Substitute for buttermilk in baking: match the swap to what you’re making
The best substitute for buttermilk in baking depends on the bake: soured milk for cakes and quick breads, thinned yogurt, kefir, or powder for biscuits and pancakes.
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Coconut milk substitute: what to use in curry, soup, and baking
The right coconut milk substitute depends on what the coconut milk was doing in your recipe. Ratios that match a can, the curry curdling fix, and dairy-free swaps.
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Ricotta cheese substitute: what to use for lasagna, cannoli, and baking
The best ricotta cheese substitute depends on the dish: what to use for lasagna, cannoli, cakes, and pancakes, plus the drain-and-blend trick that keeps any swap from going watery.
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Mascarpone substitute: what to use, and how to keep it from splitting
The best mascarpone substitute is cream cheese plus heavy cream. Here’s the ratio for tiramisu, cheesecake, pasta, and dairy-free cooking, plus the mixing order that stops it splitting.
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Butter substitute in baking: pick by what you’re making, not off a list
Butter doesn’t do one job in baking, it does three. Here’s which swap works for cookies, biscuits, or muffins, plus every ratio and the salt fix.
