Cheese dip sauce

04.06.2026

Low-calorie NON-SPICY cheese dip sauce based on skim milk and milk powder.

For a vegan version, use plant-based milk alternative (e.g. oat milk), 6-8 g soy protein isolate (unflavored), and remove allulose if soy isolate contains sweeteners.

Macros and calories

100 g P: - g F: - g C: - g - kcal

Batch P: - g F: - g C: - g - kcal

Ingredients

Total weight g Reset

Ultra-pasteurized skim milk (0.5% fat) 362 g

Water (for evaporation) 5-10 g

Skim milk powder (1.5% fat) 30 g

Salt 3 g

Allulose 2 g

MSG (monosodium glutamate) 0.4 g

CMC (carboxymethyl cellulose) 1.6 g

Xanthan gum 0.5 g

Paprika 0.16 g

Turmeric 0.06 g

Lactic acid 80% 0.8 ml

"Cheese" flavoring 10 drops

"Butter" flavoring 2 drops

Steps

1. Prepare ingredients

Measure and thoroughly mix all dry ingredients.

Measure lactic acid.

2. Heat milk

Almost to a boiling (do not boil fully). I use a microwave oven for this.

3. Add dry ingredients while stirring

4. Heat again

Again, almost to a boiling.

5. Blend

To dissolve CMC and remaining lumps.

6. Add lactic acid

Add lactic acid while stirring.

After that, mix thoroughly.

7. Add flavorings

Cool slightly and add flavorings while stirring.

8. Put into fridge

Flavor and texture will change significantly!