Kitchen Charts

Substitutes for Dairy Products

Butter (1 tablespoon)
    substitute: 1 tablespoon olive oil

Buttermilk (1 cup)
    substitute: 1 tablespoon vinegar or lemon juice plus sweet milk to equal 1 cup.
    substitute: 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
    substitute: 1 cup plain yogurt

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

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

Cream, whipped (1 cup)
    substitute: 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)
    substitute: 2 tablespoons thawed frozen egg white
    substitute: 2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water

Egg yolk (1 yolk - 1 1/2 tablespoons)
    substitute: 2 tablespoons sifted, dry egg yolk powder plus 2 teaspoons water
    substitute: 1 1/3 tablespoons thawed frozen egg yolk

Eggs (2 large)
    substitute: 3 small eggs

Eggs (1 egg)
    substitute: 1 teaspoon gelatine, 3 tablespoons cold water, 2 tablespoons plus 1 teaspoon boiling water

Eggs (2 eggs)
    substitute: 2 teaspoons gelatine, 1/3 cup cold water, 2 tablespoons plus 1 teaspoon boiling water

Eggs (3 eggs)
    substitute: 1 tablespoon gelatine, 1/3 cup cold water, 1/3 cup boiling water

Half-and-Half (1 cup)
    substitute: 7/8 cup milk plus 1/2 tablespoon butter or margarine
    substitute: 1 cup evaporated milk, undiluted

Mascarpone
    substitute: 1 part ricotta cheese to 2 parts whipping cream

Milk, fresh (1 cup)
    substitute: 1/2 cup evaporated milk plus 1/2 cup water
    substitute: 3 to 5 tablespoons nonfat dry milk solids in 1 cup water

Milk, skim (1 cup)
    substitute: 3 to 4 tablespoons dry nonfat milk solids plus 1 cup water

Milk, sour (1 cup)
    substitute: 1 tablespoon lemon juice or vinegar plus milk to make 1 cup

Milk, whole (1 cup)
    substitute: 1 cup reconstituted nonfat dry milk plus 2 teaspoons butter or margarine
    substitute: 1/2 cup evaporated milk plus 1/2 cup water
    substitute: 4 tablespoons whole dry milk plus 1 cup water, or follow manufacturer's directions
    substitute: 1 cup fruit juice or 1 cup potato water (for use in baking)
    substitute: 1/4 cup nonfat dry milk plus 2 teaspoons butter or margarine plus 7/8 cup water

Milnot (canned evaporated milk)
    substitute: Half-and-Half or evaporated milk

Sour Cream, commercial (for cooking purposes)
    substitute: 1 tablespoon lemon juice plus evaporated milk to equal 1 cup
    substitute: 3 tablespoons butter plus 7/8 cup sour milk
    substitute: 1 cup plain yogurt plus 3 tablespoons melted butter
    substitute: 1 cup plain yogurt plus 1 tablespoon cornstarch
    substitute: 1 cup cottage cheese plus 1/4 cup buttermilk plus 1/2 teaspoon lemon juice blended until smooth

Sour Cream, commercial (for topping purposes)
    substitute: 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)
    substitute: 1/3 cup butter plus 2/3 cup milk

Sour Cream, for dip (1 cup)
    substitute: 1 cup plain nonfat yogurt

Whipped Cream (1 cup)
    substitute: 1 sliced banana and 1 egg white, beaten until stiff
    substitute: Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.

Whipping Cream (1 cup)
    substitute: 3/4 cup milk plus 1/3 cup melted butter (for baking only - will not whip)

Yogurt, plain (1 cup)
    substitute: 1 cup buttermilk or sour milk
    substitute: 1 cup sour cream
    substitute: 1 cup cottage cheese, blended until smooth