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I used unsweetened almond milk for 3 different dishes, and could taste the almond milk (which I personally don't like) in the finished dish. What kind of low or no carb milk can I use to cook and bake with that has a more mild flavor?
 

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I don't use milk at all. I dilute heavy cream with equal amount of water and it works fine. And it doesn't require as much thickening either - the cream kinda thickens up on its own. And no carbs!
 
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