Ingredient substitution guide
Best substitutes for whole milk
Best swap for whole milk: 2% milk, 1:1; slightly less rich, works in most baking and cooking.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Whole Milk?
The best swap for Whole Milk is 2% Milk, 1:1; slightly less rich, works in most baking and cooking. Another option is Half-And-Half, use 3/4 part half-and-half + 1/4 part water to thin; richer. The table below also lists Evaporated Milk Diluted with Water, Heavy Cream Thinned with Water and Unsweetened Oat Milk, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| 2% milk | 1:1; slightly less rich, works in most baking and cooking |
| Half-and-half | use 3/4 part half-and-half + 1/4 part water to thin; richer |
| Evaporated milk diluted with water | equal parts evaporated milk and water; the standard pantry swap and very close to the real thing |
| Heavy cream thinned with water | 1/4 cup cream plus 3/4 cup water per cup of whole milk |
| Unsweetened oat milk | 1:1; the closest dairy-free match for body in baking and sauces, though slightly sweeter Diet and health: Oats often share mills with wheat, barley and rye, so if you avoid gluten, choose an oat milk labeled gluten-free. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Beyond Celiac, Are Oats Gluten-Free? (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.