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Old 12-27-2008, 05:08 PM   #211
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I make my own milk, too using nonfat dry milk enough for 4 cups, water, 1-1/2 T heavy whippimg cream and a dash of seasalt for taste. I put it in 2 recyled glass FUZE bottles and refrigerate overnight. It's yummy. But I use it sparingly because of the calories and can even add some extra water to stretch it for cereal and cooking. I use it to drink on my carb up days.
Blessings to all you milk lovers....
Cindi
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Old 12-30-2008, 05:01 PM   #212
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Tweaked for Drinking

Carolyn, thank you so much for inventing this and posting it!! It's great to have "milk" for drinking and cooking. I also mix it 50/50 with heavy cream for half-and-half. Since I only use half-and-half occasionally, but always have cream on hand.

Lately, I have been tweaking it just a little when I want to drink it. I agree that sometimes the instant milk tastes, well, a little like instant milk, even after you chill it and mix it with cream. To be honest, I never tasted Hood's Calorie or Carb Countdown, so I'm not sure how it compares in taste.

So I found a substitute for the instant milk that's liquid, and readily available in almost any grocery store. It has exactly the same carbs as the instant milk, and I think it tastes better.

Here's my tweak:

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.


For One Quart of Faux Milk

1 c. whole milk
3 c. water
2 to 4 TBSP heavy cream
pinch of salt & sweetener
1/2 tsp of vanilla to taste (optional)

Shake everything together in a glass jar until blended. Chill. 13.64 g or about 3.4 g per cup with the 4 TBSP of cream.

Many groceries sell just a pint or half-pint of milk. If you have extra, you can freeze it in an ice cube tray for the next batch. I still keep the instant milk on hand and use it when I will be cooking with this mixture, or just don't want to go to the store to get milk.

I haven't tried adding cocoa powder to make a chocolate faux milk, but it should be possible.

And, I haven't tried it yet with 2% or skim milk. Either of those would add a whopping 1 g carb to the quart of faux milk, making it about 3.66 g per cup (or 3.46 g with the 2 TBSP cream.)

Last edited by JoniBGoode; 12-30-2008 at 05:09 PM..
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Old 12-30-2008, 09:22 PM   #213
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Thanks, Joni for printing the "real" milk recipe. I have used that when I have "real" milk aorund. Question for ya: Why do you use distilled water?
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Old 12-31-2008, 03:23 PM   #214
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Hey Carolyn!
The area I live in has really funky water. Almost all water, even bottled spring water, has some minute quantites of dissolved minerals in it, which gives the water a taste. I was really noticing an "off" flavor to the milk sometimes, and I was pretty sure that was why.

Somebody upthread had suggested the distilled water, so I tried it. The distilled water, I believe, is chemically pure H20 with no trace amounts of anything else. So it doesn't change the taste of the milk at all. (Tastes flat to drink on its own, though.)

So I tried it, and it tasted a lot better to me. I have used bottled spring water when that's all I had, and it's not bad, but I prefer the distilled. If you live in an area with really good tap water, it probably doesn't make any difference.

Cheers,
Joni

Last edited by JoniBGoode; 12-31-2008 at 03:24 PM..
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Old 12-31-2008, 03:28 PM   #215
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Thanks, Joni. My dd lived in Chicago a few years back and they always drank bottled water.

If you had a dehumidifier, you could make your own water.. for free..
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Old 01-07-2009, 07:41 PM   #216
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Quote:
Originally Posted by JoniBGoode View Post
Carolyn, thank you so much for inventing this and posting it!! It's great to have "milk" for drinking and cooking. I also mix it 50/50 with heavy cream for half-and-half. Since I only use half-and-half occasionally, but always have cream on hand.

Lately, I have been tweaking it just a little when I want to drink it. I agree that sometimes the instant milk tastes, well, a little like instant milk, even after you chill it and mix it with cream. To be honest, I never tasted Hood's Calorie or Carb Countdown, so I'm not sure how it compares in taste.

