Lactose-Free Dairy Yogurt
Conveniently, many store-bought, lactose-free milk varieties have about the same taste and consistency as regular milk nowadays. Unfortunately, the same does not apply when it comes to the yogurt aisle.
This is an adaptation of our "fool-proof, classic yogurt." By making a few minor adjustments, such as fermentation time, we’ve achieved a delicious and easy-to-prepare lactose-free yogurt recipe.
Prep time: 15 minutes
Total time: 20 hours and 15 minutes
Yield: about 1 quart of yogurt
Special equipment: yogurt maker, kitchen thermometer.
Nutrition
per serving (≈127g)91
Calories
3.9g
Protein
10.2g
Carbs
4g
Fat
0g
Fiber
Instructions
6 steps1
Start by preparing the milk: pour it into a large saucepan and gently heat it until it reaches 110°-112°F (43-45°C).
2
Off heat, add starter to the milk to inoculate it. Stir thoroughly.
3
Transfer the mixture into a glass jar and close it with a lid. Place it in your yogurt maker or keep it in a warm spot with a controlled temperature. Allow it to sit undisturbed for 12 hours.
4
Let it cool for an additional 2 hours at room temperature.
5
Refrigerate the yogurt for 6 hours.
6
Stir in the honey (this step is optional).
Recipe Notes
- If this is not your first time making this recipe, you can substitute the direct-set culture for 1/4 cup (60ml) of your previous batch of lactose-free yogurt.
- The fermentation time is increased in this recipe in order to stimulate higher production of lactic acid. While this step makes the yogurt safe for consumption, all lactose-free products may still contain trace amounts of lactose. If you are extremely sensitive, non-dairy milks such as coconut, cashew, and almond milk are a good idea.
- Due to the extended period of incubation mentioned above, the result is slightly tangier in taste than your average yogurt. For this reason, commercial options typically add high concentrations of sweeteners and flavorings to their products. We recommend a small amount of honey.
Tips:
- Sterilize pasteurized milk to ensure a clean environment for the culture.
