Thank you to all that responded on the subject of Sweet Milk.
I have another question. I have recently been told that I am lactose
intollerant. I am now buying both regular milk for the kids, and lactose
free milk for me. I don't like it straight, but it's ok for cereal and
mashed potatoes. I haven't tried it in my baking, because I'm not sure of
the result. It has a slightly different taste (not as sweet), and since
there is no lactose, I wasn't sure if it would affect the color or texture
of baked breads and cookies, etc. Has anyone tried it in their baking?
Thanks,
Caron Rose