substitute. Hopefully, you can read the directions, or else this substitution is useless.
What Else Can I Swap?
As promised, the next post is here! Discover the wonderful world of egg substitution. Through my experience, I find that the egg can be the most difficult to substitute, but I’ve also had plenty of successes. Happy Reading!
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