Yes, you can often substitute regular whole milk with other types of milk when baking cookies, cakes, and other desserts. Here are a few common milk substitutes and considerations:
Non-dairy milk: Non-dairy milk options such as almond milk, soy milk, coconut milk, or oat milk can be used as substitutes for regular milk. However, keep in mind that different types of milk have different flavors and consistencies, which can slightly alter the taste and texture of the final baked goods. For example, almond milk has a nutty flavor, while coconut milk can add a subtle coconut taste. Some non-dairy milks may also have a thinner consistency, so you may need to adjust the amount used or make other modifications to the recipe accordingly.
Reduced-fat milk: If you're looking to reduce the fat content in your baked goods, you can use reduced-fat or low-fat milk instead of whole milk. The difference in fat content might affect the richness and moisture of the final result, but it should still work well in most recipes.
Buttermilk: Buttermilk is commonly used in baking because its acidity helps to activate leavening agents like baking soda or baking powder. If a recipe calls for whole milk, you can substitute it with an equal amount of buttermilk. The tangy flavor of buttermilk can add a pleasant taste to cakes, biscuits, and pancakes.
Milk alternatives for specific dietary needs: If you have dietary restrictions or preferences, there are specialized milk alternatives available. For example, if you're lactose intolerant, you can use lactose-free milk. If you're following a vegan diet, you can use plant-based milks like almond, soy, or oat milk.
It's important to note that when substituting milk in a recipe, the texture and taste of the final product may be slightly different. It's a good idea to experiment and adjust the other ingredients or proportions as needed to achieve the desired results.