"All out of whole milk, or looking for a non-dairy substitute for allergies or diet preferences? Milk is an important ingredient in baked recipes: it softens the baked good, provides moisture, and helps with browning. It's also integral in many types of savory recipes as well."
"I'm Sonja Overhiser, a cookbook author and cooking expert: and I've tested all of these substitutes myself!"
"The list below was created by a real human with cooking experience (me!), not just a random list of ideas."
Whole milk serves multiple roles in cooking and baking: it softens baked goods, supplies moisture, and aids browning. Whole milk also contributes structure and flavor in many savory recipes. When whole milk is unavailable or unsuitable for allergies or dietary preferences, alternative milks and substitutes can replicate these functions. Substitute choices vary by fat content, flavor, and heat stability, affecting texture and color outcomes. Selecting a substitute should match the recipe's needs for mouthfeel, moisture, and browning. Tested substitutes that closely mimic whole milk's properties yield the best results in both baked and savory preparations.
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