Switch to easy - to - make almond milk, and stick with goat and
sheep cheese if you need a cheese fix — they're easier to digest.
Not exact matches
If you enjoy
cheese, a happy sprinkling of
sheep's milk feta would be quite pleasant I think.
My husband (being french) said it was missing
cheese, so
if you're not vegan a little
sheep's milk feta or grilled halloumi would add some extra tang.
If you can have
sheep or goat
cheese, you could use either on the top of the quiche.
I am hoping to add in
sheep and goat
cheese one of these days, but I really don't know
if I will react or not.
1 cup finely grated
sheeps milk pecorino (or other hard
cheese like parmesan, etc
if lactose isn't a problem)
And
if you are able to eat regular
cheese and aren't up to making this almond one, some nice
sheep's feta or many other crumbly
cheeses of your choice would work well here, too.
You can top it with some good quality feta
cheese (made from
sheep's milk
if you can find it where you live).
If so, I have two quick questions: 1) what about
sheep cheese, and, 2) what about 100 % organic cream (from cows)?
Even
if people are severely lactose intolerant, the lactose will have been converted into lactic acid
if they take their
sheep milk in the form of yoghurt and much of the lactose goes out with the whey in hard
cheese making.
If it was a hard goat or
sheep cheese, try a soft one instead.
If it was goat's
cheese, try
sheep's
cheese instead.
But Gheorghe is a good worker and he has ideas: he asks the family
if they have considered making
sheep's
cheese from the milk, a possible lucrative sideline.