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

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

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.

Yogurt, plain

1 cup

1 cup buttermilk or sour milk

1 cup sour cream

1 cup cottage cheese, blended until smooth