Cookbook:Super Foamy Milkshake

The Super Foamy is a highly viscous milkshake with a smooth, airy texture. It is low-fat and, for a shake, high-fiber. Best of it all, due to its thickness it's easy to eat one's fill on a single portion. With the prototype recipe provided here, variations can be made by adding different flavors such as vanilla, banana or strawberry.

Ingredients

 * 1 teaspoon (2 grams) locust bean gum powder
 * 1 tablespoon (10 grams) inulin powder
 * 2 tablespoons (10 grams) sweet whey powder
 * 200 ml skimmed milk

Procedure

 * 1) Mix the locust bean gum powder, inulin powder, and sweet whey powder together.
 * 2) Add the resulting powder to the skimmed milk.
 * 3) Using an electric mixer, whip for 2 minutes until the product has turned to a fine foam. While whipping, move the whisks up and down so that air gets whipped into the shake.

Notes, tips, and variations

 * Add the syrup or flavor of your desire.
 * Any sources of fat must be excluded for the foam to build up. Therefore, the milk must be very low fat. When using cocoa powder for creating a chocolate milkshake, do not use the mixer to spread the flavor—use a spoon instead, as the fat in the powder could cause the foam to collapse.
 * Artificial sugar substitutes are best for giving the shake a sweet taste.
 * One serving equals approximately 700 ml in volume and 104 kcal in energy.
 * The locust bean gum acts as the thickening agent, and the inulin gives the shake a smooth, "mouthful" texture.
 * The sweet whey powder (along with the milk) acts as the component producing the foam. Whey drink powders are readily available on the market. They contain around 95% sweet whey powder with flavor and sweeteners added. They can be used to substitute the pure sweet whey powder. You can also use a fresh egg white from a medium sized egg.