Reddit mentions of Lactase Enzyme Lacteeze Drops 15.5 ml Liquid by Gelda Sci (1)

Getting started will cost a bit of money.

1. I got this cheese making kit. Honestly you don't need that though. The kit contains cheese salt, rennet tablets, citric acid, cheese cloth, and a thermometer. For mozzarella you do not need cheese cloth and you should already have a digital thermometer in your kitchen (the one they give you isnt even digital). Cheese salt is just flaky non-iodized salt. The flakiness does help the salt incorporate into the cheese a bit better, but you really can use any non iodized fine grain salt for this. You can buy citric acid from the food store and you might be able to get rennet tablets there too (if not it'd cost you $10 on amazon). Whole foods sells citric acid in the bulk spices section and it'd cost you a nickel for enough acid for a pound of cheese.
   
2. Next you need some lactase enzyme drops. I get the bigger bottle since it lasts a long time and I use it for making ice cream as well. smaller one is here
   
3. Now for a recipe... I think I've been using this one here. It calls for twice the rennet as others... Not sure why. The cheese comes out fine so I haven't thought much of it. You should be able to get away with only using 1/4th of a tablet (instead of 1/2 a tablet) though.
   
   So to make it lactose free, you need to buy a normal gallon of whole milk that is pasteurized. NOT ULTRA-PASTEURIZED. It will say on the carton if its ultra pasteurized or just plain pasteurized. I've never seen any lactose free milk that is not ultra pasteurized. If you use ultra pasteurized milk, the cheese will not form correctly. So now you have a gallon of pasteurized milk and your lactase drops. I put twice what they say on the bottle into the milk (it says 5 drops per liter (about 4 liters per gallon), so I use 40 drops for a gallon of milk). I don't use it until two days after I put the drops in (instead of the 12-24 hours they say on the package). I also shake up the milk every time I'm at the fridge just to make sure it distributes evenly. Two days after treating the milk you can follow the normal recipe.
   
   I also take 4-5 of these pills when eating the cheese even though it probably is not necessary. I'd rather swallow a dollars worth of pills than risk ruining my day.
   
   Only problem is that the cheese doesn't seem to melt very well.

It's the same as normal recipies but you need to treat the milk with enzyme drops first. I buy the milk (make sure it's pasteurized, NOT ULTRAPASTEURIZED (this is why you can't just buy lactose free milk to make cheese with)), put in like twice the drops as the bottle recommends (I do 40 drops per gallon) and leave it in your fridge for 2 days. Shake the milk up a couple times a day if you can.

Then follow your normal cheese recipe. It can't make any hard cheeses though because those require lactose to eat. I still take a handful of pills when I eat the cheese though just to be cautious.