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Old 05-10-2008, 08:29 AM   #151
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I use reg. half and half and I love this stuff!! Maybe too much.
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Old 05-10-2008, 11:05 AM   #152
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I need to enter this into ******, so does anyone have the protein, calories and carb counts for 1 liter? I do the protein power plan, so I need the protein part for sure.

I use:

4 cup water
6 T great value nonfat dry milk
a hair less then 1/2 c cream (wal-mart brand)
salt
1 splenda pk
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Old 05-10-2008, 06:34 PM   #153
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From Master Cook I get:
Per Serving (excluding unknown items): 74 Calories; 6g Fat (65.3% calories from fat); 3g Protein; 4g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol; 48mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat.

That is for 4 servings (each serving). Using Carnation or GV pwd milk (or any kind that is 12g carbs per 1/3 cup). Also I had to put in 1/2 cup cream. But it won't change much with a little less cream.

Tater, IF you have Calcium Casienate, it adds about 5g protein for 5 Tbls of Calcium Casienate. Course I know everyone doesn't have that.
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Last edited by crazywoman-n-wy; 05-10-2008 at 06:38 PM..
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Old 05-10-2008, 07:34 PM   #154
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I made the "milk" with the FF half and half. It was good but not as good as with the regular heavy cream. But, still good enough for sure!!

I had a glass this morning when I ate my breakfast which was the flax muffin bowl made with cocoa powder and about 7 of the 63% cacao chocolatier chips chopped up.
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Old 05-11-2008, 09:14 AM   #155
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Quote:
Originally Posted by crazywoman-n-wy View Post
From Master Cook I get:
Per Serving (excluding unknown items): 74 Calories; 6g Fat (65.3% calories from fat); 3g Protein; 4g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol; 48mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat.

That is for 4 servings (each serving). Using Carnation or GV pwd milk (or any kind that is 12g carbs per 1/3 cup). Also I had to put in 1/2 cup cream. But it won't change much with a little less cream.

Tater, IF you have Calcium Casienate, it adds about 5g protein for 5 Tbls of Calcium Casienate. Course I know everyone doesn't have that.
\

Thank you
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Old 06-19-2008, 06:45 AM   #156
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Great thread! I'm planning on making the milk today, using the original recipe by Carolyn. Does anyone know how long this will keep in the refrigerator?
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Old 06-19-2008, 07:13 AM   #157
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I dont'. I love this milk and make it a quart at a time. It's stayed in the fridge for up to a week in our case. We don't use a lot of milk.
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Old 06-19-2008, 08:47 AM   #158
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I've kept it at least 10 days fine.
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Old 06-19-2008, 11:36 AM   #159
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This is our standard milk at our house. It is so convenient.
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Old 06-19-2008, 11:43 AM   #160
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Quote:
Originally Posted by CarolynF View Post
This is our standard milk at our house. It is so convenient.

Ditto at our house too, Carolyn. Thanks so much for the recipe. No doubt milk will be going up now, as a result of all the flooding, but this recipe will really help keep our costs down.
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Old 06-19-2008, 11:52 AM   #161
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The only problem I have is finding a good jar/container to keep it in. I've been using
a washed out Simply Grapefruit container, which holds a bit more than a quart. It has a nice screw-on top. You need something you can shake. And, it needs to be easy to pour from, too..
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Old 06-19-2008, 12:00 PM   #162
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I am using an old mayonnaise jar w/a screw on lid. It took awhile before I had an empty.
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Old 06-19-2008, 02:03 PM   #163
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Thanks, Linda and Sandy for your input..........We don't drink much milk, either. I made it today and tasted it once it was cold. Wow, soooooo good! Thanks for sharing the recipe, Carolyn! I'll be making this often. Besides having great tasting milk, you have total control on how much you want to make.
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Old 06-21-2008, 12:58 PM   #164
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Just a heads up, but I checked a 1 kg (that's 2.02 pounds) bag of Great Value (Walmart house brand) powdered dried skim (non-fat) milk here, just yesterday.

It's 13g carb per 4 Tbsp (25g total wgt) ... and the 1/3 cup in all the previous posts would be 5 Tbsp + 1 Tsp or 16 Tsp. So the carb count is higher than previously posted here.

I'm going to keep an eye out for the Carnation or any other brand. Pretty sure they're all made the same way.

