Homemade Low Carb Milk

[metqa]

Originally Posted by CarolynF

Metga: I would just add more cream for the whole milk taste. Honestly, I can't even taste the non-fat powdered milk..Now, the stuff with the fat in it, is not good and methinks that the buttermilk stuff would be horrible..

You could always use regular milk instead of the powdered milk, dilute it with water, then add cream, salt, and Splenda.

Originally Posted by sjl330

I also never drink it unless it's cooled in the fridge at least overnight. I don't like it right after it's made but after it sits it's good. I like it much, much better than CC for sure. Good luck to you.

Thanks for these tips, I'll try both more cream and pre-chill.

[shadowzip]

I have been using this recipe, I really like it cause I can make a quick cup at just about anyones house. To make a quick cup I put 3/4 cup of water in a glass with ice to get it really cold, take the ice out and add the rest of the ingredients.
At home I just make it by the quart but I am at my daughter's now and the cup method works really well.

For About 1 Cup of Faux Milk

1/4 c. whole milk (3g carb)
3/4 to 1 c. distilled water
1/2 to 1 TBSP heavy cream (.21 to .41 g carb)
dash of salt & sweetener

Shake everything together in a glass jar and chill. This has 3.2 g of carb with the smaller amount of cream, and 3.4 g of carb with the larger amount of cream. To me, it tastes more like skim milk (which I actually prefer) when made with 1 cup of water, and more like whole milk when made with 3/4 c. of water

[sherlocklabs]

Thanks for all of the great 'milk' recipes!! I am so excited....it will be great to have milk again ~~ the real milk recipe is especially welcome...I have everything in the house right now!! Thank you....I sure wish I was as creative as some of you!

[Midnight]

Has anyone tried the brand Optimum Nutrition 100% Casein Protein in the milk recipe? Also does it mix easily?

[metqa]

Well, I did a side by side tasted comparison.

I made the original recipe and the whey recipe, let chill overnight, and tasted very cold the next day. it seemed like the first recipe the cream wanted to just float on the top even after stirring it in and the milk tasted thin like water. like fat free milk, despite the cream. Sorry Carolyn! I couldn't make it right.

The whey recipe while it still had a powder milk smell, tasted and felt more like milk. it was thicker viscosity and tasted more like 2% or whole milk. I dont know if it's because of the butter milk powder or the whey powder but I'm glad I got a good facsimile.

I used Designer Whey Natural and the buttermilk powder mentioned before, I'm glad so many people tried and experimented with a low carb milk recipe. I can actually drink this and enjoy it. Still smells like powder milk but it doesn't taste like it. I'ts not pure white but who cares. It tastes like milk and that works. Next try: Chocolate Malt!

[CarolynF]

Metga: Hmmm..good for you. I never thought of the "texture" of the milk. The whey stuff would make it thicker..

[sweetdreams]

You know what I've been doing lately??? Just mixing 1/2 cup ish of skim milk with 1/2 cup ish plain water and drinking it. I think I like it best this way for now anyway! LOL

Even though the carbs are higher at least it's about 6 - 7 grams per cup instead of 13.

[metqa]

Originally Posted by CarolynF

Metga: Hmmm..good for you. I never thought of the "texture" of the milk. The whey stuff would make it thicker..

Sorry I guess I'm sort of a mouth-feel snob. I've never enjoyed skim milk.

Originally Posted by sweetdreams

You know what I've been doing lately??? Just mixing 1/2 cup ish of skim milk with 1/2 cup ish plain water and drinking it. I think I like it best this way for now anyway! LOL

Even though the carbs are higher at least it's about 6 - 7 grams per cup instead of 13.

I did that with cream when I needed milk for a recipe before. It makes sense and it's still lower carb.
I do that for apple juice and other mostly water based beverages. Got BF doing it too, now. Not for the milk though, he's not low carb, but for the apple juice.

I made chocolate milk. Why is that such a comfort beverage for so many?

[shadowzip]

I like it with whole milk and half and half or heavy cream, half and half stays mixed better. Lecithin gives it a better mouth feel, but I like it without. I tried the buttermilk powder, Yuck, I did not like the taste at all.
It is nice there are so many ideas and tastes to please everyone.

[metqa]

Maybe the buttermilk and whey have some symbiosis. Cause this is the first time since I was a child that I have drank powdered milk anything and wasn't forced to do it. and I hate powdered milk AND buttermilk.

Milk prices are coming down. Anyone notice that?

[crazywoman-n-wy]

Originally Posted by Midnight

Has anyone tried the brand Optimum Nutrition 100% Casein Protein in the milk recipe? Also does it mix easily?

