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

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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.

Sources (.gov)

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.

A–Z pages: All A B C D E F G H K L M N O P R S W Y

Whey, Acid, Dried whey acid dried Whey, Acid, Fluid whey acid fluid Whey, Sweet, Dried whey sweet dried Whey, Sweet, Fluid whey sweet fluid Whipped cream whipped cream Whole Milk milk whole

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