FYI, quite often the aftertaste in dried milk products is because they are heat treated to dry them, cooks the milk proteins and that's when you get that "evaporated milk" taste. Cooked milk tastes different than fresh.

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Old 06-21-2008, 01:23 PM   #165
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Hi Jude,

The last powdered milk I bought was Best Choice brand. The label says for 23 grams there are 12 carbs. 23 grams is 1/3 of a cup or 5 Tbs. plus one tsp. When I make the milk I use a container that holds 59 ounces (Simply Grapefruit). I make it up using 2/3 cup of the dried milk, plus the water and the cream, salt and Splenda. So that would be 24 carbs of the dried milk for 59 ounces. I didn't count the carbs in the cream, but it would still be no more than 4 carbs per cup.

Maybe the Great Value is a bit different..but the Best Choice is pretty reasonable and tastes great.
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Old 06-21-2008, 03:41 PM   #166
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Question for you all

Why are you not using dried whole milk powder?

Skim milk powder is way high in carbs.

What to do about the vitamins and calcium?

I am very interested in making this a Tried and True TNT
part of our low carb way. It is getting more difficult to find
the Hood Dairy milk and it costs us $4 per one half gallon when
we can find it.
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Old 06-21-2008, 03:46 PM   #167
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Hey..Miss Barbo..I tried the whole milk powder (Nido) and really didn't care for the taste.
The "fat" in it made it taste funny to me.. Maybe it's just me..
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Old 06-21-2008, 03:47 PM   #168
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CarolynF

What is your current recipe for the milk since the thread was first started,
I think the recipe has morphed?
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Old 06-21-2008, 04:08 PM   #169
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Quote:
Originally Posted by Barbo View Post
I thought I was making one quart but it turned into one liter as I
forgot I was adding other things.

This is how it tastes best to us:

Home Made Low Carb Milk
One Liter

4 c. good water
5 tbs. plus 1 tsp. whole milk powder
1/3 tsp. salt
1-2 pkg. sugar sub.
1/4/1/3/or 1/2 c. cream (this is entirely up to you)

Place everything except cream into a blender and whirl away.
Add cream and gently stir it in on low. (You could easily make butter)

Chill, drink, enjoy.
The only thing we don't have in this is the added vitamin D.
However we also don't have any chemicals in this.
I basically use this recipe, except for the whole milk powder..I use the non-fat instant stuff. I just use 2/3 cup of the powder..Fill my 59 ounce container near the top 6 1/2 cups of water (give or take), then just add the cream and the rest of the stuff. I do taste it, and add more salt or splenda if necessary.
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Old 06-21-2008, 05:25 PM   #170
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Quote:
Originally Posted by Barbo View Post
Why are you not using dried whole milk powder?

Skim milk powder is way high in carbs.

What to do about the vitamins and calcium?

I am very interested in making this a Tried and True TNT
part of our low carb way. It is getting more difficult to find
the Hood Dairy milk and it costs us $4 per one half gallon when
we can find it.
...and for me, the vitamins and calcium in the milk powder (either) is just not enough of the stuff to worry about, I get a lot more of both in my food and my supplements, when I'm taking. I believe the milks are all fortified with the calcium and the D just enough to prevent malnourishment diseases (rickets and the like) and assume that there is no other good source of nutrients in the diet. In short, the SAD or Standard American Diet, heavy on the french fries and burgers, and way light on the veg. There's tons of calcium in green veg and almonds. That whole depending on dairy products for calcium is mostly a marketing ploy that's become sort of embedded in the "everybody knows..." legends, along with grains being the only real source of fiber...

Besides, the Carnation I was looking at today is fortified with some A and some D. Not enough to matter, but it is there.

Also, re my earlier post, the Carnation dried skim product I looked at today is the same weight, pretty much, but a different tablespoon measure. So for those who are interested in the finer points of carb counting only, it's best to measure your milk powder by weight than by Tbsp or Cup, to guarantee you are counting correctly.

Works for me.

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Old 06-21-2008, 05:57 PM   #171
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Well how unusual

that my formula was pretty good at that. I thought that perhaps
it had morphed into something even better.

Ok I won't worry about the calcium etc. We eat almonds daily,
I grow greens which we eat several times a week, I make yogurt,
so now I'm just going to make my own milk. Anyone make some
chocolate milk?

