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Special Diet Recipes

RECIPE: Looking for recipe for homemade lactose free milk

duchessofblackpool

16 years ago

My local market charges $4.99 for a half gallon of Lactaid milk. I was wondering if anyone has a method of creating this at home. I don't want to take Lactaid capsules if I can help it since I'd like to just have the milk handy whenever I feel like a drink. TIA

Comments (6)

grainlady_ks
16 years ago
You can (sorta) "create" low-lactose several ways....

#1. Our adult son and now our granddaughter are both lactose intolerant and have used a low-lactose whey-based milk substitute called Morning Moo's (www.moosmilk.com) for many years. I make homemade pudding mixes with it, use it as a substitute for evaporated milk by making it "double" strength. I use the dry powder in mashed potatoes for really extra fluffy mashed potatoes. I add the powder to potatoes boiled in a small amount of water to make potato soup. I make flavored cocoa mixes using the dry powder and flavored non-dairy creamer powders, but it also comes in a chocolate flavor.

This particular whey-based milk substitute has the best flavor of these types of whey-based products - nearly like milk. It's inexpensive per gallon when you purchase it in large bulk quantities (24.25# bucket - or larger).

Our son (almost 31) has used a whey-based milk substitute "milk" since he was 4 years old on the advise of a pediatrition. Yes, there is some lactose, but most people who are lactose intolerant can consume low levels of lactose without any problems.

#2. Another point to know... There is a percentage of lactose in dairy products (see link below). As a general rule of thumb, the higher the fat content the lower the lactose. The longer a cheese has aged, the lower the lactose. That's why most people who are lactose intolerant don't have any problems with consumption (in low to moderate amounts) of things like butter (0.8-1.0%) or cream. There's very little lactose in it.

#3. Fermentation also alters the lactose. I make homemade kefir (using almost any kind of milk), and it reduces the lactose to a very low, very digestible, level.

I use homemade kefir as a substitute for buttermilk and use it in our smoothies everyday (along with some kind of 100% fruit juice - 50/50 and other additions like flax meal, etc.). The longer you ferment the kefir, the thicker the curd gets. You can drain the thick curd like you would yogurt for yogurt cheese, and depending on how long it drains, I use it as a substitute for plain yogurt, cream cheese, sour cream, and even a cottage cheese type product. Do a Google search for - Dom's Kefir Insite - for more information about kefir.

#4. Keep Coffee-Mate Single-Serve Portions (the size used for individual use in coffee/tea) on hand (I can get a box of 50 at Wal-Mart). They are lactose FREE and don't require refrigeration. Perfect for adding to oatmeal - as I found out during a recent ice storm when we were without electricity for an extended period of time. I could make instant oatmeal with water heated on our camp stove, and added the liquid from 2-3 creamers to the oatmeal. You can also mix the powdered non-dairy creamers with water and make "milk" for topping your morning cereal.

-Grainlady

Here is a link that might be useful: Lactose Percentages of Foods
duchessofblackpool
Original Author
16 years ago
Grainlady,
Thank you for all the info. The rule that the higher the fat content, the lower the lactose level is fascinating and seems to explain why I can safely use heavy cream in my coffee (I know it's very fattening!!). It also explains why I can eat whole milk ricotta without any problem yet the part skim variety causes gastric issues.

