Hi everyone,

I live in a land which is very rich in dairy products and especially the fermented kind (kefir, sour cream, yogurt, cream cheese, yogurt and so on).

I have also noticed that these products contain less carbohydrates than milk and I certainly incorporate them into my diet.

What I'm interested in is: Has anyone ever invented a process for removing the lactose from milk and leaving it more or less unchanged?

I used to drink a lot of milk and now, to be honest I miss it!

Regards to all,

Robert