YOO HOO... paging Sandi in Hawaii!! I have a lactose-free question...

C

cheezz

Well-known member
I love to make Indian kheer but my hubby has trouble with all the milk in it -

1 quart whole milk

1 cup whipping cream

1/3 cup evaporated milk

Now, I know I can sub the quart of whole milk for the lactose-free variety, but do you know if anything can be done about the whipping cream and evap milk?? The whipping cream is not whipped - it is used straight from the carton, so I can't use Cool Whip or anything like that... thanks for any help!

 
I've used plain coffee creamer kinda things, like Mocha Mix (so has Lisa in LA)...

There's a Silk soy creamer too, I think. It's okay for my baked goods, like scones and stuff, but I usually stay away from the milk-based desserts, if it's the main ingredient, like custards and stuff, only because the subs won't really taste like the real thing.

Like the time I tried to make creme brulee with soy milk - just doesn't cut it. I had to try it anyway, only because I wanted to play with my torch smileys/smile.gif

The subs are usually sweeter than the real stuff, so I'd cut the sugar if using it.

Good luck!

 
Is the lactose-free milk made with soy?? This is a new area for me...

Do the fat-free products cut it as lactose-free subs?? I always use the Lucerne fat-free half and half. Guess I don't quite understand what it is in milk that causes the problem.

 
I think the lactose free milks have the are regular milk with lactase enzymes added to it...

Similar to taking those Lactaid pills, except it's already added to the milk.

Lactose is the milk sugar (as opposed to glucose, fructose, other -oses), so the fat free stuff is not necessarily lactose free.

I think my son is starting to become lactose intolerant, and since he's still growing, I wanted to make sure he still gets his calcium, so I bought some latose free milk (store brand). He said it had a different flavor - (it's almost like a mild cheesey flavor). And it's kinda weird - the expiration date is a month or so out!!

I don't know how the very low fat cheeses can claim to be lactose free. I've tried them, and I still get the effects, albeit slightly milder.

Using soy and other subs work better for me, but then you have to do weigh the benefits of being totally lactose free, vs. having all the weird ingredients to try to make it seem like milk.

Which is why my best strategy is often to do without - no milks, no cheeses, no ice cream!!! You accept it after a while. Most of the time...

 
Nope, just the milk sugars. After 10 years of lactose intolerance, I just started eating yogurt...

Read that as long as there are live, active cultures in the yogurt, it should be okay. I've been eating it for a few months now, and it all seems good.

However, I did a lot of baking this past weekend, and made (and ate) a bunch yogurt loaf cakes. I think when you bake them, the live active cultures die, and then it becomes intolerable again....

Boo.

Supposedly, cetain ethnic groups (Asians, African Americans) lack the enzymes to process the lactose. I asked an alternative doctor why the intolerance only appeared when I was an adult, and she said that my body could tolerate it for a while, but gives up after a cetain point. I don't know if that's true or not, but I do know a lot of Asians who develop the intolerance as adults.

So, back to fake (soy) yogurt for baking for me. Oh well.

I just try to avoid all cheeses (hard cheeses like parmesan have less lactose than the soft cheeses, like Brie), milk, sour cream, cream cheeses. Butter seems to be okay, as long as I don't eat a ton of butter-rich shortbread cookies smileys/smile.gif

Heard that sheep's or goat's milk has a different kind of sugar, but I haven't really tried them.

Good luck with your hubby!

 
Oh well... yes, my husband is Japanese and none of his family like milk or yogurts...

He seems to be ok with small amounts, but overdid it on the Indian kheer and suffered for it. Thanks for the clarification on this!

 
I am lactose intolerant too and found use Lactose milk (organic)

but it still gives me problems. There are just some times when it's worth taking a handful of Lactaid pills and enjoying the dessert!

I have found that Lactose milk is very sweet so it's not good for cooking in savory dishes. In sweet dishes I reduce the sugar a little to compensate. However there is no substitute for heavy cream or evaporated milk that I have found.

There used to a good substitute sour cream called IMO but I don't see it in the markets any more here. The soy yogurts are pretty good too. Butter is troublesome too but I refuse to cook with margerine, and use more olive oil in general.

Now goats milk and goats cheeses don't bother me. Sheep milk and cheeses do. I can have parmesan cheese since the whey is nominal. Funny, I have been trying Nutrisystem and they use dried whey in many of their baked goods to boost nutrition (that's why the save whey to feed to pigs etc), no wonder I was having sooo many problems! LOL! I had to read the fine print and order different breakfast entrees which have stopped the unfortunate side effects. Every once in a while I crave cheese so I have some calcium pills and some goat cheese and that satisfies the cravings. or chocolate. that satisfies everything!

So go ahead and make the dessert, give your DH some Lactaid Ultra and enjoy!

 
I noticed on the lactose charts that whipping cream is waaaaaay lower than regular milk

in amount of milk sugar (I guess the FAT takes over for the milk sugar *g*). Anyway, you're right -- far easier to take pills and just enjoy the occasional goodie smileys/smile.gif

BTW, I see IMO sour cream in the store, but didn't realize it was a substitute! Just thought it was another brand name.

 
Wow that is interesting, well there's hope after all!

I have always said NO to the whipped cream on all dessert if I didn't have my little pills (Dolls! LOL)

I recall the IMO is a little thicker than regular sour cream, we always thinned it. Not bad on baked potatoes and great in dips. It doesn't act the same when you cook with it though, just in case you try it sometime...

 
yeah, 1/2 cup milk has the same lactose as 3/4 cup whipping cream... good news!! smileys/smile.gif

 
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