Lactose is a sugar found in milk and milk products and eating products that contain lactose causes many people gastrointestinal distress, called lactose intolerance. People who suffer from lactose intolerance, lack the enzyme lactase and are to or unable to digest lactose leading to painful indigestion. The lactose intolerant either completely avoid dairy products or use processed products with the lactose removed. However, as a healthy and safe alternative to lactose-free products, goat’s milk has been shown to be a more digestible option for those who are lactose intolerant. Surprisingly goat’s milk is not lactose free and does contain the same amount of lactose as its cow-based counterparts. The digestibility of goats’ milk is due to the size of the fat molecules in goats’ milk. The fat molecules contained in goats’ milk are shorter than those found in the milk of a cow, and this is thought to be the main reason that some people who are lactose intolerance can still enjoy goats’ milk without the same drastic gastrointestinal reaction. Goat milk has become more popular again these days, and there are more products available than ever before. One of our favorite goat-milk based recipes is the Roquefort Blue Cheese Dressing in this blog. Skip the upset tummy from cow-based dairy products, while still enjoying all the intense delicious flavor and creamy texture of traditional blue cheese.
Roquefort Blue Cheese Dressing Recipe
4 Oz. Roquefort Cheese
3/4 Cup Whole Goat Milk Yogurt
1/2 Cup Mayonnaise
1/2 Tbsp. Garlic Powder
1 tsp. Coriander
1 tsp. Sea Salt
In a medium sized bowl, crumble the Roquefort cheese into small and medium pieces. If you prefer your dressing extra chunky or intend to use it as a sip, keep the pieces big and do not over crumble.
Add yogurt, mayonnaise, garlic powder, coriander, and sea salt.
Cover and refrigerate overnight or for at least 4 hours to let the flavors meld.
Serve with spicy wings over your favorite crispy lettuce with bacon bits and diced cherry tomatoes.