General Question

sdeutsch's avatar

Does anyone make lactose-free cream?

Asked by sdeutsch (4263points) January 5th, 2008

I’m a big fan of Lactaid milk, but there are a lot of recipes that need real cream rather than milk. I’ve never seen a brand that makes lactose-free cream, though – any tips?

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20 Answers

segdeha's avatar

Have you tried soy-based ice cream? It’s petty darn good.

sdeutsch's avatar

I have indeed tried soy-based ice cream – it’s very good! I’m looking for regular cream, though – heavy cream, whipping cream, something of that variety… Any ideas?

zina's avatar

If you find it, let us know – we’d be very interested!!

In related notes…. If this is for lactose intolerance, we’ve found that yogurt can be easier to handle (for some people), and we use that in some recipes instead of a cream (like plain yogurt in place of sour cream in a burrito, or in place of cream in a creamy sauce or soup).

Also, if you boil milk it may be easier for you to handle—- and my uncle uses this boiled milk to make yogurt (very easy) which being quite lactose intolerant he can eat with no problem. By making his own yogurt he controls the consistency (thick or thin) and sourness (it’s not as sour as store-bought), so in that way it could be used as cream. With the added bonus of live enzymes, of course. If you’re interested I’ll type in the instructions, which I have written down somewhere already. Maybe it can be made with Lactaid, although you’ll be adding a little lactose with the cultures.

Also, goat milk (or other animal milk – low in lactose) or unpasteurized milk (still has the lactase in it)—- you can check if creams of those are available.

Ma-goo's avatar

I’d be very interested—please do share the instructions

sdeutsch's avatar

Zina, I’d love to hear how your uncle makes yogurt – I’ve found that some store-bought yogurts are okay for me and some aren’t, but I’d definitely be interested in trying to make my own…

I’ve got a recipe for a creamy soup here that I want to try – I’ll try substituting yogurt for the cream and let you know how it goes… Thanks! =)

zina's avatar

How to make yogurt (according to my uncle, who eats several cups of this a day – I’ve done it a couple times, and eaten it A LOT) :

Put cow’s milk in a big, preferably-heavy pot (we do between a half gallon and gallon – put however much yogurt you can eat within several days – maybe start with a quart)
Bring just to a boil (don’t burn it!)
Take it off the stove and let it cool to just above body temperature (you can tell by dipping your finger in and it will be warm but not hot)
Add two to four big heaping spoonfuls of yogurt (with live cultures) – I think it’s supposed to be 2 tbsp per quart
Put the lid on and wrap the whole thing in a regular towel (that will create a little warm oven ball which keeps it at the right temperature for a long time)
Leave like that (not in a fridge) for 12 hours or so
Open, and it will be yogurt!

if this is too vague (he’s not a measuring cup kinda guy) or if you want more info, you can google ‘how to make yogurt’ or ‘make yogurt at home’ and you’ll find many great sites, like this one:

Also, obviously you need to buy some commercial yogurt to start it the first time, but after that you can use this to start the next one.

zina's avatar

Do you know how to make homemade soy ice cream? YUM!

I have a bunch of related soy-based recipes already typed up – I think they originally came from the cookbook “How it all Vegan” – I have especially enjoyed experimenting with the ice cream! I suppose you could also substitute Lactaid in some of these recipes.

Here – just because y’all might dig it:

All my tabbing is gone, but it hopefully still makes sense. FYI—- “blend” means ‘in a blender’

blend well 1 1/2 cups soft tofu, 2–4 tbsp sweetener, 2 tsp vanilla extract, 2 tsp cornstarch
chill 1 hour before serving

blend 1/4 cup soymilk, 2–4 tbsp sweetener, 1/2 tsp vanilla extract, 1 tsp cornstarch
slowly drizzle in 1/2 cup oil while blender is running
blend until smooth and creamy
chill 1 hour before serving

blend until smooth and creamy 1 cup soft tofu
2 chopped bananas
optional: 3 tbsp chopped dates
2 1/2 tbsp oil
1/4 cup sweetener
1 tsp lemon juice
dash of salt
1/2 tbsp vanilla extract
chill well before serving

blend until smooth and creamy 1 cup soft tofu
1/4 cup oil
1/2 cup sweetener
4 tbsp cocoa powder
1/4 tsp salt
1 1/2 tsp vanilla extract
chill well before serving

blend until very smooth 2 cups soft tofu
1/2 cup soymilk
1/2 cup oil
1 cup dry sweetener
1 tbsp lemon juice
1 tbsp vanilla extract
dash of salt
place in sealed container and freeze
remove from freezer and defrost 20–40 minutes
place back in food processor and blend
spoon back into container, adding 1 1/2 cups ANY kind of fresh/frozen fruit
remove from freezer 5 minutes before serving
blend (in food processor) until very smooth 2 cups soft tofu
1 cup soymilk
1/2 cup oil
1/2–1 cup dry sweetener
1/4 cup cocoa powder
1 tbsp vanilla extract
dash of salt
place in sealed container and freeze
remove from freezer and defrost 20–40 minutes
place back in food processor and blend
spoon back into container (add chocolate chips, crumbled cookies, etc at this point)
remove from freezer 5 minutes before serving
blend until very smooth 1 cup soft tofu
1 cup soymilk
1/2 cup oil
1/3 cup dry sweetener
2 chopped bananas
2 tbsp lemon juice
1 1/2 tbsp vanilla extract
dash of salt
place in sealed container and freeze
remove from freezer and defrost 20–40 minutes
place back in food processor and blend
spoon back into container (add any extra goodies etc at this point)
remove from freezer 5 minutes before serving

blueberry: fruit recipe but blended 1/2 cup fruit in beginning and added 1 1/2 cups later
ginger: fruit recipe with 3/4–1 cup raw ginger, a few shakes powdered ginger, extra sugar
cardamom: fruit recipe with about 1 tbsp cardamom powder, a little extra sugar?
peanut butter: ..... can’t remember how i did it
honey/spice: fruit recipe but 1/2 cup sugar, plus 1 cup honey, 1 tsp orange extract and
tiny bit of anise extract (only because not a tasty honey), few shakes of cinnamon,
few shakes of cardamom, couple shakes ginger (powder), and tiny bit of clove
poppy seed: fruit recipe with ~1/2 cup ground poppy seed (canned) + 1/2
spice jar (standard 1.5 ounce jar) whole poppy seeds – should be less poppy! but delicious

sdeutsch's avatar

Wow – thanks for all the great recipes! I’ll definitely try the yogurt, and the whipped cream sounds intriguing – I miss whipped cream… =)

iriefunkadelica's avatar

Breyers makes a lactose free vanilla ice cream. I had given up eating ice cream until I found this. It’s not all icy and slushy like a lot of other dairy free ice cream substitutes.–22700

BambinaBabe's avatar

Another method that is very useful is if you are making a recipe and need a heavy cream right away and can not wait the 24 hours to neutralize your cream/milk, bring the cream/milk/whatever you need to neutralize to a boil on the stove and add your Lactaid Drops (regular amount of drops for the amount of liquid – and personal comfort) and stir. This will get rid of any lactose enzymes that make us all really sick.

sdeutsch's avatar

@BambinaBabe Thanks for the info – I’ve never heard of Lactaid Drops! I always just use the pills, and I take one before any meal that has lactose in it. If there was a way to neutralize the ingredient all at once, that would be even better! I’ll have to look for the drops next time I’m at the store… And welcome to Fluther! :)

cinddmel's avatar

A good alternative to regular cream is Mimic Creme – it’s a lactose-free cream, and it comes unsweetened or sweetened (regular sugar or sugar free substitute). They now also have coffee creamer available. It does not need to be refrigerated until opened, which is great for shipping. You can buy directly from their website link
Hope this helps :)

sunshinesilly's avatar

I have found that I can purchase the lactese drops, the same enzyme that is used in lactaid free milk. I add the drops to the heavy whipping cream and let it sit for 24 hours then use. It has been wonderful!

sunshinesilly's avatar

Oh… the lactese drops work in any liquid milk product to get rid of the lactose, whether it is sour cream or sweet cream, I’ve used it in cans of Cream of Mushroom soup etc. too, just have to remember to do it so it can sit in the fridge for 24 hours before you need it.

sdeutsch's avatar

@sunshinesilly Thanks for the info – I’m definitely going to have to seek out these drops. Where do you buy them? I haven’t seen them in the drug stores where I buy the lactaid pills, but maybe somewhere like Whole Foods, or a health food store? Also, welcome to Fluther! :)

