Dairy & Eggs
Substitutes for Whole Milk in gelato
Whole (full-fat) cow's milk is the foundational liquid of most gelato and ice cream bases, supplying water, milk fat, and milk solids-not-fat (MSNF). Standardized for balancing at 3.5% fat, 9% MSNF, and 12.5% total solids. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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