Thanks to you both.
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Old 06-21-2008, 07:41 PM   #172
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Chocolate milk sounds great! I love to use it to make hot chocolate in the microwave!!
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Old 06-23-2008, 08:49 AM   #173
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I only have non instant skim milk powder. I wonder how much to use?
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Old 06-23-2008, 10:48 AM   #174
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Yolande: Probably the same amount, but you will probably have to use the blender with 2 cups of water to get it blended until smooth..Then pour it into your container and add the rest of the ingredients.
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Old 07-11-2008, 09:48 AM   #175
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yogurt

There was some talk awhile back about making yogurt with this milk. Some of tried with the basic milk recipe, and didn't have very good luck. But since I had been making yogurt with the Hood's CC milk for ages, I thought this should work too.
So..... last night I made up a batch of the milk special for making into yogurt.
I used 1/2 cup instant milk pwd (GV) and 3/4 cup cream (also using my 5 Tbsp Calcium Casenate). The extra pwd milk did add a carb to the recipe per serving, but I have hopes of it being eaten up by the culture along with a few of the others.

Anyway, it made a nice thick creamy yogurt. I got around really late making it, so it cultured for a lot longer than I would have liked, and as such is tarter than I really like. But I think that was because of the time factor. I usually add some DaVincis syrup anyway, and usually some flax meal, so it is definitely edible. It isn't any tarter than the last batch I make from Hoods CC.

I'll be using this recipe for my yogurt now. Maybe more inst milk pwd when I think I can afford the carbs.

Oh, and tho I didn't use it this time, cause I need to use up the GV milk that I have, I will be using Provedent Pantry inst milk when this is used up. And I need about 1/2 as much of it per serving for some reason. It seems more concentrated. Do a "google" search for it if you are interested. I really like it's flavor better for the milk too. They now have a new fortified instant milk pwd which they didn't have when I ordered mine, so I haven't tried that one yet. (I just looked at it, and it takes a bit more pwd per serving than the original inst pwd milk.)
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Old 07-11-2008, 03:10 PM   #176
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I have never seen this in my store nor could I find an online source (provident) where did you buy it url please?
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Old 07-11-2008, 08:09 PM   #177
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I'm sorry the site won't allow me to give you a URL to where I got it. Try googleing "beprepared". I did spell it wrong before, it is Provident Pantry. A google search with those 2 words should turn up (it just did for me).
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Old 07-12-2008, 11:29 AM   #178
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Hey crazywoman. I'm excited to try your yogurt. Did you decrease the water to make up for using 3/4 cups cream or just make close to 5 cups of milk? How long did you let it process? Could you please post the actual recipe? This will be great for me as CC is getting hard to find!
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Old 07-12-2008, 01:22 PM   #179
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shunsweets, I never measure the water, I make it up in a 1qt/1lt measuring cup. I just use part of the water to get the dry ingredients to mix up well, then add the cream, then add water to come up to the 1 qt (or 1 lt if I decide to to make a liter) line. I made 1 qt of "milk" for the yogurt. Then added the yogurt culture (some yogurt from last time in this case), stirred well, then added water to make 1 liter. Hope that was clear.

Actual recipe:

1/2 cup instant milk pwd
3/4 cup cream
5 Tbsp (one scoop) Calcium Casenate
pinch (abt 1/16th tsp) salt
4 drops Zero carb type liquid sucralose ( abt 1 tsp sugar or Splenda equivelant)
water to make it 1 qt

yogurt culture (I either use Yogurmet yogurt starter or some yogurt from previous batch. I use about 1/4 cup usually, but I think 1 TBs will usually do.)

Add small amount of the milk to the yogurt. Stir well, adding more till I have about 1 cup liquid. Then add that to the rest of the milk.

I think I cultured this batch for about 9-10 hours, but I don't like to let it culture that long usually. I usually do it about 5-7 hours.

I have a Salton 5 cup yogurt maker. I have replaced the original glass glasses/jars with 1/2 pint "jelly" jars. They work great. I like them better than the jars that came with it. So I get 5 1/2 pints of yogurt from a batch. Master Cook shows 5 carbs for each 1/2 pint (1 cup) serving (before the bacteria eats any).

I didn't add the lecithin that I usually add to the milk. Wasn't sure if that would help or hurt the yogurt.

Hope this helps.
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Old 07-12-2008, 03:45 PM   #180
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Thanks so much crazywoman. I can't wait to try it! I even have some calcium caisenate in the cupboard that I didn't know what to do with so I'm all set to go.
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