3 Super Easy Lactose Free Cheese Recipes


You don’t have to be from Wisconsin to love cheese. In fact, according to the U.S. Department of Agriculture, Pennsylvania is one of the top ten cheese producing states in the United States. Kreider Farms is one of over 6,500 dairy farms in Pa., so it shouldn’t come as a surprise that we love cheese too!

From cheesesteaks to baked macaroni and cheese, there aren’t too many foods that can’t be improved by adding cheese. Even our friends and family who are lactose intolerant can often still enjoy cheese in moderation—it’s all about understanding your limits. These are some common questions about lactose free cheese:

  • Can you make lactose free cheese? — Yes! There are certain cheeses that are better for those that have difficulty digesting lactose, such as aged cheeses, which have less lactose, but you can also make your own with lactose free milk.
  • Can you make cheese with lactose free milk? — Absolutely. We’re going to share a few of our favorite lactose free cheese recipes with you below.
  • What are the challenges of creating lactose free cheese? — Because our milk is still made from natural dairy milk, you won’t lose the natural texture or flavor that you get from other “cheese” products. It’s more time-consuming to make lactose free cheese, but no more than it would to make your own fresh, full-lactose cheese.

There are even certain lactose free cheeses (or nearly lactose free) that most lactose intolerant people can consume without feeling sick. We’ve put together a list of a few of our favorite cheese recipes that are easy on lactose intolerant digestive systems.

Lactose Free Mozzarella Recipe

What good is pizza without mozzarella cheese? If you have trouble digesting lactose, but still want to enjoy one of your favorite foods, we suggest this recipe for fresh mozzarella. It’s a little time-consuming to make, but well worth it!

Ingredients

Here’s what you’ll need to get started with this recipe:

  • 2 L of Kreider Farms Lactose Free Milk
  • ½ Cups Cool Water
  • ⅛ Cups Cool Water
  • ¾ Tsp. of Citric Acid
  • ⅛ Tab of Rennet
  • A Lot of Hot Water
  • Salt
  • 1 Large Pot
  • 2 Bowls
  • Instant Red Thermometer
  • Strainer and Cheese Cloth (cloth is optional)
  • Rubber Gloves

Instructions

First, take the citric acid and dilute it in the ½ cup of cool water. Next, take your cold Kreider Farms Lactose Free Milk and pour it into the large pot. Add the citric acid and water mixture and heat it slowly over low-to-medium heat until the thermometer reads 90°F. Remove the pot from the heat. Dilute the rennet tab in ⅛ cup of cool water and then slowly stir it into your pot.

Cover your pot and let it sit until the curd has separated from the whey. This can take quite some time (45 minutes or more), but the curd should be firm and look like custard while the whey is clear and yellow in color. You can check the curd by poking a finger into it—if it holds together, you should be good to move onto the next step.

While still in the pot, cut the curd into 1-inch squares. Return the pot to the stove and heat slowly until the thermometer reads 110°F. Remove from heat and stir slowly a few more minutes. Take the curds and move them to a strainer to separate the curd from the whey, pressing on the curds to remove as much of the liquid as possible. Save this whey for the next lactose free cheese recipe!

When you’re finished straining the curds, place them in a clean bowl and heat up a pot of boiling water. Now is the time to put on your gloves and grab the salt. Mix (a lot of) salt into the hot water and pour over the curds until they’re covered. With your gloved hands, knead the curds until your water has cooled. Pour out the water and repeat the process several more times until the curds reach approximately 135°F, which is when it’ll turn into one large mass. Now it’s time to stretch your cheese until it’s a smooth, shiny ball. If any lumps remain, pour more salted hot water and knead some more until smooth.

Lactose Free Ricotta Recipe

Now that you have your mozzarella, you can easily make yourself another batch of lactose free cheese—ricotta! This next recipe will seem quite easy after the time you spent on the mozzarella, but it makes sure nothing goes to waste.

Ingredients

Here’s what you’ll need to get started with this recipe:

  • Leftover Whey from Mozzarella
  • 1 Large Bowl
  • 1 Reusable Coffee Filter (a clean cloth will also work)
  • 1 Large Strainer
  • 1 Small Bowl for the Final Product

Instructions

If you followed our previous instructions and saved the whey from your mozzarella, pour it back into your large pot. Bring the whey to a boil until it reaches 200°F and be careful to not let it boil over. Turn off the heat and let the whey cool. This can be left out overnight to cool, or sooner depending on your preference. If anything is floating on the surface, stir it so it sinks to the bottom.

Once the whey reaches 140°F or less, pour the whey through the coffee filter slowly until all of it is strained. Most of the ricotta is at the bottom of the pot, so pour slowly. Once drained, let the cheese sit in the strainer until all of the liquid is out of it. Now you have fresh, lactose free ricotta cheese!

Lactose Free Cottage Cheese Recipe

Cottage cheese is a simple food, but can add a certain creaminess and texture to any meal. If you have trouble digesting lactose, this vegan (and lactose free cheese) recipe is going to be perfect for you. Plus, you can make it in less than 10 minutes!

Ingredients

Here’s what you’ll need to get started with this recipe:

  • 1 Block (300g) of Soft or Silken Tofu (approx. 1⅓ cups)
  • 1 Tbsp. Nutritional Yeast
  • 1 Tsp. Apple cider Vinegar
  • 1 Tsp. Lemon Juice
  • ½ Tsp. Salt
  • ½ of 420g Block Firm Tofu Crumbled (approx. 210g or about 1½ cups)

Instructions

Take the soft or silken tofu, the nutritional yeast, apple cider vinegar, lemon juice, and salt and mix in a blender until completely smooth. Stop and scrape the sides of the blender when needed.

Pour the mixture from your blender into a medium-sized bowl. Finally, take your firm tofu and crumble it into the smooth tofu mixture. Stir well to mix it and enjoy!

Choose PA Dairy LogoThe next time your digestive system is regretting eating that delicious, melted cheese, just remember that there are other options. You don’t have to suffer from digestive issues while enjoying cheese if you make it with lactose free milk from Kreider Farms. You can also enjoy dessert with our lactose free ice cream! Contact us today for more information on our great tasting, farm fresh products.