How To Make Lactose Free Yogurt Recipe (4 Ways)

Ditch pricey pre-made options and learn how to make lactose free yogurt four different ways! Learn simple steps for choosing the right milk, selecting starter cultures, options for incubating, as well as customizing with fruits, nuts, and flavors you love.

Explore our guide for easy-to-follow fermentation instructions and tips, for making your own delicious, probiotic, lactose-free version today.

Jump to:

• Why Does Lactose-Free Matter?
• Why You'll Love Making Lactose-Free Yogurt
• Ingredients You'll Need
• 4 Ways For Making Lactose-Free Yogurt
• First, Choose A Yogurt Starter
• Prepare The Lactose Free Milk for Culturing
• Prepare the Starter
• Pour Into Containers and Choose Culturing Method
• Substitutions and Variations
• Tips for Success
• Conventional Oven 'Proof' Method
• Instant Pot Method
• Crock Pot Method
• Electric Yogurt Makers Method
• Serving Suggestions
• Storage Options
• Related Recipes
• Equipment
• Other Recipes Using Yogurt
• Frequently Asked Questions
• More Delish Ideas
• Make Lactose Free Yogurt (4 Different Ways)

Why Does Lactose-Free Matter?

Lactose free yogurt is made from lactose free milk is made by adding the lactase enzyme to regular milk, breaking down lactose into simple sugars that are easier to digest, and then processing it into yogurt.

Finding yogurt that is made using lactose free milk is hard. Finding GOOD lactose free yogurt is even harder.

There are several non dairy substitutes, but none really come close to actual dairy milk versions.

Why You'll Love Making Lactose-Free Yogurt

There's nothing quite like eating yogurt that you made yourself. You can use lit in all the same ways as regular yogurt, but it's also a great option for people with lactose intolerance.

Good option for people with lactose intolerance. Lactose-free yogurt is made without lactose, so it's easy to digest for people with lactose intolerance. Lactose intolerance is a condition in which people have difficulty digesting lactose, the natural sugar found in milk.

Great source of probiotics. Probiotics are live bacteria that are beneficial for our gut. It's is a good source of probiotics.

Economical. Making your own is a great way to save money on groceries. Lactose-free yogurt can be expensive in stores, but it's much cheaper to make at home.

Ingredients You'll Need

With just a few ingredients you can have lactose free yogurt on hand at a fraction of the store bought cost. It will be so much better in quality also!

This tutorial will show you how to transform store bought lactose-free milk into creamy delicious yogurt for those who are lactose intoleratnt.

You can use 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.

• 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 some fresh, plain, live cultured yogurt.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

4 Ways For Making Lactose-Free Yogurt

This is a pretty guide using various methods to incubate, or ferment yogurt. And, contrary to popular belief, you CAN make yogurt with ultra-pasteurized, lactose free milk.

You'll need to plan ahead on the type of starter, and the method of incubating the prepared milk so that it has a steady, warm heat to ferment in. This is what thickens the milk.

We will cover using the conventional oven, Instant Pot, and Crockpot (slow cooker), and electric yogurt maker methods.

First, Choose A Yogurt Starter

You'll 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 starter.

After making your first batch, 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.

Prepare The Lactose Free Milk for Culturing

1. 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.

Prepare the Starter

4. In a small bowl put either the initial 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.
5. Then transfer it back to the pot with the main milk. Stir well and pour into either the individual jars or large culturing bowl.
6. Now it's time to decide which method of incubation, or maintaining a low stead warmth you will use to let the cultures do their magic.

Pour Into Containers and Choose Culturing Method

Below are four different incubating methods for culturing your milk and incubating.

Read below to decide what method of culturing 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 serving jars.
• Instant Pot method, more suited to a batch of four to five 6 oz jars, or a large container.
• Crockpot method, suited for about six to eight 6 oz jars or a large pot.
• Electric Yogurt maker, which is a self contained plug in appliance that makes six to eight 6 oz jars and then turns off.

Substitutions and 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.
• You are in control of how thick, the ingredients, and even the level of sugar from add in's.

Tips for Success

• Buy any brand Lactose Free milk, I've tested this with expensive Lactose Free milk brands, and store generic. No differences at all.
• Make sure you use plain, unsweetened, live culture yogurt as your starter
• The amount of time you incubate filled jars will determine the final flavor and firmness. Example: 8 hours of incubation will result in a milder flavor, 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.
• 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 or Slow Cooker, as you don't want to create any steam or pressure.
• 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.

Conventional Oven 'Proof' Method

If you have a conventional oven with a 'Proof' setting, than you are SO lucky!

The 'proof' setting is about 100 - 110 degrees F, and it is used for letting dough rise. But it is also perfect for fermenting milk into yogurt!

• Set the filled jars on a baking sheet in the oven and set the oven temperature to the 'Proof' setting.
• Let them sit there overnight, or about 10 to 12 hours max.
• Remove from the oven and voila! Perfect lactose free yogurt!
• Cool for at least 4 hours, and then serve!

PRO TIP: The 'warm' setting on the oven is going to be too hot if it is over 120 degrees F.

Instant Pot Method

• You'll be able to make a full tub using an Instant Pot, or up to 5 individual jars. Use the rack so the jars don't touch the bottom of the Instant Pot.
• 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 doesn't 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!

Crock Pot Method

You can also use your Crockpot or any slow cooker also.

• 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!

Electric Yogurt Makers Method

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, 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.

Serving Suggestions

Homemade lactose-free yogurt offers a delicious, cost-effective, and rewarding way to enjoy the benefits of yogurt without the limitations and discomforts of lactose intolerance.

Serve as a breakfast food, top with fruit and granola for an easy dessert.

You can also use as a substitution in recipes calling for sour cream, cream, or half & half in recipes like our Cucumber Mint Biryani Raita or Chicken Tikka Masala.

Storage Options

• Allow the the jars to cool, then store in the refrigerator for up to 1 week.
• Save ¼ cup of the yogurt in the freezer for making your next batch of lactose-free yogurt.

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Equipment

Other Recipes Using Yogurt

• Easy Cucumber Biryani Raita
• Instant Pot Chicken Tikka Masala
• Peaches and Cream Smoothie
• Easy Raspberry Smoothie
• Indian Cucumber Salad

Frequently Asked Questions

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