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Originally Posted by Pluff Mudder  I keep canned or evaporated milk on hand because a lot of casseroles call for it and I think it's better in mashed potatoes than sweet milk. . |
My mom makes mashed taters that way. I've always heard/seen people use sweet milk, cream, sour cream but never canned milk before.
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Originally Posted by Pluff Mudder No problem with cheese except the really good parm when it's freshly grated, and no problem with sour cream and yogurt as long as I don't over do it. |
I'm latose intolerant too.
Yogurt doesn't bother us because the bacteria eat most of the milk sugar.
Learned that from Alton.
I never knew why I could eat all of the yogurt I wanted and never had a problem.
Some cheeses are like that too. The more they are aged the less lactose in them. Buttermilk doesn't bother me, I'm guessing for the same reason.
A friend who shares the problem told me the less overall sugar in your system, the less likely digestion issues will occur. I don't know if that's true.