Customers regularly enquire about making homemade yogurt using lactose-free milk. The Luvele kitchen has done some experimenting and we’ve got good news!
Lactose is a type of sugar found in milk products that can be difficult for some people to digest. It is the lactose that is often what causes people to feel bloated, gassy, or even nauseous after eating dairy products. Approximately 65 percent of adults worldwide are lactose intolerant and the symptoms can be mild to severe.
In order to digest lactose properly, the small intestine must produce adequate amounts of the enzyme called ‘lactase’. Lactase is responsible for breaking down the lactose in milk, so the body can absorb it. When the body’s ability to make lactase diminishes, the result is lactose intolerance.
It is important to note that not all milk products cause the unpleasant symptoms caused by lactose intolerance. Homemade yogurt, that contains live active cultures is typically well tolerated.
During the fermentation process, the bacteria in the starter culture breaks down the lactose in milk, making yogurt easier to digest. The longer milk is fermented, the less lactose there will be in the finished yogurt. A long fermentation time enriches yogurt with more good bacteria (probiotics) than anything you can buy. It’s for this reason that gut healing diets such as the SCD diet and GAPS diets only allow 24-hour yogurt which is full of probiotics and virtually lactose free. For more information, click over to: '24-hour yogurt verses a probiotic pill' and 'yogurt fermentation time and temperature'.
The Luvele range of yogurt makers helps to put you back in control of your health. The following yogurt methods are low in lactose and from customer feedback are well tolerated and reduce symptoms:
Food manufacturers have created lactose-free milk to cater to the growing number of people who experience lactose intolerance. Lactose free milk doesn’t actually have the lactose removed. Instead, a synthetic version of the enzyme ‘lactase’ is added during processing to break down the lactose. The result is similar to what would happen during digestion.
Store-bought, lactose-free milk has nearly the same taste, texture and nutrient profile as regular milk. Conveniently, it can be swapped for regular milk in any of the Luvele yogurt maker recipes. We were definitely surprised with the thick and creamy results. We hope you luv it too.
“I'm so happy with my yogurt maker. 24 hour yogurt really helps me with my IBD, I can tolerate it very well because it has just minimum lactose and it's full of good bacteria.” Ivana UK customer
“This yogurt has cured my IBS over time! Thank you for a wonderful product, making my own yogurt couldn't be simpler, and the results are outstanding.” Patricia US customer
“Thank you for putting out a high-quality product. I’ve used it every day since buying it. I am so happy to report that we’ve already seen a huge improvement in our children’s digestion in just a couple of days.” Vicky US customer
Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid and any utensils you use, in hot water. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
2. Heat and hold the milk at 82° C (180° F)
Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82° C (180° F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature denatures the milk proteins which thickens the yogurt.
Tip: It can be a challenge to hold the milk at a high temperature for so long. Don’t get too caught up on the precise temperature. If the milk accidentally simmers briefly, don’t panic – reduce the heat and continue. Use a wok ring (or something similar) to create a distance between the flame and pot or use a double boiler pot filled with boiling water.
3. Cover the milk & let cool to below 42° C (107° F)
It is fine if the milk cools down well below 42° or even goes cold, it just mustn't be too hot. Temperatures above 43° C will kill the starter culture. You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water. As the milk cools a layer of skin will form on top. Leaving this on does not produce lumpy yoghurt.
4. Pour the milk into the yogurt making glass jar
5. Add the starter culture and gently whisk it in.
Tear open one packet of Yogurtmet starter culture and pour it into the milk while whisking so that the grains of culture are evenly dispersed.
6. Secure the lid on the yogurt jar
Then place the glass yogurt jar into your yogurt maker.
7. Pour water slowly into the base.
The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
8. Place the cover lid on top.
The milk is now ready to begin fermentation.
9. Set the time & temperature.
Use the digital control panel to set the temperature to 38° C (100° F), the time to between 12 and 24-hours and then press ‘confirm’ to begin incubation. A longer fermentation will produce a tarter tasting yogurt.
10. After 12 - 24 hours the fermentation is complete.
Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench! Switch the yogurt maker off and remove the yogurt jar. Straight from the maker the yogurt will be runny and warm.
11. Place the jar in the fridge for at least 6 hours to chill and set.
Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.
12. Your lactose-free yogurt is now ready to eat.
Sweeten with honey, berries or fresh or stewed fruit.