OK, so we could just skip milk products, but there is a problem with the work 'just'. Milk is in lots of foodstuffs (even medicines are bulked out with lactose - when I asked about a product to help deal with gluten-intolerance it turned out it had lactose in it. Duh!). Also, milk makes yummy foodstuffs. Having spent a lifetime of puritanical foods as I was instinctively avoiding gluten and lactose, and adeptly producing erroneous reasons why, I now want to eat icecream, cheese, etc and enjoy them.
I found that pre-treating milk with lactase drops is very effective. I can handle the residual small amounts of lactose. Having made gratins and sauces and yogurt I moved onto fromage blanc successfully. There were all made with whole jersey milk. I pre-treated a carton of whipping cream and used it to make ice-cream. I simply added a little sugar and some strong espresso coffee and rum and put it in the ice-cream maker.
|espresso icecream - texture|
However, I don't think the lactase had worked as well in the cream as in the milk. I looked on the internet to see if there were any comments on cream and lactase. All I found were other people asking the same question and no-one giving a competent answer.
I wrote to the people I bought the lactase from. They simply repeated the milk-treatment instructions (why didn't they read the question!). I have written to the company they buy the product from. I await their answer.
Having accidental made an 'almost mozzarella' yesterday by making a sauce with the fromage blanc and over heating it I would like to have a go at making proper mozzarella. The milk solids coagulated so I made a garlic and 'cheese' bread with one of ready-made pizza bases from the freezer.
Aged cheeses have a lot less lactose than soft cheeses, so a little mature Parmesan is OK, and the cream cheese available in the stores is OK, but we do miss the entertainment a mozzarella gives to a pizza, and the summery fresh buffalo mozzarella with properly ripe tomatoes and basil.