I have to use the dairy-free cheese (lactose intolerant), so perhaps it doesn’t bind it together as well? I do know I used to be a lot better about not ruining it during the flip lol
It’s like “Wisconsin Roulette” for me, and I definitely pick my battles because I do love cheese. Sometimes I can eat a whole plate of mozzarella sticks and be (relatively) fine, other times a sprinkle of Parmesan will double me over in pain. The dairy free cheese is only like 30 cents more than the regular, so I just stick with that to be safe.
I have to use the dairy-free cheese (lactose intolerant), so perhaps it doesn’t bind it together as well? I do know I used to be a lot better about not ruining it during the flip lol
I’m also lactose intolerant. It used to be bad but now I can tolerate it.
It’s like “Wisconsin Roulette” for me, and I definitely pick my battles because I do love cheese. Sometimes I can eat a whole plate of mozzarella sticks and be (relatively) fine, other times a sprinkle of Parmesan will double me over in pain. The dairy free cheese is only like 30 cents more than the regular, so I just stick with that to be safe.
If you eat enough of it you won’t be intolerant anymore https://youtu.be/h90rEkbx95w
Regular “lactose free” cheese won’t be any different from an ordinary block of cheese.
All they’ve done is added lactase to the product. Similarly how they add bacteria to yogurt to make it probiotic yogurt.
Edit: but vegan and dairy free cheeses aren’t cheese and do have wildly different cooking profiles dependent on the goal.