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Wednesday, July 13, 2011

Homemade Low-Carb Milk (Birgit’s Not-Milk)

This is an oldie, but goody! I came up with this recipe years ago, but it’s still a pretty good milk substitute!


Makes just a little over 1 cup.



1 tbsp.  unflavored whey protein isolate
1 tbsp. buttermilk powder
1/8 tsp. Splenda (or equivalent)
2 tbsp. whipping cream (or half and half)
1 cup water



Mix dry ingredients and whisk vigorously into the water until everything is dissolved. Chill and use like regular milk.

To me it tastes best and most like regular milk, when thoroughly chilled!

Nutritional Information: 0.5 carbs, 11g protein

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Birgit Kerr