Dairy & eggs
Whole milk: weights & conversions
A US cup of whole milk weighs about 244 g. 100 g is 61 calories and 3.15 g of protein.
Also written as: milk, vitamin d milk.
Convert any amount
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1 cup of whole milk is about 244 grams.
Cups to grams
What each measure of whole milk weighs, from the cup weight above.
| Volume | Grams | Ounces |
|---|---|---|
| 1 cup | 244 g | 8.61 oz |
| 3/4 cup | 183 g | |
| 2/3 cup | 163 g | |
| 1/2 cup | 122 g | |
| 1/3 cup | 81.3 g | |
| 1/4 cup | 61 g | |
| 1 tablespoon | 15.3 g | |
| 1 teaspoon | 5.08 g |
Ounces and pounds
The weights an older recipe card is most likely to use.
| Weight | Grams | Ounces |
|---|---|---|
| 1 oz | 28.3 g | |
| 4 oz (1/4 lb) | 113 g | |
| 8 oz (1/2 lb) | 227 g | |
| 1 lb | 454 g | |
| 100 g | 100 g |
Nutrition
Per 100 g of edible portion, transcribed from USDA reference data, and scaled to the measures above.
| Measure | Calories | Protein | Fat | Carbs | Fiber | Sodium |
|---|---|---|---|---|---|---|
| Per 100 g (100 g) | 61 | 3.15 g | 3.25 g | 4.8 g | 0 g | 43 mg |
| Per cup (244 g) | 149 | 7.69 g | 7.93 g | 11.7 g | 0 g | 105 mg |
| Per tablespoon (15.3 g) | 9 | 0.48 g | 0.5 g | 0.73 g | 0 g | 7 mg |
| Per 4 oz (113 g) | 69 | 3.57 g | 3.69 g | 5.44 g | 0 g | 49 mg |
If you have run out
- Half a cup of evaporated milk plus half a cup of water.
- Unsweetened almond or oat milk, in most baking.
Free recipes that use whole milk
From our starter library — free to read, free to save into your own cookbook.
Mentioned in our guides
Blog posts that talk about whole milk along the way.
Common questions
- How many grams are in a cup of whole milk?
- One US cup of whole milk weighs about 244 g (8.61 oz). A tablespoon is about 15.3 g and a teaspoon about 5.08 g.
- How many cups is 100 g of whole milk?
- 100 g of whole milk is about 0.41 cups — near enough to 3/8 of a cup in a measuring cup.
- How many calories are in whole milk?
- Whole milk has about 61 calories per 100 g, which works out to roughly 149 calories a cup.
- What can I use instead of whole milk?
- Half a cup of evaporated milk plus half a cup of water. Or: Unsweetened almond or oat milk, in most baking.