How to Make Whole Milk (7 easy ways)

In this brief article, we will be answering the question of how to make whole milk. There are many ways you can make whole milk at home, most requiring only melted butter and/or skim milk!

So read on and find out seven extremely easy ways to prepare fresh and clean whole milk at home!

How to Make Whole Milk?

Who doesn’t love a glass of deliciously refreshing milk in the morning or at bedtime? And what makes it better – the fact that it’s homemade!

Here are seven easy ways to make whole milk from seven easy ingredients that you can find in your pantry! 

1. Skim Milk

Simply add two teaspoons of melted butter or one cup of water, and one-third cup of dry evaporated nonfat powdered milk to skim milk to substitute for one cup of whole milk.

Also, half a cup of water mixed with half a cup of evaporated milk can also substitute for whole milk.

2. Butter

To convert two-percent milk into whole milk, add one part (half-and-half) to two parts of two-percent milk along with a teaspoon of butter.  

This will result in the desired fat content and accurate consistency when a recipe requires whole milk.

3. Heavy Cream and Butter

This method also works best if a recipe requires whole milk. Blend half a cup of heavy cream and half a cup of water together to make a great alternative for whole milk. 

However, as compared to whole milk, there will be a higher percentage of milk fat in this substitute because of the heavy cream. 

4. Heavy Cream and One Percent Milk

Mix one-and-a-half tablespoon of heavy cream with one-percent milk to produce one cup of whole milk. 

This whole milk substitution is best for baking, cooking, and even for eating a healthy helping of milk and cornflakes!

5. Semi-Skimmed Milk

Mix six ounces of semi-skimmed milk with two ounces (half-and-half) regular milk to make one cup of whole milk.   

Semi-skimmed milk is produced by skimming off regular milk cream, which lowers its overall fat and caloric content. So, this whole milk substitute is perfect for health-conscious people who want only a little fat in their recipes.

6. Evaporated Milk

Simply add some water to evaporated milk and use it as a great substitute for wholesome whole milk in recipes involving baking, sauces, or soups. 

Evaporated milk products have a longer shelf-life as compared to regular milk, and are made by removing some water content of whole milk.

Because of this, it can also substitute heavy cream in recipes.

7. Powdered/Dry Milk

For baking, you can also use dry/powdered milk to substitute for regular or whole milk. Just check your recipe to see how much milk it requires, and reconstitute the powdered milk as an alternative to whole milk.

Dry/powdered milk is dehydrated cow’s milk. The advantage of using dry milk is that its shelf-life is quite long. It can be used in sauces, desserts, savory soups, milkshakes, and smoothies. 

Similar to real milk, powdered milk is available in different levels of milkfat. 

How Do You Adjust the Fat Content of Milk?

The fat content of milk depends on the total liquid percent by weight. The USDA Regulation for Dairy Products determines that whole milk must contain a minimum of 3.25 percent milkfat (1).

Mixing some water with whole milk helps reduce its fat and caloric content. For instance, mixing two cups of whole milk with  two cups of water dilutes the fat content by half. However, it will also reduce protein and vitamins by half. 

What are Non-Dairy Substitutes for Whole Milk?

Certain types of milk are made from plants, especially nuts, which can replace cow’s milk if you suffer from allergies or simply don’t like its taste. 

Coconut milk has a similar creamy texture and smell as regular whole milk plus a high overall fat content. Unlike other milk analogs containing long chain fatty acids, coconut contains medium-chain fatty acids (MCFAs) that can be easily absorbed and metabolized by the liver to convert into ketone compounds, which are useful in brain functioning and to relieve memory impairment like Alzheimer. Along with MCFAs, soluble and insoluble fiber content increases the nutritional value of coconut with various antioxidant properties. The milk also contains a fairly good amount of minerals and vitamins (2).

Soy milk is also a great non-dairy substitute for people who cannot tolerate dairy products. Despite its distinct flavor, soy milk is available in both sweetened and unsweetened options. Soy milk contains 7 g of protein per 8 ounces (236.6 ml) which is comparable with dairy milk. Soy milk contains essential monounsaturated and polyunsaturated fatty acids in very high amounts which are sometimes correlated with cardiovascular health. Soy contains isoflavones, which are well recognized for their protective effect against some most important health conditions like cancer, cardiovascular disease, and osteoporosis (2).

And last but not least is almond milk, an affordable option with a light smell that works deliciously well with any recipe as a whole milk substitute. Almonds are a good source of vitamin E, vitamins B complex comprising B1, B2, B3, B5 and B6, protein, monounsaturated fats, dietary fibers, phenolic compounds and a good amount of minerals (Ca, Mg, P, and K) (2). 

Some Health Benefits of Milk

Here are a few health benefits of milk (3):

• Milk contains the protein lactium which helps reduce stress, reduces levels of cortisol, lowers blood pressure, and calms the body.  A cup of warm milk at night reduces general anxiety and helps with a good night’s rest.
• The amino acid tryptophan in milk is converted into the serotonin neurotransmitter which helps elevate mood. 
• The amount of magnesium and calcium lowers blood pressure. 
• Milk proteins and several bioactive peptides resulting from their enzymatic hydrolysis have shown multiple biological roles that could exert a protective action in human health. These main biological actions include antibacterial, antiviral, antifungal, antioxidant, antihypertensive, antimicrobial, antithrombotic, opioid, and immunomodulatory roles, in addition to improving absorption of other nutrients 
• Other milk components, such as minerals like calcium, magnesium, and potassium can exert a protective role in cardiovascular disease due to their antihypertensive effect.

Other FAQs about Milk that you may be interested in.

How long does sweetened condensed milk last in the fridge?

Does milk weigh more than water?

Which dairy-free milk tastes most like cow’s milk? 

Can you put milk in coffee?

Conclusion

In this brief article, we answered the question of how to make whole milk. So even if you don’t have any available, simply use the methods mentioned above and produce a wholesome glass of whole milk every day!

If you have any questions or comments please let us know.

References:

1. United States Department of Agriculture. 1979. Dairy Products.
2. Paul, Anna Aleena, et al. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit rev food sci nutr, 2020, 60, 3005-3023.
3. Pereira, Paula C. Milk nutritional composition and its role in human health. Nutrition, 2014, 30, 619-627.