Product | Measure | Substitute |
| Butter (for sautéing) | 1 tablespoon | 1 tablespoon olive oil |
| Buttermilk | 1 cup | 1 tablespoon vinegar or lemon
juice plus sweet milk to
equal 1 cup.Mix 1/2 cup evaporated milk plus 1/2 cup lukewarm water - add 1 tablespoon white vinegar. Let stand at room temperature for 30 minutes. 1 cup plain yogurt |
| Cream, light | 1 cup | 3/4 cup milk plus 3 tablespoons butter or margarine (for use in cooking and baking) 1 cup evaporated milk, undiluted |
| Cream, heavy | 1 cup | 3/4 cup milk plus 1/3 cup butter or margarine (for use in cooking and baking) |
| Cream, whipped | 1 cup | Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff. |
| Egg White | 1 white (2 tablespoons) | 2 tablespoons thawed frozen egg white 2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water |
| Egg Yolk | 1 yolk
(1 1/2 tablespoons) | 2 tablespoons sifted, dry egg yolk powder plus 2 teaspoons water 1 1/3 tablespoons thawed frozen egg yolk |
| Eggs | 2 large 1 egg
2 eggs
3 eggs
| 3 small 1 teaspoon gelatine, 3 tablespoons cold water, 2 tablespoons plus 1 teaspoon boiling water 2 teaspoons gelatine, 1/3 cup cold water, 2 tablespoons plus 1 teaspoon boiling water 1 tablespoon gelatine, 1/3 cup cold water, 1/3 cup boiling water |
| Half-and-half | 1 cup | 7/8 cup milk plus 1/2 tablespoon butter or margarine 1 cup evaporated milk, undiluted |
| Mascarpone | | 1 part ricotta cheese to 2 parts whipping cream |
| Milk, fresh | 1 cup | 1/2 cup evaporated milk plus 1/2 cup water 3 to 5 tablespoons nonfat dry milk solids in 1 cup water |
| Milk, skim | 1 cup | 3 to 4 tablespoons dry nonfat milk solids plus 1 cup water |
| Milk, sour | 1 cup | 1 tablespoon lemon juice or vinegar plus milk to make 1 cup |
| Milk, whole | 1 cup | 1 cup reconstituted nonfat dry milk plus 2 teaspoons butter or margarine 1/2 cup evaporated milk plus 1/2 cup water 4 tablespoons whole dry milk plus 1 cup water, or follow manufacturer's directions 1 cup fruit juice or 1 cup potato water (for use in baking) 1/4 cup nonfat dry milk plus 2 teaspoons butter or margarine plus 7/8 cup water |
| Milnot (canned evaporated milk) | | Half-and-half or evaporated milk |
| Sour Cream, commercial (for cooking purposes) | 8-ounce carton | 1 tablespoon lemon juice plus evaporated milk to equal 1 cup 3 tablespoons butter plus 7/8 cup sour milk 1 cup plain yogurt plus 3 tablespoons melted butter 1 cup plain yogurt plus 1 tablespoon cornstarch 1 cup cottage cheese plus 1/4 cup buttermilk plus 1/2 teaspoon lemon juice blended until smooth |
| Sour Cream, commercial (for topping purposes) | 1 cup | 1 cup cottage cheese and sugar to taste (a drop or two of vanilla extract may be added for better taste). Blend in blender. |
| Sour Cream, heavy | 1 cup | 1/3 cup butter plus 2/3 cup milk |
| Sour Cream, for dip | 1 cup | 1 cup plain nonfat yogurt |
| Whipped Cream | 1 cup | 1 sliced banana and 1 egg white, beaten until stiff Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff. |
| Whipping Cream | 1 cup | 3/4 cup milk plus 1/3 cup melted butter (for baking only - will not whip) |
| Yogurt, plain | 1 cup | 1 cup buttermilk or sour milk 1 cup sour cream 1 cup cottage cheese, blended until smooth |
