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”.