Patrick740's avatar

I am looking for some lactose free cream too. I moved from quebec canada to california. I can’t find lactose free cream anymore. The brand name i used to buy is “Natrel”. It’s canadian. Go to the website and check out the products. Maybe you can convince your local grocery store to buy some. I also looked at They sell lactaid brand cottage cheese, ice cream and even eggnog(lol). But still no 35% cream…

kac1234's avatar

Does lactose whole milk separate? If it does one layer should be cream, but I have been thinking about making lactose free cream for a while as we can’t find it. Here is a vid on removing lactose

Ceremary206's avatar

Writing this yet again, It didn’t save when my husband put up a new page:

Here’s what we have found: lactose free companies are not currently making whipped cream! What they ARE making is ½ and ½, cottage cheese, sour cream and yogurt: (GREEN VAlLEY ORGANICS). As well as Lactose free of course, milk.

Saying this, the yogurt is expensive to say the least!

How to make it cheaper but still being Yogurt!

Tools: They all must be sterilized or the yogurt/cheese (you can make marscapone with this as well), will NOT set. This goes for any cheese or yogurt, including Kefir.

(have a large one, please. Mine has a lock down lid which helps when it comes to the recipe but you don’t have to have one that locks!) Must get to boiling or it will not work well.

Candy Thermometer:
Yep a real one, it must go up to at least 200 degrees. You are going for 180 degrees in the crockpot!

a Spoon:

Plastic/Glass storage containers

A scale or a fresh container of Green Valley PLAIN YOGURT. (In the future you can go 3 generations deep of your own yogurt starter from your yogurt, that’s why the scale).


1. ½ gallon of Lactose free milk. High FAT. You don’t want to use fat free here, or it will not ever turn to yogurt, unless you use gelatin to set it. If you want to do this, I would highly suggest the gelatin strips over plain granulated gelatin. Agar Agar works, but complicated.

2. 1—1 pint ½ and ½ lactose free milk: Green Valley makes this, and so does Lactaid.

3. I- 4–6oz of Lactaid free PLAIN Yogurt (yours or Green Valley, only makes this).


pull out your ingredients, tools and so forth. Plug in your crockpot.

Dump milks (½ gallon and the quart of ½ and ½ together into the crock pot), stir well.

Leave for 1–2 hours depending on how hot your crockpot is. You need to reach 180 degrees in order to “proof” your milk and sterilize it as well. this is when you use your candy thermometer! be sure to put it in the milk and not hit the bottom (otherwise false read).

once at 180 degrees, turn the crockpot OFF and unplug. You’ll need to take off the lid for a while, don’t wash it, because you’ll need it later. Stir the liquid with a wooden or plastic utensil because a regular spoon (stainless steel will interact), to help reduce the heat of the milk. You’ll need to keep your thermometer handy, because you’ll need to have the yogurt hit 100 degrees or LESS (not too less, okay?). It should be the temperature for either baby bottle milk or wrist temperature.

PUT IN 4–6 oz of Yogurt. You can use your own yogurt upwards to 3 generations, once you’ve made a batch. weigh it out.First time? Use Green Valley Organics. the Whole thing. The yogurt MUST be plain, because sugar and fruit will not allow the yogurt to set right.

WRAP the whole Crockpot with towels, blankets, etc: all of it, don’t remove the liner from the element. Lid should be tightly fit. and I would even consider tying the lid down, if it doesn’t have a lock. Why? because you don’t want the lid to accidentally come loose and loose everything you’ve done! This is so you can ensure that the crockpot will reduce heat SLOWLY after the starter has been added.

LET IT SIT for 8–12 hours. No peeking, no lid removing!

Fridge and date it after putting into serving size containers. the more you dig into it, the looser it becomes! KEEP 4–6 oz’s for next weeks yogurt. You can keep using your own yogurt until it hits the 4th batch. What happens, is that home made yogurt does not have the same levels of enzymes you need for good belly flora, and each generation there is LESS enzymes.

Doing this you can make upwards to a gallon of yogurt. It should not be super tangy. Nor should it be super sour. It will last only 1 week. So make as much as you can use in a few days.

On the issue of Whipped Cream, no one’s doing it. But I emailed Green Valley and asked. I will be looking here for any answers!!

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