20170724_114906

Lactose Free Thick Homemade Yoghurt made in the Easiyo

Hands up who has family members with a lactose intolerance! Well 3 of my 4 kids have a lactose intolerance and for a while there, I was buying Lactose Free Yoghurt like it was going out of style.

I like my kids eating it because all that good bacteria does wonders for their gut (putting it frankly!) but one day I ACTUALLY added up how much money we were spending on lactose free yoghurt each week and … well I was shocked! I decided – there HAS to be another way!

So it was time to turn to Mr Google … there was all sorts of recipes out there for making lactose free yoghurt with having to heat up the milk to a particular tempterature … then cool it down to a particular temperature … and then wrap it in towels and stick it in an esky etc.

But I’m sorry – I’m too lazy for that – I know I’d never get around to all the fuss and bother! Plus I couldn’t be sure that I would do it right EACH and EVERY time – thus I couldn’t be sure that the quality would be consistent.

I already owned an Easiyo Yoghurt Maker so I wanted to find a way to use that. So then I went google searching for Lactose Free Easiyo Yoghurt Sachets … THAT would be nice and easy … but it appears they don’t make any … so I was back to square one …

THEN I stumbled across a recipe here – and I found my answer!

Mind you, since then, I’ve tweaked the recipe a bit to my liking so I thought I’d share it! So what is different about my recipe?

  • Well I should be ashamed to admit it but … we like our yoghurt a bit sweeter. After stumbling upon a recipe for REGULAR homemade yoghurt it gave a wider possibility of sugar so … I upped my recipe to the max. Also, as I understand, lactose free yoghurt needs sugar added anyway because it’s normally the lactose in the milk that the bacteria feeds off to MAKE the yoghurt, so it needs some sugar there … and we just like them to be some left over for the sweetness factor 🙂
  • Also, we like our yoghurt a bit thicker, so we add more powdered milk…
  • I use regular sugar instead of caster sugar. I told you I was lazy – I can’t ever be bothered buying the stuff (or blending it up in my Bellini) – See I told you I was lazy!

Print Recipe
Lactose Free Yoghurt
Lactose Free Yoghurt made in an Easiyo Yoghurt Maker.
Course Breakfast, Snacks
Cuisine Basic Staples
Prep Time 5 minutes (if that)
Passive Time 8-12 hours
Servings
litre
Ingredients
  • 3 Tbsp - heaped Lactose Free Yoghurt as a starter Either from a little tub of lactose free yoghurt bought from the shops, or some left over from the last batch you made
  • 4 Tbsp Milk Powder I use full cream milk powder
  • 4 Tbsp Sugar I just use regular sugar. It disolves in fine.
  • 1 lidfull Vanilla Essense Yep - I can't be bothered getting out the teaspoon measuring spoon - yep - lazy!
  • 750 mls UHT Lactose Free Milk At room temperature. This stuff is already heat treated so no need for that fancy heating and cooling down stuff.
Course Breakfast, Snacks
Cuisine Basic Staples
Prep Time 5 minutes (if that)
Passive Time 8-12 hours
Servings
litre
Ingredients
  • 3 Tbsp - heaped Lactose Free Yoghurt as a starter Either from a little tub of lactose free yoghurt bought from the shops, or some left over from the last batch you made
  • 4 Tbsp Milk Powder I use full cream milk powder
  • 4 Tbsp Sugar I just use regular sugar. It disolves in fine.
  • 1 lidfull Vanilla Essense Yep - I can't be bothered getting out the teaspoon measuring spoon - yep - lazy!
  • 750 mls UHT Lactose Free Milk At room temperature. This stuff is already heat treated so no need for that fancy heating and cooling down stuff.
Instructions
  1. Put the yoghurt (starter), milk powder, sugar, vanilla essense in the Easiyo container.
  2. Poor in the milk up to about the halfway point in the container.
  3. Grab a fork and give it a good stir to get everything all mixed in.
  4. Poor in more milk to that it's filled almost up to the top. (You won't use the entire litre - you can just stick the rest in the fridge to be used on the next bowl of cereal)
  5. Put the lid on and shake to mix that last bit of milk in.
  6. Poor boiling water into the Easiyo thermos thingy (up to the top of the red batten thing - following the easiyo instructions).
  7. Place the container into the thermos thingy, put the lid and and sit on on the bench undisturbed for about 8-12 hours. (I normally only put it in for 8-10).
  8. You can now flavour it with whatever you want! Honey, nuts, a dolop of jam ...
Recipe Notes

Before I started using the 4 tablespoons of milk powder, I was erring on the side of 10-12 hours because the longer you leave it, the thicker it gets and we like it thicker. BUT the flip side of THAT is that the longer you leave it, the more tart it gets. So I upped the milk powder to deal with the thickness and get it out closer to 8 hours. Nice and thick - no tartness!

A little note - in my own reckoning there is probably a bit of extra lactose being added in the milk powder. But my research has also revealed that the longer yogurt sits on the shelf (ie in the fridge) the bacteria is slowly eating up the rest of the lactose.

Here's a hint - Set an alarm for when you need to get it out because if you are like me ... you will forget.
Apparently yoghurt can stay in there for anywhere up to 24 hours and still be fine. But again, there's the tartness issue...

Here's ANOTHER hint! You can use this recipe for REGULAR (NON-lactose free) yoghurt too! You just use regular UHT milk and regular yoghurt as a starter!

If you have any questions, or even if you've given this recipe a go and you'd like to let me know (I'd love it if you would!) just comment below!


prettypractical

Hi! My name is Michelle. I live in Newcastle, NSW. I am a wife to my darling husband and a mum to my 4 gorgeous kiddies.
I have a blog called “Pretty Practical”. I’m a pretty practical person – I like things to be useful … BUT I also like them to be pretty. Thus … pretty practical!

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