Do you have a secret ingredient? Mine is non-fat dry milk solids sold in boxes containing individual quart-equivilalent packages. I add an extra calcium punch to lots of things I cook in liquids, such as puddings, soups, oatmeal, hot chocolate, as well as batters for muffins, pancakes, and more. When I make macaroni & cheese, I add a package to the water the pasta has cooked in (no draining needed) and, viola, a quart of milk is added, then I proceed with the rest of method (add cheese, butter, sour cream,etc. bake in heavily buttered glass pan, sprinkle w/bread crums). In a pinch, if I run out of milk, the powderd form is always on hand and it's not a bad substitute for coffee. The brand I most often use is Alba.