Learn to make yogurt that is creamier than you can buy in the stores, which you can make sugar-free, refined-sugar-free, or using the sweeteners of your choosing. You can even make lactose-free yogurt as I did, pictured above. Read how easy it all is to do! See Notes section to make Greek Yogurt.
Link You May Need:
Brod & Taylor Proofer & Slow Cooker
Lactose-Free Yogurt:
Lactose-free yogurt tastes very acidic. So, be prepared to flavor your yogurt during or after culturing or at least prior to serving. I added vanilla extract and liquid stevia to mine and it was still quite bitter. You can add fruit puree if you desire. How I enjoy plain or Greek yogurt the most is as a dip for chips. I tried this one with Late July Snacks Tortilla Chips and it tasted like Greek yogurt. If I had strained it for several hours, I would say it was Chobani, which is thick and amazing.
Yogurt Recipe (Lactose-Free, Dairy-Free, Traditional, Custard-Style, or Greek)
Learn to make plain, custard, Greek, dairy-free, or lactose-free yogurt that is creamier than you can buy in stores, which you can also make sugar-free!
Ingredients
- 4 cups milk of your choosing (even dairy-free) I used organic ultra-pasteurized fat-free.)
- 2 tablespoons “live cultured” plain store-bought yogurt or Greek yogurt (or dairy-free) containing no gums or thickeners of any kind nor flavoring (Chobani)
Instructions
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Heat the milk to 200°F for lactose-free (195°F for custard-style and 165°F for traditional) in a saucepan over medium-high heat, stirring often to prevent scorching. (You can also heat the milk in the microwave, but it’s a hassle to keep checking the temperature. That takes about 15 minutes or so.)
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Remove from any heat source, cover, and allow to rest for 10 minutes. (This makes it creamier.)
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Uncover and allow the milk to cool to 115°F.
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Set up your device warmer and preheat to 120°F. If you’re using the Brod & Taylor Proofer, set it up without the pan of water.
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Add the store-bought yogurt and any flavorings you'd like to add to a small bowl. Whisk in about 1/2 cup of hot milk. Then, add that mixture back to the remaining hot milk.
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Distribute the combined mixture among the canning jars and keep at 120°F for “no more” than 1 hour. (I use the Brod & Taylor Proofer & Slow Cooker.)
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Decrease the temperature to 86°F for 18 hours for lactose-free and until thick for custard-style, possibly as long as 6 hours. This step is known as culturing the yogurt. The longer you culture the yogurt the more acidic the flavor.
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Check on whether the yogurt has set ever so often by jiggling the container a little. After about 2 hours into the 18 hours of culturing lactose-free yogurt, set aside a little while lactose still remains to use as a culture for next time instead of purchasing a store-bought brand. Label the culture "contains lactose". You can store it in the refrigerator for up to 2 weeks.
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Once done, feel free to strain the yogurt using a fine-mesh or colander lined with either a coffee filter or 2 layers of cheesecloth. This step may be performed after chilling, if you desire.
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Refrigerate covered up to 2 weeks. Stir in any sweeteners of flavorings you desire like vanilla, honey, liquid or powdered stevia, pureed fruit, etc.
Tips
To make Greek yogurt, double the store-bought yogurt and heat the milk to 205°F. Allow the milk to rest, covered, for 10 minutes. Combine the store-bought yogurt with some hot milk. Then, pour it back into the plain hot milk. Uncover and allow to cool down to 115°F. Culture at 110°F for 1 hour and then, 80°F until set.
*Small jars take longer to set because they cool quickly. So, feel free to use larger canning jars. Traditionally, 16-ounce jars take 3 – 4 hours to culture (if not making lactose-free yogurt.)
Learn all about making yogurt using the Brod & Taylor Proofer & Slow Cooker here. See their Soy Milk Version here.