Jarett Bies of the Sioux Falls Argus-Leader posted a good article that not only listed a variety of alternative "milks," from low-lactose organic cow's milk to kefir to rice and soy milks, but also added commentary from Michael Cheng, the director of the culinology and hotel-restaurant administration programs at Southwest Minnesota State University.
These "milks" cover a spectrum.
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All should be tolerable by those with lactose intolerance. However, those with dairy allergies or vegans need to be more selective of their choices.
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