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DROPCONE Posts: 1,592
7/13/13 1:55 P

I also love(d) dairy products until I discovered that my guts could no longer tolerate eating as much of them as I wanted to.

I went on an elimination diet for a few weeks, and my body felt REALLY good! But, it's really hard to leave cheese and ice cream completely alone, so I've gradually allowed it back in, but only as a condiment or rare event.

I can tolerate yogurt, so that helps. The really thick, plain fage brand yogurt tastes very cheese-like and I use it as topping for mexican dishes where I used to top with cheese and sour cream.

On sandwiches I substitute avocado for cheese. It's still that creamy, fatty mouthfeel but without the later side effects. I love avocado, though; I realize it's not a solution for everyone.

Also, try using OTC lactaid enzymes. I've found them in both pills and chews. They provide the enzymes that your gut isn't making anymore to digest the dairy, and I've found they do help when I want to choose to eat an actual ice cream rather than a frozen yogurt.

NANLEYKW SparkPoints: (76,244)
Fitness Minutes: (31,253)
Posts: 867
7/13/13 11:22 A

I don't have any useful info on low-lactose cheeses or anything, but I do have a delicious goat cheese snack to share--dried apricots with a schmear of goat cheese and just a wee bit of chopped walnuts on top. It's a great combination of sweet and tangy, and the different textures together are very satisfying. They tend to be a little calorie-dense (I have one apricot/cheese/walnut thingie calculated at 45.7 kcal), but darn tasty and worth it.

MICHELLEXXXX SparkPoints: (12,344)
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Posts: 3,814
7/13/13 11:08 A

Hope this helps.
kale chips raw veggies baby pickles turkey pinwheels

Edited by: MICHELLEXXXX at: 7/13/2013 (14:13)
BUFFLIECE Posts: 522
7/13/13 11:05 A

Fav word of the day is by far is "goatiness". Love it!

Anyhoo, cheese is my fav too. I usually buy at least 3 forms or cheese each week (sticks, sliced, shredded, cream, cottage...I know sickning right?) I don't know anything about intolerance except that my mom is but can handle hard cheeses as well. I try to use it as a seasoning to food instead of a snack or part of a meal. It's tough, but if I had to give it up there would be kicking and screaming involved.

ANARIE Posts: 13,205
7/13/13 10:48 A

Oh, and neufchatel is allegedly pretty easy to make, too. I haven't tried myself because it's more expensive to make than to buy, but the recipe is in the Junket rennet package.

If you do try cheesemaking, rennet will be the hardest thing to find. The best bet is to look for Junket brand rennet tablets; they're sold in a little box about the size and shape of an unflavored gelatin box, usually stocked in the aisle with the ice cream toppings and cones but sometimes with pudding mixes. The box is white with washed-out pink and baby blue-- very 50s-looking. You can also order liquid rennet online, but the Junket tablets are something like $1.89 for enough to make 20 pounds of cheese.

ANARIE Posts: 13,205
7/13/13 10:39 A

Is the lactose-free milk ultra-pasteurized? If it's not, you could try making your own mozzarella and ricotta. Mozzarella is tricky; ricotta is easy. Generally you make the ricotta with the whey left from the mozzarella, but you can also just do ricotta twice with the same milk. I suspect that ricotta would work even with ultra-pasteurized milk. (If you have success with the mozzarella, you can make other homemade cheeses, but they require aging and special care to keep the wrong types of micro-organisms out. You can't bake bread and make cheese in the same kitchen, for example.)

Can you tolerate yogurt? If so, then homemade yogurt cheese is an option. You just buy some cheesecloth, line a strainer, and let it drain in the refrigerator overnight. It's a lot like goat cheese without the goatiness. Save the whey to use in place of milk or buttermilk in baked goods-- it makes super-fluffy muffins, and makes regular bread taste like a very good sourdough.

As for getting that cheesy flavor in other dishes with less cheese, try adding 1/4-1/2 tsp of dry powdered mustard and/or a drop of Worchestershire sauce. The dry mustard is the secret in most commercial cheese-flavored things.

JCWATL SparkPoints: (43,640)
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Posts: 707
7/13/13 9:45 A

I'm not intolerant...I just try not to have dairy much. However, I can't refuse good cheese!

