| Ingredient: |
Substitute: |
| 1 cup (250 mL) buttermilk |
1 tablespoon (15 mL) lemon juice or vinegar + enough milk to make 1 cup (250 mL) OR 1 cup (250 mL) plain yogurt |
| 1 cup (250 mL) half-and-half |
7/8 cup (207 mL) milk + 1 tablespoon (15 mL) butter |
| 1 cup (250 mL) whipped cream |
1 cup (250 mL) frozen whipped topping, thawed |
| 1 cup (250 mL) whole milk |
2/3 cup (150 mL) evaporated milk + 1/3 cup (75 mL) water OR 1/4 cup (125 mL) dry milk powder + 1 cup (250 mL) water |
| 1 cup (250 mL) sour cream |
1 cup (250 mL) plain yogurt OR 1 tablespoon (15 mL) lemon juice or vinegar + enough cream to make 1 cup (250 mL) OR 3/4 cup (175 mL) buttermilk mixed with 1/3 cup (75 mL) butter |
| 1 cup (250 mL) yogurt |
1 cup (250 mL) sour cream OR 1 cup (250 mL) buttermilk |
| 1 whole egg (3 tablespoons / 45 mL) |
Liquid or powdered egg substitute products may be used; note directions on package |
