Bacteria are set to transform the future of dairy-free milk products. Scientists have successfully engineered E. coli to produce key milk proteins essential for cheese and yogurt production, without using any animal-derived ingredients. This paves the way for plant-based dairy alternatives that mimic traditional dairy at a molecular level but are sustainable and cruelty-free.
A local friend has the casein allergy. It sucks, cause there’s a lot of baked goods and food in general she can’t have. I struggle sometimes in baking becaus even butter contains it, and plant butters never quite perfectly match with real butter.
At least plant-based heavy cream works well enough. Lacks the dairy taste but it still works and whips nicely even in a cream whipper.