Recently stocked up on a ton of extracts and am looking to develop a milk base that can essentially be swapped out with cookies and/or cereals easily. While I know there's certain additions to the base that will lend themselves better to one over the other, I'm really looking to nail down a "Fresh cold tall glass of milk" profile that isn't too sweet, yet not nondescript.
Here's the list of dairy flavors I have
Vanilla Ice Cream
Here's the combinations found/tried:
LB Fresh Cream: 3%
RF Meringue: 2%
RF Condensed Milk: 1.5%
TFA Bavarian Cream: 2%
- Very sweet overall and could lend itself well as a cookie milk but feels like the condensed milk is overkill less you're looking for a ridiculously sweet juice
LB Fresh Cream: 2%
RF Meringue: 0.5%
RF Vanilla Custard: 0.5%
- A lot less sweet and a little more neutral, possibly a slightly nondescript milk? However, the closest I've gotten from these 3 attempts (might just need to up Meringue to 1% and swap the custard out).
LB Coconut Milk: 2%
LB Cream: 2%
RF Condensed Milk: 1%
RF Meringue: 1%
- Honestly just tried messing with the coconut milk for fun knowing it wouldn't give me a cold plain milk flavor. Surprisingly the coconut isn't overkill, nor is the condensed milk...though coconut is the dominant flavor. Just wanted to see how much of a plain dairy note I could pull out...not much given the strength of coconut. But would be good in an oatmeal/samoa cookie milk
Has anyone messed around with finding that simple yet satisfying cold dairy milk flavor with any success ( @Wayne )? I feel as though LB Cream is going to be a better neutral dairy than fresh (described as an Italian sweet cream), and implementing a small amount of vanilla ice cream might help (granted it's vanilla bean and not french vanilla).