Whole Milk Substitute
For 1 cup of whole milk, use ½ cup evaporated milk + ½ cup water. Below: the swap scaled to the amounts recipes use, plus every other option.
For 1 cup of whole milk
½ cup evaporated milk + ½ cup water
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Data & method: Evaporated milk + water: from Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions); Skim or 2% milk: from Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions); Water + melted butter: from Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions). An automated test pins each ratio to its source. How we calculate →
Every option
Best swap Evaporated milk + water
½ cup evaporated milk + ½ cup water
Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions)
Also works Skim or 2% milk
1 cup skim or 2% milk
A straight swap; the bake is a little leaner.
Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions)
Also works Water + melted butter
1 cup water + 1½ tsp melted butter
In baking only.
Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions)
Scaled to what your recipe calls for
Evaporated milk + water, computed for the amounts recipes actually use:
| Recipe needs | Use instead |
|---|---|
| ¼ cup of whole milk | ⅛ cup evaporated milk + ⅛ cup water |
| ½ cup of whole milk | ¼ cup evaporated milk + ¼ cup water |
| ¾ cup of whole milk | ⅜ cup evaporated milk + ⅜ cup water |
| 1 cup of whole milk | ½ cup evaporated milk + ½ cup water |
| 1½ cups of whole milk | ¾ cup evaporated milk + ¾ cup water |
| 2 cups of whole milk | 1 cup evaporated milk + 1 cup water |
Need a different amount — or a different ingredient?
The calculator scales every option to your exact amount, for all 17 staples we cover.
Best swap Evaporated milk + water
½ cup evaporated milk + ½ cup water
Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions)
Also works Skim or 2% milk
1 cup skim or 2% milk
A straight swap; the bake is a little leaner.
Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions)
Also works Water + melted butter
1 cup water + 1½ tsp melted butter
In baking only.
Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions)
Other swaps bakers look for
- Buttermilk substitute
- Cake Flour substitute
- Self-Rising Flour substitute
- Baking Powder substitute
- Brown Sugar substitute
- Powdered Sugar substitute
- Sour Cream substitute
- Heavy Cream substitute for baking
- Egg substitute
- Cream of Tartar substitute for leavening
- Cornstarch substitute for thickening
- Honey substitute
- Vegetable Oil substitute for baking
- Unsalted Butter substitute
- Bread Flour substitute
- Vanilla Extract substitute
Weighing instead? 1 cup of whole milk in grams: 244 g →
Frequently Asked Questions
What can I use instead of whole milk?
The best swap for 1 cup of whole milk is ½ cup evaporated milk + ½ cup water. Source: Colorado State University Extension, fact sheet 9.329 (Ingredient Substitutions). 2 more options below.
Which whole milk substitute works best?
Evaporated milk + water is listed first. Skim or 2% milk also works (a straight swap; the bake is a little leaner); Water + melted butter also works (in baking only).
How much substitute do I use for a different amount of whole milk?
Scale the parts linearly. The table on this page covers the common amounts, and the calculator scales every option to exactly what your recipe calls for — never a vague "adjust to taste".