I’ve known for quite a while that one of my trigger foods when it comes to Crohn’s is dairy that contains lactose. I’ve been able to switch to lactose-free milk with success, and occasionally I can find lactose free sour-cream, but when it comes to things like butter, soft or creamy cheeses, I haven’t had nearly as much luck.
Because of my arthritis and prednisone, it is pretty important for me to do what I can to include calcium in my diet, however, many non-dairy sources are also a problem for me digestion wise.
I was fiddling around on Pinterest looking at interesting recipes as I am wont to do, when I found some recipes on how to make homemade Ricotta cheese. Curious I decided to give it a try with Lactose-free milk and whipping cream.