Are there any good lactose free yogurts and/or cottage cheese?!
On the topic of lactose intolerance, the reason that many people cannot digest lactose is due to the lack of certain enzymes in the digestive system. The enzymes occur naturally in milk, however, the pasteurization process kills the enzymes. Getting high active culture yogurt or even better, raw milk yogurt (only available in some areas) can help restore the enzymes.
Many people who are lactose intolerant can easily eat cheeses made from raw milk, particularly hard cheeses, as hard cheeses start out with having almost all of the whey removed in the cheesemaking process.
Additionally, goat's milk contains very little whey to begin with. Many who are lactose intolerant are able to safely eat goat milk products (yogurts, butters, cheeses, milk) with no problem. Hard goat cheeses (cheddars, etc.) are even better, as what very little whey is contained is almost completely removed. I would recommend trying these in small amounts first. Unfortunately doctors in the US do not know a lot about dairy products and simply tell their patients to eliminate them completely. My sister has had lactose intolerance all of her life, over the past few years I introduced her to goat products, raw milk cheeses, and high culture yogurt, and she has now begun producing some enzymes on her own. It took a while to get her to this point, but for the past two years now, she has been able to move on to most cow's milk dairy products with no problem, she just keeps the amounts in moderation and continues to eat yogurt to supplement her digestive system.
Answers: Cottage cheese, by definition, is curds and whey. 98% of lactose is found in the whey of the milk, so cottage cheese would never be "lactose free" unless you resort to artificial, highly processed milk substitute products such as soy or rice.
On the topic of lactose intolerance, the reason that many people cannot digest lactose is due to the lack of certain enzymes in the digestive system. The enzymes occur naturally in milk, however, the pasteurization process kills the enzymes. Getting high active culture yogurt or even better, raw milk yogurt (only available in some areas) can help restore the enzymes.
Many people who are lactose intolerant can easily eat cheeses made from raw milk, particularly hard cheeses, as hard cheeses start out with having almost all of the whey removed in the cheesemaking process.
Additionally, goat's milk contains very little whey to begin with. Many who are lactose intolerant are able to safely eat goat milk products (yogurts, butters, cheeses, milk) with no problem. Hard goat cheeses (cheddars, etc.) are even better, as what very little whey is contained is almost completely removed. I would recommend trying these in small amounts first. Unfortunately doctors in the US do not know a lot about dairy products and simply tell their patients to eliminate them completely. My sister has had lactose intolerance all of her life, over the past few years I introduced her to goat products, raw milk cheeses, and high culture yogurt, and she has now begun producing some enzymes on her own. It took a while to get her to this point, but for the past two years now, she has been able to move on to most cow's milk dairy products with no problem, she just keeps the amounts in moderation and continues to eat yogurt to supplement her digestive system.
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Personally, I love soy yogurt. You can find it just about anywhere. Try it!