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Aug 2, 2014 06:44 AM

Making yogurt from Lactaid milk

Has anyone done this? I've tried the Yoplait no lactose brand but I really love Greek style yogurt. Any thoughts? Regular yogurt does me nasty...

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  1. Nope. But if you ferment it for a full 24 hours, only negligible lactose will remain. Then you can drain it for Greek style.

    1 Reply
    1. Haven't tried it but can't think of a reason it wouldn't work.
      Plain greek yogurt like fage is actually very low in lactose- i can't tolerate most regular yogurts but fage and stonyfield plain greek are fine for me.
      You could also make yogurt from soy or coconut milk

      7 Replies
      1. re: Ttrockwood

        I thought you specifically could NOT make 'regular-type yoghurt' from non-dairy milks because they're just white liquid, not actual 'milk'. The chemistry is different and basically there's nothing for the yoghurt-making bacteria to eat and thicken... the stuff they make in a factory is different to doing it at home.

        1. re: Kajikit

          I assume you're right, because, sugar is a necessary raw material for the fermentation process. If the lactose is removed from cow's milk, there is no sugar. I don't know if Lactaid adds back some other sugar to their milk, but, it doesn't seem so.

          The 24-hour method mcf recommends is familiar. I've made good yogurt that way, but, I can't assure anyone it turned out lactose free, because I tolerate lactose. Followers of the Specific Carbohydrate Diet use the 24-hour method to make yogurt that is practically lactose free.

          I have a recipe that uses almonds, honey, water, and yogurt culture to make an almond yogurt from people. I've never tried it, and I can't post the recipe, but, it is an example indicating that sugar is needed.

          The SCD people use the most basic ingredients to avoid gut irritants like the emulsifiers found in commercial nut milk. They also prefer goat milk to cow's.

          SCD sites:

          1. re: johnseberg

            I have read that some of the lactose is converted to galactose and glucose.

            1. re: mcf

              Are you talking about the Lactaid process, the fermentation process, or something else? Thx.

              1. re: johnseberg

                Okay, I get it. Lactose (disaccharide) + lactase = galactose and glucose (monosaccharides).

                That's the enzymatic reaction, and it occurs in both processes. Fermentation further processes these to lactic acid + acetaldehyde.

                So, maybe fermenting Lactaid milk would work - just not as much for the bacteria to do.

                1. re: johnseberg

                  Fermentation. But there might not be enough of those sugars for long enough to have the best tasting yogurt.

            2. re: Kajikit

              Non dairy milks can certainly be used for making yogurt at home, the method/recipe includes a way of thickening the yogurt.
              These are two versions of coconut milk yogurt that i have not yet made myself but trust the websites:
              Not a fermented yogurt but certainly quick and easy.


              For the OP using coconut milk would be cheaper than using lactaid by a few dollars or so- commerical coconut milk yogurt often has a lot of added sugar and a weird over thickened gelatin like texture.

          2. Have you tried Green Valley Organics yogurt? It's lactose-free, organic, and made from the milk of grass-fed cows...all the right buzzwords. The only downside is that it's not full-fat, meaning that there's pectin added for texture; otherwise, there are no adulterants. Pectin is SCD illegal but FODMAP-elimination compliant (per Kate Scarlata).

            You can drain it for an hour or two, Greek-style, which allegedly also significantly reduces the amount of residual simpler sugars into which the lactose is converted by the lactase enzyme.