Lactaid milk is pasteurized and homogenized. The cream cannot be separated from the milk. You will not be able to produce a cream that can be used for whipping cream. If you are trying to use it in a recipe where you want a full fat effect, like Alfredo, you may be able to get by using a combination of 3/4 cup of milk and 1/3 cup of melted and cooled butter (or margarine if the person is sensitive to any lactic acid in butter).
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Umm... Lactose is what's at issue here and, being a water soluble sugar, clarifying butter will remove virtually all of it.
Different flavor but, yes, same principle.