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Dairy products are usually considered to be milk, butter, cheese, and yoghurt, but it is important to remove any derivative of these products that may also appear on food labels. Some people are not just intolerant of cow's produce, but goat and sheep as well, so make sure you know what you can use in cooking. Anyone allergic to lactose should avoid all animal milks. Check to see whether eggs can be tolerated (see separate category).
Some people can tolerate goat's milk better than cow's milk so it is worthwhile asking as goat's milk is now available in many high street supermarkets. It is thought to be the protein within cow's milk which causes the allergy and this although present in goat products is found in different proportions. Goat's milk and other products have a very strong flavour, it is a good idea to dilute the milk before adding to cooking, this also stops it being so fatty.
Sheep products such as yoghurt, cheese and milk are also more widely available. If sheep products are tolerated use in place of soya amendments, as for those unused to soya it has a flavour more similar to dairy products.
As dairy products and their derivatives are so common in everyday foods, I have listed ingredients to be aware of.
AVOID Butter, casein, caseinates, cheese, coffeemate, coffee compliment, cream, ghee, hydrolysed casein, hydrolysed whey protein, hydrolysed whey sugar, ice-cream, lactose, margarine, milk, milk solids, non-fat milk solids, skimmed milk powder, shortening containing whey, whey, whey syrup sweetener, yoghurt.
SUITABLE FOODS (Look our for dairy-free labelling) Oat milk (not gluten-free), rice milk, soya cheese, soya flour, soya margarine, soya milk, soya yoghurt, and dairy-free margarines such as Vitaquel, Granose or Tomor.
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