Tips

In this section, I will share tips about cooking without lactose because – as you probably have – I asked myself those questions: What is the trick? Which substitution can I do to replace milk? What can they eat?

Or generic cooking quantity questions as: 16 ounces of pasta how much cups? How much tablespoon in one cup? and more.

Lactose free tips

Cheese:

– Oka

– Allegro (probiotic cheese. You can find it at IGA, Metro) – I will described it as between a cheddar and mozzarella.

– I tried different lactose-free swiss cheese but it never really worked.

– Parmigiano (not the Kraft one…). You can buy the whole cheese, or Saputo pre-grated cheese works as well.

Butter:

– Becel (Margarine)

– Crisco (no flavor)

Whip Cream:

– Cool Whip (MR.P Love it). Come in 2 format: in regular tube or in the frozen section.

Ice cream and Frozen Desert:

– Dairy Free Sorbet

– Chapman’s Lactose and Peanut Free (IGA, Metro, Maxi, Wall-Mart (only 5$….)). Come in various flavors such as: Black Cherry, Chocolate, Vanilla, Maple & Nuts

– Chapman’s Fudgecicle

– Chapman’s Ice cream Sandwiches (almost better than the regular one)

– Soya based ice cream (if you like soya milk taste…)

Crust:

– Tenderflake (delicious, ready-to-use)

Milk:

– Natrel Lactose Free Milk (my favorite)

– Lactaid

–  Soya, Rice, Almond Milk

Yogourt:

– Probiotic Yogout as Activia, Liberte (big container). The biologic version is also available.

Quantity

coming soon…..