Pot Set Lactose Free Milk Yoghurt

This recipe makes a beautiful Lactose Free Yoghurt using Mild or Tangy (Dairy Based) Cultures.

Lactose intolerance is the inability to digest lactose. Lactose is a type of sugar found in milk and other dairy products. Lactose intolerance seems to be a complaint that is on the rise in our society, and we at Green Living Australia have certainly noticed a significant increase, over the years, in the number requests we receive for help in producing lactose free dairy products including cheese and yoghurt.

We have recently found that our yoghurt cultures do work with lactose free milk, although a small amount of sugar may be need to be added as food for the culture depending on the brand of lactose free milk.

You Will Need The Following Items

  • A yoghurt maker or a jar large enough to hold one litre of milk.
  • A stainless steel pot or glass jug if planning to heat the milk in a microwave.
  • Dairy thermometer.
  • An esky to put the jar in or a blanket and a warm spot if you do not have a yoghurt maker.

Ingredients

  • 1 litre lactose free milk
  • 25 grams sugar may be required (to act as food for the culture)
  • 1 dose of Yoghurt Starter Culture
    (Up to 100 doses per sachet culture)

Directions

If using fresh lactose free milk place it into a stainless steel pot on the stove and heat to 90° C and keep it there for 10 minutes. Let the temperature of your milk drop down to 40° C. You can also heat the milk in a glass jug in the microwave. You can speed the cooling by sitting the pot into cold water, although I would not recommend doing this with a glass jug.

If using UHT lactose free milk this heat processing step can be left out, but we advise preheating the milk to between 35 and 40° C to avoid unbalanced culture growth.

Once your milk has dropped to 40° C add your starter culture and mix well to ensure the culture is evenly distributed.

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.