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The lactose intolerance support/recipe thread - For Kiwis who need help with their new shitty problem and want to new dairy-free foods to try.
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I'm currently trying to rebalance my diet due to a lot of the food I used to eat having dairy in it. Thank you to the hippies in Oregon for almond milk and goat cheese.
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with 4 crushed Imodium until cheese is bubbly and lightly golden brown.
How do you feel about soy milk? Lots of dishes have a dairy free version with a soy milk instead. Creamy Vegan Pasta
nutritional yeast and miso paste can be good replacements for a cheesy taste
Well that sucks. I do know that hard aged cheeses have way less lactose than creamier, softer fresher cheeses. What specific dairy products are giving you the most trouble?
Well that sucks. I do know that hard aged cheeses have way less lactose than creamier, softer fresher cheeses. What specific dairy products are giving you the most trouble?
How do you feel about soy milk? Lots of dishes have a dairy free version with a soy milk instead. Creamy Vegan Pasta
nutritional yeast and miso paste can be good replacements for a cheesy taste
Does anybody else become lactose intolerant after not drinking milk for a while? The pain and shittery goes away after a couple of days of drinking milk.
Lactose intolerant is quite an outdated and offensive term, polite society now prefers the term "lactarded" instead, please update your dictionaries and check your privilege next time ok?
