Lactose-free whole milk

Milk is treated with lactase, the enzyme that splits lactose into simpler sugars. The sugars are still present, so the milk can taste slightly sweeter than ordinary whole milk.

Yes. Use it as you would ordinary whole milk; warming it gently before adding it to very hot coffee can help prevent a temperature shock that makes milk curdle.

Yes: use it measure for measure in sauces, pancakes, custards and mashed potatoes. For a smooth white sauce, whisk it gradually into the butter-and-flour mixture, then simmer gently until thickened.

Keep it refrigerated and tightly closed, and use it within the time stated on the pack. Don’t leave it out for more than two hours; freeze only if the packaging allows it, as thawed milk may separate.

It can taste a little sweeter because lactase breaks lactose into sugars that taste sweeter on the tongue. Its flavour is still milky, and it can be used in the same dishes as ordinary whole milk.

No. It is cow’s milk with lactose broken down, so it still contains milk proteins and is not suitable for someone avoiding dairy or allergic to cow’s milk.

Yes, swap it in equal amounts for ordinary whole milk in baking, sauces and puddings. Its fat content and behaviour in cooking are much the same.

Not necessarily: lactase changes lactose into simpler sugars rather than removing the sugar. Lactose-free milk may taste sweeter even when its total sugar content is similar.