Lactose Free Yoghurt

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Easy, tasty, budget friendly, preservative and artificial thickener free yoghurt. I prefer to make my yoghurt at home as I can make it low FODMAP, gluten and lactose free. This recipe makes natural or Greek yoghurt.

Tasty homemade lactose free yoghurt is easy to make

Preparation Time: 10 minutes
Cooking Time: 6-8 hours
Serves 1 litre of lactose free yoghurt

Ingredients
For the yoghurt
1 litre long life lactose free milk, full or low fat (I use Zymil)
1/4 cup lactose free yoghurt or 12 probiotic capsules (I use Inner Health Plus, dairy free)
2 tbsp maple syrup
1-2 tbsp vanilla essence (optional)
1 tbsp gelatine (or substitute with psyllium husks or white chia, see Tips)
3 tbsp boiling water

You will need
Yoghurt maker or small esky with lid (I use a Hansells yoghurt maker)
1 litre capacity airtight container, sterilised
Thermometer
Boiling water (I boil a full kettle)
Whisk

Method

Boil the water, pour into the yoghurt maker and put the lid on. The water should come 3/4 up the side of the yoghurt when inserted.

Heat the milk in microwave for 70 seconds.

Check the temperature of the milk. If it is between 28-32 degrees reserve 1/4 cup in a microwave safe bowl and pour 1/2 of the milk into a airtight container. If it is above 32 degrees put in the fridge and check every 2 minutes until the temperature drops. If it is below 28 degrees reheat for 10 second bursts in the microwave until the temperature is reached.

Check that the temperature is between 28-32 degrees before adding the ingredients

Add the maple syrup, vanilla essence to the milk in the airtight container and whisk to combine.

Add the yoghurt or break open the probiotic capsules and sprinkle the powder into the milk. Whisk to combine until lump free.

Break open the probiotic tablets and sprinkle evenly over the milk

Put 3 tbsp boiling water into a cup, sprinkle the gelatine evenly on the top and stir until dissolved. Add the reserved 1/4 cup milk and stir.

Add the gelatine mixture and remaining milk to the airtight container. Whisk to combine.

Put the lid on and place the airtight container in the yoghurt maker with the lid on for 6-8 hours. Taste the yoghurt and remove when the desired taste is achieved. Greek yoghurt will require a longer time.