100 grams of milk is about 6.6 tablespoons. One tablespoon of milk weighs about 15.2 g, and one teaspoon is about 5.1 g. It is the reference liquid for baking, and its weight is a small point of dispute: USDA lists 244 g per cup, while King Arthur rounds it to 227 g, and we use the USDA figure.
All figures on this page are approximate, and they come from USDA, measured poured. Whole cow's milk, about 3.25% fat. Drinking, baking, sauces, custards and cereals. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 244 g divided by 16, rounded to one decimal place. Whole cow's milk, about 3.25% fat. Drinking, baking, sauces, custards and cereals.
A note on disputed figures. USDA lists whole milk at 244 g per cup; the King Arthur chart rounds milk to 227 g (8 oz by weight). We use the USDA value.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of milk |
|---|---|
| 1 teaspoon | 5.1 g |
| 1 tablespoon | 15.2 g |
| 2 tablespoons | 30.5 g |
| 3 tablespoons | 45.8 g |
| 4 tablespoons | 61 g |
| 5 tablespoons | 76.2 g |
| 6 tablespoons | 91.5 g |
| 8 tablespoons | 122 g |
| 10 tablespoons | 152.5 g |
| 12 tablespoons | 183 g |
| 1 cup (16 tablespoons) | 244 g |
| 100 g | 6.6 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of milk is about 6.6 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A white sauce for lasagne
A white sauce for lasagne uses 8 tablespoons of milk, about 122 g, whisked into a roux of butter and flour. The milk should be warm when it goes in, because cold milk makes the sauce lumpy, and it should be added a little at a time, whisking all the while. Eight spoonfuls makes a small sauce for a single dish; for a family lasagne, scale the whole sauce up, not just the milk, or the sauce will be thin.
Pancakes for a Saturday breakfast
A pancake batter for four uses 12 tablespoons of milk, roughly 183 g, whisked with flour, eggs and a pinch of salt. The milk should be at room temperature, because cold milk makes the batter lumpy, and the batter should rest for ten minutes so the flour hydrates. Twelve spoonfuls is the right amount for a batter that makes about eight pancakes, and the first pancake is always the test one.
A custard for a fruit tart (Milk)
A custard for a fruit tart uses 10 tablespoons of milk, about 152.5 g, heated with sugar and egg yolks until it coats the back of a spoon. The milk should never boil, because boiled custard curdles, and it should be stirred constantly so the eggs do not catch on the bottom of the pan. Ten spoonfuls makes a small custard for a single tart; strain it through a sieve for a perfectly smooth finish.
Getting it right in your kitchen
Milk matters in baking because it does more than add liquid: it adds protein, sugar and fat, which help a cake brown, keep it moist and give it structure. A cake made with milk has a softer crumb and a better crust than one made with water, and a custard made with milk sets more gently than one made with cream. At 244 g per cup by USDA, a tablespoon weighs about 15.2 g, so 100 g is about 6.6 tablespoons. The dispute worth knowing is the King Arthur chart, which rounds milk to 227 g per cup, or 8 oz by weight; we use the USDA value of 244 g. For most recipes the difference is small, but for a large batch of custard it adds up, so weigh the milk when the amount is large.
If you do not have a scale, the tablespoon count on this page is your best friend: 6.6 level tablespoons is about 100 g of milk, and one tablespoon is about 15.2 g. For small amounts, use teaspoons instead, at about 5.1 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of milk weighs 244 g, so 100 g is about 0.41 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Refrigerate; use within 5 days of opening.
- Warm milk before adding it to a hot sauce, so the sauce stays smooth.
- Never boil a custard; heat it gently until it coats a spoon.
- Keep milk on a fridge shelf, not in the door, and use within 5 days of opening.
Frequently asked questions
How many tablespoons is 100 grams of milk?
100 grams of milk is about 6.6 tablespoons, poured, using the USDA value of 244 g per cup. One tablespoon weighs about 15.2 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of milk?
One tablespoon of whole milk weighs about 15.2 g, and one teaspoon is about 5.1 g. The King Arthur chart rounds milk to 227 g per cup, but we use the USDA value of 244 g per cup.
Is 100 ml of milk the same as 100 g of milk?
Nearly, but not exactly: milk is slightly denser than water, so 100 ml of milk weighs about 103 g. For most recipes the difference is too small to matter, but for custards and large batters, weighing the milk is more accurate than measuring it by volume.
Can I use skimmed milk instead of whole milk in baking?
You can, but the result changes: whole milk is about 3.25 percent fat, and that fat keeps cakes moist and helps custards set. A cake made with skimmed milk will be drier and less rich. For custards and sauces, whole milk is worth using; for a simple batter, skimmed milk will do.
How many cups is 100 grams of milk?
100 grams of milk is about 0.41 of a cup, or just over two fifths of a cup. A full cup of whole milk weighs 244 g, so half a cup is 122 g. For baking, weigh the milk rather than relying on the cup.
Common mistakes to avoid
The most common mistake is adding cold milk to a hot sauce, which makes it lumpy; warm the milk first. The second mistake is boiling a custard or a white sauce, because milk curdles when it boils and the sauce turns grainy. The third mistake is using skimmed milk in a recipe written for whole milk, and wondering why the cake is dry and the custard is thin: the fat in whole milk is part of the recipe. Finally, do not keep milk in the fridge door, where the temperature swings every time the door opens; keep it on a shelf inside, and use it within 5 days of opening.