Nowadays, everyone is consuming foods without lactose, and for good reason. Weakening us down, the enzyme makes it challenging for us to digest dairy. If you’re lactose intolerant, it’s a complete nightmare. However, it can be pricey and not even guaranteed to be in the aisles of many grocery shops when purchasing this specialty yogurt from the store. The answer? Save money by making your own lactose-free yogurt at home. perpetual parfaits? Yes, we will accept it.
What you require
1 liter of whole or 2% lactose-free milk
1 cup live-cultured premade yogurt. If the plain, full-fat yogurt has living bacteria, you can use it.
enormous gloss bowl
a cozy place to relax (top of your fridge is fine)
1. Well-clean your sink. Add a couple ice cubes and halfway fill with cold water. Take your yogurt cup out of the fridge and allow it come to room temperature while you work.
2. Place the big saucepan on medium-high heat and add the milk. Wait five minutes with the lid on. Keep it from boiling. Place a finger in the saucepan and dab a drop on your other hand once this amount of time has gone. Take it off the stove if it feels warm and the liquid is simmering lightly in the saucepan. This could go on for up to 15 minutes.
3. Check the milk’s temperature with a thermometer to see if it is 160 degrees Fahrenheit. Skip this step if you don’t.
4. No, remove the lid and place the pot in a sink full of ice water. Repeat the finger test after 10 minutes to see if the milk still feels chilly. Now, the temperature ought to be around 100 degrees.
5. Milk should be poured into the glass bowl. Mix the milk and yogurt together with a gentle whisk after adding the yogurt to the cup.
6. Use a plate, rag, or piece of plastic wrap to cover the bowl as a lid.
7. Now is the time to set your bowl containing the mixture on top of the refrigerator or in another warm location, such as your oven with only the lights on. Leave after 6 to 8 hours. It will become more acidic the longer you wait.
8. Try some yogurt. After it has rested for a while, you should be looking for sour, runny, and warm characteristics. The fridge will further solidify it. If you’d rather, you may omit the glass bowl and instead serve the yogurt in glass mason jars for a cleaner transition.
If you want luxurious Greek yogurt, line a plastic colander with several layers of cheese cloth, then set your heated yogurt in the colander and let the extra liquid drain. After that, leave at room temperature for an hour or in the refrigerator for 2-4 hours. Discharge some more whey.
There are three major techniques to prepare the bacterium component of dairy-free yogurt because it needs to be cultured. You have two options for the base: either use a dairy-free yogurt culture or the plain lactose-free yogurt that we recommended in the recipe above.
You may add tapioca flour, chia seeds, or agar agar to yogurt to thicken it and give it a more creamy, store-bought texture.
Before fermenting, include a sweetener. It does not give the yogurt a sweet flavor. It nourishes bacteria instead. Cane sugar, maple syrup, and honey are all excellent substitutes, but stevia regrettably lacks the ingredients that bacteria need to grow.
Coconut yogurt without lactose
Coconut yogurt without lactose is currently a popular fad, however retail versions are laden with additives and fillers. Only two products from your neighborhood health food store are required.
What you require:
full-fat coconut milk in a can
a starter for kefir or yogurt
1. Your coconut milk can should be poured into a glass container.
2. Stir, then spend the night in the recommended warm place.
3. Stir once more, then place in the fridge. It ought to become thicker as it cools down. You now possess coconut yogurt with a 5-8 day shelf life.
Pro tip: If your homemade product is about to go bad, you can ferment another coconut milk can with three or four spoonfuls of your old coconut yogurt.
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