Our Recipe Archive

Milk is a versatile kitchen staple used in baking, cooking, drinking, and as a base for countless dairy products. From enriching sauces to softening baked goods or complementing a bowl of cereal, it’s a key player in nearly every kitchen—even when fresh isn’t available.

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Main Ingredient:

• Milk

Meal Type:

• (None specified)

Cooking Method:

• Assembled Meals

Substitution Types:

If you’re out of milk or need a nontraditional option, try one of these substitutions using pantry staples:

1. Buttermilk Substitute

• Combine 1 cup milk + 1 tablespoon lemon juice or white vinegar.
• Let sit at room temp for 5–10 minutes until curdled.
• Use in recipes calling for buttermilk, like pancakes or dressings.

2. Powdered Milk (Reconstituted)

• Mix 3 tablespoon powdered milk with 1 cup cold water.
• Stir until dissolved. This works well in baking and cooking.

3. Evaporated Milk Substitute

• Simmer 2 ¼ cups regular milk over medium heat until reduced to 1 cup.
• Cool and use as you would canned evaporated milk.

4. Using Evaporated Milk as a Milk Substitute

• Mix ½ cup evaporated milk with ½ cup water to make 1 cup of whole milk substitute.
• This is great in baked goods, casseroles, and creamy soups where richer flavor is a bonus.

5. Non-Dairy Options

• Use almond, oat, soy, or coconut milk as needed.
• Adjust flavor or sweetness based on recipe type.
• Remember that some non-dairy substitutes may not work well in certain recipes.
  • If you used canned coconut milk with full fat (where it’s thick and not liquid in part of the can), it will work find in an instant pudding mix. But if you use almond, oat, soy, or only liquid coconut milk – you’ll find the pudding to be runny even after it has set.

Recipe Links (External Sources):

• Army Quartermaster – Milk Conversions
• Food Network – Evaporated Milk Substitute
• The Pioneer Woman – How to Make Buttermilk
• Tastes Better From Scratch – Buttermilk Substitute
• Unlock Food – All About Evaporated Milk
• Wisconsin Mommy – Powdered Milk Tips

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