first, have you tried Italian Fresh mozz? When it is made the traditional way, which isn't to say that most are these days, the lactose converts to lactic acid due to the starter cultures. Most people who can't eat cow's cheese can eat these. consult with your local retailer who likely won't know what you're talking about.
Buffalo mozz? there's an expensive lasagna
(and of course if you're using fresh, make a thicker sauce because fresh mozz weeps water.)
I would probably use a pecorino fresco, goat jack, or young goat gouda instead of mozz. all those will melt and are on the mild side of their animal spectrums. all the companies making goat mozz in this area have gone out of business.
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first, have you tried Italian Fresh mozz? When it is made the traditional way, which isn't to say that most are these days, the lactose converts to lactic acid due to the starter cultures. Most people who can't eat cow's cheese can eat these. consult with your local retailer who likely won't know what you're talking about.
Buffalo mozz? there's an expensive lasagna
(and of course if you're using fresh, make a thicker sauce because fresh mozz weeps water.)
I would probably use a pecorino fresco, goat jack, or young goat gouda instead of mozz. all those will melt and are on the mild side of their animal spectrums. all the companies making goat mozz in this area have gone out of business.