If it's a severe reaction, I'd start with lactose-free yogurt as well. If you start with lactose yogurt, but lactose free milk, it will still have some small amounts of lactose after the first incubation. The more "cycles" it'll go through, ie, the more yogurt batches you make, the less lactose will remain.

If I try this, it has to become totally lactosfree in the end. So that's why i wonder.

Yes! It is quite finicky getting the texture just right.

Thanks for the recipe! My first time around it was quite runny (I placed it in the oven with just a light on for 7 hours but it never firmed up even in the fridge) and so I did a little bit of investigation, and I found that the temperature to cultivate the yoghurt was too low. I put it in my dehydrator for about 8 1/2 hours at 105°F and now it’s thickened up and the tang is perfect for me!

Yes. Because there was so little used, lactose-intolerant people don't usually react to it. But if you're very sensitive, might be a good idea to use lactose free as a starter, too.

Absolutely you can. It's really about what works for you! And yes, store-bought lactose free stuff is crazy expensive.

Thanks

I've never tried Chobani vanilla yogurt, but adding 1 teaspoon of vanilla extract to the lactose-free milk should do the trick!

You can use regular milk yogurt! As you continue processing it, the lactose free milk will be at the majority of the yoghurt and the little bit of lactose to begin with won’t damage your system

I don't understand whether the starter yoghurt should be lactose-free yogurt also or whether it can be regular whole milk. Can you please clarify?

So you enjoyed this lactose-free yogurt with oat milk? I never tried it myself but glad you liked it!

Oat milk is the best for coffee! I only drink oat milk at home as well because it is super creamy and makes everything I put it in extra delicious! I'm not sure if they have this brand in the states (if that's where you're from) but Earth's own original is my favorite.

Oh I’m so so happy! I remember the first moment I discovered I could eat yogurt again thanks to this method - I was over the moon!

Hmm, the only way I ever flavored my yogurt is AFTER the culture process, and when it's already thickened further in the fridge. I'd say you can add vanilla extract after the night's culture process ended, and before transferrign to the fridge to cool.
P.S. - apologies for the delayed response, I have a newborn and am a bit slow to type!

That's a great idea! I never tried making yogurt out of hemp or oat milk - but I imagine it would follow a very similar process.

Try hemp milk, or oat milk.