#1 - Goat Cheese. I have buying this from the local Farmer's market and it is to die for! It is really soft so I can spread it on bread or veggies easily. A little on a salad or over pasta is amazing. Highly recommend!

#2 - Laughing Cow Triangles. I know they are processed cheese food garbage but they are portion controled and taste good. The Blue cheese ones are 35 calories and really satisfy that craving.

#3 - Elimination. I don't buy cheese for the house except for the goat cheese. If I NEED to have it while I am eating out, fine. But I can't open the fridge and not cut myself a hunk.

Good luck!

7/13/13 9:23 A

There is less lactose in those aged cheeses, so it makes perfect sense that you both have discovered that you can tolerate them easier.

Since lactose intolerance is so individualized you may want to do a little food journaling/symptom tracking to discover your exact needs. You may find it helpful to use the Notes section in your SP nutrition tracker.---and this way your symptoms coordinate with your meal and snack selections.

Look for things regarding your tolerance and the type of cheese, the amount consumed, if you had it with a larger meal or was it consumed more on its own with a small snack. Soon you will see patterns and know how to work cheese into your diet. For example you may discover that you can easily handle 1 ounce of aged cheese with a large meal; but as a snack you can have no more than 1/4 ounce.

You may also find that the sharper (more flavor packed) cheeses allow you to get the cheese flavor you desire by using a smaller amount. This can also help.

Hope you find some of this information useful.


SLIMMERKIWI SparkPoints: (257,017)
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Posts: 27,307
7/13/13 7:35 A

I'm dairy food intolerant, too, but can eat cheese. The harder cheeses generally have less problems. One thing I do when I make a 'cheese sauce' is a use a powdered chicken stock (low sodium) because it has a bit of a cheese-type flavour, and only put in a small amount of Tasty Cheddar. It's a great way of cutting costs and cutting fat as well. If I make a sandwich with cheese, I use a potato peeler to slice the cheese, OR use grated tasty cheddar. I use Cottage Cheese (4.9%), and often will use a bit of that, and a couple very thin slices of cheddar on top, to increase the cheesy flavour. Cottage Cheese CAN cause some problems so altho' I eat it fairly regularly, I don't eat a lot at a time.


DRAGONCHILDE SparkPoints: (61,458)
Fitness Minutes: (15,905)
Posts: 9,717
7/13/13 3:35 A

Let me open this by saying I am lactose intolerant. In my case, it's fairly mild, but too much of the wrong stuff and I'm stuck on the porcelain throne with major gas pains and diarrhea!

The problem is: I adore cheese. Seriously, it's my favorite food! I can't do fake cheese, either. I like REAL, yummy cheese... in moderation.

HOWEVER. I have come to the realization that in my case, cheese is probably not the best thing in the world for me. But I need to be able to incorporate it into my diet in a healthy, moderate manner. I love it that much. THAT is where you guys come in.

I already drink lactose free milk (I don't like soy-based or almond-based milks.) I don't drink a lot of calories, but when I mix protein powder into a drink, it'll be my lactose milk. Other than that, I don't get a lot of dairy. My problem is honestly cheese. It's my favorite between meal snack!

What I need from you guys are tips to choosing the *right cheeses.*

My current favorites:

Colby Jack
Mozzarella (nummy, nummy string cheese!)
Montery Jack
Cream Havarti (I could eat this stuff by the pound.)
Bleu (in small doses, on things like steak. I have to be careful.)
Neufchatel (Screw cream cheese, I LOVE this stuff)
Cottage Cheese (4%)

What I don't eat:
Any of the more pungent stuff
Any Cottage below 4% - the 2% and low fat stuff tastes like crud.

So. I may be rambling to myself, but suggestions for this? Is there a sort of lactose list? I've noticed sharp cheddar doesn't bother me as much (sometimes at all), but soft mexican cheeses hit me hard. I'm especially interested in good goat cheeses; the problem is finding goat cheese for snacks, because it tends to be unpleasant to just... eat. Or snacks with goat cheese.

So my fellow cheese-a-holics... how do you cope with this? I don't do elimination, but I need to be smarter.

Oh, and I have access to Kroger, Publix, and a couple of other grocery stores, if that helps. :)

Edited by: DRAGONCHILDE at: 7/13/2013 (03:45)
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