Most people who are lactose intolerant can consume and breakdown some lactose, just not a lot, and not frequently - it depends on your age and degree of lactose intolerance. Another point to consider, the higher the fat content there is in a dairy product, the less lactose there is. That's why some people do fine with small amounts of butter, or butter used to make cookies, or whipping cream, half-and-half, and even whole milk, but not so well with low-fat milk. Fermentation also reduces the lactose, which is one of the reasons why I make kefir from real kefir grains. Kefir is easier to make than yogurt, and MUCH better for us. The liquid form of homemade kefir I use for buttermilk, and I drain the curd to use as a substitute for plain yogurt, cream cheese, or sour cream. All are then low-lactose because the fermentation has already broken down the lactose in the milk. Any remaining lactose is readily digested because it has been broken down by fermentation. Our son and granddaughter are lactose intolerant so I've dealt with this for nearly 3 decades. They can use a low-lactose, whey-based milk substitute called Morning Moo's (available from http://www.augasonfarms.com/. This product tastes very much like regular milk. I use this product instead of regular milk, and have used this particular brand for about 15-years, and whey-based milk substitutes since 1981. Our son's physician suggested using "Meadow Fresh", another whey-based milk substitute, when he was a small child, and we've used it since. There is another whey-based milk substitute - 1st and Best Whey Milk - http://www.wheymilkusa.com/ and it is reduced lactose - even more than Morning Moo's. It's flavor is a little sweeter, and has a slight vanilla flavor, but it works great for cooking, baking, and general use. For drinking, hubby likes to mix half and half chocolate flavor and regular flavor. I make all my homemade mixes that call for powdered milk with one of these two brands of whey-based milk substitute, including pudding mixes. The whey actually has a shortening-like effect, so I can also reduce the fat in many recipes that call for milk powder or liquid milk using a whey-based milk substitute. I'd also suggest making your own nut milks, oatmeal milk and rice milk. They are great substitutes. Almond milk is a fairly good source of calcium, and I like to make it once a week or so, just because I like the taste. I make my own and avoid the additional ingredients found in store-bought. But for drinking and cooking/baking, making ice cream, I use a low-lactose whey-based milk substitute. -Grainlady

Elba- I did maybe a cup of whole milk and 1/2 cup of cream for 18 eggs. Honestly, I did not measure, I poured and whisked with eggs till it looked milky enough for scrambled eggs. Cooking 2 day - the tomatoes, I just cut into slices and arranged it on the top so that it would look pretty. The shallots, i sautéed and also tossed the asparagus witht the shallots before dumping all in the baking dish. I dotted the top with some goat cheese as well. The goat cheese really made the dish. The tangy melts taste was a superb compliment to the frittata. I remember I also used some Penzey's herb blend..maybe foxpointe. Some herbs will enhance the favors.

Rusty asked, "So how would switching [to other forms] be of any benefit, price wise?" Buying ahead at current prices is the benefit. Forewarned is forearmed..... Think of it this way, if I buy $100 of powdered milk products at today's prices (something I normally use and it would be enough for a year) and it goes up 300%, I'll save a lot more on that purchase than if that same amount of money was in a savings account at today's interest rates over that same year. If dairy prices skyrocket for 6-months and then drop again over the next 6-months, I'm going to be able to use what I have in my home food storage, not change my buying habits or what I normally use, and my $125/month food budget won't take a hit - and that's my bottom-line. If nothing happens to the price of milk, I'm still good.... It's also easier to get accustomed to, or learn how to make and incorporate substitutes, before they are needed. I remember a few years ago on this message board during an ice or snow storm, people were posting us lists of food items they had on hand and were asking for help with what they could make to feed their families because they couldn't get out to go shopping and had to rely on what they had on hand. Those of us who practice home food storage do so to save money - first and foremost, be prepared for emergencies such as loss of income, natural disasters, interrupted food supplies, power outages, etc., and we are often good at finding options. I'm not going to wait until AFTER a disaster to prepare. -Grainlady

Ruthanna, now you mentioned it, I keep slice and bake cookies in the freezer pretty much all the time, although some were not meant to actually be slice and bake. The 5 ingredient gluten free peanut butter cookie lends itself well to freezing in a roll, as does my basic sugar cookie recipe. Some, like Grandma's Molasses cookies, don't roll well, but freeze well in balls, so I just take out a dozen and bake them. My favorite, though, is this maraschino/white chocolate shortbread cookie, also not meant originally as a slice and bake, but it works really well as one. I don't use the food coloring and just drizzle the white chocolate over the top of the baked cookies, then sprinkle with a pinch of red sugar. They're nice for Valentine's Day and you can also use the green maraschino cherries in them for red and green Christmas cookies. The recipe comes from Better Homes and Gardens. I never make the balls and flatten them, I always roll into a roll, chill and cut about 1/4 to 1/2 inch thick for baking. 1/4 inch makes them crisper, I like them thicker, they seem to have more of the shortbread texture that way. White-Chocolate Cherry Shortbread 1/2 cup maraschino cherries, drained and finely chopped 2 1/2 cups all purpose flour 1/2 cup sugar 1 cup cold butter 1/2 tsp almond extract 2 tsp shortening sprinkles, sanding sugar, etc. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands). Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased ungreased cookie sheet Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted.Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Now I may have to go drag a roll out of the freezer and bake some..... Annie