The best part about this recipe is that it can be made from just about any milk you could possibly use for your recipe.
This recipe is also gluten-free, dairy-free and low-carb.
Here’s how you can make your own lactose free yogurt at home.
Make the Lactobacillus Fermenta starter culture 1.
In a small saucepan, add the water, sugar, salt and yeast.
Bring to a boil.
Reduce heat to a simmer.
Allow to simmer for 3 minutes.
The starter culture will begin to ferment.
Remove the starter culture from the heat and let cool.
Stir the starter cultures with the sugar, flour, salt, milk and water.
Add the milk and yeast mixture to the starter mixture and mix thoroughly.
Cover the saucepan with a lid.
Let sit at room temperature for at least 4 hours or overnight.
After 4 hours, remove the lid and allow to stand in a warm place.
After 5 hours, add 1 cup of the starter mix and 2 tablespoons of milk.
Stir to combine.
Stir in the sour cream and serve.
You can store the lactose-free yogurt in the refrigerator for up to 1 week or freeze for up, up to 2 months.