Dairy substitutes
Milk, cream, cheese, butter and yogurt alternatives, including lactose-free and plant-based options.
16 guides
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Substitute for Buttermilk
No buttermilk? Put 1 tbsp lemon juice or vinegar in a cup, fill with milk and rest 5 to 10 minutes, or thin ¾ cup plain yogurt with ¼ cup milk.
5 swaps -
Substitute for Coconut Milk
No coconut milk? Thin coconut cream ⅔ to ⅓ with water. Half heavy cream, half whole milk matches its fat in curries; cashew cream is the dairy-free route.
4 swaps -
Substitute for Cottage Cheese
No cottage cheese? Whole-milk ricotta plus a scant ¼ tsp salt per 8 oz works in lasagna and pancakes; Greek yogurt suits dips, and crumbled tofu vegan fillings.
4 swaps -
Substitute for Cream Cheese
No cream cheese? Neufchâtel swaps 1:1 by weight in cheesecake and frosting; drained ricotta blended with butter, mascarpone or cashew cream cover the rest.
5 swaps -
Substitute for Evaporated Milk
No evaporated milk? Simmer 2¼ cups whole milk down to 1 cup, mix ½ cup dry milk powder into ¾ cup water, or use half-and-half 1:1 in pies and sauces.
5 swaps -
Substitute for Feta Cheese
No feta? Ricotta salata crumbles and salts the same way, 1:1 by weight. Goat cheese suits salads and tarts, cotija tacos and grains, brined tofu vegan dishes.
5 swaps -
Substitute for Halloumi
No halloumi? Paneer grills 1:1 by weight without melting (salt it after cooking), and queso para freír or Finnish bread cheese fry to the same golden crust.
5 swaps -
Substitute for Heavy Cream
No heavy cream? Whipping cream swaps 1:1 and still whips. For sauces and baking, mix ¾ cup milk with ¼ cup melted butter; it will not whip.
5 swaps -
Substitute for Mascarpone
No mascarpone? Beat 6 oz cream cheese with ¼ cup heavy cream for each 8 oz in tiramisu and frosting; crème fraîche works in risotto and pasta sauces.
4 swaps -
Substitute for Milk
Out of milk? Mix ½ cup evaporated milk with ½ cup water, reconstitute dry milk, or use unsweetened soy milk 1:1, the plant milk closest in protein.
6 swaps -
Substitute for Paneer
No paneer? Halloumi holds its shape 1:1 by weight in tikka and saag (cut the salt), queso para freír fries the same way, and pressed tofu suits vegan curries.
4 swaps -
Substitute for Parmesan Cheese
No Parmesan? Grana Padano grates and melts the same, 1:1 by weight. Use Pecorino Romano at four fifths the weight, or nutritional yeast plus salt for vegan dishes.
5 swaps -
Substitute for Queso Fresco
No queso fresco? Farmer's cheese matches it 1:1 by weight, rinsed feta works at three quarters the weight, and aged cotija at half as a salty finishing crumble.
5 swaps -
Substitute for Ricotta Cheese
Out of ricotta? Drained, blended cottage cheese works 1:1 by weight in lasagna (cut the salt); mascarpone with Greek yogurt suits cannoli, tofu vegan fillings.
4 swaps -
Substitute for Sour Cream
No sour cream? Whole-milk Greek yogurt swaps 1:1 in dips and baking, crème fraîche 1:1 in hot sauces, and blended cottage cheese works in cold dips.
5 swaps -
Substitute for Yogurt
Out of plain yogurt? Sour cream and blended cottage cheese swap 1:1, buttermilk or kefir 1:1 in batters and marinades, and Greek yogurt needs thinning.
6 swaps