Writing this yet again, It didn’t save when my husband put up a new page:
Here’s what we have found: lactose free companies are not currently making whipped cream! What they ARE making is ½ and ½, cottage cheese, sour cream and yogurt: (GREEN VAlLEY ORGANICS). As well as Lactose free of course, milk.
Saying this, the yogurt is expensive to say the least!
How to make it cheaper but still being Yogurt!
Tools: They all must be sterilized or the yogurt/cheese (you can make marscapone with this as well), will NOT set. This goes for any cheese or yogurt, including Kefir.
Crockpot:
(have a large one, please. Mine has a lock down lid which helps when it comes to the recipe but you don’t have to have one that locks!) Must get to boiling or it will not work well.
Candy Thermometer:
Yep a real one, it must go up to at least 200 degrees. You are going for 180 degrees in the crockpot!
a Spoon:
Plastic/Glass storage containers
A scale or a fresh container of Green Valley PLAIN YOGURT. (In the future you can go 3 generations deep of your own yogurt starter from your yogurt, that’s why the scale).
Fridge.
Ingredients:
1. ½ gallon of Lactose free milk. High FAT. You don’t want to use fat free here, or it will not ever turn to yogurt, unless you use gelatin to set it. If you want to do this, I would highly suggest the gelatin strips over plain granulated gelatin. Agar Agar works, but complicated.
2. 1—1 pint ½ and ½ lactose free milk: Green Valley makes this, and so does Lactaid.
3. I- 4–6oz of Lactaid free PLAIN Yogurt (yours or Green Valley, only makes this).
Instructions:
pull out your ingredients, tools and so forth. Plug in your crockpot.
Dump milks (½ gallon and the quart of ½ and ½ together into the crock pot), stir well.
Leave for 1–2 hours depending on how hot your crockpot is. You need to reach 180 degrees in order to “proof” your milk and sterilize it as well. this is when you use your candy thermometer! be sure to put it in the milk and not hit the bottom (otherwise false read).
once at 180 degrees, turn the crockpot OFF and unplug. You’ll need to take off the lid for a while, don’t wash it, because you’ll need it later. Stir the liquid with a wooden or plastic utensil because a regular spoon (stainless steel will interact), to help reduce the heat of the milk. You’ll need to keep your thermometer handy, because you’ll need to have the yogurt hit 100 degrees or LESS (not too less, okay?). It should be the temperature for either baby bottle milk or wrist temperature.
PUT IN 4–6 oz of Yogurt. You can use your own yogurt upwards to 3 generations, once you’ve made a batch. weigh it out.First time? Use Green Valley Organics. the Whole thing. The yogurt MUST be plain, because sugar and fruit will not allow the yogurt to set right.
WRAP the whole Crockpot with towels, blankets, etc: all of it, don’t remove the liner from the element. Lid should be tightly fit. and I would even consider tying the lid down, if it doesn’t have a lock. Why? because you don’t want the lid to accidentally come loose and loose everything you’ve done! This is so you can ensure that the crockpot will reduce heat SLOWLY after the starter has been added.
LET IT SIT for 8–12 hours. No peeking, no lid removing!
Fridge and date it after putting into serving size containers. the more you dig into it, the looser it becomes! KEEP 4–6 oz’s for next weeks yogurt. You can keep using your own yogurt until it hits the 4th batch. What happens, is that home made yogurt does not have the same levels of enzymes you need for good belly flora, and each generation there is LESS enzymes.
Doing this you can make upwards to a gallon of yogurt. It should not be super tangy. Nor should it be super sour. It will last only 1 week. So make as much as you can use in a few days.
On the issue of Whipped Cream, no one’s doing it. But I emailed Green Valley and asked. I will be looking here for any answers!!
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