Are you looking for a lactose free Greek yogurt recipe? If you're lactose intolerant you may be wondering if you can make your own homemade yogurt with lactose free milk. The answer is yes!
You can easily make lactose free yogurt in an electric yogurt maker, Crock Pot, Instant Pot, or the 'Proof' setting of a conventional oven with my instructions.
You can serve your fresh, homemade lactose free yogurt with homemade granola also! We have a Vanilla Almond Granola & Yogurt recipe that would be perfect with sliced strawberries and a sprinkle of cinnamon!
What is Lactose Free Yogurt?
Lactose free milk is made by adding the lactase enzyme to regular milk, breaking down lactose into simple sugars that are easier to digest. Lactose free milk is an excellent alternative for people with lactose intolerance.
Finding yogurt that is made using lactose free milk is hard. Finding GOOD lactose free yogurt is even harder. There are several non dairy yogurt substitutes, but none really come close to actual cow based, thick yogurts.
My preferred starter is the Bulgarian yogurt starter. The yogurt cultures up thick like a strained Greek Yogurt (without even straining it!), and has a mild taste. Individuals with lactose intolerance can use this thick yogurt in place of sour cream, heavy cream, and half & half in many dips, sauces, and other recipes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Why you will love this recipe
This tutorial will show you how to make lactose free yogurt using an Instant Pot, Crock Pot (slow cooker), or the Proof setting on a conventional oven. The process is simple and the results are delicious and a fraction of the cost of store bought.
If you have an electric yogurt maker, than you can simply follow the directions on the appliance for the incubation and culturing times.
Jump to:
- What is Lactose Free Yogurt?
- Why you will love this recipe
- Ingredients Needed for Yogurt Making
- Making Lactose Free Greek Yogurt
- Choosing a Yogurt Starter
- Prepare Milk for Culturing
- Prepare the Starter
- Pour into Containers and Choose Culturing Method
- Things to remember
- Serving suggestions
- Variations
- Equipment
- Other Recipes Using Greek Yogurt
- Top Tips
- Frequently asked questions
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Ingredients Needed for Yogurt Making
Using a few ingredients you can have lactose free Greek yogurt on hand at a fraction of the store bought cost. It will be so much better in quality also!
- Lactose Free milk - (any brand, pasteurized is preferred, but any brand of lactose free milk will work)
- dry yogurt culture starter - (I prefer the Cultures for Health Bulgarian) OR
- a small amount of unsweetened, plain live culture yogurt (Fage, Trader Joe's plain Greek Yogurt, etc)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Making Lactose Free Greek Yogurt
This is a pretty detailed tutorial on various methods to make lactose free Greek yogurt. Contrary to popular belief, lactose free milk is easy to culture into yogurt.
You will need to plan ahead on the type of starter you will use, and the method of incubating the prepared milk so that it has a steady, warm heat to incubate in. This allows the starter to culture and thicken the milk into yogurt.
There are multiple ways to provide that low steady warmth for the containers of yogurt to set up. We will cover the conventional oven, Instant Pot, and Crockpot (slow cooker), and electric yogurt maker methods.
Choosing a Yogurt Starter
You will need live cultures to make homemade yogurt of any kind. You can use a 3 tablespoons of the unflavored plain (Greek or regular plain yogurt), or if you don't have any, you can use a dehydrated yogurt starter.
Always save 3 tablespoons of your new lactose free yogurt for your next batch, though it's easy to forget (ask me how I know). Starter will keep in the refrigerator for up to 1 month.
My favorite starter (when I forget to set some yogurt aside to start the next batch) is the Cultures for Health Bulgarian or Greek yogurt starters.
Bulgarian yogurt is mild tasting, and it's thick as strained Greek yogurt without being strained. There is very little whey with this silky, thick, mild yogurt.
The Greek yogurt is more a little more tart, and will need to be strained to be thick, as the whey will separate in the final product.
