The Top 5 Alternatives to Whole Milk

When it comes to selecting the ideal gallon of dairy to keep in the refrigerator at all times, milk drinkers are spoiled for choice—the selections are endless and include low fat, skim, non-dairy, evaporated, and more.

First on that list is whole milk, which has a fat content that is neither as high as that of heavy cream or half-and-half, nor as low as that of non-fat or low-fat alternatives. Whole milk offers the perfect amount of taste and texture to any recipe, whether you use it for baking, cooking, or your morning bowl of cereal.

But, there are plenty of substitutes that won’t significantly change the outcome if you come into a recipe that calls for whole milk and you’re either out of it or you just don’t like it.

Whole milk doesn’t have to be the only ingredient in your recipes if you have the appropriate alternatives on hand, whether you choose a version with less or more fat than whole milk or would rather give up dairy altogether and use almond or soy milk instead.

See how you may substitute whole milk without making a last-minute dash to the grocery store by looking through our list of the top five alternatives.

1. 1% Milk

Although whole milk has roughly 3.25% fat, or less than half, in comparison to 1% fat, 1% milk can nevertheless be used in place of whole milk in a number of recipes. While whole milk performs better in cakes, sauces, and puddings, 1% milk is still just as effective in yeast-based baked goods like dinner rolls and cinnamon rolls.

Use the same quantity as whole milk plus a teaspoon of cooled, melted butter per cup of 1% milk if that’s all you have on hand.

2. 2% Milk

Your best bet for a whole milk substitute in any baking or culinary recipe is 2% milk. While it won’t taste as rich and flavorful as whole milk, you may use 2% as a 1:1 substitute in your recipes with great results, unlike with low fat or skim milk.

3. Non-Dairy Milk

If you don’t always keep whole milk in your fridge due to lactose intolerance, veganism, or simply dislike the taste, you can substitute your non-dairy milks for whole milk in recipes without significantly altering the taste. Be aware that the flavor of your finished product may differ from that of dairy since non-dairy milks, such as soy and almond, have a distinct flavor.

4. Evaporated Milk

You probably have a can of evaporated milk in your cabinet that you bought for a cake recipe last Thanksgiving and then completely forgot about.

Cans of evaporated milk have a one-year shelf life. Fortunately for you, evaporated milk works well as a whole milk alternative because it is just milk that has had the liquid extracted, leaving behind a stronger flavor and fat content. Reviving evaporated milk requires combining ½ cup of evaporated milk with ½ cup of water, yielding a 1-cup alternative to whole milk.

5. Half-and-Half

If you’ve ever tried half-and-half on its own, you know that it has a far higher fat content—roughly 10-12%, to be exact—than whole milk. The additional fat will add richness to your recipe without sacrificing texture, so feel free to replace it 1:1 with whole milk. Add a few tablespoons of water or skim milk to thin it down if it makes you feel better.

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