Quote:
Originally Posted by Clodfobble
That's an odd product to sell, since the vast majority of hard cheeses are already lactose-free. Anything aged, like cheddar, gouda, parmesan, etc.
98% of the lactose is removed with the whey when it is strained, and the last 2% is converted during the fermentation process, so even a very soft cheese (i.e., no aging) will still only contain 2% of the lactose that a milk or cream product would.
|
I never knew this and I'm sure a lot of people I know don't know this either. Some people would absolutely eat no cheese. And thanks Dana for the info. I'll look into that. It would help me when recipes all for milk.