So I found a substitute for the instant milk that's liquid, and readily available in almost any grocery store. It has exactly the same carbs as the instant milk, and I think it tastes better.

Here's my tweak:

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.


For One Quart of Faux Milk

1 c. whole milk
3 c. water
2 to 4 TBSP heavy cream
pinch of salt & sweetener
1/2 tsp of vanilla to taste (optional)

Shake everything together in a glass jar until blended. Chill. 13.64 g or about 3.4 g per cup with the 4 TBSP of cream.

Many groceries sell just a pint or half-pint of milk. If you have extra, you can freeze it in an ice cube tray for the next batch. I still keep the instant milk on hand and use it when I will be cooking with this mixture, or just don't want to go to the store to get milk.

I haven't tried adding cocoa powder to make a chocolate faux milk, but it should be possible.

And, I haven't tried it yet with 2% or skim milk. Either of those would add a whopping 1 g carb to the quart of faux milk, making it about 3.66 g per cup (or 3.46 g with the 2 TBSP cream.)

I made this tonight with skim milk.... it is excellent... no aftertaste.

Thank you! Thank you! Thank you!

Milk is so important to me. This tastes just right as Goldielocks would say!

You ladies are great!
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Old 01-08-2009, 05:51 AM   #217
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WOW! Thanks for posting the recipe I can use with regular milk.
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Old 01-15-2009, 12:55 PM   #218
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bumping this awesome thread for others to discover...
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Old 01-19-2009, 06:41 AM   #219
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Carb count for Faux Milk

Here's the carb count for the milk if you use:

1 T NIDO = 3.0 carbs (just as rich as 1.5 T lowfat milk powder)
1.5 T CREAM = .5 carbs (actually .5625 if 1 C is 6 grams)

So I get a total of 3.5 grams per recipe (slightly more than a cup).

This makes a truly delicious milk that tastes more like whole milk than low fat milk! Thank you sooooooooooo much for this recipe!!! I love it!!

If I'm wrong about the counts, please let me know!

Thanks,
Carol
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Old 05-09-2009, 08:59 PM   #220
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Quote:
Originally Posted by Tater Head View Post
Birgit's Not-Milk is really good too. I save those glass jars that have blue cheese dressing in them from Costco, they look like the old time milk jugs. I put this milk in it and when it gets very cold the next day, it's great. I will try yours and see if I like it as well. Thanks Carolyn
--------------------------------------------------------------------------------
Not-Milk

Makes just over 1 cup
Ingredients:
1 tbsp CMF unflavored whey protein isolate
1 tbsp buttermilk powder
1/4 tsp splenda
2 tbsp whipping cream
1 cup water

Preparation:
Mix dry ingredients and whisk vigorously into the water until everything is dissolved. Chill and use like regular milk. Shake before each use.

Nutritional Information: 0.5 carbs, 11g protein

* The taste turns out most like milk with the above ingredients. Substituting different ingredients may yield different result!

To me this tastes just like regular Milk when chilled.

I get the best "real milk" taste with the CFM whey protein isolate from the protein factory but you may well find a local substitution that works for you like the Now brand from netrition.
Debbie.........
can anyone help me find these ingredients where would i find the CMF unflavored whey protein isolate and buttermilk powder??
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Old 05-10-2009, 04:15 AM   #221
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Buttermilk powder is in your grocers baking aisle.



Now Foods also makes one

CFM means the way the protein was filtered.

Quote:
Cross-Flow Microfiltration
In direct contrast to ion exchange, cross-flow microfiltration produces the highest level of undenatured protein available among WPIs. It's a delicate process which comes quite close to the protein concentration levels of ion exchange, while keeping the valuable "extras" that ion exchange discards.
You can do a search, there are several brands available. like this one here at netrition.

