FoodBanter.com - View Single Post

Dave Smith[_1_]

On 2018-11-26 6:54 p.m., wrote:
> On Monday, November 26, 2018 at 5:40:02 PM UTC-6, Terry Coombs wrote:
>>
>> Â* Well , this time I'll be using them for dumplings , but the same
>> recipe . Mine calls for 2/3 C milk , and my wife is lactose intolerant
>> ... Last time I subbed her soy milk for cow's , and the biscuits didn't
>> rise well if at all . So I'm wondering if I can use plain water , or at
>> least cut way back using powdered milk . I simmered the carcass and
>> bones of our T-Day Turkey Today , it's dumpling time !
>>
> I dunno, but it is an interesting question. How would that shelf stable milk
> we've discussed in the past work? My oldest brother was lactose intolerant
> but it did not affect him when it came to eating biscuits.
>
> Did I read or did I imagine there is some pill that an intolerant person can
> take to overcome this problem when they eat something with dairy in it?
>

I have been using lactose free milk for the last few months and haven't
suffered from the usual milk reactions.