Category
Dairy alternatives
Plant milks and yogurts vary by base, fat, and sweetener. Choose the exact product type and form.
Source: USDA FDC - plant milk 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
- Soy vs oat milk differ in solids and density (USDA FDC).
- Plant yogurts vary by fat and straining level (USDA FDC).
- Nut milks are thinner than coconut-based products (USDA FDC).
- Sweetened vs unsweetened changes mass per cup (USDA FDC).
Last updated: 2026-01-05
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