Cook's Thesaurus: Milk & Cream

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Milk & Cream

breakfast cream = qaimaaq   Substitutes: clotted cream

clotted cream = Devonshire cream = Devon cream   To make your own: See the Making Your Own Devonshire or Clotted Cream or Mock Devonshire Clotted Cream postings on RecipeSource.com. Substitutes: breakfast cream

coffee cream See light cream.
concentrated milk See evaporated milk.
condensed milk See evaporated milk.
cow's milk See milk.
cream   Varieties:   Creams vary according to the amount of butterfat they have. Lightest of all is half & half, which is half milk, half cream and weighs in with a butterfat content between 10.5 - 18%. It can't be whipped, but it's nice with coffee, or on cereal. Light cream = coffee cream = table cream is richer at 18 - 30% fat, but it still can't be whipped. Light whipping cream = whipping cream (with a butterfat content of 30 - 36%) and heavy cream = heavy whipping cream (with at least 36% fat) are heavy enough to whip, and aren't as prone as lower-fat creams to curdling in sauces. The higher the butterfat content, the less beating is required to get whipped cream. Europeans go for even heavier creams, like double cream (with a butterfat content of 42%), extra-thick double cream, and clotted cream = Devonshire cream, which is often spread like butter over scones. Look for clotted cream in large supermarkets, but (perhaps luckily) the double creams are very hard to find. You can buy ultra-pasteurized versions of these creams, but they tend to have a burnt milk taste and don't whip as well. Substitutes: evaporated milk (This is lower in fat, and it's hard to whip. It also has a slight burnt milk taste.) OR yogurt (This tends to curdle in hot sauces or soups, but it works well in cold soups.)
Devonshire cream See clotted cream.
double cream (42% fat) Notes: This isn't available in the United States. Substitutes: heavy cream (this has a butterfat content of at least 36%) OR créme fraîche (as a dessert topping) OR egg custard (as a dessert topping)

evaporated milk = condensed milk = concentrated milk    Notes:    This is sold in cans, and comes either whole or nonfat. Don't confuse it with sweetened condensed milk, which has lots of sugar and is not a good substitute. While evaporated milk is sometimes called condensed milk, most recipes that call for condensed milk are referring to sweetened condensed milk. Evaporated milk is sold with varying amounts of butterfat, ranging from whole evaporated milk with about 8% to skim evaporated milk with about 0.5%. To reconstitute evaporated milk, combine it with an equal amount of water. Substitutes: half & half OR milnot (available in Britain; whips better than evaporated milk) OR cream (higher in fat, but works well in pumpkin pies)   See also: milk

goat's milk Varieties: This comes with varying percentages of butterfat. You can buy it fresh, or as powdered milk, canned evaporated milk, or UHT milk packed in aseptic containers. Fresh is best for drinking and delicate desserts, the other kinds pick up an unpleasant caramelized flavor when they're heated for packaging. Substitutes:   cow's milk (This is less expensive and milder-tasting, but harder to digest than goat's milk.) OR oat milk (This is more expensive and less nutritious, but a good all-purpose substitute for milk in cooking. This is a good choice for vegetarians who object to the animal exploitation involved in the production of goat's or cow's milk.) OR buttermilk (Especially good in pancakes or waffles. If using in baked goods, 1C milk = 1 C buttermilk - 2 teaspoons baking powder + 1/2 teaspoon baking soda) OR soy milk (This is more expensive and, unless fortified, less nutritious than goat's milk. It has a nutty flavor and turns beige when cooked. It works well in most baked goods, but it's a risky substitute in savory dishes.) OR rice milk (This is more expensive and, unless fortified, less nutritious. It's great for making desserts, but it's too sweet for savory dishes) OR almond milk (This is also more expensive and, unless fortified, less nutritious. It's very sweet, so use it in desserts only) OR water (This makes eggs creamier in scrambled eggs and gives breads a coarser texture and a lighter crust.)

