Q: My mom accidentally brought home Lactaid whole milk instead of Lactaid 2% and so now I'm trying to find a way to use it up. Can I use Lactaid whole milk in any baking recipe that calls for whole milk or does the fact that it's Lactaid change its composition enough that it can't be used the same way?
Sent by Carol
Editor: Carol, you can use Lactaid milk for in any baking recipe that calls for milk. The only difference between Lactaid milk and regular milk is that Lactaid includes the enzyme lactase, which breaks down the milk sugar (lactose) that lactose-intolerant people can't digest on their own.
Readers, do you have any advice for using Lactaid in your baking or cooking?
Related: Lactose Intolerance Got You Down? 10 Dairy-Free Ice Cream Recipes
(Image: Elena Rostunova/Shutterstock)
How To Make Perfect Bacon in the Oven
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
Somewhat related and that my nerdy self thinks is pretty cool...one thing you can't use Lactaid for is making yogurt. The yogurt enzymes/cultures actually eat the lactose during the fermentation process, so lactose-free milk won't culture properly if made into yogurt (this is also why some lactose-intolerant people can eat yogurt without a problem).
Also, Lactaid tastes sweeter than other milk, so you may need to adjust the sugar in the baking recipe.
The plural of anecdote is not data, but ... I do this all the time. Never thought twice about it. Never had any problems.
You can totally use lactose-free milk instead of regular milk, don't even give it a second thought.
Eggy83: while in theory lactose-free milk tastes a little sweeter than regular milk, because glucose and galactose taste sweeter than the big lactose molecule they form together, most people don't even notice a difference, and you shouldn't need to adjust the recipe for it.
I've been lactose-intolerant for 8 years and I bake a lot (see my blog for more recipes with whole milk if you want).
eggy83: I use lactose-free milk to make my yogurt every week. I've never had an issue.
Lactose is water-soluble, which explains why some lactose intolerant people can eat greek yogurt and/or cheese.
lillies: lactose is NOT water-soluble! If it were, there would be no such thing as lactose intolerance. It needs the enzyme lactase to be broken down into two smaller molecules, glucose and galactose, which can be absorbed by the intestine.
Some aged cheeses and natural yogurts contain "friendly" bacteria that produce lactase, and the lactose in those products has already been broken down, which is why those with lactose-intolerance can eat them.
BTW, milk is mostly water.
I'm not sure if you meant "soluble" in the sense that it becomes one with the liquid (which would be true, but has no impact whatsoever in its digestibility) or that it is broken down and becomes digestible (which is absolutely false).