Any other non-dairy folks out there?

[m4star]

After years of being in love with ice cream and yogurt, my body is telling me that it's had enough dairy. I have developed lactose intolerance. And while I know I can take Lactaid and the like to help me digest, I am actually really enjoying the renewed energy I have eating non-dairy (not to mention that I love adding soy to my diet more with soymilk). But my question is, does anyone have some excellent non-dairy recipes they can share?? I have a few that are pretty good but I'm always looking for more!!!

[Vanessa]

Hi. i don't have a specific non dairy but I use Lactaid milk in recipes calling for heavy cream, milk etc. When making cheesecakes I use yogurt cheese which seems not to bother my stomach as much. The rest of the time I use Lactaid cheese, aged cheese seems to be ok but not in excess.
My husband drinks Lactaid too but he really is not lactose intolerant.

[makedah]

I'm lactose intolerant, too. Unfortunately, there is no Lactaid cheese in my market. Perhaps it has something to do with the fact that I live in Wisconsin. Lactose intolerance is probably a strange and obscure affliction here, like scurvy. I don't care for many dairy products (other than ice cream and hard cheeses -which don't bother me anyway- alas!)

I am looking for a good nondairy sub for cottage cheese and yogurt, which I don't like but pop up in many of my recipes (especially the new Moosewood cookbooks I have). I found a couple of recipes online for tofu "cottage cheese" but I haven't tried them yet. Maybe soy yogurt might work in smoothies, but I am leery of baking with soy substitutes.

BTW -- heavy cream has no lactose, so unless you have a dairy allergy, you should be able to use it.

I don't have my own recipe, but I know you can make your own yogurt from milk. I just don't know if the milk has to have lactose in it in order to work.

Vanessa -- you use yogurt cheese instead of what? Cream cheese? Ricotta? Please inform. My lactose intolerance is worst with soft cheeses

[laughsandlaughs]

Could you be more specific as to what you're looking for? That might help us get you recipes you're interested in. For instance, are you looking for ways to "fake" dairy...like vegan mac and cheeze or non-dairy lasagna or desserts??? I'm just not sure what you're looking for.

[Oozie]

m4star...Could you please post whatever recipes you have that you like? I'm not sure if I have a problem with lactose or all dairy products and recipes are hard to find.
Thanks and you have my long lasting appreciation.

[tovie]

Originally posted by makedah:
I found a couple of recipes online for tofu "cottage cheese" but I haven't tried them yet. Maybe soy yogurt might work in smoothies, but I am leery of baking with soy substitutes.

I've never made it but I have had the tofu cottage cheese in lasagna and thought it was pretty good. I have also done all my Christmas baking with soy milk (anything with milk: cookies, quick breads, yeast breads) The only problem I've had using soy milk (or rice or whatever) in place of regular is the taste. It works fine for baked goods but I just can't stand it in savory stuff like soups and gravies.

I don't have my own recipe, but I know you can make your own yogurt from milk. I just don't know if the milk has to have lactose in it in order to work.

Vanessa -- you use yogurt cheese instead of what? Cream cheese? Ricotta? Please inform. My lactose intolerance is worst with soft cheeses

I've never made yogurt, but I've made paneer (Indian cheese) with the lactose free milk and vinegar/lemon juice to set it up.

You can use yogurt cheese in place of cream cheese. Tie the yogurt up in cheesecloth and let it hang for several hours/overnight depending on how thick you want it.

[Vanessa]

Makedah:
Yogurt cheese is a good substitute for cream cheese, other soft cheeses, sour cream and even mayonnaise. It takes on any flavor it is mixed with. Its own flavor is part way between cream cheese ans sour cream
To make
Place yogurt into a draining device allowing to drain 2-24 hrs until cheese is of desired consistency. Half of yogurt will become cheese and half whey. Discard whey. Keep cheese in refrigerator at all times and when finished draining keep in covered container. Whey might accumulate and discard,
You can use a yogurt cheese funnel
I do this yogurt cheese overnight
Use any plain or flavored yogurt containing NO gelatin. Always treat this cheese gently its sensitive to heat so don't heat for long time or allow to boil.You can do cheesecakes, cream pies, ice cream, puddings, mousse, fruit dips, use in cream puffs, crepes, as part of dessert sauces or toppings too.