My boyfriend is lactose intolerant. You can probably imagine that this occasionally makes cooking tricky. I’m not a big fan of food substitutes and fakes – “tofurkey” and mycoprotein dressed as lamb can go hang. Soy milk just doesn’t taste right to me, and the texture always seems off when I cook with it.
Fortunately, there’s lactofree products. This is regular cow’s milk, passed over what I assume will be lactase to remove and break down the lactose, rendering it largely safe. It works, and there’s minimal impact on the taste. Their faux cheddar tastes a bit rubbery and bland, mind, but I can’t fault the milk, cream, or cream cheese.
More importantly, this let me service a quiche craving and win moderate boyfriend points.
It was a cobbled-together and very much from-memory recipe, but here it is. This isn’t quite dairy-free, but for the intolerant rather than the outright allergic, it’s probably fine. That said, I accept no responsibility, please don’t sue me, and so on, and so forth.
It’s also surprisingly quick and easy.