Ingredient Weight Converter · dairy
Milk: cups to grams
1 cup of milk weighs 244 grams. Use the converter below for any other amount, or check the quick-reference table.
Milk baseline: 1 cup = 244 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 61 g | 2.15 oz | 59 mL |
| 1/3 cup | 5.3 | 81 g | 2.87 oz | 79 mL |
| 1/2 cup | 8.0 | 122 g | 4.30 oz | 118 mL |
| 2/3 cup | 10.7 | 163 g | 5.74 oz | 158 mL |
| 3/4 cup | 12.0 | 183 g | 6.46 oz | 177 mL |
| 1 cup | 16.0 | 244 g | 8.61 oz | 237 mL |
| 1.5 cups | 24.0 | 366 g | 12.91 oz | 355 mL |
| 2 cups | 32.0 | 488 g | 17.21 oz | 473 mL |
| 3 cups | 48.0 | 732 g | 25.82 oz | 710 mL |
| 4 cups | 64.0 | 976 g | 34.43 oz | 946 mL |
Why measuring milk by cup goes wrong
Whole milk weighs 244 g per cup. The fat content (3.25 percent for whole) accounts for the small density difference between whole and skim, which weighs about 245 g per cup because the slightly higher water content makes it almost imperceptibly heavier.
Practical tips for working with milk
For custards, ice cream bases, and béchamel, whole milk is the standard and the substitution to skim shows up immediately in mouthfeel. For pancakes, quick breads, and pizza dough, any milk works. Plant milks (oat, almond, soy) substitute 1:1 by volume but each brings its own flavor — oat milk is the most neutral and the closest stand-in for dairy milk in baking.
Note from this ingredient's record: Whole milk. Skim milk is ~245 g/cup; the four extra grams of fat in whole vs. skim are nutritionally tiny but make a real difference in custard texture.
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