Running low on skim milk? Here are the best verified substitutes, including how to adjust your measurements.
About skim milk
Skim milk is cow's milk with virtually all of its fat removed, containing less than 0.1% fat. It provides protein, lactose, and calcium to recipes while contributing minimal richness or body compared to full-fat milk. Its lower fat content makes it ideal for lighter cooking and baking where reduced calories are desired, though it lacks the creaminess and flavour depth of whole milk.
Best substitute
Low-fat milk (1–2% fat) is the closest substitute, offering nearly identical liquid volume, protein, and lactose content with just slightly more fat and richness. It behaves almost identically in baking and cooking.
Alternative
Whole milk works as a direct swap but adds significantly more fat, resulting in a richer, slightly denser texture and more flavour. Works well in most recipes where the extra fat is acceptable.
Alternative
Unsweetened soy milk is the closest non-dairy alternative, with a protein content similar to cow's milk and a neutral flavour. It behaves well in both baking and savoury cooking with minimal difference in the final result.
| Country | Name |
|---|---|
| Australia | skim milk |
| Canada | skim milk |
| New Zealand | skim milk |
| United Kingdom | skimmed milk |
| United States | skim milk |
Alternative
Almond milk is low in fat and calories, making it a suitable swap in lighter recipes. It has a thinner consistency and a mild nutty flavour, so it works best in baked goods and smoothies rather than rich sauces.
Alternative
Powdered skim milk mixed with water according to packet directions produces a liquid virtually identical to fresh skim milk in fat content, protein, and flavour. It is a particularly useful pantry substitute when fresh milk is unavailable.