Lactose-free Yogurt
Prep time
Cook time
Total time
Materials: Candy Thermometer Medium size pot Ice pack Yogurt Maker
  • Half and Half or Whole Milk - can use any kind of milk but I prefer to use half and half because it makes a thicker Greek style yogurt.
  • Yogurt starter - Allowed starter strains are: L. Bulgaricus, S.Thermophilus, L. Acidopholus and L. Casei
  • * Use goat or sheep milk if more sensitive to dairy because they contain a different type of casein
  1. Step 1: Heat milk or half and half to 180 degrees (goat milk to 100-125 degrees)
  2. Step 2: Take heated milk and put in ice water bath till it cools to 110 degrees
  3. Step 3: Take out a small amount of milk and mix it with yogurt starter or a scoop of already made yogurt
  4. Step 4: Combine small amount of milk that has been mixed with yogurt starter and rest of milk, mix well
  5. Step 5: Heat at 110 degrees for 24 hours in a yogurt maker
  6. Step 6: Refrigerate for 6-8hrs if you like your yogurt to be firm
  7. NOTE: **If you leave yogurt for longer than 24hrs the bacterial count will start to decline because they will run out of food and start to die off, so don’t overdo it!
Recipe by SIBO Diet Recipes at