Thanks again.
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Shar Anything these days can be bought online. However with the shipping costs is going to be more expensive. John- (babalu aye) gave you a good idea!, there are a wealth of recipes in asian cuisine that use tofu and other substitutes equally good or maybe better than milk. Marinated tofu in flavorings you like and then grilled is very tasty! A good oriental store is a place to go, it is not only cheap but very well supplied. I bought some fruit flavored yogurt that was very good made with soybean products. And you be a very good candidate to grow soybeans, they are delicious when fresh from the garden. I have a list of good varieties if you are interested and I am thinking of maybe growing them too. :o) Silvia
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Here's one I haven't long time!! Almost forgot about it! But it's wonderful and makes the most awesome toast! Dartmouth oatmeal bread.... Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water. Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard) 1/2 cup dark molasses Mix and cool Add the yeast mix to the oatmeal mix. Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes! And...another Here's a Rye bread Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread! And this....known to Swedes as Limpa....and Ann's bread is wonderful! From the Kitchen of Ann Straight Swedish Rye Bread (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 (scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done
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Suzie's right - you can find lots of dairy-free recipes in every cookbook. There's also many great books that address food allergies, which include dairy-free recipes, such as: 1. "The Complete Food Allergy Cookbook" by Marilyn Gioannini 2. "The Allergy Self-help Cookbook" by Marjorie Hurt Jones, R.N. 3. "Not Milk... NUT MILKS!" by Candia Lea Cole Have you checked your local library for cookbooks? That's a good place to start. There are also very good substitutes you should apprise yourself of. Having a lactose intolerant son and granddaughter, I've been there, done that.....and lived through it. A quick look in my recipe collection will find lots of dairy-free recipes I've found, or developed, over the years from lots of sources. We've used several brands of whey-based milk substitute products for over 25 years, which is a low-lactose product that works like milk. It was suggested by my son's doctor, and we've used it ever since because it's much cheaper than regular milk. Another thing to point out about lactose intolerance, most people can consume some foods containing lactose in small quantities. Their bodies still can convert small amounts - how much and how often is an individual thing. The general rule - the more fat there is in a dairy product, the less lactose there is. So you'll find most people can consume cookies, cake, or other baked good made with butter, because it's very low in lactose, as are other high fat products, like cream cheese, etc. These are things I discovered on my own doing a lot of research on the subject of lactose intolerance. Cultured dairy products (kefir, yogurt, quark, etc.) are also very low in lactose (especially if you make them at home and control the fermentation process). Neither my son or granddaughter have a problem using my homemade kefir. Kefir fermentation converts most of the lactose in ordinary milk into far more easily digested components. The remaining lactose content is so low that most otherwise lactose-intolerant people find that, through kefir, they can enjoy milk again. I use kefir as a substitute for buttermilk, cream cheese, and sour cream. -Grainlady Here is a link that might be useful: Lactose Percentages of Foods
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hope your party went well! ( 5 months ago haha) im LI and have a great recipe book "200 best lactose-free recipes" email me if you would like anything in particular.. but i will post one i like in particular for future guests..short bread& sponge cake are always good backups too as long as they can have eggs.. AMARETTO CHEESECAKE Preheat oven to 350degF, 10-inch pie plate,sprayed with nonstick baking spray CRUST 1 cup vanilla wafer crumbs 1/4 cup granulated sugar 1/4 sliced almonds (toasted are best) 2tbsp vegetable oil 1/4tsp almond extract FILLING 2 pkgs (10.25oz each) silken firm tofu 2 eggs 1/2 cup granulated sugar 1.3 cup amaretto liquer 1tsp grated lemon zest 1.4 cup sliced almonds 1.Prepare the crust: in a small mixing bowl, stir together vanilla wafer crumbs, sugar, almonds, oil and almond extract. Press into bottom and sides of pie plate. 2.Meanwhile, prepare filling: using a sieve, drain tofu. In a food processor, puree drained tofu, eggs sugar,amaretto,and zest until smooth.Pour into prepared crust.Sprinklie almonds. 3.Bake in preheated oven for 50 to 55 minuts or until firm.
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darlene87
16 years ago
If you make homemade yogurt, and ferment it for 24 hr. instead of the normal 4-6 hr. the lactose is removed. I am on a colon diet, and this is recommended for those with problems. Also there are other milks, like nut milks and rice milk for those intolerant to lactose. Also in the health food store are pills made by Enzematic Therapy, they have a whole line of digestion type pills. One is for lactose digestion, one for vegetables and beans, and so on.
sayhellonow
16 years ago
I love Soy milk!
sojay
15 years ago
Look into raw milk! if you are lucky enough to live somewhere where it's not too hard to get. i swear for it.

Most people who are lactose intolerant CAN drink raw milk with no problems. Look at realmilk.com and google weston price to find out more. Apparently the pasteurization of milk is destroying the enzymes that reduce the lactose. I also swear for kefir and also point to Dom's site.
macthayer
15 years ago
I'm lactose intolerant, and have finally found something that actually TASTES like real milk. It's made by Hood, and it's called "Calorie Countdown". It's a product that isn't really meant for lactose intolerant people, but was developed for the low-carb dieter. But to take out the carbs, they took out the lactose and replaced it with Splenda. I use the fat-free version, so there are only 45 calories per cup. Anyway, I've had absolutely no problem using this for drinking, cooking -- anything I'd use regular milk for, because basically, it really is milk that has just had the lactose removed. As long as you don't mind that it's been replaced with an artificial sweetener, there's no problem. MacThayer

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