Prepare Milk for Culturing
Start with any brand of lactose free milk. If you get the Ultra Pasteurized, you only need to warm it to 110 degrees F. If it is unpasteurized, heat to the typical 160 degrees F and then cool it to 110 degrees F.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Prepare the Starter
In a small bowl put either the initial yogurt starter, or a few table spoons of a live cultured, unflavored yogurt. Blend in a little bit of the warm milk. Make sure it is smooth.
Then transfer it back to the pot with the main milk. Stir well and pour into either the individual yogurt jars or large culturing bowl.
Now it's time to decide which method of incubation, or maintaining a low stead warmth you will use to let the yogurt cultures do their magic.Below are three different incubating methods for culturing your milk and yogurt starter mixture.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Pour into Containers and Choose Culturing Method
Read below to decide what method of culturing your lactose free Greek yogurt will work best for you. There are instructions for using the following methods:
- The 'Proof' setting on a conventional oven, or 100 degrees F. Perfect for low temperature baking large trays of individual size yogurt serving jars.
- Instant Pot method, more suited to a batch of four to five 6 oz jars, or a large container of yogurt.
- Crockpot method, suited for about six to eight 6 oz jars or a large pot of yogurt.
- Electric Yogurt maker, which is a self contained plug in appliance that makes six to eight 6 oz jars and then turns off.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Conventional Oven 'Proof' Setting
If you have a conventional oven with a 'Proof' setting, than you are SO lucky! Simply prepare your containers of milk with the yogurt starter in the evening before heading to bed.
Pop them on a baking sheet in the oven and set it on the 'Proof' setting. Let them sit there over night, about 10 to 12 hours max. Remove from the oven and voila! Perfect lactose free Greek yogurt! Cool for at least 4 hours, and then serve!
The 'proof' setting is about 100 - 110 degrees F, and it is used for letting dough rise. But it is also a built in yogurt incubator!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Instant Pot method
You will be able to make a full tub of lactose free Greek yogurt in an Instant Pot, or up to 5 individual jars. Use the rack so the jars don't touch the bottom of the Instant Pot.
You will not be using pressure, just heat. Most Instant Pots have a 'Yogurt' program, so all you have to do is close the lid on the rack of jars or full bowl of milk mixture and set the program button.
If your Instant Pot does not have a yogurt program button, you can also use the 'Warm' setting, but leave the lid cracked as it is warmer than the yogurt setting. Let sit for 8 to 12 hours.
Cool for at least 4 hours in the refrigerator, and then serve!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Crock Pot (slow cooker)
No Instant Pot or 'Proof' setting on the oven? No problem. You probably have a Crock Pot type of slow cooker though.
Put a rack inside the crockpot. Set the individual covered jars, or a single plastic wrap covered bowl on the rack. Put the slow cooker lid on slightly askew, and put the setting on warm. Let it sit for 8 to 12 hours.
Cool for at least 4 hours, and then serve!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Electric Yogurt Makers
Electric yogurt makers vary from one manufacturer to an other. The basics are pretty standard though. They typically comprise of a tray that holds 4 to 8 small jars, each about 6 to 8 oz.
You fill each jar with the prepared yogurt cultured milk, cover with a see through lid, and turn the electric yogurt maker on. It runs at a very low (110 degrees F) for up to 12 hours and then turns off.
When it turns off, put the jars in the refrigerator and let the jars of yogurt chill and firm up.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Things to remember
- Make sure you use plain, unsweetened, live culture yogurt if you decide to use yogurt as your starter
- The amount of time you incubate your jars or bowl of yogurt will determine the final flavor and firmness. Example: 8 hours of incubation will result in a milder flavored Greek yogurt, while 12 hours will be more tart. 8 hours of incubation is a less firm yogurt, where 12 hours incubation creates a much more solid and thick yogurt.
- Always use a rack or some sort of 'lift' from the heating element when using an Instant Pot or Slow Cooker.
- Don't add any water to the Instant Pot of Slow Cooker, as you do not want to create any steam or pressure.
