In a recipe that calls for milk, what can be used as a substitue?

Question

It's for cheesecake.

Answer 1

Check out this link, then scroll down to "Whole Milk" for suggestions.

http://www.ehow.com/how_114372_substitute-missing-ingredients.html

*Make sure you save me a slice!

Answer 2

It depends on what your making. You can use extra water, but it won't taste as good. Try powered milk or the milk you can now buy in a box that doesn't need to be refrigerated.

Answer 3

In recipes calling for milk, I cut canned milk half-and-half with water.

Answer 4

Depending on what you are making, water can sometimes be substituted, but the consistency will not be quite as rich as with milk. Canned milk, or again, depending on what it's going into, beef or chicken stock can be substituted, as in mashed potatoes or soup.

Answer 5

milk = cow's milk Varieties: skim milk = nonfat milk (0.5% fat), low-fat milk (2% fat), and whole milk (3.5% fat). You can buy it fresh, or as powdered milk, canned evaporated milk, or UHT milk packed in aseptic containers. Fresh is best for drinking and delicate desserts, the other kinds pick up an unpleasant caramelized flavor when they're heated for packaging. Acidophilus milk tastes much the same as ordinary milk, but it includes the beneficial acidophilus bacteria that are destroyed during pasteurization.


Substitutes: goat's milk (This is easier to digest that cow's milk. Fresh goat's milk is a good all-purpose substitute for cow's milk, but non-refrigerated forms have an unpleasant tangy, barnyard flavor that overpowers subtly-flavored dishes.) OR oat milk (This is more expensive and less nutritious, but a good all-purpose substitute for milk in cooking. A good choice for vegetarians who object to the animal exploitation involved in the production of cow's or goat's milk.) OR buttermilk (This is especially good in pancakes or waffles. If using in a baked good, 1C milk = 1 C buttermilk - 2 teaspoons baking powder + 1/2 teaspoon baking soda) OR soy milk (This is more expensive and (unless fortified) less nutritious than ordinary milk. It has a nutty flavor and turns beige when cooked. It works well in most baked goods, but it's a risky substitute in savory dishes.) OR rice milk (This is more expensive and, unless fortified, less nutritious. It's great for making desserts, but it's too sweet for savory dishes) OR almond milk (This also is more expensive and, unless fortified, less nutritious. It's very sweet; use it in desserts only) OR water (makes eggs creamier in scrambled eggs, gives breads a coarser texture and a lighter crust) OR (in baked goods) sour cream (This makes baked goods more tender and moist. For each cup of milk you replace, subtract one teaspoon of baking powder and up to three tablespoons of fat from the recipe and add one cup of sour cream plus 1/2 teaspoon of baking soda.)

Answer 6

evaporated milk, powdered milk and possibly water depending on what your fixing

Answer 7

you can always use yogurt or sour cream.if the recipe request you use 1 cup of milk or use 1 cup of sour cream or yogurt.

Answer 8

I use powdered milk.

Answer 9

water, but i'm telling u now, don't use substitutes for a cheese cake, it'll taste nasty.

Answer 10

evaporated milk will work.