Dairy
| Food |
Amount |
Substitute |
| Butter |
1 cup |
1 cup margarine |
| Butter |
1 cup |
1 1/3 cup whipped butter (for sauteing) |
| Butter |
1 cup |
1 cup hydrogenated fat plus 1/2 tsp salt |
| Butter |
1 cup |
7/8 cup oil plus 1/2 tsp salt |
| Butter |
1 cup |
7/8 cup lard plus 1/2 tsp salt |
| Butter |
1 cup |
7/8 cup vegetable shortening |
| Butter |
1 cup |
7/8 cup oil |
| Butter |
1 cup |
3/4 cup olive oil |
| Butter |
1 cup |
8 tsp (1 envelope) butter buds, 1/2 cup liquid, 1/2 cup butter |
| Buttermilk or Sour Milk |
1 cup |
Mix 1 tbsp white vinegar or lemon juice with 1 cup milk, let stand 5 minutes1 |
| Buttermilk or Sour Milk |
1 cup |
1 cup whole milk, 1 3/4 tsp cream of tartar1 |
| Buttermilk or Sour Milk |
1 cup |
1 cup water, 1/4 cup buttermilk powder1 |
| Buttermilk or Sour Milk |
1 cup |
3/4 cup of plain yogurt and 1/4 cup of milk1 |
| Buttermilk or Sour Milk |
1 cup |
1 cup plain yogurt (for baking)1 |
| Buttermilk or Sour Milk |
1 cup |
1 cup sour cream (for baking)1 |
| Buttermilk or Sour Milk |
1 cup |
1 cup kefir |
| Cheese, farmer |
equal amount |
Cottage cheese, dry or drained |
| Cheese, goat |
equal amount |
Feta cheese |
| Cheese, mascarpone |
equal amount |
Cream cheese |
| Cheese, parmigiano reggiano |
equal amount |
Domestic Parmesan, Grana Padano, aged Asiago, Pecorino Romano |
| Cheese, ricotta |
equal amount |
Cottage cheese |
| Cheese, romano |
equal amount |
Parmesan cheese |
| Cheese, sharp cheddar |
1 cup |
1 cup cheddar (mild), 1/8 tsp dry mustard, 1/4 tsp worcestershire sauce |
| Cottage cheese |
equal amount |
Ricotta or farmer cheese |
| Cream Cheese |
equal amount |
Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth |
| Cream, half and half |
1 cup |
7/8 cup whole milk plus 1/2 tbsp butter |
| Cream, half and half |
1 cup |
3 tbsp oil plus milk to equal 1 cup |
| Cream, half and half |
1 cup |
1 cup evaporated milk |
| Cream, half and half |
1 cup |
3/4 cup whole milk plus 1/4 cup heavy cream |
| Cream, half and half |
1 cup |
2/3 cup skim or low-fat milk plus 1/3 cup heavy cream |
| Cream, heavy |
1 cup (not for whipping) |
3/4 cup sweet milk plus 1/3 cup butter |
| Cream, heavy |
1 cup (not for whipping) |
2 cups whipped dessert topping |
| Cream, heavy |
1 cup (not for whipping) |
1 cup evaporated milk |
| Cream, heavy |
1 cup whipped |
2/3 cup buttermilk plus 1/3 cup oil |
| Cream, light |
1 cup |
1/2 cup heavy cream, 1/2 cup whole milk |
| Cream, light |
1 cup |
7/8 cup sweet milk plus 3 tbsp butter |
| Cream, light |
1 cup |
1 tbsp melted butter plus enough milk to make 1 cup |
| Cream, light |
1 cup (for cooking) |
7/8 cup whole milk, 3 tbsp butter |
| Cream, light |
1 cup (for cooking) |
1 cup undiluted evaporated milk |
| Cream, soured |
1 cup |
7/8 cup sour milk plus 3 tbsp butter |
| Cream, soured |
1 cup |
7/8 cup buttermilk plus 3 tbsp butter |
| Cream, whipped, sweetened |
1 cup |
4 oz whipped topping |
| Cream, whipped, sweetened |
1 cup |
1 1/4 oz dessert topping mix, prepared |
| Cream, whipped, sweetened |
1 cup |
13 oz. can evaporated milk chilled for 12 hours plus 1 tsp lemon juice. Whip until stiff. |
| Cream, whipped, sweetened |
1 cup |
1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Beat until stiff. Add 1/2 cup sugar while beating. Add 2 tbsp lemon juice and beat until mixed. |
| Cream, whipping |
