Identify your recipe type (baking, cream sauce, custard/ice cream, or stovetop drink) so you choose a substitute with the right thickness.
Use the ratio listed in the table above (e.g., 1:1 or ¾:1) to match moisture and fat level.
If the substitute is thicker or concentrated (half-and-half, evaporated milk, yogurt, canned coconut milk), thin with water or dairy liquid until it looks like whole milk.
If your dish is heat-sensitive (custards, sauces), warm gradually and whisk continuously to reduce curdling risk (especially with yogurt).
Taste for richness and adjust: add a pinch of salt for baked goods or a small splash of water to loosen if the batter/sauce looks too heavy.
