I am new to this and have been reading some older books and most of the recipes call for dry milk. I am lactose intolerant and cannot have milk. My questiona are, is there milk in the seasoning mixes? What is the purpose of the milk? What options are there other than milk? I appreciate any input.

alanburkholder awesome, I was thinking that maybe the carrot fiber did the same function.

Lufkin Texas checking in. Cannot wait to start my sausage making adventure!!!