PAGE-Testing New Cooking Guide FAQ | Haven’s Kitchen

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Easy substitutions

The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by no means comprehensive, is meant to help you replace ingredients with confidence.

Ingredient	Substitution
Milk	Half-and-half or heavy cream thinned with water, evaporated milk, light coconut milk, light cream, oat milk, nut milk, soy milk.
Half-and-half	Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water.
Heavy Cream	For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased sweetness), or cream cheese whisked with a little water also work. Note: Alternatives won’t whip into fluffy whipped cream.
Buttermilk	For 1 cup buttermilk, add 1 tablespoon fresh lemon juice (or light vinegar, such as white, white wine or champagne) to a measuring cup and add enough milk to reach 1 cup. Alternately, thin one part yogurt, sour cream or other creamy dairy product with one part milk, or thin two parts yogurt or other creamy dairy product with one part water.

Ingredient Measurements & Weight

Here are a few basic equivalencies for volume measurements:

Measure (US units)	Equivalency
1 teaspoon	5 milliliters
1 tablespoon	3 teaspoons (15 milliliters)
1/4 cup	4 tablespoons (59 milliliters)
1/2 cup	8 tablespoons (118 milliliters)
1 cup	16 tablespoons (237 milliliters)
1 pint	2 cups (473 milliliters)
1 quart	2 pints (946 milliliters, approximately 1 liter)
1 gallon	4 quarts (3,785 milliliters)

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