Lactose Free Yoghurt

[Guest guest]

(from Rhonda)

Here’s the recipe for making lactose free yoghurt cream (or skim milk, whole

milk, goats milk etc.). This recipe comes from “Breaking the Viscious

Cycle” by Elaine Gottschall used for the SCD diet. In her recipe she uses

milk, but I have been using cream in order to have less carbs and more fat.

When calculating the number of carbs, fat, and protein per 100gm, I use the

numbers provided on the cream container for the fats and protein. The carbs

I cut in half due to the process of the lactose being eaten by the bacteria.

A member (Jane) on this list group who is also making lactose free yogurt

cream had been told that the carbs are cut in half. On the other hand, you

might want to count all carbs and watch how the ketones. Check with

if she is cutting the carbs in half or counting all carbs.

Lactose Free Yogurt Cream:

1. Bring one quart (or liter) cream to the simmer stage and remove from

heat. Stir often to prevent scorching and sticking to the bottom of the pan

(I use a nonstick pan and do not have to stir it; cream does not burn as

easily as milk).

2. Cover and cool until it has reached room temperature or below (may

be placed in refrigerator to hasten cooling). It is very important that you

allow the temperature to drop sufficiently or you will kill the bacterial

culture you are now ready to introduce.

3. Remove about one-half cup cooled cream and make a paste with

one-quarter cup of a good quality commercial yoghurt. The commercial

yoghurt you use should be unflavored and unsweetened. Buy one that contains

only milk or milk solids and bacterial culture, if possible. You can use

yoghurt culture “starter.”

4. Mix the paste with the remainder of the cooled milk and stir

thoroughly.

5. Pour cream into any appropriate sized container, cover, and let

stand for at least 24 hours at 100-110 deg F. (38-43 deg. C). If you forget

to remove it after 24 hours, and the fermentation goes on longer, all the

better. Under no circumstances should the fermentation time be decreased to

less than 24 hours. This fermentation time should supersede any other

instructions which may accompany a commercial yoghurt maker.

The source of heat used during the 24-hour fermentation is critical.

It is very importatnt to get the temperature correct at 100-110 deg F (38-43

deg C) before you proceed with the fermentation. Too high a temperature

will

kill the bacterial culture and will prevent the proper “digestion”

(conversion) of the lactose. Too low a temperature will prevent activation

of

bacterial enzymes and will result in incomplete “digestion” of the lactose.

Some people use their oven; the pilot in a gas oven usually keeps the

temperature in the oven within the correct range. If using the oven of an

electric stove, change the oven light to a 60-watt bulb. Turning on the

oven

light (with a 60-watt bulb) should create enough warmth to make yoghurt;

always check the temperature with a thermometer first. Sometime the oven

door

must be propped ajar with a little stick to achieve the correct temperature

(CAUTION: replace light bulb on completion of making yoghurt).

Another way would be to place a 60 watt light bulb in a styrofoam box,

check the temperature, and heat the yohgurt in it. The easiest way would be

to use an electric yoghurt maker (non electric thermos type will not work)

which already has the heat set and not have to

worry about watching the temperature closely.

6. Allow the yoghurt to remain on the heat for a minimum of 24 hours to

insure that all lactose is completely “digested”. Remove from heat gently

and refrigerate. Do not use this yoghurt for a starter in the next batch.

Always use commercial yoghurt (or yoghurt starter) to ensure a starter rich

in bacteria.

I sweeten our yoghurt for Shan with Stevia. It can be easily flavored. We

add fresh strawberries and sweetener to it for breakfast. It makes a great

frozen treat.

Feel free to ask me any questions when trying to make it. It really isn’t

hard. We use to heat it in an oven with the door propped open. Our oven

does not have a light bulb so it was very tricky to keep the temperature

within range. Now we use an electric yoghurt maker.

Rhonda