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Old 10-02-2006, 01:08 PM   #1
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Low Carb Sweetened Condensed Milk

Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.
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Old 10-03-2006, 11:22 AM   #2
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Another sticky milk thread, YEA!!!! This one sounds easy as pie, Thanks
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Old 10-03-2006, 11:36 AM   #3
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Scott, did you ever do a recipe for evaporated milk......if so could you list a link please.
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Old 10-03-2006, 01:36 PM   #4
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Kevin, so far I have a carb/calorie countdown clone recipe and a sf condensed milk recipe, but haven't hammered out an evaporated milk (or, for that matter, a sf dried skim milk) recipe just yet. Do you have a pressing need for a sf evaporated milk?
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Old 10-03-2006, 01:40 PM   #5
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Quote:
Originally Posted by scott123 View Post
Kevin, so far I have a carb/calorie countdown clone recipe and a sf condensed milk recipe, but haven't hammered out an evaporated milk (or, for that matter, a sf dried skim milk) recipe just yet. Do you have a pressing need for a sf evaporated milk?
lol not until Thankgiving.......j/k I can always do what I did last year.

I guess you could call it a want not a need
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Old 10-03-2006, 03:48 PM   #6
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I've successfully just used heavy cream in things like pumpkin pie where it calls for evaporated milk....
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Old 10-03-2006, 03:58 PM   #7
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Kevin, as it turns out, it wasn't that hard to reverse engineer as I already had a spreadsheet for the condensed milk. Here is the recipe:

LC Evaporated Milk

1/4 C. Calcium Caseinate
2 1/2 t. Whey Protein Isolate
1/3 C. minus 1 t. heavy cream
1 C. water
3/16 t. salt
3 T. polyd
1/2 t. Granular Splenda Equivalent

Make a syrup with the polyd and the water- microwave in a glass cup until the polyd is dissolved. Set aside until room temp, add heavy cream. Combine remaining dry ingredients and whisk in a bowl to mix thoroughly. Combine dry with wet and quickly mix to incorporate. This will thicken as the casein hydrates.

Yield: 1 12 oz. can
-----------------------------------

As was reverse engineering this, the numbers look like evaporated milk is just regular milk reduced by 1/2. For those who don't want to go the caseinate route, carb/calorie countdown could probably be reduced by 1/2 to make a good lc evaporated milk. The one thing I would do, though, is reduce it in a very big stainless steel or teflon frying pan to facilitate the fastest possible water evaporation.

It's not a lot of polyd, but just in case you wanted to make this with isomalt, here is an isomalt/thickenthin version (same directions as above):

1/4 C. Calcium Caseinate
2 1/2 t. Whey Protein Isolate
1/3 C. minus 1 t. heavy cream
1 C. water
3/16 t. salt
2 t. Isomalt
3/4 t. thickenthin not/sugar
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Old 10-03-2006, 04:12 PM   #8
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thank you Scott.
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Old 10-03-2006, 04:16 PM   #9
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Quote:
Originally Posted by Charski View Post
I've successfully just used heavy cream in things like pumpkin pie where it calls for evaporated milk....
Me too Charski....that is what I did last year, but it just wasn't quite right.
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Old 10-03-2006, 06:38 PM   #10
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Quote:
Originally Posted by scott123 View Post
Kevin, so far I have a carb/calorie countdown clone recipe and a sf condensed milk recipe, but haven't hammered out an evaporated milk (or, for that matter, a sf dried skim milk) recipe just yet. Do you have a pressing need for a sf evaporated milk?
[COLOR="Red"]
Scott, Have you got the carb/calorie countdown clone ready to post? ???[/COLOR]
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Old 10-03-2006, 07:52 PM   #11
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Unmilk (Carb/Calorie Countdown Clone)

Syrup

1/4 C. water
1 T. polyd

Wet:

1/4 C. skim milk
1 T. + 1.5 t. heavy cream

Dry:

1 T. 1 t calcium caseinate
1 t.whey protein isolate
Scant 1/8 t. granular splenda
1/64 t. sweet one ace k
1/16 t. salt
1/32 t. xanthan gum

Make a syrup by whisking polyd into water and microwaving until polyd is completely melted. Let cool briefly, then add to wet ingredients. In separate bowls, combine dry and wet. Mix thoroughly. Whisk dry into wet. Whisk in enough water to make 1 cup. Refrigerate overnight. Shake before using.

