Has anyone tried using goat milk/cream/cheese instead of cow's milk? I am super sensitive to dairy products made with cow's milk, but seem to tolerate goats' milk products quite well.
I also found a wesbite: http://www.goatworld.com/articles/whygoatmilk.shtml that states this maybe because the lactalbumin, which is generally the cause of sensitivity is different in goats and cows. Yes, there is still lactose, but it is digested better by most with a cow's milk allergy.
There is also a neat graph that shows goats milk has nearly double the med-chain fatty acids as cows! I can handle the cheese...but how does the milk taste? Yogurt is good, but definitely "goaty".