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Dairy products like buttermilk and heavy whipping cream play a big role in baking. Whipping up cake batter or cookie dough? A dairy ingredient may give your baked good a little structure and strength, just as flour and eggs do. Dairy also adds rich moisture and flavor, the way that sugar and oil might. Sometimes, though, you might not want to use the rich ingredients — or you realize at the last second you don’t have a specific dairy product on hand. And if you’re A1 protein sensitive, you might want to use a2 Milk® to create a version that is easier on digestion and may help some avoid discomfort. That’s why we’re sharing four baking ingredients you can replace with milk.
You can easily replace buttermilk with milk in many recipes. To substitute 1 cup of buttermilk, simply add 1 tablespoon of white vinegar or lemon juice to a 1 cup measuring cup. Then add enough milk to top it off. Stir, then let it stand for 5 minutes before mixing with other ingredients. Adding vinegar or lemon juice mimics the acidity in buttermilk and letting it stand will allow it to thicken.
Bonus tip: This concoction of white vinegar or lemon juice plus milk can also be used to replace 1 cup of sour cream in a recipe.
Heavy cream may look similar to milk, but they can have different purposes in baking. Because of heavy cream’s consistency and higher fat content, it often acts as a thickener or creamer, changing the texture of your baked good.
To use milk as a replacement ingredient, use 2 parts milk to 1 part melted unsalted butter. This pairing mimics the richness and fat of cream. However, this only works when heavy cream is used in a baking recipe; it shouldn’t be used for heavy whipping cream.
If you’re not a regular coffee drinker, you may not have half-and-half on hand for baking. Luckily, you can replace half-and-half with milk, which is much more likely to be in your refrigerator.
To create your own half-and-half, mix three parts whole milk and one part heavy cream (using the substitution above!). This mixture tastes similar to the richness and fat content of half-and-half. If you prefer low-fat or skim milk, mix skim or low-fat milk with your heavy cream.
Looking to spice up a boxed cake, pancake mix, or waffle mix? Substitute the water for milk instead. For example, if your pancake mix calls for 1 cup of mix and 1 cup of water, use 1 cup of milk instead of water. It may make the resulting cake or pancakes slightly more flavorful and give your waffles deliciously crisp edges.
When following a recipe and attempting a new baking project, you know that the temperature of the oven matters. But what you may not know is that the temperature of the milk is also an important factor in getting your goodies to come out just right. Cake recipes often call for room-temperature milk, which allows the other ingredients to come together more smoothly. Yeast breads might require warm to nearly scalding hot milk, which helps the yeast dissolve. Meanwhile, many biscuit recipes suggest ice-cold milk, which helps create those deliciously flaky and buttery layers.
It’s clear that milk plays an important role in baking, as it can replace several common baking ingredients. There are also multiple health benefits to using milk instead of other dairy products. When used to replace rich, heavy cream, a2 Milk® is real cows’ milk and may help some people avoid discomfort, and milk has fewer calories to boot. Whether it’s whole milk, reduced fat, or low-fat milk, there is an a2 Milk® variety for all your baking and nutritional needs.