Category
Dairy
Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
Source: USDA FDC - dairy search
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Whole vs. skim milk differ in solids and density (USDA FDC).
- Yogurt varies by fat and straining level (USDA FDC).
- Cheese type and moisture change grams per cup (USDA FDC).
Last updated: 2026-01-05
FAQ
Does fat percentage matter? Yes. A cup of heavy cream is heavier than milk; swapping without weight alters richness and texture.
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