Using milk or cream with different fat contents can be tricky in cooking. I can't tell you how many times I've started a recipe, mixed a bunch of components together, only to realize that I don't have the "right kind" of milk or cream on hand to finish it.
A good rule of thumb is that you can almost always use a milk product with a higher fat content than what the recipe calls for (using 2% instead of skim, for example), but it is usually unwise to use one with a lower fat content than recommended for the recipe (using 1% milk instead of heavy cream).
If you really get yourself into a pickle, here are a few substitutes you can use in a pinch!
Whole Milk: You can use 2/3 cup evaporated milk mixed with 1/3 cup water. You can also use 1 cup of soy or rice milk, if you have those on hand.
Half-and-Half: For the equivalent of 1 cup of half-and-half, whisk 7/8 cup milk and 1 1/2 tablespoons melted butter together well.
Light Cream: You can whisk 3/4 cup milk and 1/4 melted butter together as a substitute for 1 cup of light cream.
Heavy Cream: If a recipe requires 1 cup of heavy cream (not whipping cream), you can whisk together 3/4 cup milk with 1/3 cup of melted butter as a substitute.
Buttermilk (Sour Milk): Pour 1 tablespoon of lemon juice into a 1 cup measuring cup. Add enough milk to fill the 1 cup measuring cup. Let stand for 5 minutes to thicken.
Sweetened Condensed Milk: Though not often used in cooking applications, this can be a handy substitute to know. Mix 3/4 cup white sugar, 1/2 cup water, and 1 1/8 cups dry powdered milk in a sauce pan. Bring to a boil and cook, stirring frequently, until thickened (about 20 minutes).
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