For lack of a better place to discuss this project, i am attempting to chemically replicate milk. The end goal is a proper substitute without lactose for use in cooking, not as a drinking or cereal milk. The motivation behind this is i have lactose intolerance, but can consume cheese and butter. I wish to create an analog of milk that can be used in recipes such as alfredo sauces without compromising the end product quality. Perhaps someone here finds my research useful.
So far i have come up with an experimental formula that should be approximate to milk in its properties. Next step will be to actually make a test batch and try it out.
1 cup water (base liquid)
1g glucose and 1g galactose (to mimic lactose sweetness)
0.5g palmitic acid (for creamy texture)
0.5g oleic acid (for creaminess and richness)
0.1g butyric acid (for buttery flavor)
1g sodium caseinate (for protein and mouthfeel)
0.1g calcium carbonate (for mineral flavor)
0.05g diacetyl (for buttery aroma)
0.1g acetaldehyde (for fresh, fruity aroma)
Optional: Pinch of magnesium chloride for additional mineral flavor
Any suggestions comments or insights are of course welcome
I am dissatisfied with the alternatives presented by oat or almond or whatever āmilkā. I think attacking it from a pure food science manner may obtain superior results for my use case
Have you ever tried to tamper on real milk. Like start with a few ccs and go up
You can eat cheese.
Studies show you can build tolerance to peanuts with peanut allergies. This donāt seem as extreme
I went pretty lactose intolerant in my late 20s early 30s. All lactose got me sick. When I started exercising again. It all went away and I can drink full cups of milk and eat any dairy these days. Maybe up the exercise.
Yes, even with supplementing additional lactobactillis strains. No matter what if I hit above X amount I suffer. I believe the lactose intolerance to be acquired due to a near lifelong case of dysbiosis I have recently managed to correct. For a while there I had an extremely limited dietā¦
Doctors just called it IBS and told me to eliminate offending foods. Turned out it was every FODMAP before. After research i did a self experiment a few months ago which enabled me to eat all but lactose in larger than trace amounts
Iād try to get outside and walk for an hour a day. 7 days a week. Walking has made the biggest difference in my health. More than riding my bike. 25 miles a day /6 days a week and hitting the gym 5x a week. While Iāve been doing hard exercise for a long time. When I implemented just a normal 2 mile walk after dinner each night. A lot of my health markers just lined up perfectly.
Iām a huge advocate for walking 1.5-2 miles every night right after dinner to help digestion.
Ya I am 100% with you there. Itās my favorite form of exercise. I find walks to be effortless. Itās an utter pain to motivate myself to go to a gym, but walking is fun
In case anyone reading this is curious what I did to attempt to treat my dysbiosis, it was desperate. 100mg dextromethorphan hbr to control cytokine signaling in the gut, caucus mountains kefir extracted probioitics, and a high dose of oral thc to slow motility and give the things time to grow. I then ate a large variety of foods that previously made me ill with the above. 24hs of gastric distress later I can eat most things. I donāt recommend anyone do what I did, it was desperate and stupid.
My cycling is so I can eat all the junk food I please. The gym is to build testosterone which as males contributes to other problems when low. Walking is for my health.
How about you just use āmilkā from plants like millions already do? Weird to not think of this and go straight to lab made milk. Soy milk, almond milk, cashew milkā¦ Now go bake something like vegans do across the world already. Nobody wants lab made milk. Just look at the backlash for lab grown meatsā¦ GROSS!
That stuff is chemically further from cows milk than what I am proposing. Essentially the main difference between a plant milk and mine is i am using dairy proteins instead of plants. My formula is close to cows milk with a different sugar substituted. All of the so called milks you are describing are lab creations as well. Making my own means I donāt cut corners like the commercial products and use junk like carrageenan (which disrupts healthy gut biome) No farmer is waking up in the morning taking his milking stool out to the almond field.
Before the work of people like Graywolf in open sourcing discussions around cannabis science, there is very little in the way of open discussion of food science. Most of the knowledge in that realm is paywalled or behind NDAs.
This isnāt a product for sale, but a personal attempt to approach a cooking problem scientifically. If you are unable, or unwilling to approach the subject from an educated mindset, I would prefer you not clog up my thread. What I am doing here only concerns myself, and I am only really sharing in case someone else is in my position.
Yep. No help for me sadly. I firmly believe I can repair the lactose intolerance with some care as its non-inherited. But sadly my issue isnāt with the protein but the sugar
Fairlife milk is the way to go. Itās at basically every grocery store. Almost 2x the dairy protein, < half the sugar, and no lactose. Itās about twice as expensive as regular milk by volume, but realistically youāre just paying for less water. Thereās several ultra-filtered milk products on the market specifically for what youāre looking to do.
With that said, I also can make a ridiculously good milk flavor. You were on the right track with the butyric acid, so props to you for diving into flavor formulation. Although I can say from experience that dairy flavors can go from creamy to peach to nacho cheese if you donāt have the right materials. They also are not very forgiving ingredients so itāll get cheesy/funky very quick with ājust a dropā too much.
It still wouldnāt make as much sense to try and develop a milk emulsion from the ground up when you could just use an ultra-filtered/lactose-free dairy product. Better off using something āfull spectrumā from actual milk if the only thing you need āremediatedā is the lactose. Fairlife Whole Milk is going to fit the bill for whatever you need milk for.
I was unaware fairlife was processed via membrane filtration until now. Hrm. This could either go really well or poorly. Time to find out when i am brave enough to potentially get ill from it