9 Whole Milk Substitutes for Cooking and Baking

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Whole milk is common in cooking and baking because it adds richness, flavor, and body. It’s thicker than lower-fat milks thanks to its fat content — basically the closest thing to “straight from the cow.”

That said… I know many of you don’t keep whole milk on hand. Maybe you don’t drink it often, don’t want to buy it just for one recipe, or you avoid it for dietary reasons. Luckily, there are plenty of easy substitutes — and you probably already have a few in your kitchen.

The Best Whole Milk Substitutes

Reduced-Fat Milk (0%, 1%, 2%)

In a pinch, any cow’s milk can work as a substitute for whole milk. Whole milk gives the richest result, but swapping in lower-fat milk usually won’t change things dramatically.

Ratio: Use a 1:1 swap.
Example: Use 1 cup 2% milk in place of 1 cup whole milk.

Half and Half

If you keep half and half for coffee, you’re set. It’s a blend of milk and cream, so it behaves very similarly to whole milk in most recipes.

Ratio: 1:1

Heavy Cream (Diluted)

Heavy cream is higher in fat than whole milk, so you’ll want to dilute it first.

Dilution: Mix ½ cup heavy cream + ½ cup water to make 1 cup.
Ratio: Use the diluted mixture 1:1 in place of whole milk.

Non-Dairy Milks (Almond, Oat, Soy, etc.)

If you don’t have cow’s milk, non-dairy milks can work too — just know they may change flavor or texture depending on the recipe.

Ratio: 1:1

Jenn’s Tip:

Non-dairy milks often have less fat, so the final result can be a little less rich.
Some have stronger flavors (almond/coconut).
Oat and soy tend to be the most neutral and “milk-like” in cooking.

Sour Cream

Sour cream can work especially well in quick breads and some sauces, but it’s thicker and tangier than milk.

Best default: Start with ¾ cup sour cream + ¼ cup water for 1 cup milk.
(For some baking recipes, you may be able to use sour cream 1:1 — but thinning it gives a more “milk-like” consistency.)

Plain Yogurt

Plain yogurt is a great substitute in baking. Because it’s thicker than milk, you may need to dilute it depending on the fat content.

Jenn’s Tip:

Low-fat / fat-free yogurt: often works 1:1
Full-fat yogurt: dilute ½ cup yogurt + ½ cup water to make 1 cup

Use plain yogurt, not flavored.

Evaporated Milk (Diluted)

Evaporated milk is a pantry hero. It’s milk with about 60% of the water removed, so it’s more concentrated — meaning you’ll want to dilute it.

Dilution: Mix ½ cup evaporated milk + ½ cup water to make 1 cup.
Ratio: Use the diluted mixture 1:1.

Jenn’s Tip:

Evaporated milk tastes slightly sweeter (more concentrated lactose), so in some recipes you may want to reduce added sugar just a touch.

Canned Coconut Milk

Canned coconut milk is creamier and higher fat than the carton kind — and it has a stronger coconut flavor.

Ratio: 1:1

Jenn’s Tip:

For baking, use full-fat canned coconut milk (not “lite”).
Coconut flavor will show up, so it’s best in recipes where that makes sense (chocolate, vanilla, fruit, etc.).

Water (Last Resort)

If you’re truly in a pinch, water can work — especially if you only need a few tablespoons. For larger amounts, expect the final dish to be less rich.

Ratio: 1:1, but best for small amounts.

Cooking with Kids

This is a great one for practicing measuring and fractions.
Have kids measure the ingredients and help do the “swap math” for diluted substitutes (heavy cream, full-fat yogurt, evaporated milk).