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You are here: Home / FOOD + WINE / Cooking With Lactaid

Cooking With Lactaid

7/3/13

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I started cooking with Lactaid a couple of years ago due to Em’s lactose intolerance. I have found that I can use it in any recipe that calls for milk and the recipes taste just as delicious as if I used regular milk.

It’s simple to cook with Lactaid because the exchange is simple 1 to 1. 1 cup of milk equals 1 cup of Lactaid.Cooking With Lactaid

Yesterday I made White Chocolate Pudding using Lactaid. What I love about making pudding is that its so easy for summer! Basically it’s just mix, pour and chill. Easy. Peasy.

Cooking With Lactaid

You only need 4 simple ingredients:

Lactaid

Pudding

Graham Cracker Crusts

Strawberries.

Directions:

Just mix up the pudding per package directions and pour into the graham cracker crusts and chill for 3 hours.Top with strawberries.

Cooking With Lactaid

Right before serving top the pudding with strawberries picked from the garden. Our strawberry season is wrapping up, but I was able to still grab a good sized handful from the garden…so very good!!

Cooking With Lactaid

I’ve also used Lactaid in alfredo sauce. This is one of our favorite meals and its easy to make. Yes, I use alfredo sauce on any type of noodle. I just use whatever I find in the pantry.

Cooking With Lactaid

INGREDIENTS

1 tablespoon butter
2 tablespoons flour
1 clove of garlic, finely minced
2 cups of Lactaid
Salt

DIRECTIONS

1. Over medium heat melt butter. Add garlic and saute for 1-2 minutes. Add flour and mix until you have a thick paste. Add Lactaid and continuously mix to remove all lumps.

Continue mixing until sauce starts to thicken. Simmer for 4-5 minutes until you have a nice sauce.

**If the sauce seems to thick, add in Lactaid 1 tablespoon at a time until it reaches the consistency you like. Too thin and you can add a bit of flour.**

2. Remove from heat, add lactose free cheese (usually aged white cheddars are lactose free) and serve over noodles.

What is your favorite recipe to make with Lactaid?

Comments

  1. Deb says

    July 7, 2013 at 4:50 pm

    @Debbie, I started years back because of Em’s sensitivity. I hadn’t heard of it before then either. Thanks for stopping by.

  2. Debbie says

    July 5, 2013 at 6:01 pm

    Very interesting, never seen or heard of cooking with Lactaid.

  3. April says

    July 5, 2013 at 11:41 am

    Those looks so yummy and easy to make. I love the presentation.

  4. Amber Edwards says

    July 5, 2013 at 11:37 am

    Oh YUM!!! I am a huge Lactaid advocate in our house! We love it and my kids can’t have regular dairy milk. So we use Lactaid all the time. These recipes look fantastic!

  5. LisaLisa says

    July 5, 2013 at 10:37 am

    Great post! I have been wanting to try Lactaid for a while now since I am lactose intolerant, I may grab one this weekend and try it when I cook.

  6. mel says

    July 5, 2013 at 10:17 am

    These look so tasty!!! I need to try your recipe. How delicious!!!

  7. Nicole w/ Mama to 5 Blessings says

    July 5, 2013 at 9:06 am

    that looks tasty – I have never tried this brand before. It’s nice to know that you can bake with it!

  8. foodienewz says

    July 5, 2013 at 3:45 am

    Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

  9. Agnes Avila says

    July 3, 2013 at 4:32 pm

    This pudding was the result of a kitchen experiment, and I have since “perfected” the recipe and updated this post. I served it with a cup up banana and my son went nuts over it! It would taste amazing with some cocoa powder added to make chocolate pudding, or as a pudding base for Banana Pudding! Try it out and please let me know what variations you used and how it turned out! I used Lactaid milk for lactose free pudding, but it would turn out just as nice with regular milk. Please make sure you DO NOT use a Teflon coated pan, as you will be whipping the mixture while it cooks to keep it smooth. A ceramic or stainless steel pot would be a much better choice.

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About Me


Deb is a travel writer/influencer from Michigan whose work takes her across the country in search of unique (think haunted & strange) and interesting attractions, landmarks, cities and towns.

She’s an avid road-tripper that loves staying in haunted locations, but enjoys everything from glamping to luxury accommodations.

She suffers from an incurable case of wanderlust, is a self-proclaimed wimp when it comes to extreme adventures, but is the first in line for ghost hunts.
Email her at [email protected]

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