Nowadays, everyone is on a lactose-free train, for a good reason. The enzyme makes it difficult to digest milk and weighs us down. It’s a disaster for anyone who’s lactose-intolerant. That said, buying this niche yogurt at the store can be expensive, and it’s not even guaranteed in the aisles of a lot of grocery stores. The solution, huh? Make your free lactose yogurt at home for a fraction of the price. Endless perfection? Yeah, we’re going to take it.
What you need to do
1. Clean your sink well. Fill halfway with cold water and add some ice cubes. While doing this, take your cup of yogurt out of the refrigerator and let it rest at room temperature.
2. Pour the milk into the large pot and heat to medium-high. Place your lid on it and wait five minutes. Don’t let it boil. After this time has passed, put a finger in the pot and put a drop on your other hand. If it feels hot and reaches a light simmer in the pool, remove it from the stove. It can last up to 15 minutes.
3. If you have a thermometer, check to see if the milk is 160 degrees Fahrenheit. If you don’t, skip this step.
4. Don’t remove the lid; put the pot in a sink filled with cold water. After 10 minutes, check with the finger test to see if the milk feels calm again. It’s supposed to be reduced to about 100 degrees.
5. Put the milk in a glass bowl. Place a cup of yogurt in the milk and stir gently to blend.
6. Place the lid on the bowl – you can use a plate, a cloth, or plastic wrap.
7. Now it’s time to place your bowl with a mixture on top of the refrigerator or some other warm place, like your oven with only the lights on. Leave overnight, or for 6-8 hours. The longer you leave it, the sourer it will be.
Taste your yogurt. After a few hours of rest, the quality you’re looking for should be sour, runny, and warm. If you prefer, skip putting yogurt in a glass bowl and put it in a glass mason jar for a cleaner transition. The refrigerator is going to solidify it more.
Helpful tips for Lactose-free coconut yogurt
Lactose-free coconut yogurt is a hot trendy item right now, but the supermarket versions are packed with preservatives and fillers. You need only two things from your local health food store.
What you need
A can of whole fat coconut milk
A starter of kefir or yogurt
1. Place your can of coconut milk in a glass jar.
2. Stir and leave overnight in your designated warm spot.
3. Stir again and leave in the refrigerator. It should have a thicker consistency when it cools down. You’ve got coconut yogurt with a shelf life of 5-8 days.
Best tip: When your DIY is about to expire, you can use three or four spoonfuls of your old coconut yogurt to ferment another coconut milk.