Can I Substitute Lactaid for Regular Milk in Baking?

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New…read more
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updated May 2, 2019
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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?

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Related:

Lactose Intolerance Got You Down? 10 Dairy-Free Ice Cream Recipes

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allergies
Ingredient
milk