1 cup |
2/3 cup evaporated milk, 4 tsp lemon juice or vinegar |
| Cream, whipping |
1 cup |
1/2 cup nonfat dry milk, 1/3 cup water, 1 tbsp lemon juice |
| Crème fraîche |
1 cup |
1/2 cup sour cream plus 1/2 cup heavy cream |
| Half and Half |
1 cup |
7/8 cup whole milk, 1 1/2 tsp butter |
| Half and Half |
1 cup |
1/2 cup whole milk, 1/2 cup light cream |
| Half and Half |
1 cup |
3/4 cup whole milk, 1/4 cup heavy cream |
| Half and Half |
1 cup |
2/3 cup low-fat or skim milk, 1/3 cup heavy cream |
| Milk, condensed, sweetened |
1 cup |
1 cup nonfat dry milk, 1/2 cup boiling water, 2/3 cup sugar, 3 tbsp melted butter (process in blender until smooth) |
| Milk, condensed, sweetened |
1 cup |
1 cup evaporated milk plus 1 1/4 cup of sugar cooked over low heat until sugar is dissolved. |
| Milk, evaporated |
1 can (12 oz) |
12 oz cream |
| Milk, evaporated |
1 can (12 oz) |
Whip until smooth: 1 cup nonfat dry milk, 1 3/4 cups warm water. Keep refrigerated. |
| Milk, regular or low-fat |
1 cup |
1/2 cup evaporated milk plus 1/2 cup water |
| Milk, regular or low-fat |
1 cup |
nonfat dry milk prepared as directed on package |
| Milk, skim |
1 cup |
3/4 cup water, 1/3 cup nonfat dry milk |
| Milk, sour |
1 cup |
1 cup sweet milk plus 1 tbsp vinegar or lemon juice |
| Milk, sweet |
1 cup |
1/2 cup evaporated milk plus 1/2 cup water |
| Milk, sweet |
1 cup |
1 cup reconstituted nonfat dry milk plus 2 tsp butter |
| Milk, whole |
1 cup |
1/2 cup evaporated milk, 1/2 cup water |
| Milk, whole |
1 cup |
1 cup nonfat milk, 2 1/2 tsp butter |
| Milk, whole |
1 cup |
1 cup skim milk, 1 tbsp melted butter |
| Milk, whole |
1 cup |
7/8 cup skim milk, 1/8 cup heavy cream |
| Milk, whole |
1 cup |
5/8 cup skim milk, 3/8 cup half and half |
| Milk, whole |
1 cup |
2/3 cup 1% milk, 1/3 cup half and half |
| Milk, whole |
1 cup |
3/4 cup 2% milk, 1/4 cup half and half |
| Milk, whole |
1 cup |
1 cup water, 4 tbsp dry whole milk |
| Milk, whole |
1 cup |
1 cup water plus 1 1/2 tsp butter (in baking) |
| Milk, whole |
1 cup |
1 cup reconstituted nonfat dry milk plus 2 1/2 tsp butter |
| Sour Cream |
1 cup |
1 cup plain whole yogurt, 3 tbsp melted butter |
| Sour Cream |
1 cup |
3/4 cup buttermilk plus 1/4 cup oil |
| Sour Cream |
1 cup |
3/4 cup milk, 3/4 tsp lemon juice and 1/3 cup butter or margarine |
| Sour Cream |
1 cup |
1/2 cup cottage cheese and 1/2 cup. of plain yogurt. |
| Sour Cream (for baking) |
1 cup |
3/4 cup sour milk or buttermilk, 1/3 cup butter |
| Sour Cream (for baking) |
1 cup |
1 cup plain yogurt, 1 tsp baking soda |
| Sour Cream (for baking) |
1 cup |
1 tbsp lemon juice, 7/8 cup plus 1 tbsp evaporated milk |
| Sour Cream (for dips) |
1 1/4 cups |
1 cup cottage cheese, 1/4 cup plain yogurt or buttermilk (blend in processor) |
| Sour Cream (for dips) |
1 1/4 cups |
1 cup cottage cheese, 1 tbsp lemon juice, 1/4 cup milk or water, 1/8 tsp salt (blend in processor) |
| Sour Cream (for dips) |
1 1/4 cups |
8 oz cream cheese, 1/4 cup milk (blend in processor) |
| Whipping Cream (whipped) |
equal amount |
Frozen (thawed) whipped topping |
| Whipping Cream (whipped) |
equal amount |
Prepared whipped topping mix |
| Yogurt, plain |
equal amount |
Sour cream |
| Yogurt, plain |
equal amount |
Buttermilk |
| Yogurt, plain |
equal amount |
Cottage cheese blended until smooth |
