Common Ingredient Substitutions

that will save you from your kitchen woes!

We’ve all been there, you start getting the necessary ingredients for a recipe out and discover that you ran out of (insert ingredient here). Rather than change your menu or make a desperate rush to the store, I’ve learned that I can make a substitution in a recipe by applying a little bit of knowledge and a lot of common sense Thereby, frustration can be averted. Generally, if an ingredient is similar in taste and acts similarly when it is cooked, it will make a decent substitute. The following chart gives substitutions that may be used to achieve a product similar to the original when cooking.

Out of something? Make your own with this substitutions guide.

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Apple Pie Spice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture (see below)
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Baking Soda	N/A	There is no substitute
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chili Sauce	1 Cup	1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves, and dash of allspice
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1-ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer’s cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half) (10-12% fat)	1 cup	7/8 cup milk plus 1 tablespoon butter OR 1/2 cup coffee cream plus 1/2 cup milk OR 1 cup evaporated milk, undiluted.
Cream (heavy) (36-40% fat)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light) (20% fat)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (Sour)	1 cup	7/8 cup buttermilk or sour milk OR 1 cup yogurt OR 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours) OR 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using) OR 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together OR 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine.
Cream (whipped)	2 cups	1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff OR for each cup cream use 2 cups pre-made whipped topping(a cup of cream whips up to be 2 cups)
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Farmer’s cheese	8 ounces	8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour– All-Purpose	1 cup	1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. TIP: It’s generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.
Flour– All-Purpose for thickening	1 Tbsp	1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot OR 1 Tbsp quick-cooking tapioca OR 1 Tbsp waxy rice or corn flour OR 2 Tbsp granular cereal OR 2 Tbsp browned flour OR 1 1/2 Tbsp whole wheat flour
Flour–Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour–Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons OR one part corn starch to seven parts all-purpose flour
Flour–Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt–reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger–dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger–fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup, chopped	1/2 cup chopped onion OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs–fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herbs–Italian Seasoning	1 tsp	1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemongrass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Marshmallows, Miniature	1 cup	10 large marshmallows
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk, buttermilk or sour	1 cup	1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes OR 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar OR 1 cup yogurt (plain)
Milk, Evaporated	1 cup	1 cup light cream
Milk, skim	1 cup	1/3 cup instant nonfat dry milk plus 7/8 cup water
Milk, sweetened condensed	1 cup	Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set the pan in a bowl of hot water to dissolve sugar.
Milk, sweetened condensed	14 oz can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, frequently stirring, until thickened, about 20 minutes
Milk–whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water OR 1/2 cup evaporated milk plus 1/2 cup water; 1 cup skim, 2% or reconstituted dry milk OR 1 cup soy or almond milk OR 1 cup fruit juice or potato water in baking OR 1 cup water plus 1 1/2 tsp butter in baking OR 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp)
Mint–fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard–prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pasta (substituting one for another)	4 cups COOKED	8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta OR Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.
Pepperoni	1 ounce	1-ounce Salami
Pumpkin Pie Spice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 ground teaspoon ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice–white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1-ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe OR In baking only ½ cup of applesauce or prune puree
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock–beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sugar, Confectioners’ or Powdered	1 cup	1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it’s well blended and powdery.
Sugar, White	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Tomato Juice	1 cup	1/2 cup tomato sauce plus 1/2 cup water
Tomato Soup	10 3/4 ounce can	1 cup tomato sauce plus 1/4 cup water
Vegetable oil–for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil–for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoons rapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Do you have a go-to substitution that you use in a pinch?
Please share it. I would love to add it to the list.

Easy Biscuit Mixture

“Use as you would a baking mix. The possibilities are endless!”

INGREDIENTS:

2-1/2 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon white sugar

1/2 teaspoon salt

1/2 cup shortening

DIRECTIONS:

1.	In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
2.	Store in an airtight container for up to 6 weeks.

SOURCES:
University of Nebraska-Lincoln
allrecipes.com
Colorado State University Extension

Just set it, forget it, and get delicious, all-natural yogurt in your own kitchen!

