Milk, Nonfat, Fluid, With Added Vitamin A And Vitamin D (Fat Free Or Skim): mL to Grams Conversion
Skim milk (also called nonfat or fat-free milk) has virtually all fat removed, leaving a density of 1.036 g/ml — marginally higher than whole milk (1.031 g/ml). A cup weighs approximately 245 g; a tablespoon weighs about 15.3 g. The counterintuitive result — lighter-tasting milk is heavier per cup — occurs because fat (density ~0.9 g/ml) is less dense than water. Removing it shifts the ratio toward the denser aqueous phase. The difference is only about 1 g per cup, irrelevant in almost all recipes. Used wherever whole or 2% milk is called for when reducing fat; baking results are essentially identical to 2% milk by weight.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| mL | g |
|---|---|
| 10 | 10 |
| 25 | 26 |
| 50 | 52 |
| 75 | 78 |
| 100 | 104 |
How this conversion works
Milliliters measure volume while grams measure weight. Because Milk, Nonfat, Fluid, With Added Vitamin A And Vitamin D (Fat Free Or Skim) has a density of 1.036 g/mL, 10 mL weighs 10 g — not 10 g as it would for water. This converter uses the real density of Milk, Nonfat, Fluid, With Added Vitamin A And Vitamin D (Fat Free Or Skim) so every measurement is accurate.
Measurement notes
Values are rounded to the nearest whole gram. Actual weight can vary slightly with compaction, temperature, and brand. For precision baking, a kitchen scale is always more reliable than volume measurements.
FAQ
- Why is skim milk heavier per cup than whole milk?
- Skim milk (1.036 g/ml) is slightly denser than whole milk (1.031 g/ml) because fat — removed in the skimming process — has a density of about 0.9 g/ml, which is less dense than water. Removing the low-density fat component leaves a product dominated by water and milk solids, raising the average density slightly. The difference is about 1 g per cup.
- Can skim milk be substituted for whole milk by weight in baking?
- For gram-weight calculations, yes — the density difference is 0.5% and produces <1 g per cup difference, which is negligible. The practical impact is in fat content: whole milk produces slightly richer, more tender results. For gram-accurate baking, treat skim and whole milk as equivalent.