Which is best?

[Sleepyachy]

Hi just got 2 different dairy free milks to try .

[SeasideSusie Remembering]

Sleepyachy

Avoid any soya products if hypothyroid.

[Sleepyachy in reply to SeasideSusie]

Ok thanks , I avoid that one n stick to lactose one thanks x

[knitwitty in reply to Sleepyachy]

The lactose free milk is still dairy milk but an enzyme lactase is added to it so it enables people who are lactose intolerant to be able to digest it more easily.I avoid all soya products.

[bagpuss61]

Almond milk is the nicest, dairy & soy free..!

[Zephyrbear]

My son in law swears by Oatly milk. He can’t drink dairy milk, so he’s been trying several alternatives and he likes this one best. He gets it from Tesco’s. I’ll admit I haven’t been tempted to try it yet, so I can’t give a personal recommendation...

[crimple]

I like cashew nut milk and also hazelnut milk, both available at Morrisons. I have lactose free Arla or shop's own brand for my tea but avoid longlife lactose free as the taste in tea is awful.

[grumpyold]

I would advise the lactose free one. Avoid soya.

As well as Arla milk, I also get the lacto free yoghurt and cheese. Yum.

[AmandaK]

After months of experimentation, I have hit upon a sweet spot:

550ml of Sproud pea protein milk alternative mixed with 350ml of cashew milk.

Bit of a faff having to keep mixing the milks but the result is a lovely creamy consistency that I much prefer to cow's milk and not a soya in sight!

[penny]

Why semi-skimmed; full cream is said to be much better for you as the goodness is in the fat? ‘Fat doesn’t make you fat’.

My husband is lactose intolerant (I adore dairy products as raised on a dairy farm - and I marry a man who doesn’t have dairy - doh) so he has lactose-free stuff. There are quite a few things around these days which are lactose-free: hard cheese, soft cheese, yoghurt, milk, cream and buttery spread (I won’t call it butter as it isn’t). Did you know that ghee is lactose-free? It is possible to buy the enzyme to make ones own lactose-free. My husband used to have Oakley ‘milk’ and Oatley ‘cream’ before the lactose-free stuff appeared; the cream is not bad but to me there is no substitute. Sadly there is no substitute for butter (the lactose-free butter spread contains oils) so I make ours, it is quite simple: pour lactose-free cream into a food processor and whizz until the butterfat separates from the buttermilk. Strain off the buttermilk, it can be frozen (great in dumplings, scones and bread (I also use it in my soap)). Squeeze the butter solids together and wash the butter solids in very cold water until the water runs clear. (I have two big bowls of cold water and alternate putting clean water in the bowl each time.). Salt if desired. I cut into small blocks and then freeze until needed. I’ve been told that fermented butter has less lactose but haven’t tested it on ‘his nibs’ and I find the taste a bit ‘cheesey’.

[Ellie-Louise]

I like Oat milk, I once tried Almond milk but didn’t like it as much.