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Florida Gardening

Lactose Intolerant recipes?

14 years ago

This may not be the place to post this but...anyone have some good sources for recipes that don't use milk, whipping cream, butter or sour cream? I tried using (tofu, vinegar, canola oil, lemon juice and sugar for sour cream sub)and it worked ok but I need more sources for other things. Wish I could find soy-based whipped cream...is there such-a-thing or a way to make it?

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Comments (13)

imagardener2
14 years ago
Garden Web has a forum for people to discuss special recipes like this.

Good luck.

Here is a link that might be useful: special recipes
sharbear50
Original Author
14 years ago
imagardener2, thank you for the link. When I did a search for Recipes, I didn't find anything. I will try there.
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Developing lactose intolerance later in life...
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My DH went through almost exactly what you have described. We've learned a LOT about lactose intolerance the past few years. Assuming you are lactose intolerant, you will want to learn to read ingredients of everything you eat (or maybe you'll be fortunate and not have the severe intolerance he has and be able to tolerate some dairy). We learned to even ask about deli meats and read the labels on rotisserie chickens because they can be injected w/butter. To give you an idea as to how careful we have to be, last summer we went away for a couple of days. We went to a lovely restaurant for their Sunday buffet but there was nothing besides fruit that he could eat. The chef made him two eggs and he was sick as could be that afternoon and night. We figured they must have fried the eggs in butter (even after being told of his lactose intolerance!). So, all this to say, life will be easier once you read labels and be very specific when talking with restaurant servers. DH usually sticks w/salads, double checking about the dressing and no cheese on the salad. You may be able to tolerate yogurt. DH can handle Greek yogurt. I'm learning to cook w/rice milk, coconut milk and Kefir (be sure it's made w/goat's milk rather than cow's milk). Good luck and I'm sorry 'bout the morning lattes:(. I've recently cut way back on mine (haven't had one since the holidays) in an effort to cut out the added calories. Oh, one other thing...in DH's case the Lactaid tablets don't help him very much. If you find they help you, that would be wonderful. If you find they don't, be aware that milk advertised as "lactose free" actually has Lactaid added to it so in DH's case he is unable to tolerate it
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Food intolerences...
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Comments (33)
I'm not sure what my allergies are, but I suspect that there are several and plan to check it out more fully in the near future. I'm thinking about ordering a home test kit,, which is inexpensive and better than nothing, I guess. The allergy test only tests for milk, egg white, and wheat, but that might be a good enough start. I think I might have problems with eggs, and I have no idea about wheat. I do already know that milk is a no-no, and I probably knew this as a child, since I refused to drink it then. I loved spinach and turnip greens as a child (and still like them), and so I think I got the nutrients I needed without milk. The only dairy product I would eat as a child was cottage cheese. I would order pizza without cheese, and people at the restaurants back then would think I was crazy. According to Ming on his last show that I saw, cilantro is the most consumed herb worldwide. Since it is popular in Mexico, India, and China, that probably makes sense. I've heard of people thinking that it tastes nasty, and I think they have different taste buds or olfactory nerved than others. There's no reason to believe that it tastes the same to everyone, and people are aware that their tastes change during life. I love cilantro, BTW. I worked with a woman who was allergic to garlic, and so I'm not unfamiliar with that. I always thought she had some vampire blood in her, however, but I would not eat garlic toast in front of her. Lars
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LOOKING for: Lactose free
Q
Comments (10)
Another recipe for mayonnaise to make tuna sandwiches with: All-Tofu Mayonnaise From: This Can't Be Tofu! by Deborah Madison (Bantam Doubleday Dell; April 2000; ISBN: 0767904192; Paperback) Cookbook Heaven @ Kitchenlink.com Here's an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise a good idea if you're nervous about it. (Although this option is not for you, Kitty.) This will keep, refrigerated, for up to five days. Makes: about 1 cup 6 ounces soft tofu, well drained, or 1/2 box silken tofu 2 tablespoons prepared mayonnaise (optional) 1/3 cup olive oil 1 small garlic clove 2 teaspoons Dijon mustard 2 1/2 teaspoons fresh lemon juice or vinegar (red or white wine) Salt and freshly ground white pepper 1.Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides. 2.Add the garlic, mustard, lemon juice, and 1/4 teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use. Variations: Mustard Mayonnaise: Increase the mustard to 4 to 5 teaspoons, or to taste. Garlic Mayonnaise: Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth puree, then stir it into the mayonnaise. Saffron Mayonnaise: In a small mortar, grind 2 pinches saffron then cover with 1 tablespoon boiling water. Let steep several then stir it into the mayonnaise. Pepper Mayonnaise: Puree 1/2 cup roasted peppers until smooth with 1 garlic clove and a pinch of cayenne and add it to the mayonnaise. Mayonnaise with Capers and Fines Herbes: Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives. Chlpotle Mayonnaise: Add 1 teaspoon pureed chipotle in adobo sauce into the mayonnaise. Taste and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice.
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LOOKING for: lactose free recipes
Q
Comments (3)
Suzie's right - you can find lots of dairy-free recipes in every cookbook. There's also many great books that address food allergies, which include dairy-free recipes, such as: 1. "The Complete Food Allergy Cookbook" by Marilyn Gioannini 2. "The Allergy Self-help Cookbook" by Marjorie Hurt Jones, R.N. 3. "Not Milk... NUT MILKS!" by Candia Lea Cole Have you checked your local library for cookbooks? That's a good place to start. There are also very good substitutes you should apprise yourself of. Having a lactose intolerant son and granddaughter, I've been there, done that.....and lived through it. A quick look in my recipe collection will find lots of dairy-free recipes I've found, or developed, over the years from lots of sources. We've used several brands of whey-based milk substitute products for over 25 years, which is a low-lactose product that works like milk. It was suggested by my son's doctor, and we've used it ever since because it's much cheaper than regular milk. Another thing to point out about lactose intolerance, most people can consume some foods containing lactose in small quantities. Their bodies still can convert small amounts - how much and how often is an individual thing. The general rule - the more fat there is in a dairy product, the less lactose there is. So you'll find most people can consume cookies, cake, or other baked good made with butter, because it's very low in lactose, as are other high fat products, like cream cheese, etc. These are things I discovered on my own doing a lot of research on the subject of lactose intolerance. Cultured dairy products (kefir, yogurt, quark, etc.) are also very low in lactose (especially if you make them at home and control the fermentation process). Neither my son or granddaughter have a problem using my homemade kefir. Kefir fermentation converts most of the lactose in ordinary milk into far more easily digested components. The remaining lactose content is so low that most otherwise lactose-intolerant people find that, through kefir, they can enjoy milk again. I use kefir as a substitute for buttermilk, cream cheese, and sour cream. -Grainlady Here is a link that might be useful: Lactose Percentages of Foods
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featherhoof
14 years ago
I made almond milk this morning. I get the bulk bags of shelled raw almonds at Sam's.

