Sun, Feb-05-06, 23:42
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by Rosebud:
I think you'll find that this refers to the actual powder, so yes, of course it has more carbs than liquid milk. [img]images/smilies/spineyes.gif[/img] As I said, I simply make my powdered milk up to match full cream milk in strength, and from the label, there is no difference from ordinary milk.
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Yes, indeed, I was referring to actual Powdered Milk as titled and by volume, not the reconstituted end product. And I was thinking of both the commercial processes and/or starter package instructions of addition of Powdered Milk to a base of liquid milk or cream, as a thickener and stabilizer it seems. Something generally avoided by low carbers ("double" milking, that is).
Hence my curiosity as to your use of Powdered Milk at all, though you were already clear on using water as a base rather than a liquid milk product.
I, too, no longer have access to any "low carb" milk, which is actually based on a UF (Ultra Filtered) milk, by the way, for those who didn't know this.
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