Lactose-Free Milk

Lactose-free milk is a dairy product designed for those who are lactose intolerant. Derived from cow's milk, it undergoes a process where the enzyme lactase is added to break down the lactose into glucose and galactose, making it easier to digest. Originating from the need to accommodate dietary restrictions while still enjoying the benefits of milk, lactose-free milk has become widely available across many cultures. It offers a taste profile very similar to regular milk, with a slightly sweeter note due to the breakdown of lactose. Its texture is creamy and smooth, akin to traditional milk, and it behaves similarly in cooking, suitable for baking, sauces, and beverages. When heated, it does not curdle like some alternatives might, offering reliability in recipes that require milk.

Notes

When choosing lactose-free milk, look for cartons that are fresh and free from any signs of spoilage. Store it in the refrigerator and use within 7 to 10 days of opening for best quality. It can also be frozen, though slight changes in texture may occur upon thawing. People with severe milk allergies should note that lactose-free milk is not a suitable substitute, as it still contains milk proteins. For those managing their sugar intake, note that the breakdown of lactose may slightly increase the sugar content compared to regular milk.

Uses

Smoothies and shakes
Cereal and oatmeal
Creamy soups and sauces
Baked goods like muffins
Macaroni and cheese
Coffee and tea

Replacements

Regular milk (for those with mild lactose intolerance)
Almond milk
Soy milk
Oat milk
Coconut milk (for cooking)

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Red Bell Pepper

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Recipes to try

Maple Sausage and Cheddar Breakfast Biscuits

Golden, flaky biscuits stuffed with savory maple sausage and melted sharp cheddar—it's a hearty breakfast hug in every bite.

Lemon Garlic Chicken and Rice Stuffed Peppers

Bright and tangy lemon garlic chicken nestled in fluffy rice, all wrapped up in juicy bell peppers for a zesty comfort meal.