Yes, It Is Okay to Use Two Milks Instead of Whole Milk

December 17, 2025 •

4 min read

Whole milk, prized for its richness and fat content, is approximately 3.25% milk fat by weight, which is a key factor in achieving desired texture in many recipes. So, is it okay to use two milks instead of whole milk when you run out? The simple answer is yes, and with the right proportions, you can achieve nearly identical results in many culinary applications.

Quick Summary

Learn how to combine lower-fat milk with higher-fat milk or cream to create a functional substitute for whole milk. Get practical ratios and tips for successful cooking and baking.

Key Points

Combine Milks Accurately: You can successfully create a whole milk substitute by combining lower-fat milk with a higher-fat cream or milk, controlling the final fat percentage.
Shake to Combine: Homemade combined milk is not homogenized and will separate. Shake or stir well before each use, especially for drinking, to re-emulsify the fat.
Minimal Baking Impact: For most baking recipes like cakes and breads, the difference in texture and moisture between using a combined milk substitute and commercial whole milk is minimal.
Manage Heat for Sauces: When making sauces, add your milk blend at the end and use lower heat to prevent separation or curdling of the non-homogenized mixture.
Consider the Taste: While the taste will be similar, commercial whole milk's homogenization creates a more uniform mouthfeel. This difference is usually negligible in cooked dishes.

The Science of Milk Fat

Understanding what makes whole milk unique is the first step to a successful substitution. Whole milk's characteristic creamy flavor and texture come from its relatively high fat content compared to its lower-fat counterparts. In baking, this fat acts as a tenderizer, creating a softer crumb and adding moisture to cakes, cookies, and breads. In savory applications like sauces, the fat contributes to a rich mouthfeel and stability.

What Gives Whole Milk its Character?

Beyond fat content, commercial whole milk undergoes a process called homogenization, which permanently breaks down and disperses the fat globules so they don't separate. When you combine two milks at home, your mixture will not be homogenized and the fat will eventually rise to the top. This is easily remedied with a quick shake or stir before use and is typically not an issue for most recipes.

Creating Your Whole Milk Substitute with Two Milks

Creating your own whole milk substitute is a matter of simple math and mixing. Here are two of the most common and effective combinations.

Combining Skim Milk and Heavy Cream

This method allows for precise control over the fat content. Heavy cream is roughly 36% milk fat, while skim milk is less than 0.5% fat. By mixing these two, you can accurately recreate a whole milk profile.

To make one cup of whole milk (approx. 3.5% fat):

1.5 tablespoons heavy cream
Fill the rest of the cup (about 14.5 tablespoons) with skim milk

Pro Tip: For a full quart (four cups), combine about 6 tablespoons of heavy cream with enough skim milk to make a quart.

Using 2% Milk and Half-and-Half

If you have 2% milk and half-and-half (which contains 10.5% to 18% fat), you can also create a whole milk substitute. This is a simpler method if you already have these dairy products on hand.

To make one cup of whole milk (approx. 3.5% fat):

3/4 cup 2% milk
1/4 cup half-and-half

Best Practices for Cooking and Baking with Your Blend

Once you've made your combined milk, it's important to use it with a few best practices in mind to get the best results.

Tips for Baking

Shake well: Always give your mixed milk a vigorous shake before pouring to ensure the fat and liquid are re-emulsified.
Tender Texture: The higher fat content from your mixture will provide the necessary moisture and richness for cakes, muffins, and cookies.
Flavor Note: While the taste will be very close, the non-homogenized blend might have a slightly different mouthfeel than store-bought whole milk.

Tips for Sauces and Savory Dishes

Temperature Control: For sauces that require simmering, add your milk blend towards the end and keep the heat low. High, direct heat can cause the fat and protein to separate or curdle.
Add slowly: Incorporate the milk blend gradually while stirring to help it combine smoothly with other ingredients.
Use a thickener: If you are concerned about consistency, a little cornstarch slurry can be added to the sauce to help it thicken and stay smooth.

Comparison Table: Whole Milk vs. Combined Milk


Feature	Whole Milk	Combined Milk	Notes
Fat Content	Approx. 3.5%	Adjustable, can be matched to whole milk	Controlled by ratio of lower-fat to higher-fat milk/cream
Homogenization	Yes	No	Requires shaking before use as fat will separate over time
Texture	Consistently creamy and smooth	Very similar, but can feel slightly different	Works well for most cooking and baking
Taste	Rich and full-bodied	Very similar, may vary slightly	The final taste depends on the ingredients used in the combination
Convenience	Grab-and-go	Requires measuring and mixing	Useful when you only have different milk types on hand

Nutritional Considerations

Combining milks is primarily about matching the fat content for functional purposes in recipes. All types of dairy milk contain the same essential nutrients like protein, calcium, and vitamin D (if fortified), regardless of their fat content. A whole milk substitute made from skim milk and heavy cream will have a similar nutritional profile to commercial whole milk. This can be beneficial for those who want to control the fat and calorie content more closely, or simply use what they have available.

Final Thoughts

Ultimately, using two milks instead of whole milk is a perfectly acceptable and practical solution for most cooking and baking needs. Whether you're in a pinch or just prefer to use up what's in your fridge, understanding the simple science behind milk fat and homogenization gives you the power to be your own dairy chemist. By following the simple ratios and mixing techniques outlined, you can achieve delicious, reliable results and ensure your recipes turn out just as rich and tender as intended.

Want to learn more about the role of milk fat in different foods? Check out this article on milk fat and its importance for a deeper dive into the science behind it.

Frequently Asked Questions

Yes, in many baking recipes, combined milk is an excellent substitute for whole milk. The key is to match the fat content, as fat is crucial for adding moisture, richness, and creating a tender texture in baked goods.

To make one cup of whole milk substitute, combine approximately 1.5 tablespoons of heavy cream with enough skim milk to make one cup. Remember to shake the mixture well before using, as it is not homogenized and will separate over time.

Yes, you can. For one cup of whole milk substitute, a good ratio is 3/4 cup of 2% milk and 1/4 cup of half-and-half. This combination effectively increases the fat content to an equivalent of whole milk.

Yes, because your homemade blend is not homogenized like commercial whole milk, the fat will separate and rise to the top over time. A quick, vigorous shake or stir will mix it back together perfectly before each use.

For sauces, especially cream-based ones, add the combined milk blend at a lower temperature and toward the end of the cooking process to prevent it from curdling. Stir constantly and avoid bringing it to a hard boil.

While the flavor is very similar, particularly in cooked dishes, the lack of homogenization means the mouthfeel won't be perfectly identical. However, most people won't notice a significant difference, and the end result will still be rich and satisfying.

You can mix milks with different expiration dates for immediate use. However, the mixture's new expiration will be determined by the oldest milk used. If you plan to store the combined milk, it is best to use milks with similar expiration dates.