Instruction manual

Page 34
Lactose-Free Yogurt
Make lactose-free yogurt without the high sugar levels and additives that
are often found in commercial products. Regular milk and classic live
cultures create a delicious, pure yogurt. The ability to set the Proofer to
exact temperatures and customize the culture timing so that lactose is
eliminated is an important differentiator among yogurt makers.
Heating milk to a higher temperature than other recipes denatures protein
and creates a thicker texture. Our “High-Low” temperature method works
beautifully in the Brød and Taylor Folding Proofer to create a smoother
yogurt than automatic machines that only culture at one constant
temperature. To make lactose-free yogurt, a long, carefully controlled
culture in the Proofer allows benecial bacteria enough time to consume
all of the lactose in regular milk.
Milk
(whole,
low fat
or skim)
4 cups
(1 quart/
968g/
1 litre)
8 cups
(1/2 gallon/
1.94kg/
2 litres )
16 cups
(1 gallon/ 3.88kg /
4 litres)
32 cups
(2 gallons/
7.74kg /
8 litres)
Live
culture
plain
yogurt*
2 Tbs
(31 g/
20ml)
4 Tbs
or 1/4 cup
(62g/40 ml)
8 Tbs
or 1/2 cup
(124g/ 80 ml)
16 Tbs
or 1 cup
(248g/ 160 ml)
*Either store-bought or reserved from a previous batch of yogurt. We chose a
plain yogurt from the store with active cultures of S. Thermophilus, L. Bulgaricus,
L. Acidophilus, and Bidus.
Equipment: Brød & Taylor Folding Proofer, thermometer, glass mason
jars or other heat-proof containers for culturing, with a capacity of one
quart or less. Everything that will touch the milk should be thoroughly
clean and dry.
Step One: Scald the Milk. Using either the microwave or stovetop, heat
the milk to 200F/93C. Stir frequently to prevent scorching on the bottom
of the pan. Watch the milk carefully as it approaches a boil to avoid
boiling over. Once milk reaches 200F, remove from heat. Immediately
cover for ten minutes.
Tip: Whisking the milk to cover the surface with bubbles will prevent the
milk from forming a skin during heating and cooling.
Step Two: Cool Milk to 115F. Uncover the milk and allow it to cool slowly
until it reaches about 170F/77C, which allows maximum denaturing of the
proteins. Then if you would like to speed the second stage of cooling, set
the container of milk into a pan of cold water and cool to 115F/ 46C.