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Old 03-10-2012, 06:44 PM   #391
Very Gabby LCF Member!!!
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they discontinued the whole milk variety, then they only had chocolate and skim milk. they might as well just go away in my opinion when they ditched the low carb user for their low fat "smart milk"
"You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." Monstrous Regiment by Terry Pratchett
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Old 05-23-2012, 09:23 PM   #392
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I like to make this milk and put different flavors of DaVinci's in it.
I gave up coffee and was looking for a substitute and sometime, I drink it hot with Kahlua davinci.
You guys are great.
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Old 06-16-2012, 02:12 AM   #393
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I was always a heavy milk drinker. I'd been using the pricy Hood stuff only as something to mix in my whey protein shakes, but upon discovering this a couple weeks, it has changed everything.

This stuff is far too good. Without a doubt, I like it even better than the real thing. It honestly reminded me of vanilla ice cream or a vanilla milkshake or something (at least a couple hours after mixing). Now, to be fair, I'm surely using far more Splenda than the original recipe calls for (I make a half gallon at a time and use about 18 drops of Splendex liquid sucralose or about 3/4 cup equivalent of granule Splenda if the measurements on the bottle's label can be trusted. I also use 1/2 to 3/4 tsp of salt.), but I just find it irresistibly good like this.

Today, I picked up some pure vanilla extract to see what I could do with it and I found that just a very small amount (1/8 tsp per cup) goes an incredibly long way in further enhancing the flavor. Yeah, I don't think I'll ever feel like I need real vanilla ice cream again; this is close enough! It's so hard to believe this still has significantly less calories than a normal cup of milk (2 tbsp of cream/cup doesn't make a significant difference over 1 tbsp to me). And the price can't be beat, either!
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Old 06-19-2012, 07:20 PM   #394
Way too much time on my hands!
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Wow..Chris..Great tweaking..Sounds yummy.
Springing into Fitness

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Old 08-27-2012, 10:57 AM   #395
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I am SO trying Carolyn's recipe for LC milk!!! I'm one of "those" that likes her coffee with milk and it's been so hard trying to restrict myself to one cup a day.

I bought some Saco Instant Non-fat dry milk and I'm making the mix as we speak. Hope it tastes as good in my coffee as the real thing.......
I'm still hot, only now it comes in flashes!
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Old 08-27-2012, 06:11 PM   #396
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Well, I tried Carolyn's recipe and while it tasted great, it just wasn't quite right in my coffee. It lacked something and I wasn't quite sure what it was. So I tried Joni's recipe and HOORAY! It was awesome in my coffee!!! This is such a big deal for me as I LOVE my coffee and hated the fact that I was using up so much of my carb limit on the milk.

Originally Posted by JoniBGoode View Post
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.

I added some vanilla to it and WOW - just delicious!!!

Thanks Joni!
I'm still hot, only now it comes in flashes!
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Old 11-05-2012, 05:26 PM   #397
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Would i be able to add cream to some Hood skim CC milk. A store carries it where i live.It taste pretty bland...but hey,it's milk.
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Old 07-07-2013, 03:37 PM   #398
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No more Hood Dairy Milk Beverage

at my Albertson's market. I am: annoyed:
Can still get it at Stater Bros. they are not as huge a chain
as the other places. So while I have to go to the town next to us,
at least, I can get it there. I think I am going to make Carolyns
milk again.

Thanks Carolyn and all that worked on the milk project
years ago.
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Old 01-21-2014, 11:20 AM   #399
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Marking my spot to come back to this milk recipe
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