MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis

MissouriFamilies.org - Food Safety

 

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: Tuesday, May 05, 2009

 

 


University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
mofamweb@missouri.edu
Copyright  ADA  Equal Opportunity


MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri