|
For 250 mL (1 cup)
of... |
Substitute |
|
whole milk |
- 125 mL
(½ cup) evaporated whole milk + 125
mL (½ cup) water
- 50 mL (¼ cup) skim milk
powder + 225 mL (1 cup less 1 Tbsp) water + 15
mL
(1 Tbsp) butter
|
|
skim milk |
- 75 mL (1/3 cup)
skim milk powder + water to make 250 mL
(1 cup)
|
|
sour milk |
- 15 mL (1 Tbsp)
lemon juice or vinegar + milk to make
250 mL (1 cup)
- 250 mL (1 cup)
buttermilk
|
|
buttermilk |
- 15 mL (1 Tbsp)
lemon juice or vinegar + milk to make
250 mL (1 cup)
- 250 mL (1 cup)
yogurt
|
|
sour cream |
- 250 mL (1 cup)
yogurt
- 45 mL (3 Tbsp)
butter + 220 mL (⅞ cup) buttermilk
|
|
yogurt |
- 250 mL (1 cup)
buttermilk
|
|
whipping cream (for use in recipes; cannot be whipped) |
- 175 mL (¾ cup)
whole milk + 75 mL (1/3 cup) butter
- 1 cup (250 mL)
table or half & half cream
|
|
table cream |
- 250 mL (1 cup)
evaporated whole milk, undiluted
|
|
half & half cream |
- 225 mL (1 cup
less 1 Tbsp) whole milk + 30 mL
(2 Tbsp) butter
- 125 mL (½ cup)
table cream + 125 mL (½ cup) whole milk
(for cooked products)
|
|
butter - 1 stick |
- 1 stick
unsalted butter + ½ tsp (5 mL) salt
|
