Lactose free plain yogurt

Creamy, protein-rich yogurt from scratch made with Natrel Lactose Free Milk.


  1. 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.
  2. 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.

The Gouda Life

Ottawa, Ontario

Kelly Brisson shares her passion for cooking and food photography on her culinary blog, The Gouda Life.

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