Only 1% of the world’s population are truly lactose intolerant. Think about it, if you were lactose intolerant you would have died as a baby, who consumes only lactose from mothers’ milk exclusively for the first 6 months of life. Most lactose intolerant cases are usually developed by an underproduction of lactose digesting enzymes due to low consumption of fresh milk (in other words your gut and it’s helpful microbes aren’t used to it) or you have a milk protein sensitivity (A1 proteins (hard to digest) vs A2 proteins (easy to digest)) or you are actually sensitive to the over processing and the hidden chemical stabilizers, emulsifiers or preservatives in the milk (including milk powders/solids which contain anti-caking agents). So if you can eat butter, you probably aren’t really lactose intolerant. Try our fresh milk and get the best nutrition. You may have to give time to your gut to adapt (about a week or so of consistently consuming our fresh milk). Let us know which one suits you best!