Lactose Free Thick and Creamy Yoghurt - with Thermomix and Easiyo method

Delicious lactose free yoghurt without the hefty price tag and with only two ingredients!

If you'd like to make your own lactose free yoghurt (if you're catering for lactose intolerance - this is not the same as dairy free though), it's no more difficult that making normal dairy yoghurt - you just need to get hold of a lactose (or dairy) free yoghurt with live bacteria in it, to start it off.

Having a few dairy yoghurt fails myself when I first started making my own in the Thermomix was what prompted me to do a bit of research on why, and then perfect my method in order to get the same result every time. Then I met someone who used lactose free products to cater for one of their children and was interested in making their own lactose free yoghurt, so decided to give that a go, after a little reading as to whether lactose free milk was viable to make yoghurt with (it is!).

This is my third post on making yoghurt, as the first one was quite long because it included reasons why your yoghurt could go wrong, and how to make it using various methods. So if you don't have a Thermomix or an Easiyo, have a look here for other ways to make it - the methods are the same, it's just the ingredients which are different (see below), although without the temperature controls you have with the Thermomix, and by using an Easiyo as per my method, you're not necessarily guaranteed success every time, as this method has proved to be foolproof (although if you have a yoghurt-making machine I'm sure that will do the job!). For regular, no-fail thick and creamy dairy yoghurt in the Thermomix, see here.

No Fail, Deliciously Thick and Creamy Thermomix Yoghurt

Perfect results every single time, with only two ingredients and yoghurt so thick you can stand your biggest, heaviest spoon up in it!

Are you fed up of playing 'yoghurt roulette'?

Disappointed with thin or sloppy home-made yoghurt? Getting grainy results, or finding you end up with more whey than yoghurt? 

Well here's how to get the perfect result every time with only two ingredients - just milk and a yoghurt starter!

Having a few yoghurt fails myself when I first started making my own in the Thermomix was what prompted me to do a bit of research on why, and then perfect my method in order to get the same result every time.

Served with fresh raspberries, a drizzle of honey and toasted almonds

This is my second post on making yoghurt, as the first one was quite long because it included reasons why your yoghurt could go wrong, and how to make it using various methods. So after being asked to provide some recipes to an e-magazine, I decided to blog a straightforward and short set of instructions (well, short for me!) of how to make it in the Thermomix - if you want to see the longer version, which includes how not to make it, straining it to make Greek style yoghurt (although the yoghurt you will get using this recipe is so thick, that step is unnecessary), and making it into 'yoghurt cheese' and some of the science-y stuff, have a look here.

The other equipment I recommend using for perfect, no-fail yoghurt every time, is an Easiyo to incubate it in, and some kind of thermometer or temperature probe to check when your milk has cooled down to the right temperature before adding your yoghurt starter. Both these things are pretty inexpensive, yet essential, and you will have saved the cost of them in making your own yoghurt after just a handful of batches, and continue to save - I save 80% on what I would pay for two 500g pots of my favourite brand of Greek yoghurt every time I make a litre, which is a lot! The bacteria are also incredibly good for your gut health, so it's well worth having a go on both counts. If you're counting calories, it will be pretty much the same as the calorie count per 100ml/g as the milk you use, give or take a calorie or two.