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I found this goat cheese at (Fred Meyer) Kroger and it's totally confusing me because the back of the label says "Allergy Warning: Contains Milk"

Is that cow's milk or goat milk? I thought goat milk was safe. I'm totally confused.

thx

sickchick

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There are some people who are intolerant to cow's milk, sugar and or protein, that can tolerate goat milk but they are both still milk. Because milk is an allergin they need the label. The only way to tell if you'll tolerate goat milk products is to try them. But if you have severe reactions to lactose or casien you should wait to challenge goat products until you are asymptomatic.

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All mammalian milk contains casein - that's what makes true milk, well, milk. But there's more than one subtype of casein and different animals have different amounts of each subtype. So, if you are not hugely bothered by a particular subtype, you may find that a different mammal's milk, which has less of that subtype, bothers you even less. There's not oodles of research on what the exact subtype composition is of every type of available milk, but you can 'experiment' on your own...

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I've read that goat's milk can vary in amount of cowlike casein (can't remember the right name -- you all know what I mean) it contains, from none to a significant amount. I discovered this after finding that the goat's cheese I ate in Europe (or from Europe after I came home) didn't bother me, but US goat's cheese did. I don't know if this is accidental or a function of the strains of goats. Anyway, now I am hesitant to have any of the stuff. I might be OK and I might not. It isn't worth it.

My only problem is that I have this tamale pie recipe that needs something to hold it together. The original recipe called for tofu sour cream or soy yogurt, which I can't have due to the soy. I've tried making it without anything, but the texture is wrong. The goat cheese was just right in holding it together and giving it the right tang. Sigh ... any suggestions?

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I've read that goat's milk can vary in amount of cowlike casein (can't remember the right name -- you all know what I mean) it contains, from none to a significant amount. I discovered this after finding that the goat's cheese I ate in Europe (or from Europe after I came home) didn't bother me, but US goat's cheese did. I don't know if this is accidental or a function of the strains of goats. Anyway, now I am hesitant to have any of the stuff. I might be OK and I might not. It isn't worth it.

My only problem is that I have this tamale pie recipe that needs something to hold it together. The original recipe called for tofu sour cream or soy yogurt, which I can't have due to the soy. I've tried making it without anything, but the texture is wrong. The goat cheese was just right in holding it together and giving it the right tang. Sigh ... any suggestions?

Vegan rice cheese?

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All mammalian milk contains casein - that's what makes true milk, well, milk. But there's more than one subtype of casein and different animals have different amounts of each subtype. So, if you are not hugely bothered by a particular subtype, you may find that a different mammal's milk, which has less of that subtype, bothers you even less. There's not oodles of research on what the exact subtype composition is of every type of available milk, but you can 'experiment' on your own...

Very true--in fact, babies are never allergic to human milk iself, though they DO react to what the mother has eaten. If the mother has eaten gluten, and the baby is sensitive to gluten, the baby will react. (This is why you're not supposed to take various meds while nursing, as they get into the milk. But for some reason, it doesn't stop the dairy farmers from injecting the cows with hormones and antibiotics, and feeding them pesticide-laden feed. Ugh!)

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About my recipe sub need ...

Vegan rice cheese?

The only one I know of is Galaxy and it comes in slices, not particularly gooey or moist to help stick other ingredients together. The goat cheese worked because of its moisture content, etc. (I used a soft one). I suppose I could try blending rice cheese in with the corn, but I don't know if that would work. I've even though of putting some egg replacer in there, but I have no idea if that would work.

I always get a tamale with a peanut sauce when I go to the Smithsonian's American Indian museum. I'm even thinking of thinking of trying peanut butter. Of course, this would really change the recipe. I guess I'll try that some night I have sufficient leftovers in the fridge for when it doesn't work :lol:

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