bernardsmith
Well-Known Member
I know that ripening curds changes lactose into lactic acids and my question has nothing to do with lactose intolerance. I am interested in making a whey wine from the leftover whey (there is a Scottish/Norse wine known as Blaand). One method would be to provide yeast with fermentable sugar in addition to any remaining lactose but an alternative method would be to convert the lactose into glucose and galactose using lactase tablets. My question: does lactose-free milk make acceptable cheese? Does such cheese acidify appropriately or is my idea of using lactose-free milk for the whey wrong-headed? Thanks.