Milk substitutes^A

← Milk converter

• 1 cup whole milk^A = 1 cup unsweetened soy milk (King Arthur Baking)
  Soy matches whole milk's viscosity and protein best; closest performance in baked goods.

  ← Soy milk, unsweetened converter

• 1 cup whole milk^A = 1 cup water + ¼ cup dried whole milk powder^A (King Arthur Baking)
  Add powder to dry ingredients, water to wet. Useful for bread doughs.

  ← Water converter

  ← Powdered milk converter

• 1 cup whole milk^A = 1 cup well-shaken canned coconut milk^B (King Arthur Baking)
  Use for enriched doughs needing higher fat (e.g. tangzhong). Adds faint coconut note.

  ← Coconut milk, canned full-fat converter