Can you freeze cheese?I am lactose intorerant.I found a cheese with no lactose.The problem is they charge a fortune for shipping in the summer so I wa
1942580
I have frozen cheese in the past - never lactose free - cheese. I would probably check with the cheese manufacturer & check with them. The cheese I have frozen in the past will come out of the freezer & be quite crumbly - so it can be hidden in Mac & cheese ....but for sliced or snacks - I can't really give you an absolute answer. Do love rage freezer though...
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HI the probiotics companies allow for some die off when shipping. They have more of the bacteria strains then what is listed on the box. We do have ice packs that we can ship with and just request it. Please note the ice will melt before the item gets there but will keep cool for a while but it will not be like when you ship meat on dry ice or anything like that.
222644
No problem with freezing but the bread has a very long shelf life so freezing may not be necessary. I find this bread to taste the best when it has been toasted quite a bit, enough so that the edges are crispy....yummy! Enjoy. I usually buy the Fitness Bread.
2095122
Sorry my answer was too late. We have ordered this basket many times for family and friends. We usually keep it in the pantry over night because it's to big to fit in our refrigerator. The cheese will go bad if left out in a hot room or car for extended amount of time.
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Once my milk was froze, I transported the sticks into a zippered freezer bag. I pulled out however many sticks I though I would use that day and put them into a bottle (you may have to break them depending on how wide the mouth is for your bottles) and let them thaw that way.
1344050
I have experienced some freezing. I avoid it by freezing my storage container while my ice cream is underway. The longer it takes to transfer from the machine to storage, the more likely the ice cream will freeze. I make chocolate ice cream with starbucks hot chocolate mix, it withstands freezing. With vanilla, I replace whole milk with 1/2 & 1/2 and add cream cheese to result in a creamier mix. Also try unflavored gelatin. Notwithstanding, I still experience some freezing. According to experts, this happens because of the time lapse in the transfer process.
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In my experience, no. The ice pops I made became slushy as the children ate them in the sun. Perhaps a yogurt "ice pop" might stay frozen-ish if you wrapped in it an ice pack, but I would recommend testing it on your counter first.
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You're fine. I must have missed that in my instructions. I put mine directly into the freezer and have had no issues. As a matter of fact, as I go thru the summer, the thing lives in the freezer so I can make Italian ice or sorbet any time I want.
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It is full cream milk. That means milk is not lactose free, take note for the lactose intolerant people. The milk is very sweet though :). I am not lactose intolerant so I love this milk so much cos of it's sweetness.
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Although I've never tried it, I think not. The enzyme has to be dispersed evenly though out the liquid to get all the lactose, and yogurt might be too thick to evenly disperse. Yoplait makes lactose free yoghurt now, by the way.
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Yes, freezing is probably the best way to maintain their products. They come double bagged too. Occasionally I've had problems separating slices of the frozen multigrain bread but none with the sourdough or white bread. All are great toasted!
1958120
This supplement is great, yet expensive! Which is the reason I no longer use it. Unfortunately, I forget if its lactose free. Although, if you Google it you should have no problem finding your answer. Also, if you go onto Beach body website they have a live chat where a representative will answer your question quickly! I hope this helps you and good luck!
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Hi, I made my first batch of ice cream today and it was fabulous. My recipe called for 1 cup milk, and I used 3/4 cup of lactaid fat free milk and 1/4 cup of light cream. I also used some heavy cream, fresh strawberries and sweet n low (I'm not lactose intolerant, just avoid sugar). It was great, very creamy and easy to scoop, not at all runny.
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I shred cheese and it works great. I put the block cheese in the freezer for about 10 minutes and it shreds easier. You can save a little money by doing this rather than buying the pre-shredded packages.
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Most milk sold in chain grocery stores in my area is ultra-pasteurized and cannot be used to make cheese. I find mine at specialty stores and farms.
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It is all in your culture starter. Not all are the same. Look for a "mild" starter. [Side note: I am lactose intolerant, but still eat yogurt. I find the tart the yogurt, the better on the tummy -- for some reason. But I prefer mild.]
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I would recommend trying to find this locally in a health food store where its kept refrigerated. You're paying a premium to have it shipped cold as it should be. I would recommend a shelf stable brand SBO (like Prescript Assist) if your looking to effect bigger changes to the gut flora. Take it with some resistant starch.