In article >, Andy > wrote:

> ChattyCathy > wrote:
>
> > http://www.recfoodcooking.com
> >
> > This subject came up in another thread... just curious.
>
>
> Not lactose intolerant.
>
> Most lactose comes from yogurt or fat-free milk.
>
> Andy

When milk is cultured to make yogurt, the Lactobacilli bacteria break
down the bacteria to lactic acid. The acid curdles the milk protein.
That said, many yogurt makers add extra non-fat dry milk for added
protein. Some of the lactose in the milk powder may not get broken
down. Frozen yogurt is a major offender in this category.

Cindy, not lactose intolerant--yet

--
C.J. Fuller

Delete the obvious to email me