Everyone is jumping on the lactose-free bandwagon these days, and with good reason. The enzyme makes it difficult for us to digest dairy products and weighs us down. It’s a real disaster for anyone who is lactose intolerant. That being said, buying this niche yogurt in the store can be expensive and isn’t even guaranteed in the aisles of many grocery stores. The solution? Make your own lactose free yogurt at home for a fraction of the price. Endless parfaits? Yes, we will accept it.
What do you need
1 liter of lactose-free milk (2% or whole)
1 cup pre-made yogurt with live cultures. Plain, full-fat yogurt can be used if it has live bacteria.
Big pot
Large shiny bowl
Warm area to rest (the top of your fridge is fine)
Recipe
1. Clean your sink well. Fill it halfway with cold water and add a few ice cubes. While you’re doing this, take your cup of yogurt out of the refrigerator and let it sit at room temperature.
2. Pour the milk into the large pot and heat over medium high heat. Put a lid on and wait five minutes. Don’t let it boil. After this time, place one finger in the pot and apply a drop to the other hand. If it feels hot and is coming to a light boil in the pot, remove it from the stove. This can last up to fifteen minutes.
3. If you have a thermometer, check to see if the milk is 160 degrees Fahrenheit. If not, skip this step.
4. Do not remove the lid and put the pot in the sink filled with cold water. After 10 minutes, check to see if the milk feels cold using the finger test again. It should now be reduced to about 100 degrees.
5. Pour the milk into the glass container. Place the yogurt cup in the milk and gently stir the mixture to mix.
6. Cover the container; you can use a plate, cloth, or plastic wrap.
7. Now is the time to place the bowl with the mixture on top of the fridge or in some other warm place, like the oven, with only the lights on. Leave overnight, or 6 to 8 hours. The longer you leave it, the more bitter it will be.
8. Taste your yogurt. The qualities you’re looking for after sitting for several hours should be sour, runny, and warm. The fridge will solidify it more. If you prefer, you can omit the yogurt in the glass container and put it in mason jars for a neater transition.