Notes

This is a carb/calorie countdown clone. Because their milk is skim milk based, I took the same route.

CC utilizes a handful of ingredients in trace amounts that I don't own. Eventually I'll incorporate those into this recipe. They are:

Tricalcium phosphate
Mono and diglycerides
Carrageenan

Tricalcium phosphate - a casein binder. I'm not absolutely sure what impact tri-cal phos has on the milk. The only retail form I've found is a calcium phosphorus supplement called 'posture-d.' They have it at walmart. I may invest in some and see what it does.

Mono and diglycerides - emulsifiers. Lecithin might work if taste not altered too adversely.

Carrageenan - soluble gum fiber from seaweed. Presently subbing xanthan gum but look forward to using carrageenan in the future, as it has a special thickening synergy with milk. Can be found at home brew shops - also known as Irish moss.
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Old 10-03-2006, 08:08 PM   #12
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Holy Cow, Scott. That looks wonderful! I can't wait to try it out.
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Old 10-03-2006, 10:12 PM   #13
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[COLOR="Red"]Thanks Scott![/COLOR]
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Old 10-04-2006, 12:17 PM   #14
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LOL!

I came home (I'm living away at a remodel project about 45 minutes away) and wanted a LC shake and had no CC "milk" or cream, and thought about the recipe for "not milk". . .so started throwing things together. . .got my measurements off. . .so it grew and grew, and then I used Media Cream, canned, for my cream. . .

Well. . .it really got thick in the fridge. . .but it makes the best shakes. . .wonder if I could replicate the experiment. . .
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Old 10-07-2006, 04:38 PM   #15
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Quote:
For those who don't want to go the caseinate route, carb/calorie countdown could probably be reduced by 1/2 to make a good lc evaporated milk. The one thing I would do, though, is reduce it in a very big stainless steel or teflon frying pan to facilitate the fastest possible water evaporation.
Scott, since we'd only need 1/4 c. "reduced" Calorie Countdown milk to replace the 1/4 c. calcium caseinate, would we start with a 1/2 c. CC and let it reduce down to 1/4 c.? Thanks!
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Old 10-21-2006, 04:38 AM   #16
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Quote:
Originally Posted by lowcarbcontender View Post
Scott, since we'd only need 1/4 c. "reduced" Calorie Countdown milk to replace the 1/4 c. calcium caseinate, would we start with a 1/2 c. CC and let it reduce down to 1/4 c.? Thanks!
Are you referring to the evaporated milk? To make a 12 oz. can of evaporated milk, you'd start off with 24 oz. of carb countdown and boil half away.
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Old 10-23-2006, 02:31 PM   #17
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Originally Posted by scott123 View Post
Are you referring to the evaporated milk? To make a 12 oz. can of evaporated milk, you'd start off with 24 oz. of carb countdown and boil half away.
Yes, that's what I was referring to. Thanks a lot Scott. I need the evaporated for fudge making during the holidays.
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Old 10-23-2006, 04:01 PM   #18
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I'm lactose-intolerant so can't use cream, milk, etc. I've used canned full-fat coconut milk to replace evaporated milk in pumpkin pie filling and it worked fine. I expected it to add some coconut flavour but it didn't. Another thing that works is soy milk with extra soy milk powder added plus a drop or two of Sweetzfree.
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Old 10-24-2006, 10:58 AM   #19
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I'm lactose-intolerant so can't use cream, milk, etc. I've used canned full-fat coconut milk to replace evaporated milk in pumpkin pie filling and it worked fine. I expected it to add some coconut flavour but it didn't. Another thing that works is soy milk with extra soy milk powder added plus a drop or two of Sweetzfree.
Pumpkin and coconut is a nice combination. It's similar to the Jamaican combination of sweet potato and coconut in 'pone.'
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Old 11-04-2006, 02:24 PM   #20
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[COLOR="Magenta"]Does Evaporated Milk contain sugar?[/COLOR]
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Old 11-05-2006, 12:58 PM   #21
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Quote:
Originally Posted by scott123 View Post
Kevin, as it turns out, it wasn't that hard to reverse engineer as I already had a spreadsheet for the condensed milk. Here is the recipe:

LC Evaporated Milk

1/4 C. Calcium Caseinate
2 1/2 t. Whey Protein Isolate
1/3 C. minus 1 t. heavy cream
1 C. water
3/16 t. salt
3 T. polyd
1/2 t. Granular Splenda Equivalent

Make a syrup with the polyd and the water- microwave in a glass cup until the polyd is dissolved. Set aside until room temp, add heavy cream. Combine remaining dry ingredients and whisk in a bowl to mix thoroughly. Combine dry with wet and quickly mix to incorporate. This will thicken as the casein hydrates.