Kaizen Whey Protein Isolate

Ingredients: Cross flow micro-filtration (cfm) whey protein isolate, cocoa (dutch process), natural and artificial flavors, lecithin, aminogen (proteolytic, peptide-bonded glutamine, sucralose, vitamin b6

Just to let you know if you haven't tried it the OP's recipe is wonderful, and has easy to find ingredients
Quote:
One cup:

1-2 Tbs. of heavy cream (depending on how creamy you want it)
1 1/3 Tbs. of instant dry milk [COLOR="Red"](or sub 1/4 cup whole milk)[/COLOR]
1 cup of cold water
sprinkle of salt
tiny sprinkle of splenda (if you want)

Just put the ingredients in and shake it up. Refrigerate.

Calories 65 if 1 Tbs. of cream is used, 110 if 2 Tbs. of cream is used
5 grams of fat / 10 grams of fat
3 carbs / 3 carbs
2 grams of protein / 2 grams of protein

Last edited by shadowzip; 05-10-2009 at 04:19 AM..
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Old 05-10-2009, 06:16 AM   #222
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Yes, this milk is wonderful. It's all that's ever in my fridge now. DH drinks it everyday. And it's cheap too. And no special ingredients.
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Old 05-10-2009, 09:30 PM   #223
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I think Carolyn F. deserves a medal for coming up with this incredible recipe.

Thank you Carolyn.
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Old 05-11-2009, 06:26 AM   #224
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Quote:
Originally Posted by tealover View Post
I think Carolyn F. deserves a medal for coming up with this incredible recipe.

Thank you Carolyn.
I totally agree!!!
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Old 05-11-2009, 08:54 AM   #225
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Thanks for posting this one-- I will be buying some of the nice vintage style milk bottles that were posted. It'll be nice to have milk in the house again. :-)
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Old 05-11-2009, 12:56 PM   #226
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Quote:
Originally Posted by tealover View Post
I think Carolyn F. deserves a medal for coming up with this incredible recipe.

Thank you Carolyn.

I TOTALLY AGREE!!
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Old 05-11-2009, 01:34 PM   #227
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Has anyone tried making yogurt with this?
I just got a yogurt maker and want to make the Greek style.
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Old 05-11-2009, 01:38 PM   #228
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You guys are so sweet...Honestly, my dh drinks this everyday..I have a nice glass container with a lid, so it keeps nice and fresh..

The only thing is why didn't we think of this sooner??????????
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Old 05-11-2009, 02:46 PM   #229
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Carolyn, you do come up with some great ideas! Do you mind if I share this link on my blog? Such a cool idea and I'd like to keep the recipe on my blog - excellent!
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Old 05-11-2009, 04:24 PM   #230
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Nope, Jennifer..go ahead.
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Old 05-11-2009, 04:44 PM   #231
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Thanks Carolyn. I will absolutely be trying this recipe. Just paid over $4 for a 1/2 gal of CC milk. Off to the store for dry milk.
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Old 05-11-2009, 07:53 PM   #232
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Good deal..The thing about this milk is that if you buy cream, you will always have this on hand.

Some peeps have used a portion of regular milk, thinned with the water, and cream added to it, too...We don't buy milk at our house unless our ds is home from college.
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Old 05-12-2009, 05:10 AM   #233
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Old 05-12-2009, 06:21 AM   #234
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Thanks MK. I wanted somebody to find an award and actually post it for Carolyn. This is the only milk we have at our house now too.
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Old 05-12-2009, 06:29 AM   #235
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Old 05-12-2009, 04:28 PM   #236
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You two are toooooooooo much. Just made a batch up for dh..
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Old 05-12-2009, 04:36 PM   #237
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This is SO good Caroline I asked this be made into a Sticky so I wont lose it again!!

HUGS
Christina
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Old 05-12-2009, 04:41 PM   #238
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What a great idea..It does sort of disappear from time to time and we have newbies all the time..
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Old 05-12-2009, 06:39 PM   #239
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Mine is now in the frig getting cold. Tastes yummy but slipped and it is a tad too sweet.
Ill be making more.
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Old 05-12-2009, 06:59 PM   #240
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Joni, thank you so much for the tweaks. I never thought to use just plain whole milk for the recipe. Thank you! I love this thread.
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