hyla = hydrolyzed lactose (or hydrolysed lactose)j o h a n n a wrote:i'm guessing the hyla stuff is like lactaid milk in the us, right?
Allergy to Dairy and I'm going to Finland-help!
Or then its just that the suomi-cheeses put it on the package, whereas others don't. All hard cheeses (regardless of producer) are naturally lactose-free due to the manufacturing process.Munlaw wrote:Most of the Lactose-free cheese in the supermarkets where I live (Ontario, Canada) comes from Suomi...
Definitely check out Oatly. They have cream, milk, different flavored drinks, even a sweet vanilla topping.
My husband and I use it to cook all the time, and love it because it doesn't change the flavor of the original dish. (like say, Soy, which has a quite distinct flavor). It also doesn't curdle like soy.
My husband and I use it to cook all the time, and love it because it doesn't change the flavor of the original dish. (like say, Soy, which has a quite distinct flavor). It also doesn't curdle like soy.