Yield: 1 12 oz. can
-----------------------------------

As was reverse engineering this, the numbers look like evaporated milk is just regular milk reduced by 1/2. For those who don't want to go the caseinate route, carb/calorie countdown could probably be reduced by 1/2 to make a good lc evaporated milk. The one thing I would do, though, is reduce it in a very big stainless steel or teflon frying pan to facilitate the fastest possible water evaporation.

It's not a lot of polyd, but just in case you wanted to make this with isomalt, here is an isomalt/thickenthin version (same directions as above):

1/4 C. Calcium Caseinate
2 1/2 t. Whey Protein Isolate
1/3 C. minus 1 t. heavy cream
1 C. water
3/16 t. salt
2 t. Isomalt
3/4 t. thickenthin not/sugar
How can I turn this into a sweetened condensed milk? You know, like to add to chocolate chips, to make fudge.
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Old 11-05-2006, 01:21 PM   #22
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Dound this posted by Scott on another thread. Hope it helps.

LC Sweetened Condensed Milk

1/3 C minus 1 t. Instant Calcium Caseinate
1 T. Whey Protein Isolate
1/3 C. + 1 T. heavy cream
1/4 C. minus 1 t. water
3/16 t. salt
3/4 C. Polyd
1/4 C. Granular Splenda Equivalent
1/4 C. Erythritol
1 Packet Sweet One Ace K

Yield: 1 14 oz. can equivalent


Make a syrup with the polyd, erythritol and the water- microwave in a glass cup until the polyd/e are dissolved. Set aside until room temp, add heavy cream. Combine remaining dry ingredients and either sift or whisk in a bowl to mix thoroughly. Combine dry with wet and quickly mix to incorporate. This will thicken as the casein hydrates.

Notes

One issue that I've found with the instant calcium caseinate that I've been using is that, once hydrated, the particle size is a little large. This shouldn't matter for something thickened like pie, but for a condensed milk drink, it might be noticedable. At some point I will develop a blended recipe. The tricky part is the cream. I want to blend it without whipping the cream. The water may help as I think will heat.
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Old 11-05-2006, 09:42 PM   #23
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Originally Posted by lowcarbcontender View Post
Yes, that's what I was referring to. Thanks a lot Scott. I need the evaporated for fudge making during the holidays.
Are you willing to share your fudge recipe?
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Old 11-22-2008, 03:16 PM   #24
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Quote:
Originally Posted by that1redhead View Post
Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.
Has anyone actually used THIS recipe successfully in any dishes? I'm looking to make a no bake cheese cake pie which consists solely of Sweetened condensed milk, cream cheese and lemon juice as the filling. the Lemon Juice helps the milk set up. Pour into graham crust chill and top. I don't want to waste a whole block of cream cheese if this recipe is just an "idea". who has used it and what were your results?

I don't have Ace K, or isomalt, or casienate or the myriad of other special ingredients for the Scott version that seems to have rave reviews. I do have eggs and cream and splenda though.
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Old 11-22-2008, 04:48 PM   #25
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Quote:
Originally Posted by that1redhead View Post
Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.

I just watched Nigella make fudge using sweetened condensed milk as the sweetner. I didn't pay too much attention after that, but seeing your recipe makes me wonder if your recipe along with Nigella's recipe would make a good fudge. Hmmm! tea cup
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Old 11-22-2008, 07:05 PM   #26
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I used to make fudge from the recipe that was on the Eagle Brand label. Everyone (especially me!) really loved it! I used to put a bit of Almond flavoring in it, along with the vanilla. It gave it a wonderful flavor! YUM!

