I LOVE MILK. I've been known to drive for hours in pursuit of the white stuff - rich creamy grass-fed life-giving immune-supporting raw milk. Rain, snow, gloom of night notwithstanding. And I love its many friends - yogurt, butter, sour cream, cream cheese, mozzarella, and all the lovely things to be made from those.
I drank raw milk throughout pregnancy and the first few months of breastfeeding. And then last week, baby let me know that the milk had to go.
Dairy sensitivity is pretty common among little babies. Cow/goat/sheep's milk protein comes straight through into human milk, and is very hard for immature digestive systems to process. There is a hope that eventually, the little one's gut will "seal" and be able to digest cow's milk protein once again. Sometimes it happens around six months, sometimes later.
So here I am, desperate for butter (melting into fresh-baked bread with cinnamon sugar, or a fried egg), but willing to give the casein-free diet a go. And since caregiving finds me often seated in front of the computer, why not document this stage of my culinary adventures with a few blog updates?