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On 7/21/2020 at 1:00 AM, ccp900 said:

 you use skim milk powder to bump up the solids.  Don’t you find your lactose levels too high when you do that? 

The general rule of thumb from Corvitto for calculating the maximum percentage of skim milk powder that you can use before sandiness can become an issue...

Add up the percentage of sugar and fat in the mix, subtract that from 100 and divide by 6.9.  

If your ice cream has 16.5% sugar and 8% fat;

16.5 + 8 = 24.5

100 - 24.5 = 75.5

75.5 / 6.9  = Use a maximum of 10.94% MSNF.

And depending on how much of a control freak you are;  there are all sorts of additional rules that can come into play, ex. your protein levels shouldn't be more than 50% whey.  The degree of polymerization of your solids will affect when things start turning sandy too.  But the Corvitto rule is "safe".

12 hours ago, ccp900 said:

 you use skim milk powder to bump up the solids.  Don’t you find your lactose levels too high when you do that? 

The general rule of thumb from Corvitto for calculating the maximum percentage of skim milk powder that you can use before sandiness can become an issue...

Add up the percentage of sugar and fat in the mix, subtract that from 100 and divide by 6.9.  

If your ice cream has 16.5% sugar and 8% fat;

16.5 + 8 = 24.5

100 - 24.5 = 75.5

75.5 / 6.9  = Use a maximum of 10.94% skim milk powder.

And depending on how much of a control freak you are;  there are all sorts of additional rules that can come into play, ex. your protein levels shouldn't be more than 50% whey.  The degree of polymerization of your solids will affect when things start turning sandy too.  But the Corvitto rule is "safe".