Substitutes - Dairy Products
Category : Substitutions

Product Measure Substitute
Butter (for sauteing) 1 tablespoon 1 tablespoon olive oil
Buttermilk 1 cup 1 tablespoon vinegar or lemon
    juice plus sweet milk to
    equal 1 cup.

Mix 1/2 cup evaporated milk plus 1/2 cup lukewarm water - add 1 tablespoon white vinegar. Let stand at room temperature for 30 minutes.

1 cup plain yogurt

Cream, light 1 cup 3/4 cup milk plus 3 tablespoons butter or margarine (for use in cooking and baking)

1 cup evaporated milk, undiluted

Cream, heavy 1 cup 3/4 cup milk plus 1/3 cup butter or margarine (for use in cooking and baking)
Cream, whipped 1 cup Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.
Egg White 1 white (2 tablespoons) 2 tablespoons thawed frozen egg white

2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water

Egg Yolk 1 yolk
(1-1/2 tablespoons)
2 tablespoons sifted, dry egg yolk powder plus 2 teaspoons water

1 1/3 tablespoons thawed frozen egg yolk

Eggs 2 large

1 egg


2 eggs


3 eggs

3 small

1 teaspoon gelatine, 3 tablespoons cold water, 2 tablespoons plus 1 teaspoon boiling water

2 teaspoons gelatine, 1/3 cup cold water, 2 tablespoons plus 1 teaspoon boiling water

1 tablespoon gelatine, 1/3 cup cold water, 1/3 cup boiling water

Half-and-half 1 cup 7/8 cup milk plus 1/2 tablespoon butter or margarine

1 cup evaporated milk, undiluted

Mascarpone   1 part ricotta cheese to 2 parts whipping cream
Milk, fresh 1 cup 1/2 cup evaporated milk plus 1/2 cup water

3 to 5 tablespoons nonfat dry milk solids in 1 cup water

Milk, skim 1 cup 3 to 4 tablespoons dry nonfat milk solids plus 1 cup water
Milk, sour 1 cup 1 tablespoon lemon juice or vinegar plus milk to make 1 cup
Milk, whole 1 cup 1 cup reconstituted nonfat dry milk plus 2 teaspoons butter or margarine

1/2 cup evaporated milk plus 1/2 cup water

4 tablespoons whole dry milk plus 1 cup water, or follow manufacturer's directions

1 cup fruit juice or 1 cup potato water (for use in baking)

1/4 cup nonfat dry milk plus 2 teaspoons butter or margarine plus 7/8 cup water

Milnot (canned evaporated milk)   Half-and-half or evaporated milk
Sour Cream, commercial (for cooking purposes) 8-ounce carton 1 tablespoon lemon juice plus  evaporated milk to equal 1 cup

3 tablespoons butter plus 7/8 cup sour milk

1 cup plain yogurt plus 3 tablespoons melted butter

1 cup plain  yogurt plus 1 tablespoon cornstarch

1 cup cottage cheese plus 1/4 cup buttermilk plus 1/2 teaspoon lemon juice blended until smooth

Sour Cream, commercial (for topping purposes) 1 cup 1 cup cottage cheese and sugar to taste (a drop or two of vanilla extract may be added for better taste). Blend in blender.
Sour Cream, heavy 1 cup 1/3 cup butter plus 2/3 cup milk
Sour Cream, for dip 1 cup 1 cup plain nonfat yogurt
Whipped Cream 1 cup 1 sliced banana and 1 egg white, beaten until stiff

Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.

Whipping Cream 1 cup 3/4 cup milk plus 1/3 cup melted butter (for baking only - will not whip)
Yogurt, plain 1 cup 1 cup buttermilk or sour milk

1 cup sour cream

1 cup cottage cheese, blended until smooth