Lactose free plain yogurt
Creamy, protein-rich yogurt from scratch made with Natrel Lactose Free Milk.
- Pour milk into a large dutch oven or heavy pot. Over medium-high heat, bring milk to a simmer, about 180˚F-200˚F. Stir milk while it heats to prevent it scorching or bubbling over. Once the milk hits 200˚F, remove from heat and let it cool until it’s just warm to the touch, about 112˚-115˚F. You don’t want it to be hot enough to kill the yogurt’s live active cultures. If you're in a rush, you can place the pot in an ice bath to speed cooling. If it develops a skin while cooling, you can peel it back or stir it back into the milk.
- In a small bowl, combine 1 cup of the warm milk with the yogurt to thin it out. This makes it easier to mix into the milk. Pour the milk/yogurt mixture into the pot of warm milk. Whisk gently until combined. Wrap your pot in towels to keep the milk warm as it sets. Place in a turned-off oven. The setting time varies, but it should look a lot like yogurt after 4-5 hours. Check it for thickness and flavour and place it back in the oven for as long as 12 hours total. Pour into jars and place in the fridge to cool.