Epica Electric Yogurt Maker

Make several flavors at once with seven 6-oz. glass jars
6 to 12 hour time indicator for thickness to taste
Works with any pasteurized milk, no pre-boiling necessary
Maintains optimum safe incubation temperature
3-year warranty

Automatic Yogurt Maker Product Description

Whether you’re worried about the sugars, thickeners and other additives in store-bought yogurt or just fed up with the cost, an automatic yogurt maker is the easy, healthy, money-saving alternative.

No Pre-Boiling Necessary
Most methods of making yogurt at home require you to scald the milk first. The Epica eliminates this nuisance step. Just use any pasteurized milk (2%, whole, etc.), add a culture starter (such as commercial yogurt), and it’s ready to go into the incubation/storage jars. The Epica maintains the optimum temperature for safe incubation throughout the process.

6 to 12 Hour Time Indicator
How do you like your yogurt? Thin or thick? More or less tart? Use the Epica’s time indicator on the lid to experiment with different incubation times; the longer the time, the thicker and tarter the yogurt will be.

Glass Jars Are BPA-Free and Dishwasher-Safe
You want super-healthy yogurt, so why put it in unhealthy plastic containers? The Epica comes with seven 6-oz. glass jars, so there are no concerns about BPAs or other toxic chemicals. Plus, everyone gets their favorite flavor at the same time. Complete with lids, the jars go straight into the refrigerator, then into the dishwasher.

Compact 9.44″ Diameter Size Although it makes a total of 42 oz. of yogurt (over a quart), the Epica is designed to fit conveniently on any kitchen countertop. Manufactured for top quality performance and endurance, it’s backed by a 3-year warranty.

I love yogurt but cannot tolerate cow’s milk. So when I was asked to review the Epica Electric Yogurt Maker I was thrilled. Now I could enjoy the yogurt I love!

Epica sent the Electric Yogurt Maker very quickly. I appreciated that they included a free starter and easy-to-understand instruction manual giving me great information and advice that I could keep at my fingertips.

I followed the few easy steps and had my yogurt going in just minutes. I like the consistency of greek yogurt so chose to strain mine through a cheesecloth to remove the whey when it was done. I then added some local honey and chopped peaches mine but you can add anything you like. I love the ease and endless possibilities of making my own yogurt.

I would recommend an Electric Yogurt Maker to anyone looking for an easy, healthy, money-saving alternative to store-bought yogurt.

TIPS AND FACTS

1 cup of milk	Cow 0% fat	Cow 1% fat	Cow 2% fat	Cow whole	Rice	Soy	Almond	Coconut
Calories	90	120	130	150	110	90	70	552
Fat	0g	2.5g	5g	8g	2.5g	3.5g	3g	57g
Carbs	13g	14g	13g	11g	20g	10g	9g	13g
Protein	10g	11g	10g	8g	1g	6g	1g	5g
Calcium	35%	40%	35%	30%	25%	30%	30%	4%
Sugars	13g	14g	13g	11g	13g	6g	8g	8g
Type of Sugar	lactose	lactose	lactose	lactose	glucose	sucrose	glucose	fructose
Note: the nutrient composition of alternative milk can vary according to how much water is used to produce the milk. If you make your own milk, and use half as much water as in the recipe, you will increase the proportion of fat, protein, and sugar in the milk.

The nutritional composition of alternative milk is considerably different from that of dairy milk. While yogurt cultures can usually manage to produce coagulation of the proteins in the alternative milk, they won’t survive in the alternative milk and can’t be recultured. To make yogurt with an alternative milk, you have to use a new starter each time.

For thicker yogurt add powdered (instant or non-instant) milk to the yogurt before adding the culture. For every 3 to 4 cups fresh cow milk use 1/2 to 1 cup powdered milk solids. If using fresh goat milk or soy milk add 1/4 to 1/2 cup powdered milk solids. For best results don’t mix protein sources. When using cow milk, use cow based milk solids, when using soy milk, use soy based milk solids, etc.

Add-In Ideas: Raw or pasteurized honey; vanilla, almond or any other extract; Mint; Saffron; granola; jelly or jam; pureed berries or other soft fruits.