Why aren lactose-free dairy products made into yogurt or cottage cheese?
I haven’t found such products at the market, and they would be a good addition to the lactose-free selection. A: The friendly organisms used to make yogurt and cultured cottage cheese utilize lactose as fuel, so you need the lactose to get things going. The live and active cultures that are present continue to live off the lactose. Another plus is that once you eat and begin to digest these cultured-food products, the lactase enzymes they contain help the body to digest and absorb some of the lactose that remains. It is not an “all gone” phenomenon, but yogurt and cottage cheese are both considered to be very low-lactose foods. For those who can’t tolerate any more than zero grams, there are lactose-free alternatives, and there is always the option of taking a Lactaid-type product to help you handle any of the lactose stragglers.
