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Old 10-21-2006, 08:08 AM   #1
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Does Anyone Make Milk With Heavy Cream

If so, can you tell me the measurements for the cream and water?

Thanks
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Old 10-21-2006, 08:34 AM   #2
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I have never tried this - but thought about it! I am not sure of the taste??? Responses, will be interesting to me too.
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Old 10-21-2006, 08:43 AM   #3
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I have done it in recipe before. The taste was never an issue when using it that way.
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Old 10-21-2006, 11:23 AM   #4
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I always sub half water/half cream in any recipe calling for milk.

As far as just drinking it though I dunno - I've not tried it that way!
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Old 10-21-2006, 12:01 PM   #5
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Quote:
Originally Posted by Charski View Post
I always sub half water/half cream in any recipe calling for milk.

As far as just drinking it though I dunno - I've not tried it that way!
Ditto on what Char said.

psst..you can buy hood's milk if you are wanting it for drinking or cereal--my non lc hubby drinks it all time and says it tasts like regular milk.
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Old 10-21-2006, 02:47 PM   #6
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I usually use half water and half cream to make "milk", but I wonder if that much cream is really necessary. I looked up whole milk at the USDA site:

1 CUP WHOLE MILK
146 calories
8 grams fat

The closest I can get calorie and fat-wise to the equivalent of 1 cup of milk would be:

1 1/2 tablespoons heavy cream + 14 1/2 tablespoons water
154 calories
16.5 grams fat

I don't know if 1 1/2 tablespoons is enough to make it seem "milk-like" or not. I'll have to try it once and see.
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Old 10-21-2006, 02:55 PM   #7
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I've used half cream, half water for cereal before. It's been so long since I've had 'real' milk, I didn't notice much difference. Special K protein cereal, a little splenda and the mix...was good. Don't know about drinking it like milk though.
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Old 10-23-2006, 06:31 AM   #8
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For baking, I use around half cream and half water, a bit more diluted for sweet custards...even more diluted than that for quiches.

For drinking, the mouthfeel of cream and water is all wrong IMO. If I'm jonesing for milk, I'll drink some vanilla whey protein mix...my brand is from Walmart, "Soy Fortress" brand. 1 carb per serving. A little sweet, but I definitely like it better than cream and water.

Last edited by emel; 10-23-2006 at 06:34 AM..
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Old 09-14-2011, 04:51 PM   #9
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When you add water to cream you lose the protein and lactose content. And my assumption is that you lose the taste of lactose. Cream is only a concentration of the milk fat.

100 grams of whole milk has 3.2g protein, 3.9g of fat, and 4.8g of lactose. 100 grams of whole cream has 3g protein, 19g fat, and 4g of lactose.

But this is a low carbohydrate forum so maybe that is what you all want. I have gotten some free nonfat dry milk, I am going to mix it with water and cream to get whole milk.
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Old 09-14-2011, 04:55 PM   #10
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Did you see my LC recipe for Homemade milk?

Here it is:

Homemade Low Carb Milk
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Old 09-14-2011, 05:07 PM   #11
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Quote:
Originally Posted by SPECK View Post
If so, can you tell me the measurements for the cream and water?

Thanks
Hi Speck…
When I fire up my Espresso machine, I mix cream with water 50/50 to steam, as it has ˝ the carbs and all the smooth mouthfeel.

We have a very serious espresso rig…




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Old 09-14-2011, 06:43 PM   #12
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I use 1/2 water and 1/2 cream also
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Old 09-14-2011, 07:26 PM   #13
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For me, cream has a greasy mouthfeel. I use 1/4 c. half & half; 3/4 c. water; pinch ea. of salt and Splenda; 4 t. dry milk powder. Blend with a stick blender. It's hard to tell it from "regular" milk. Many thanks to CarolynF for starting the "milk" thread!
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