Dairy-based meat substitute and methods of producing the same

A method of producing a meat substitute, the method comprising:

• blending water with a mixture of dry components to form a gel, the dry components including at least one dried milk product comprising lactose and protein and at least one carbohydrate;
• heating the gel in a first heating step, wherein the gel is heated at about 210° F. to about 320° F. for about 30 minutes to about 50 minutes;
• and
• after the first heating step, heating the gel in a second heating step having a different temperature than the first heating step, wherein the lactose and protein in the at least one dried milk product undergo a Maillard reaction in the second heating step to form the meat substitute,
• wherein the at least one dried milk product includes non-fat dry milk present at about 38 weight percent to about 43 weight percent of the meat substitute and includes buttermilk powder present at about 7 weight percent to about 12 weight percent of the meat substitute;
• and
• wherein the at least one carbohydrate includes corn syrup solids having a dextrose equivalent of about 25 to about 55, and the at least one carbohydrate is included at about 26 weight percent to about 70 weight percent of the meat substitute.