it’s official: I’m starting to eat dairy.
yes!! I’m serious! For the past 3-4 weeks, I’ve been eating the most wonderful yogurt. Real, whole, Greek yogurt. I love the ingredients list: “skim (or whole) milk, cream, live yogurt cultures”. That’s it. Mmmm. I eat it with gluten-free granola, frozen (or fresh!) strawberries, honey, other fruit, and whatever I can get my hands on. I used it in a pesto sauce, to give the sauce a creaminess it wouldn’t otherwise have. And I ate it with cereal one day. All of this and NO bad side effects – I’m not really lactose intolerant!!
So, the on-going experiment begins. I just pulled my second loaf of bread, made from a mix by the Gluten-Free Pantry containing skim milk, out of the oven. The first loaf was so incredibly delicious, I thought I was eating real bread again – even after 5 days in the freezer/refrigerator!
Next step: cheese. I’ve had problems with goat and sheep’s milk cheese in recent past, but I’m hoping that doesn’t extend to cow’s milk cheese. We’ll see – I had two tiny slices with an asparagus & tomato omelet tonight (yum!) – hopefully I’ll have good things to report. And who knows? Maybe there’s actually a bowl of Breyer’s vanilla ice cream waiting for me a few weeks from now? And, eventually, butter- and cream-based pasta sauces, like alfredo and rosemary butter and *sigh*… I shouldn’t get ahead of myself.
(By the way, for those of you who, while reading this are completely befuzzelled as to why I’m so excited, I’ve been unable to have it for the last THREE YEARS, as a complication of getting and healing from celiac disease. Get why I’m excited now? 🙂 🙂 🙂 )