Whole Milk: How Many Grams in a Cup?
Whole milk is the primary hydrator in baking, providing fat and sugar (lactose) for browning. While close to water in density, it is slightly heavier (1.03 g/mL). For custards and soufflés, precision is key. Weighing pours allows for exact hydration without the ambiguity of reading a meniscus line on a measuring jug.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| Cups | g |
|---|---|
| 0.3 | 59 |
| 0.5 | 118 |
| 0.8 | 177 |
| 1.0 | 237 |
| 1.5 | 355 |
| 2.0 | 473 |
| 2.5 | 591 |
| 3.0 | 710 |
| 3.5 | 828 |
| 4.0 | 946 |
| 4.5 | 1065 |
FAQ
- Can I substitute Skim Milk for Whole Milk?
- You can, but the texture will change. Whole milk contains ~3.5% fat, which tenderizes gluten and adds richness. Using skim milk may result in tougher, drier baked goods unless you add extra fat (butter/oil).
- Milliliters vs. Grams for milk?
- They are very close (100ml = 103g), but for large batches, the difference adds up. Professional kitchens always weigh liquids for consistency.