half-and-half = half & half (10.5 - 18% fat) Substitutes: equal parts cream and milk OR evaporated milk OR 7/8 C milk + 1 ½ tablespoons butter or margarine

heavy cream = heavy whipping cream (at least 36% fat) Substitutes: creme fraiche (for making cream sauces) OR 1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip) OR light cream (will not whip) OR evaporated milk (especially in cream sauces) OR milk (will not whip; makes cream sauces much less flavorful) OR blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.) OR pureed cottage cheese OR pureed ricotta cheese OR silken tofu (especially for ice cream--for directions, see the Tofu Ice Cream recipe posted by Veggie Unite!) Notes: Unlike heavy cream, lower-fat substitutes like half-and-half and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps. Ultra-pasteurized whipping cream is harder to whip and has some unpleasant flavor notes.

heavy whipping cream See heavy cream.
light cream = coffee cream = table cream (18 - 30% fat) Substitutes: evaporated milk OR half and half OR 1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk and cottage cheese Notes: Unlike heavy cream, lower-fat substitutes like light cream, half-and-half, and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil.   Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps.
light whipping cream = whipping cream (30 - 36% fat) Substitutes: heavy whipping cream OR evaporated milk   Notes: Unlike heavy cream or whipping cream, lower-fat substitutes like half-and-half and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps.
low-fat milk   See milk.

milk = cow's milk Varieties: skim milk = nonfat milk (0.5% fat), low-fat milk (2% fat), and whole milk (3.5% fat). You can buy it fresh, or as powdered milk, canned evaporated milk, or UHT milk packed in aseptic containers. Fresh is best for drinking and delicate desserts, the other kinds pick up an unpleasant caramelized flavor when they're heated for packaging. Acidophilus milk tastes much the same as ordinary milk, but it includes the beneficial acidophilus bacteria that are destroyed during pasteurization.

Substitutes:   goat's milk (This is easier to digest that cow's milk. Fresh goat's milk is a good all-purpose substitute for cow's milk, but non-refrigerated forms have an unpleasant tangy, barnyard flavor that overpowers subtly-flavored dishes.) OR oat milk (This is more expensive and less nutritious, but a good all-purpose substitute for milk in cooking. A good choice for vegetarians who object to the animal exploitation involved in the production of cow's or goat's milk.) OR buttermilk (This is especially good in pancakes or waffles. If using in a baked good, 1C milk = 1 C buttermilk - 2 teaspoons baking powder + 1/2 teaspoon baking soda) OR soy milk (This is more expensive and (unless fortified) less nutritious than ordinary milk. It has a nutty flavor and turns beige when cooked. It works well in most baked goods, but it's a risky substitute in savory dishes.) OR rice milk (This is more expensive and, unless fortified, less nutritious. It's great for making desserts, but it's too sweet for savory dishes) OR almond milk (This also is more expensive and, unless fortified, less nutritious. It's very sweet; use it in desserts only) OR water (makes eggs creamier in scrambled eggs, gives breads a coarser texture and a lighter crust) OR (in baked goods) sour cream (This makes baked goods more tender and moist. For each cup of milk you replace, subtract one teaspoon of baking powder and up to three tablespoons of fat from the recipe and add one cup of sour cream plus 1/2 teaspoon of baking soda.)

milnot Shopping hints: This is easier to find in Great Britain than in the United States. Substitutes: evaporated milk (This doesn't whip as well as milnot. To compensate for this, make sure the milk, beaters, and bowl are all very cold before whipping.)
nonfat milk   See milk.

powdered milk Cooking notes: To reconstitute, combine one part milk powder with three parts water. See also: milk

qaimaaq See breakfast cream.
raw milk = real milk = fresh milk   A few decades ago, the cream in milk would rise to the top and a glass of milk sitting on the counter would gradually turn sour. No more. Most commercial milk today is homogenized so that the fat is broken into small particles which remain suspended in the milk, and pasteurized to kill bacteria, including the friendly varieties that gave milk a sour tang. Raw milk isn't pasteurized; producers instead keep their cows and dairies clean in order to reduce the risk of bacterial contamination. Some people insist raw milk is more healthful than commercial milk since it contains active enzymes that help with digestion and absorption of nutrients. Many cheesemakers prefer it since pasteurization diminishes the cheese's flavor potential and homogenization gives it a waxy texture. Unfortunately, it's illegal to sell raw milk in many states.   Substitutes:   Nonfat milk mixed with whipping cream (When making cheese, this corrects the texture problem resulting from homogenization.) OR powdered lowfat milk mixed with whipping cream (Also corrects texture problem when making cheese.) OR acidophilis milk (Friendly bacteria is reintroduced into this milk after pasteurization.)
skim milk   See milk.

