Newsletter – December 2015

Contents: How to substitute lactose-free yogurt, kefir, cream cheese and sour cream for standard dairy ingredients in your holiday recipes, plus an important letter from our founder, Jennifer Bice

Cherry almond rugelach lactose - free cream cheese pastry

Rugelach, which means “little twists” in Yiddish, is a traditional Jewish holiday treat. Use our cream cheese and sour cream in the pastry of your favorite recipe for a lactose-free treat. Find all our lactose-free recipes here.

Re-create Your Favorite Recipes, Lactose Free

There is no need to turn your back on favorite holiday recipes due to lactose-intolerance. By substituting Green Valley Creamery lactose-free yogurtkefircream cheese and sour cream for standard dairy ingredients, family and guests can enjoy many of their favorite foods again – the possibilities are endless. Here are just a few of our favorite lactose-free recipe tips and ideas:


Did you know you can substitute equal parts kefir for buttermilk in any recipe? This opens the door for holiday-themed pancakes, waffles, cornbread, muffins and more. Creamy, rich kefir also can also be a replacement for cream in some dishes.

  • Pancakes & Waffles – For delicious fluffy pancakes and waffles, substitute kefir for buttermilk.
  • Pumpkin Pie – Kefir subs in for heavy cream or evaporated milk in Pumpkin Pie.
  • Mashed Potatoes – Nix the butter and the cream; add kefir to your garlic mashed potatoes for moisture and creamy flavor. Try our Creamy Parsnip Potato Mash with Garlic and Rosemary.

Slice of pumpkin pie

Old-Fashioned Pumpkin Pie

Glass of eggnog


Yogurt is much more versatile than you might think. Use it in baking, marinades, dressings and desserts.

  • Cakes and muffins – Yogurt is a wonderful ingredient for flavor and moistness – that’s why many recipes call for it.
  • Marinades & salad dressings – Yogurt mixed with a bit of olive oil, lemon juice, garlic, herbs, salt & pepper makes a great chicken marinade and can also be used as a dressing for salad.
  • Yogurt Cheese – You can make yogurt “cheese” by simply draining yogurt overnight in a cheesecloth-lined strainer. It loses its whey and becomes rich yogurt “cheese”, which can then be flavored with herbs or fruits and used as a spread like cream cheese.

Muffin mix being added to muffin tin

Big Beautiful Muffins

Crostini on a plate

Yogurt Cheese Crostini

Sour Cream

Sour cream is a must on baked potatoes and and can also be added to the batter in baked goods for a moister crumb. We love the way it elevates any number of plain foods to rich, creamy versions in seconds. Simply grab it from the fridge and spoon it out to transform:

  • Potato Latkes – As a topping for this holiday treat, mix with cinnamon, applesauce and brown sugarEnjoy any extra on pancakes, French toast, poached pears, or rolled in crepes.
  • Green Bean Casserole – As a tasty alternative to the canned-soup version you love, use our lactose-free sour cream.
  • Salsa – Stirring in a spoonful of sour cream creates a creamy dip for chips or sauce for enchiladas.
  • Tomato soup – Swirl on top of plain tomato soup for a creamy, delicious experience.
  • Chili – Dollop a spoonful on top, and sprinkle with sliced green onions and chopped tomatoes.
  • Tacos and Burritos – Add creaminess to balance the heat atop a taco or inside a burrito.
  • Fresh fruit – Sweeten with a little honey and serve over fresh fruit for an instant elegant dessert.
  • Guacamole – Add sour cream to your favorite guacamole.


Potato Latkes with Sour Cream

Plate of green beans

Green Bean Sour Cream Casserole

Cream Cheese

Use ours in absolutely any recipe calling for cream cheese – from brownies, frosting, cakes, to savory sauces for pasta or meats.

Slices of pie

Lactose-Free Cheesecakes

Cucumber slice with trout

Smoked Trout Cream Cheese Spread

Important News from Our Founder – Jennifer Bice

Jennifer holding two baby goats

As you may know, Green Valley Creamery Lactose-Free dairy products are made by our parent company, Redwood Hill Farm & Creamery in Sonoma County, CA. Redwood Hill’s Founder, Jennifer Bice, agreed last week to sell Redwood Hill to Emmi, a dairy maker in Switzerland that is, to this day, majority-owned by a cooperative of small-scale dairy farmers. Jennifer will continue to be the head of the company for several years and all of our employees will stay on at our creamery in Sebastopol, CA. Read about Jennifer’s journey toward her decision in this personal letter to you:

Click here for a personal letter from Jennifer.

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