Midnight,
I've only tried 2 brands. I usually use NOW Calcium Casein Protein Powder, but the NOW company has discontinued it. It can still be found a few places tho, but when those run out, I guess that's it. The last time I ordered Calcium Casein Pwd, I bought AllTheWhey brand. I haven't been as pleased with it. It isn't really bad, but it doesn't stay mixed even as well as the NOW did. I made yogurt using the NOW brand, only letting it hydrate for a few hours ahead, and it did fine. But I am finding I have to make the milk up with the AllTheWhey Calcium Casein about 3 days ahead & let it hydrate before making yogurt. I try to shake it up at least once a day, if not more, and then just before mixing the yogurt (or yogurt starter) in to make yogurt. Even then, I get a settlement on the bottom of my jars (I use 1/2 pint jars in a yogurt maker). I don't have any lecithin with me, or I'd try blending some of that in. I plan on buying some when I remember to look for it, and try. (I have some at home in WY, but not here with me.)

Which brings me to answering a question that was posted a few pages back as to whether anyone has made yogurt......
I have tried making yogurt without the Casein pwd (using the original recipe), and I have never had it set up into yogurt. It has always stayed quite thin. I used to make it all the time with the addition of the NOW Casein pwd, and it did just fine. I use a lot more cream when I make yogurt. (I actually thought I had posted my yogurt recipe on here quite a few pages back.... Maybe not. ?) As I said above, I have not had as good luck using the AllTheWhey Casein, tho if I hydrate it for several days, it does make yogurt, it just has a dryish (don't know how to explain it) settlement on the bottom. But the yogurt is good and thickens nicely if hydrated long enough beforehand.
Next time I buy Casein, I'll try another brand. (Wishing I could keep getting NOW). If anyone out there uses Casein Protein Pwd, and knows a good brand, I'd like your opinion.

[metqa]

Yay! I've been enjoying my Homemade milk. It makes it so much easier to take my morning meds when I don't feel like eating food with them.

I'm gonna make another batch. I'm happy cause I found another canister of whey protein, so I don't have to shell out money for a while to keep making this! Yay! Yay! Yay! Yay! oh did I say Yay?!?!?

[metqa]

Hmm, I'm enjoying my second batch of homemade milk. (my BF looked at me sideways when I said I was making milk) and I wondered how I could enjoy something that smelled so odd. Again I'm using the whey milk formula and buttermilk, but I don't like buttermilk normally so I was surprised.

thing is, it has a strong smell but the smell doesn't match the flavor which is very mild. but together the smell and taste are just right. also the cream won't stay blended into the liquid, it keeps separating out into little clumps and I have to swirl it before I pour. I thought about the smell and taste and wondered if this is what fresh milk might smell like with all the buttercream still in it before homogenization and pulling most of the cream out. When I think of it like that it seems a special treat. My BF would probably describe it as gamey. My milk smells wild! but each time I taste it I'm so pleasantly surprised at how "normal" it tastes.

[CreekWatcher]

Does anyone actually prefer one of these blends to the Hood milk, or are these only for those who can't get the Hood? For myself, the Hood stuff doesn't make it for drinking, alas. Sometimes I mix some Hood, "fresh" buttermilk, cream, water and sweetener, having put in a little baking soda and left it to react (cutting the acid from the buttermilk some).

By the way, for those using buttermilk powder, I found out that the "yogurt exception" applies to, and only to, the Saco brand--not to the NOW brand. The Saco is cultured, the NOW powder is from buttermilk made according to the original definition--that is, it's the what's leftover after butter is made, which is dried without having been cultured.

[sjl330]

I never liked the Hood white milk and I like this mixture a lot. The choc. Hood was ok although I thought it was too thick so didn't get it very often. This recipe is a whole lot cheaper than Hood milk too which makes it even more appealing.

[sweetdreams]

I personally would take the Hood milk anyday over making it.... but I can't get it in our area....plus it was really expensive. For some reason.... the milk I've been making lately tasted off but I can't describe how.

[metqa]

I would like to use Hoods, but when they got rid of the whole milk version and now the price is up to $4 I'm not a happy customer. I already have half the ingredients, protein powder and water, I just bought a small container of buttermilk powder and I always buy cream so it's much more economical. When milk has been $2 a gallon lately I begin to wonder why I just don't drink that. instead of twice as much for half the volume of Hoods. though I have to say I adore the chocolate flavor, but I'd mix it half and half with the white milk for a malty chocolate milk flavor.

[shirlc]

Originally Posted by CreekWatcher

Does anyone actually prefer one of these blends to the Hood milk, or are these only for those who can't get the Hood? For myself, the Hood stuff doesn't make it for drinking, alas.

I really prefer the homemade stuff...I think it tastes great, even right after I make it. I don't make it much because I'm not a milk drinker. I love that I can have milk if I need it for something, though.