Prep 5 mins
Cook 0 mins
Some love it, some like it, some cant stand it. Milk is my biggest weakness and the hardest part of adhering to a low carb lifestyle. It doesn't taste exactly like milk but it does hit the spot when I'm craving. I can not take the credit for this recipe it was found on a forum I am uploading it here for both sharing as well as easier calculations when I scale up (I usually make 7 cups at a time) Thread recipe was obtained from http://www.lowcarbfriends.com/bbs/recipe-forum-sticky-threads/550601-homemade-low-carb-milk.html
- 1 -2 tablespoon heavy cream (depending on how creamy you want it)
- 1 1⁄3 tablespoons instant milk
- 1 cup cold water
- 1 dash salt
- 1 dash sugar (use artificial if you want) (optional)
- Combine ingredients and mix. I suggest adding everything but the cream shake it them pour and stir in the cream. I have accidentally made whipped cream before :).
- Note on sweetener; I typically use truvia but you can use whatever you are using a very small amount so the carbs in the real sugar are negligible.
- You can drink this right away but a good 24 hours in the fridge definitely improves the flavor and consistency. It lasts about a week and a half when I make a liter of it.
This was a tasty recipe. Once it's nice and cold, it certainly fools this milk lover. I'm two shakes from making up another batch. My only recommendation to others is to compare carb counts for different dry milks. I used Carnation since I wanted to make this right away and it was at the store. BUT if you check on Amazon or other sites, you'll find brands like Nestle Nido, Nestle Klim, or Peak which tend to be closer to or lower than 10g per serving. But no matter what you choose, you'll be spreading out the carbs over several servings of this "milk," so it still works out better than the real deal.