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Dec 12, 2012 10:54 AM

Milk and Cream with Lactase

I am wondering how milk with the lactase enzyme in them works in baking and cooking? Thank you.

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  1. I use my lactose-free milk in cooking and baking without any problems. Most brands are too sweet to use for cream soups, for example, but I finally found a brand I like - Natrel. Have not yet seen any LF cream but have heard it is available in the U.S.

    2 Replies
    1. re: chefathome

      Natrel now has a 35% cream as well as a 10% cream with the lactase. I had not thought about the sweet factor for creamed soups but appreciate that it is fine for baked goods. Thank you for your response, it helps.

      1. re: Ruthie789

        Good to know - hopefully we get that cream here soon! I do not use it often but am this weekend as I am making chocolate pots de creme (I likely will not be able to have it, sadly).

        There is a definite difference in other brands that are sweet in cream soups. I made vichyssoise using it and my husband could really tell the difference. At that point I was used ot the icky sweetness so it was not as pronounced to me but I could still definitely tell.