Substitutions

Replacing Whole Milk

• 1 cup whole milk = ½ cup evaporated milk + ½ cup water
• 1 cup whole milk = 1 cup reconstituted dry
• 1 cup whole milk = 1 cup fat free milk + 2 teaspoons butter or oil

Replacing Buttermilk

• 1 cup buttermilk = 1 tablespoon cider vinegar or lemon juice plus enough milk to equal 1 cup; allow to stand 5 minutes

Replacing Half & Half

• 1 cup half & half = 7/8 cup milk + 3 tablespoons butter
• 1 cup half & half = 1 cup evaporated milk

Replacing Yogurt

• 1 cup yogurt = 1 cup sour milk
• 1 cup yogurt = 1 cup buttermilk

Whipping Cream

• 1 cup unwhipped fluid whipping will yield 2 to 2 1/4 cups whipping cream, whipped
• By weight: 1 C 32% whipping cream = 1 C 32% cream, whipped
• By volume: 1 C 32% whipping cream = 2 C 32% cream, whipped
• Heavy whipping cream (36%-40%) = 1/3 C butter + about 3/4 C milk