Cooking vegetarian meals for my family got more challenging when my oldest daughter stopped eating dairy. She loves cheese and milk, they just didn’t love her back.
So cream soups, cheesy lasagna and pizza were all out. Or so I thought until we tried Lactaid. This lactose-free milk looks and tastes like regular milk (it is just slightly sweeter, though without any added sugar) so we could sub this into regular recipes.
Chef Melissa d’Arabian is a mother of 4 daughters, one of whom is also lactose intolerant. She said recently that even many lactose-intolerant people, like her daughter, can eat hard cheese and yogurt. So aged cheddar and Gouda, which are quite tasty, can be eaten in small amounts.
And goat cheese has less lactose, so many people with dairy insensitivity, like my sister, can eat goat cheese.
I am also lactose intolerant, and can almost never eat ice cream. I was pleased to find out that Lactaid makes 5 flavors of lactose-free ice cream, including chocolate.
And if you like buttermik, you can make your own by adding a little vinegar to Lactaid. My kids like ranch dressing, and I found this dressing recipe on Lactaid’s website:
· 3/4 cup mayonnaise
11/3 cup LACTAID® Fat Free Milk
· 1 teaspoon chopped garlic
· 1 teaspoon chopped onion
· 1/4 cup cider vinegar
· 1 teaspoon chopped parsley
· 1/4 teaspoon salt
· 1/4 teaspoon white pepper
· 2 ounces goat cheese
Combine all of the dressing ingredients in a large bowl, mixing until smooth. (The cheese might still be somewhat lumpy, but that is fine). Refrigerate until ready to use.
But things couldn't be easy forever. One of my daughters decided to become a vegan.
Lactaid provided me with a coupon to try a product free, and I am giving one away to a reader. To enter, please leave your email address below and tell me who in your family is lactose intolerant.