Organic High-Protein Ultra-Filtered Milk Alternative
fairlife ultra-filtered milk is a processed dairy product containing artificial sweeteners (acesulfame potassium, sucralose), synthetic stabilizers (cellulose gel, carrageenan), and maltodextrin. This DIY version uses organic whole milk with clean protein powder and natural sweeteners, eliminating all artificial additives while maintaining the high protein content.
Based on: 2% Reduced Fat ultra-filtered milk
· Makes approximately 16 servings
· Serving: 1 bottle (414ml / 14 fl oz)
Why This Recipe is Seed Oil Free
Commercial 2% Reduced Fat ultra-filtered milk from fairlife often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original 2% Reduced Fat ultra-filtered milk may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural thickener replacing synthetic cellulose gum and carrageenan
Himalayan pink salt
3g (1/2 teaspoon) · Redmond Real Salt
Enhances flavor and replaces added sodium naturally
Organic lactase enzyme
16 capsules (contents only) · Seeking Health Lactase Enzyme
Breaks down lactose for easier digestion as in original product
Instructions
Step 1. Start by warming 2 cups (480ml) of the organic whole milk to exactly 100°F (38°C) in a heavy-bottomed saucepan - use a thermometer as too hot will denature proteins. Remove from heat and slowly whisk in the psyllium husk powder using a wire whisk, whisking continuously for 2-3 minutes to prevent clumping. Psyllium needs time to fully hydrate and will continue thickening, so be patient with this step.
Step 2. In a high-speed blender (Vitamix or similar), combine the warmed milk-psyllium mixture with 4 cups (960ml) of cold organic milk. Add the grass-fed whey protein powder gradually while blending on medium speed - add 1/3 at a time over 30 seconds each to prevent powder from clumping. The protein needs to be fully dissolved for smooth texture.
Step 3. Add the monk fruit sweetener, stevia extract, vanilla extract, and Himalayan salt to the blender. Blend on high speed for 60-90 seconds until completely smooth and frothy. The mixture should be noticeably thicker than regular milk but still pourable - if too thick, add cold milk 1/4 cup at a time.
Step 4. Open the lactase enzyme capsules and empty contents into the blender (discard capsule shells). Blend for another 15 seconds to distribute. Add the remaining cold milk (about 4.5 cups) and blend briefly just to combine - over-blending can make the texture gummy.
Step 5. Strain the mixture through a fine-mesh strainer to remove any remaining lumps, then transfer to a large pitcher or individual bottles. Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to fully develop - the psyllium will continue to thicken slightly.
Step 6. Before each use, shake or stir gently as natural ingredients may separate. Serve chilled. Each 414ml serving provides the concentrated protein and nutrition profile similar to commercial ultra-filtered milk but with clean, organic ingredients. Store refrigerated and use within 5-7 days for best quality and safety.
Storage
Store in refrigerator in sealed glass bottles or pitcher. Use within 5-7 days. Shake before serving as natural separation may occur. Do not freeze as texture will change.
Cost Comparison
Cost per serving (homemade)$1.78
Cost per serving (store-bought)$3.49
Savings49%
Initial investment appears higher due to bulk organic ingredients, but cost per serving drops significantly after first batch. Organic protein powder is the main cost driver but provides superior nutrition quality compared to ultra-processed commercial version.