Hard cheeses like cheddar, Swiss, Parmesan, and aged varieties tend to have lower lactose content due to the fermentation process. The aging process breaks down lactose, making these cheeses easier to digest for some lactose-intolerant individuals.
Feta cheese is typically lower in lactose compared to some other cheeses. It's made from sheep's or goat's milk, which naturally contains less lactose than cow's milk.
Soft cheeses like Brie and Camembert generally have lower lactose content compared to fresh, unripened cheeses. However, lactose levels can vary among individuals.
Butter contains very little lactose since it is primarily composed of fat. Many people with lactose intolerance can tolerate butter without experiencing symptoms.
Ghee, a clarified butter commonly used in Indian cooking, has minimal lactose content because the milk solids have been removed during the clarification process.
Some types of yogurt, especially those with live and active cultures, can be easier to digest for individuals with lactose intolerance. The live cultures help break down lactose.
Kefir is a fermented dairy product similar to drinkable yogurt that contains beneficial bacteria and yeasts. The fermentation process reduces lactose levels, making it more tolerable for some people with lactose intolerance.
Some dairy products, such as lactose-free milk or lactose-free cottage cheese, have had the lactose removed or broken down, making them suitable options for individuals with lactose intolerance.