To make around 600ml lactose free yogurt:
- 500ml lactose free milk
- 1/2 tablespoon starter which can be another yogurt, store bough
1. Boil lactose-free milk for 2-3minutes, whisking continuously
2. Let milk cool to 50ºC and add the starter. Mix well (you can use a fork, a whisk or a stand mixer. A stand mixer does a better work at avoiding clumps)
3. Get into a yogurt maker for at least 6 hours to incubate. The longer you let it incubate, the thicker the yogurt will be. After that, get the yogurt in the fridge.
Enjoy!
Notes on this recipe:
* Regular dairy milk doesn't need to be boiled, but lactose-free milk must boil 2-3 minutes to gain body and become thick
* You can flavor yogurt, but not all flavors can be added before the yogurt incubates. The flavors you add before incubating can be added while you heat the milk, and they are: soluble coffee, cocoa powder, sugar, cinnamon powder, vanilla, grated coconut, honey, maple syrup. Fresh fruit or cereals can only be added after the yogurt incubates because they interfere with fermentation.
* Adding sugar can help bacteria with fermentation, but you can easily do without it.
* In my experience adding flavors to yogurt before incubating will increase the fermentation time.
* If you use a flavored yogurt as starter it will also give a slight flavor to the yogurt.
* Choosing yogurt as starter: they say you can use a regular, non lactose-free yogurt as the amount of lactose isn't enough to harm people with lactose intolerance, but I prefer to use a lactose-free yogurt as starter, it's easy to find and not too expensive.
* You can also use a packet of yogurt starter or probiotics as starters. The yogurt starter usually comes with instructions, probiotics are usually 1 tablespoon for 1 liter of milk.
* If you're using probiotics, your probiotics can't have prebiotics or digestive enzymes, they will create mold!
* You can use a yogurt maker for incubating yogurt but there are other methods like using the slow pot or an oven, personally I never tried these methods.
Here: yogurt flavored with coffee
And yogurt flavored with lemon curd (the lemon curd is added after fermentation)
- 500ml lactose free milk
- 1/2 tablespoon starter which can be another yogurt, store bough
1. Boil lactose-free milk for 2-3minutes, whisking continuously
2. Let milk cool to 50ºC and add the starter. Mix well (you can use a fork, a whisk or a stand mixer. A stand mixer does a better work at avoiding clumps)
3. Get into a yogurt maker for at least 6 hours to incubate. The longer you let it incubate, the thicker the yogurt will be. After that, get the yogurt in the fridge.
Enjoy!
Notes on this recipe:
* Regular dairy milk doesn't need to be boiled, but lactose-free milk must boil 2-3 minutes to gain body and become thick
* You can flavor yogurt, but not all flavors can be added before the yogurt incubates. The flavors you add before incubating can be added while you heat the milk, and they are: soluble coffee, cocoa powder, sugar, cinnamon powder, vanilla, grated coconut, honey, maple syrup. Fresh fruit or cereals can only be added after the yogurt incubates because they interfere with fermentation.
* Adding sugar can help bacteria with fermentation, but you can easily do without it.
* In my experience adding flavors to yogurt before incubating will increase the fermentation time.
* If you use a flavored yogurt as starter it will also give a slight flavor to the yogurt.
* Choosing yogurt as starter: they say you can use a regular, non lactose-free yogurt as the amount of lactose isn't enough to harm people with lactose intolerance, but I prefer to use a lactose-free yogurt as starter, it's easy to find and not too expensive.
* You can also use a packet of yogurt starter or probiotics as starters. The yogurt starter usually comes with instructions, probiotics are usually 1 tablespoon for 1 liter of milk.
* If you're using probiotics, your probiotics can't have prebiotics or digestive enzymes, they will create mold!
* You can use a yogurt maker for incubating yogurt but there are other methods like using the slow pot or an oven, personally I never tried these methods.
Here: yogurt flavored with coffee
And yogurt flavored with lemon curd (the lemon curd is added after fermentation)