Due to my diverse genetic background I have picked up and Intolerance to Lactose, and a great love of milk! I self medicate with active yogurts but still love a cold glass of the white stuff sometimes. I therefore stock Lactose free milk.
My question is about cooking with it. Can I use it like milk in Quiches and custards? Can I bake with it? Does the lack of lactose lead to lackluster leavening?
My question is about cooking with it. Can I use it like milk in Quiches and custards? Can I bake with it? Does the lack of lactose lead to lackluster leavening?