I've been making lactose free ricotta by blending
the lactose free cottage cheese.
Not exact matches
Dairy: Cheddar (40gms / 1.4 oz),
cottage cheese (4 tbsp), feta (1/2 cup), halloumi (50gms / 1.8 oz), ricotta (2 tbsp),
lactose -
free milk (1 cup), hard cheeses including brie and camembert (40gms / 1.4 oz),
lactose -
free yoghurt (1 small pot), butter.
* If you're
lactose intolerant, look for
lactose -
free cottage cheese * Make sure you use gluten -
free oats processed & packaged in a certified gluten
free facility * Update on egg -
free version: it's just not working out... I've had 3 unsuccessful attempts... flax eggs, peanut butter, egg replacer - none are working
Dairy — 1 % and skim milk (or try
lactose -
free milk or almond milk), low - fat
cottage cheese, low - fat yogurt (no sugar added), nonfat half - and - half
One quarter pound of ground 99/1 beef, chicken or turkey One cup of uncreamed
cottage cheese or farmer's cheese (Freeze / thaw the
cottage cheese and pour off the liquid to remove the
lactose) Three cups of canned puréed pumpkin, drained cooked carrots or cooked cabbage One cup drained canned peas or Rosarita fat -
free pinto beans One half cup of rice bran