For those of you who can't have regular milk or are out of milk at the last minute. You can use this to help you when you are baking and are in need of a milk substitute.

~Alternatives:

Water

You can use water in most baking recipes that call for milk. Use 1 cup of water and 1 - 1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.

Evaporated Milk or Dry Milk

To replace 1 cup of regular milk, use 1/2 cup evaporated milk mixed with 1/2 cup water, or make the equivalent of 1 cup of milk using the dried milk powder.

Canned Coconut Milk

Canned Coconut Milk will sub beautifully for regular milk in your baked goods while diffusing a subtle coconut flavor to your food. Use 1 part coconut milk for every 1 part of regular milk called for in the recipe, be sure to take out any coconut solids from the top of the can before measuring.

Nut, Rice or Oat Milk

Even if you don't have any nondairy milk in your fridge, if you keep oats, cooked rice or unsalted nuts on hand, then you are in luck.

Making Almond Milk:

Step 1: Soak 1 Cup of almonds overnight or up to two days.

Step 2: Drain and rinse the almonds.

Step 3: Combine the almonds and water in a blender.

Step 4: Blend at the highest speed for two minutes.

Step 5: Strain the almonds.

Step 6: Press all the almond milk from the almond meal.

Step 7: Sweeten to taste.

Step 8: Refrigerate the almond milk.

Oat milk is easy and cheap too.

Making Oat Milk:

Step 1: Pour the oats and water into your blender.*

Step 2: Blend on high until smooth.

Step 3: Strain the oat milk by pouring it through a nut bag (or cheese cloth) into a pitcher or bowl.

Step 4: Use your hands to squeeze the milk out of the nut milk bag.

Step 5: Store the oat milk in the refrigerator for 2 -3 days.**

*If you have a high powered blender and want your oat milk to remain thick, you can drink it without having to strain it.

**This milk can not be heated up, unless you want a thick, sticky and gelatinous mess.

Cheese Cloth

Nut Milk Bag

Making Rice Milk:

Step 1: Soak the rice overnight or up to two days.

Step 2: Strain the rice but do not rinse it.

Step 2: Blend the rice along with the 4 Cups of water and a sweetener of choice for about 3 minute on high.*

Step 3: Line a colander with a very thin towel with a bowl underneath the colander.

Step 4: Pour the rice mixture into it. Allow the liquid to strain and drip into the bowl below.

Step 5: Gather the corners of the towel up and squeeze out the remaining liquid.

Step 6: Pour rice milk into jars, replace lids and refrigerate.

*Unlike almond milk, in our opinion rice milk really needs just a bit of a sweetener to taste. Try adding in a teaspoon of honey.

Yogurt

Yogurt will add moisture and a slight tang to your baked goods. Plain yogurt is best, as Greek yogurt's high protein content can change the texture of your food. Use the same amount of plain yogurt as you would milk in your recipe. You can also use kefir, a drinkable yogurt, as a 1:1 substitute for milk.

Credit: SheKnows.com