Several members of AFBS recently had the pleasure of attending the Low-Lactose Creations Dinner with Chef Caitlin Steininger hosted by The Southeast United Dairy Industry Association, Inc. (SUDIA), the National Dairy Council and Cabot Cheese. Because it is important for those with LI to include small amounts of lactose in their diets to maintain a healthy lifestyle, they teamed up with Caitlin Steininger, a trained chef and food personality with a unique and inspiring approach to food, to create a one-of-a-kind “pop-up restaurant” featuring nine original low-lactose appetizers, main courses and desserts to promote LI-friendly dishes using real dairy products. Fermented dairy products such as yogurt, sour cream, buttermilk, crème fraîche, and marscapone are made using healthy bacteria to convert some or all of the lactose in milk into lactic acid. As a result, these dairy products are lower in lactose than fresh milk. Hard cheeses, too, are made only from milk protein and thus contain little or no lactose sugar.
More from AFBS member Shashi Charles of Runnin Srilankan