Serving suggestions
Serve this lactose free Greek yogurt as a breakfast food, top with fruit and granola for a healthy dessert, or use as a substitution in recipes calling for sour cream, cream, or half & half in recipes like our Cucumber Mint Raita or Chicken Tikka Masala.
I have yet to find lactose free cream or half & half anywhere, so this is a real help to those with lactose intolerance. You can add a tablespoon of our Blackberry Preserves also to transform it into a delicious Blackberry Yogurt also.
Variations
Try adding either fruit jam to the bottom of the jars before setting to culture, or add a few pieces of fresh fruit. The fresh fruit will float, but it will not stop the culturing process. Just don't stir in anything with sugar, as that will stop or slow the culturing.
When you make your own yogurt, you are in control of how thick, the ingredients, and even the level of sugar from add in's.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Equipment
Any of these three tools will allow you to control a warm environment for your cultured inoculated milk to become yogurt. If you already have an Instant Pot with the 'Yogurt' program, than now you get extra use from it!
Ideally, my favorite method of culturing the milk is the 'Proof' setting on the conventional oven and simply setting it up the night before. I can make a large quantity of perfect, thick yogurt in one batch. A 'warm' setting on the oven is going to be too hot if it is over 120 degrees F.
Other Recipes Using Greek Yogurt
Top Tips
- Buy any brand Lactose Free milk, I've tested this with expensive Lactose Free milk brands, and store generic. No differences at all.
- If none of the methods listed here are available to you, simply buy a yogurt maker, as it will make anywhere from 4 to 8 cups of yogurt perfectly also.
Frequently asked questions
Yes, the texture may be less thick, but it will absolutely culture into lactose free yogurt also.
Yes, if you don't need to make new yogurt too frequently, than measure some of your last batch of yogurt into ¼ cup containers and freeze it up to 6 months.
Yes, you can spread some out on a food dehydrator on the cooler setting. Spread it thin so it dries quickly. Gather up the dry shavings and grind, save in an airtight container for up to 8 weeks.
Yes, if you have access to a freeze dryer, spread some thin on a drying tray. Let freeze dry until all moisture is removed. Crush, chunk, or use a grinder to pulverize and store for up to 3 months.
You will need to start your yogurt with at least 3 tablespoons of live, unflavored, unsweetened yogurt like plain Fage. 3 tablespoons to ¼ cup should be saved with every new batch of yogurt to use for your next batch.
Some Other Recipes We Are Sure You Will Love
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📖 Recipe
Lactose Free Greek Yogurt
Equipment
- 8 8 oz rounded Ball Canning Jars (or other small jars)
- 1 Crockpot
Ingredients
- 64 oz whole lactose free milk (1 half gallon)
- 1 envelope yogurt cultures (or 3 tablespoons to ¼ cup plain yogurt with live cultures)
Instructions
- Wash the jars or a bowl (that fits either your Instant Pot or Crockpot) and set them aside to dry. Open the envelope of yogurt cultures and empty into a small bowl. Rehydrate by adding a few tablespoons of slightly warm (tepid) water. Stir and set aside. If using yogurt for your starter, use 3 tablespoons and put in a small bowl. Set aside for after your milk is heated and cooled.1 envelope yogurt cultures
- In a stainless steel pot, bring the milk to 110 degrees if the milk carton says "Ultra Pasteurized". If the carton does not say this, bring the temperature to 160 degrees F. Stir frequently to disperse heat and not scald. As soon as your milk reaches it's temperature, remove from heat to cool. Continue to stir so that the milk cools faster.64 oz whole lactose free milk (1 half gallon)
- Once the milk cools down to 110 degrees F, remove about 3 tablespoons of the milk and add to the small bowl of re-hydrated yogurt cultures or the yogurt you used for starter. Stir well, and transfer to the pot of cooled milk. Use the whisk to blend it in well.
- Ladle or pour the cooled, yogurt culture inoculated milk into the prepared jars or the bowl.
