Milk and Cream with Lactase

[Ruthie789]

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

[chefathome]

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.

[Ruthie789]

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.

[chefathome]

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.