I soaked about 5 1/2 cups almonds in water overnight. in the blender, for every cup of almonds, add 2 cups of water and blend well. Strain through cheesecloth. It takes a while to strain. Squeeze the cheesecloth gently to get the liquid out. Sweeten with honey or whatever you want to taste. It is good on cereal, alone, or in made into chocolate milk.
sharbear50
Original Author
14 years ago
Thanks featherhoof, I will try that. I tried the special recipes forum but no one has posted or answered anything there in a really long time.
babalu_aye
14 years ago
I know it seems like you're asking for recipes that have substitutes for milk products, but there are lots of things you can make that don't use any milk based ingredients at all. East Asian cuisine (Thai, Chinese, Korean, Japanese, etc) doesn't use milk/butter/cheese at all.

John
mrs_tlc
14 years ago
vegweb.com
funnylady
14 years ago
You can buy almond milk at Publix in the organic dairy case.
crueltyfre
14 years ago
I'd go to a health food store and get the vegan premade stuff. Better than SourCream, Better than IceCream, Better than Creamcheeze, is a brand I love. there is a brand of vegan whipped cream and it's in a can.
Lori

Here is a link that might be useful: vegan whipped cream
sharbear50
Original Author
14 years ago
Thanks Lori, I guess I need to go find a good health food store in my area...I really don't like shopping for some reason...I do alot of shopping on line. Maybe I can find one that has a web store...?
whgille
14 years ago
Shar

Anything these days can be bought online. However with the shipping costs is going to be more expensive.

John- (babalu aye) gave you a good idea!, there are a wealth of recipes in asian cuisine that use tofu and other substitutes equally good or maybe better than milk. Marinated tofu in flavorings you like and then grilled is very tasty!
A good oriental store is a place to go, it is not only cheap but very well supplied. I bought some fruit flavored yogurt that was very good made with soybean products.

And you be a very good candidate to grow soybeans, they are delicious when fresh from the garden. I have a list of good varieties if you are interested and I am thinking of maybe growing them too. :o)

Silvia
sharbear50
Original Author
14 years ago
Thank you Silvia...yes I would be very interested in growing soy beans, what variety would you suggest? I don't know how much room they would require...I will only have 2 - 8' x 4' raised gardens available...how much room do you think I would need? I will see if I can find some recipes on-line and look for oriental stores in my area too. Now if I can get DH to change the things he likes to eat...lol.
whgille
14 years ago
Shar, till you get your cattle panel, maybe I will try a couple of varieties and see which one I can recommend.

In Arizona, I bought directly from an Asian grower, who sold the whole plant for me to take the beans out, they were a bush variety.

I have a couple on my mind and if they turn out to be good, I will save the seeds and will be happy to share them with you. I will keep you informed.

Silvia
scents_from_heaven
14 years ago
Here is a recipe for soy whupped cream

Ingredients
Â1/4 cup soy milk
Â1/2 cup vegetable oil
Â1 Tablespoon maple syrup
Â1/2 teaspoon real vanilla extract (if you use vanilla soy milk, you an omit this)

Directions
1.Place soymilk and 1/4 cup vegetable oil in blender
2.Blend at highest speed and slowly drizzle in remaining 1/4 cup vegetable oil
3.Blend in maple syrup and vanilla, add a little more oil if necessary to thicken.
4.This makes enough topping for one pie, or crisp, or angel food cake, or, well you get the picture.

Here is a good link for going dairy free and they have recipes and cookbooks. http://www.godairyfree.org/ or the link if incliuded. Good luck, Linda

Here is a link that might be useful: Recips

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