I'm gonna try it with this recipe!
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Old 11-22-2008, 09:02 PM   #27
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I don't have Ace K, or isomalt, or casienate or the myriad of other special ingredients for the Scott version that seems to have rave reviews. I do have eggs and cream and splenda though.
Metqa, the egg/cream based condensed milk is a little too eggy for my tastes (which is why I created my own recipe), but it does have a substantial following beyond the originator of this thread.

You might want to keep in mind that, by using this condensed milk recipe, you're taking an eggless cheesecake recipe and turning it into an egg. There's nothing wrong with egg in cheesecake (I put egg in my cheesecake), but it will be different from what you're used to.

One other thing you might want to consider is that splenda tends to be a little bitter when combined, by itself, with lemon juice. At least, that's what the food scientists have found. This is one of the reasons (besides cost) why Diet 7up was reformulated from being splenda based to aspartame. This being said, I'm sure a lot of people make lemon/splenda desserts and are happy with them. If it were me, though, I would definitely combine the splenda with another sweetener. I know you don't have any on hand, but at least one is fairly easy to obtain. Sweet One brand Ace K can be purchased here at Netrition and at many local supermarkets (their website has a store locator). It's also very inexpensive. Just a tiny bit helps the flavor of splenda tremendously.

Once you start working with splenda + ace k, you'll never go back to splenda by itself.
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Old 11-22-2008, 09:55 PM   #28
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Scott, thank you for sharing your insight about this recipe. Since I plan to use the milk to make fudge, I think I'll just use your recipe. I have all the ingredients, and it just makes more sense. (Anyway, I've never heard of anyone adding eggs to fudge. )
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Old 11-22-2008, 10:26 PM   #29
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Kisal, for what it's worth, eggs are used in flourless chocolate cake and that's to die for, but, yes, I've never seen eggs in fudge.

If you do make my recipe, would you do me a favor and observe/taste the condensed milk before you cook with it? Some feedback would be great.
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Old 11-23-2008, 10:55 AM   #30
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Originally Posted by scott123 View Post
Metqa, the egg/cream based condensed milk is a little too eggy for my tastes (which is why I created my own recipe), but it does have a substantial following beyond the originator of this thread.

You might want to keep in mind that, by using this condensed milk recipe, you're taking an eggless cheesecake recipe and turning it into an egg. There's nothing wrong with egg in cheesecake (I put egg in my cheesecake), but it will be different from what you're used to.

One other thing you might want to consider is that splenda tends to be a little bitter when combined, by itself, with lemon juice. At least, that's what the food scientists have found. This is one of the reasons (besides cost) why Diet 7up was reformulated from being splenda based to aspartame. This being said, I'm sure a lot of people make lemon/splenda desserts and are happy with them. If it were me, though, I would definitely combine the splenda with another sweetener. I know you don't have any on hand, but at least one is fairly easy to obtain. Sweet One brand Ace K can be purchased here at Netrition and at many local supermarkets (their website has a store locator). It's also very inexpensive. Just a tiny bit helps the flavor of splenda tremendously.

Once you start working with splenda + ace k, you'll never go back to splenda by itself.
Wow, thanks. that's more information than I thought I'd get, and I'm very pleased. I actually do have other sweeteners just not the awesome ones that make up most of the best recipes. I have Erythritol, Xylitol, Stevia, splenda Powder, Liquid Sucrolose, and Um, I think Sugar Twin is Isomalt (?) and I just got some Diabetisweet, but I forget why. Thanks for the tip about lemon and splenda. I did notice my regular cheese cakes seemed to taste better without the lemon, but I like lemon in my cheesecakes. Now I know what the culprit may have been all this time. I just got my E! and Xyl so I will experiment with sweetener combining even more. Right now I've got a formula for sweetening a pitcher of sweet tea or cold beverage that a third cup of splenda, two scoops of stevia, and two Tablespoons of Xyl. that seems to be about equal to less than a cup of sugar, the way BF and I like to make it.

As far as the condensed milk thing, I was just concerned that the eggs mght be eggy but without 'em not thick enough. I've got some Xanthan, I guess I could make a small batch and see. I hate wasting food. . . Maybe I'll just go ahead and make the baked version, since I KNOW that works well. Ha I just talked myself out of a recipe!
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