Isn’t it annoying? When you can’t locate something you need right away, such as milk! A kitchen need. I understand.

Milk has numerous purposes in baking, which is why milk is a popular component in many baking recipes, whether they are for bread, cake, or other pastries. Can this versatile component be substituted if you don’t have it? (Because, let’s face it, milk spoils rapidly, and you’re not likely to have a significant amount on hand at all times.)

Indeed, the answer is yes. In truth, there are several viable replacements that you may readily get. In this post, I’ll offer eight alternative milk replacements that I’ve tried for baking and had wonderful success with.

My name is Angie, and I’ve been baking for almost 10 years. I understand the frustration of needing a component quickly yet being unable to get it. I’m continuously looking for new methods to replace what I need, and I’m eager to share my findings with you.

But are YOU willing to take risks? Let’s get started!

What Does Milk Do in Baking?

In baking, milk is considered a wet component. It comes as no surprise that milk moistens baked products. But did you know that same moistening capacity is also responsible for the activation of gluten and leavening agents, as well as the dissolution of sugar? All of these properties enable milk to improve the texture of our baked products.

Milk also contributes to the aesthetic appeal of your finished product. You know that lovely golden glow? The browning that makes your baked goods appear so delicious? It is milk. The caramelization is caused by the lipids and sugar in milk.

If you want to learn more about what milk does in baking, see Shea’s essay What Does Milk Do in Baking, in which she describes precisely what this miraculous ingredient accomplishes.

Dairy Substitutes

So let’s get to the point of your visit. If you don’t have milk on hand, here are four milk alternatives you may use in baking. They include dairy, so if you are lactose sensitive or vegan, go to the next area!

Milk Powder + Water

Milk powder (sometimes known as powdered milk) is just dried milk. It’s a versatile component, and the greatest thing is that it lasts far longer than ordinary milk. Milk powder may be simply hydrated with water to produce milk anytime you need it.

To substitute one cup of milk using this approach, use one cup of dry milk powder and one cup of water.

Goat Milk

Instead of using cow’s milk in your recipe, goat milk is an excellent substitute. Goat milk has a comparable consistency and composition to cow milk. According to studies, goat milk is more healthy for humans than cow milk since it includes more protein and is easier for us to digest.

When using goat milk in a dish, keep in mind that it may taste tangier and have a stronger aftertaste than cow milk. It has a thicker consistency as well.

You may use goat milk in place of cow milk in a one-to-one ratio. Isn’t it simple?

Sour Cream or Yogurt

Sour cream is wonderfully smeared all over a cooked potato piece. Yogurt is already delicious on its own and a simple way to instantly upgrade your morning.

But did you know they’re also fantastic in baking recipes? Soured or fermented milk has a greater acidity than ordinary milk. These acids combine with the bases in your recipe, such as baking soda, to produce a lovely chemical reaction that results in wonderfully fluffy baked products.

Sour cream has more fat than milk, but yogurt contains more proteins and milk solids. You may loosen their consistency by adding a tablespoon of water for every cup of replacement you make. Be aware that it will make the final baked product tangier, but it is usually a wonderful touch!

Evaporated Milk

Evaporated milk is, as the name implies, milk that has had the majority of its water content evaporated. This implies that it is more concentrated and filled with all of the other nutrients found in milk, such as protein, lipids, and carbs.

I feel that evaporated milk has a more powerful taste and enhances the flavor of the finished product.

Since evaporated milk is so concentrated, you need dilute it with water to make it more like milk. You may replace a cup of water combined with a cup of evaporated milk for each cup of milk in the recipe.

Non-Dairy Substitutes

If you deliberately avoid milk due to dietary constraints or preferences, the choices listed below are for you.

Oat Milk

Oat milk has become a popular milk alternative not just among vegans but also among the general public. We may credit it for its neutral taste, consistency, and likeness to cow’s milk.

Since it’s comprised of oats, oat milk has a higher carbohydrate content than other dairy-free milks on the market.

Just use a 1:1 ratio to replace milk with oat milk.

Nut Milk

I’m sure you’re familiar with nut milk. You can easily create nut milk at home, or if you’re lazy like me, you can buy it at the store.

You may use milk produced from almonds, cashews, walnuts, or almost any nut you can think of! Nuts are high in fat and high in nutritious characteristics such as fiber and vitamins. If you purchase it at the grocery store, go for an unsweetened kind, since it may add sweetness to your baked goods.

To substitute milk, use a 1:1 ratio of nut milk.

Soy Milk

Soy milk is prepared by combining soybeans and water. You may discover many sorts of soy to suit your tastes. Soy milk has a distinct taste that is distinct from ordinary milk, yet it is a decent substitute in terms of texture.

You may simply purchase soy milk or manufacture your own at home. Substitute the same quantity of soy milk for the milk in your recipe.

Coconut Milk

Coconut is a high-fat fruit. We know this because of how popular coconut oil has become. Coconut milk has a smooth texture and a coconut taste.

You may use the same quantity of coconut milk in lieu of milk in your recipe. I recommend utilizing this approach for sweet baked delights rather than savory ones.

FAQs

Have more questions about baking using milk substitutes? Your answers are listed below. These are some of the most frequently asked questions concerning milk alternatives.

What kind of milk is used in baking?

In most cases, whole milk is utilized in baking. Dry milk is also extensively utilized in commercial bakeries since it has a significantly longer shelf life.

Is milk necessary in cake?

Milk is one of the least significant elements in cake baking, which may surprise you. Cake is largely made of butter, sugar, and flour. You may attain the same degree of wetness by combining the same quantity of lemon juice, rosewater, coffee, and other liquids.

Which is better evaporated milk or fresh milk?

The answer to this question is dependent on your search criteria. Evaporated milk is simply fresh milk that has had a significant amount of water evaporated, resulting in a higher concentration of lipids, calories, and protein.

Final Thoughts

Now that you understand what milk does and how to substitute it for other ingredients in your recipes, I hope your baking adventure will be lot smoother and simpler for you. There is always a solution. And they’re all enjoyable to play with.

Which of these alternatives do you think you’ll try first? What is your preferred milk substitute? Please share your thoughts in the comments box below!

Angie’s Bio