Quick Answers
Is there a way to make lactose free yogurt and/or cottage cheese? Will it work with lactose free milk?
The bacteria that make yogurt use the lactose as a
source of energy. Most plain yogurts are relatively low
in lactose, and frequently are not a problem for lactose
intolerant individuals, but an individual’s response to
lactose is highly variable and difficult to predict.
Cottage cheese made with microorganisms (as opposed
to a direct-set product where an organic acid is used to
cause curd formation) is also relatively low in lactose.
Replacing the cream with lactose free cream or milk
would result in a product that should be appropriate for
most lactose intolerant individuals.
Since the microorganisms that make yogurt and
cottage cheese use the lactose in the process of
creating the product, it would be difficult to make
yogurt out of lactose free milk (where the lactose has
been converted into glucose and galactose, two simple
sugars). I am not aware of any formulations tailored to
home yogurt machines.
See
Making Yogurt at Home for more information.
Douglas L. Holt, Ph.D., Chair, Food
Science and Extension Specialist, University of
Missouri-Columbia
Last update: Saturday, June 28, 2008
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