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 found that our yoghurt cultures work great with lactose-free milk; however, due to many not wanting to add milk powder containing lactose we have started adding Smooth Gel to help thicken and enhance the texture of the yoghurt.
You Will Need The Following Items
- A yoghurt maker large enough to hold one litre of milk.
- A stainless steel pot to heat your milk in
- Dairy thermometer.
- 1 litre lactose free milk
- One to two tablespoons of Smooth Gel (Optional)
- Two or three drops of Calcium Chloride (Optional)
- 1 dose of Dairy Yoghurt Starter Culture
(Up to 100 doses per sachet culture)
- 1 dose of ABC Probiotic culture (optional - for additional probiotic value)
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 then cool your milk to 40° C. You can speed the cooling by sitting the pot into cold water.
If using UHT lactose-free milk, this heating processing step can be left out, but we advise preheating the milk to between 37° and 43° C to avoid unbalanced culture growth.
Add in one to two tablespoons or Smooth Gel, mixing well to ensure there are no lumps. Smooth Gel is optional and is used to improve the thickness and mouthfeel of the finished yoghurt.
Add in two or three drops of calcium chloride, mixing well. We have found that two or three drops of calcium chloride will help produce yoghurt that is just a little thicker
Once your milk has dropped to 40° C, add your yoghurt starter culture and optional ABC and mix well to ensure the culture is evenly distributed.
Maintain the milk mixture temperature between 37° and 43° C for 8-12 hours, or even longer, using your yoghurt maker.