A few months ago I became obsessed with making my own yogurt after reading the incredible book, "French Women Don't Get Fat" by Mireille Guiliano (you can buy the book here).
I immediately went out and bought myself a yogurt maker because...why not!? (For those of you interested, I own this one.) I found out that Andrew loves yogurt, or at least loved it when he was able to eat it without feeling awful. So, I did a quick online search and found a few non-dairy yogurt recipes.
They all sucked. Mainly it was the consistency...most were almost Jello like, gross! But some just didn't even taste right. I must have gone through 4 different recipes until I just told Andrew to bite dirt, I would only make real yogurt.
And real it was. It was a perfect consistency and flavor - everything you want out of homemade yogurt. And it was so much simpler...literally you heat a quart of milk to 180 degree, let it cool to 110 and then pop it in the yogurt maker for 8-10 hours (depending on your patience and whether or not you like your yogurt thicker).
So then I though...well, what if I just try using Lactaid milk and a non-dairy yogurt starter? It worked! And I'm very pleased to announce it's delish!
Here's the recipe:
1 quart / 4 cups / 1 L of Lactaid Milk
1/16 tsp Yogurt Starter - I used GI ProHealth
|Measure it out|
|Our super sexy oven from the 70s...literally.|
|Get that milk hot|
|Take it off the heat when it says 180 degrees fahrenheit|
3. Once Lactaid is at 110, pour 1 cup into another container and whisk very well with yogurt starter.
|This turns milk (or in my situation, Lactaid) into yogurt.|
5. Pour into your yogurt containers and set the timer - I set mine at 9 hours.
|The cutest containers ever - you can always put the yogurt into 1 big container, which I do from time to time.|
7. Timer is done - you now have yogurt.
Note: The yogurt will still be warm, so I suggest you leave in your fridge for 8 hours before consuming. If you must eat it, you can try it after 3 hours.