- For Instant Pot: Place a rack in the Instant Pot. Because only 5 to 6 jars will fit, use a bowl that fits inside your Instant Pot to pour the milk into. Place the bowl in the Instant Pot. Secure the lid. Use the 'Yogurt' program to culture your yogurt. You can also use the 'Warm' setting, but you may have to turn it back on if it shuts off automatically, or program in 8 hours.
- For Crockpot: Place a rack in the Crockpot. Put lids on the jars loosely and place one layer of jars in the Crockpot. Or pour into a bowl, cover with plastic wrap, and incubate the bowl of milk in the Crockpot. Secure the lid on the Crockpot loosely so it does not get too warm. Place the setting on 'Warm' and leave for 8 to 12 hours.
- For Ovens: If you have a newer oven, it may have a 'Proof' setting. Place lids on the yogurt. Place the jars in a 9x13 type of baking pan. Set in the middle of the oven. Set your oven to 'Proof' and leave for 10 to 12 hours.
- Electric Yogurt Maker:If you don't want to use an Instant Pot, Crockpot, and don't have an oven with 'Proof' settings, an electric yogurt maker will give you perfect results. Pour the milk in the jars and follow the appliance directions.
- After the 8 to 12 hour incubation time, remove the yogurt from the appliance you used to culture the yogurt. Set in the refrigerator for 4 hours before serving.
- Be sure to save ¼ cup of the new yogurt for your next batch!
Notes
- The Instant Pot & Crockpot can only hold about 5 to 7 small jars. You can either make a smaller batch of yogurt, or pour the milk into one larger bowl to incubate in the Instant Pot.
- Always use a rack in the Instant Pot or Crockpot to lift the jars or bowl up off the bottom of the heat element.
- No water is needed in the Instant Pot or the Crockpot methods. Only a warm environment is required, not steam or humidity.
- Be sure to save 3 tablespoons to ¼ cup of the new yogurt for your next batch!
- Settings on Instant Pots, Slow Cookers, and Ovens all vary.
- Make sure that if you use yogurt for your starter instead of a dehydrated starter, that it is unsweetened, live culture yogurt.
Nutrition
Did you make this recipe? We could love to hear from you. Drop us a comment below.
Mike says
if I use regular yogurt as the starter but lactose free milk for the rest will it still end up being mostly lactose free?
Kelly Bloom says
Yes, it will! The 2 - 3 tablespoons of regular yogurt to start with Lactose free is not enough cause issues. Be sure to save and freeze some of the lactose free yogurt you make though, you can use it to start the next batch without having to use regular yogurt for a starter!
Annie says
The recipe says to use 3 Tbsp of yogurt on the recipe card, but 1/4 cup in other places. 1/4 cup is 4 Tbsp so which should I be adding?
Kelly Bloom says
I updated the post to read 3 tablespoons to 1/4 cup. With brand new Fage yogurt, I can use the 3 tablespoons, but sometimes after several batches of homemade yogurt, I will use 1/4 cup, as the yogurt may be not quite as thick.
Michael says
Straining the yoghurt with a cheesecloth/muslin is key to a thick Greek yogurt
Kelly Bloom says
Believe it or not, this yogurt is already so thick that there is very little whey to strain off. You are right though, typically with regular milk you will need to strain to thicken. And as always, if you want it even thicker you can of course strain.
Anna says
If the milk is ultra pasteurized, and it's only heated to 110⁰, does it need to cool further before mixing some with the starter yogurt? TIA!
I'm really excited to get to eat yogurt again!!! 😄
Kelly Bloom says
No, simply mix a little of the 110⁰ F milk with the starter live culture yogurt or dehydrated yogurt starter (I love the Bulgarian yogurt starter sold by Cultures for Life, it's not tart). Mix it so that it is smooth, then add it to the main 110 cooled milk. Stir, then pour into containers and process.
My dad has such a sensitive stomach to lactose, using the Ultra Pasteurized Lactose Free milk has been a game changer for him.