Whole Milk: How Many Grams in a Teaspoon?
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
| tsp | g |
|---|---|
| 1 | 5 |
| 2 | 10 |
| 3 | 15 |
| 4 | 20 |
| 5 | 25 |
| 6 | 30 |
| 7 | 35 |
| 8 | 39 |
| 9 | 44 |
| 10 | 49 |
| 11 | 54 |
| 12 | 59 |
| 13 | 64 |
| 14 | 69 |
| 15 | 74 |
| 20 | 99 |
| 25 | 123 |
| 30 | 148 |
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.