The hardest part for me being lactose sensitive is not being able to eat all the cheese out there.
I do best with aged cheddar, and although goat’s milk has almost as much lactose as cow’s milk, I seem to tolerate goat cheese better. The one cheese I can eat without any problem, I make myself.
- 2 cups (1/2 l) yoghurt plain whole milk, or Kefir
- 2/3 cup (1 1/2 dl) sour cream
- 1 garlic clove minced
- 1/2 t salt
- I T chives finely chopped
- 1 T parsley finely chopped (save a little for decoration)
Heat the yoghurt (or Kefir) and sour cream in a saucepan (122 F/50 C)
Pour the warm liquid through a coffee filter or cheese cloth and strain it for at least three hours. (It’s mainly the whey that consists of lactose. Save the whey for bread baking for your non-lactose intolerant friends).
Put the cheese in a bowl and add the garlic, salt and herbs. Enjoy on crackers and bread. See recipes under “Bread”.