| 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 |