sweetened condensed milk To make your own: Visit the Illinois Cooperative Extension Service's Sweetened Condensed Milk--Homemade page.

table cream See light cream.

ultra-pasteurized cream Substitutes: whipping cream (better taste, whips better, spoils faster)

whipped cream   To make your own: Beat chilled heavy cream in a chilled narrow bowl with chilled beaters until the cream forms soft peaks. To sweeten, add two tablespoons of powdered sugar. One cup heavy cream yields two cups whipped cream. To make Chantilly cream = crème Chantilly, beat one cup chilled whipping cream until thick, add two tablespoons powdered sugar plus 1/2 teaspoon vanilla extract, then continue beating until peaks form.

Substitutes: With chilled beaters and a chilled bowl, whip 12 ounces of very well-chilled evaporated milk and serve immediately. If you wish, add up to 2 tablespoons chilled lemon juice to milk before beating. (This substitute doesn't taste as rich, but is lower in fat and calories.) OR pressurized whipped cream topping (more convenient, but it's more expensive and doesn't taste as good) OR frozen yogurt (lower in fat) OR well-drained vanilla yogurt (lower in fat) OR (as topping for hot chocolate) marshmallows (lower in fat) OR nondairy whipped cream substitute (Check the labels. A popular brand of this is very high in saturated fat.)   Links: See the Recipesource.com posting for Mock Whipped Cream.

whipping cream See light whipping cream.
whole milk   See milk.

Links
If lactose intolerant or allergic to milk, visit the No Milk Page. See also the Why Milk? page.
Copyright © 1996-2005 Lori Alden

	evaporated milk = condensed milk = concentrated milk Notes: This is sold in cans, and comes either whole or nonfat. Don't confuse it with sweetened condensed milk, which has lots of sugar and is not a good substitute. While evaporated milk is sometimes called condensed milk, most recipes that call for condensed milk are referring to sweetened condensed milk. Evaporated milk is sold with varying amounts of butterfat, ranging from whole evaporated milk with about 8% to skim evaporated milk with about 0.5%. To reconstitute evaporated milk, combine it with an equal amount of water. Substitutes: half & half OR milnot (available in Britain; whips better than evaporated milk) OR cream (higher in fat, but works well in pumpkin pies) See also: milk
	goat's milk Varieties: This comes with varying percentages of butterfat. You can buy it fresh, or as powdered milk, canned evaporated milk, or UHT milk packed in aseptic containers. Fresh is best for drinking and delicate desserts, the other kinds pick up an unpleasant caramelized flavor when they're heated for packaging. *Substitutes:* cow's milk (This is less expensive and milder-tasting, but harder to digest than goat's milk.) OR oat milk (This is more expensive and less nutritious, but a good all-purpose substitute for milk in cooking. This is a good choice for vegetarians who object to the animal exploitation involved in the production of goat's or cow's milk.) OR buttermilk (Especially good in pancakes or waffles. If using in baked goods, 1C milk = 1 C buttermilk - 2 teaspoons baking powder + 1/2 teaspoon baking soda) OR soy milk (This is more expensive and, unless fortified, less nutritious than goat's milk. It has a nutty flavor and turns beige when cooked. It works well in most baked goods, but it's a risky substitute in savory dishes.) OR rice milk (This is more expensive and, unless fortified, less nutritious. It's great for making desserts, but it's too sweet for savory dishes) OR almond milk (This is also more expensive and, unless fortified, less nutritious. It's very sweet, so use it in desserts only) OR water (This makes eggs creamier in scrambled eggs and gives breads a coarser texture and a lighter crust.)
	half-and-half = half & half (10.5 - 18% fat) *Substitutes:* equal parts cream and milk OR evaporated milk OR 7/8 C milk + 1 ½ tablespoons butter or margarine