Is it really lactose or gluten free?

Reposting:
Dear readers,

Since we have several food intolerances, we have over the years tried many recipes that were lactose and gluten free. There is a multitude of recipes out there to chose from but most have ingredients what one may not be able to eat such as corn or rice. Did you know corn starch is in many yogurts we buy at the store? We didn’t know this until one of my daughters started being intolerant to corn so we have formulated our own recipes for home made products that are really good.

I have been making my own plain yogurt this past week and found it to be really easy and tasty so I would like to share with you how to make it. I will be posting from time to time new recipes we’ve perfected and want to share with you.

Enjoy
Grace

Grace Kagni’s plain yogurt recipe

• A tall pasta pot with integrated colander and lid (if you don’t have it just use a simple pot with lid)
• Two to three tall mason jars with lid that have been sterilised with hot water (use as many that will fit in pot)
• Milk to fill each mason jar nearly to the top (leave one inch to boarder)
• A small container of natural yogurt for every mason jar
• A large thermal bag and two tall mason jars to keep yogurt warm over night

Fill the mason jars with cold milk and place them in the pot. Rest lids on top but do not seal them. Fill pot with water until level is same height as milk in mason jars. Put lid on pot and turn on flame or burner on high. When water starts to boil, turn down temperature so water continues to boil slowly and set timer to fifteen minutes.

After fifteen minutes, fill sink with cold water and place mason jars in cold water so that cold water reaches top of milk in jars. Keep hot water in pot until later. Wait seven to eight minutes before placing a container of plain yogurt inside of each mason jar. Stir and close tight with lid. Then place yogurt jars inside the thermal bag.

Fill two empty mason jars with the boiled water and close tight with lids. Place these inside the thermal bag next to the yogurt jars and close the bag. Leave overnight or eight hours and then place yogurt jars inside fridge for twelve hours. Then yogurt will be ready to eat!

You can add anything you like to the plain yogurt but it will be sweet as it was made with milk. We add things like maple syrup, fruit, cereal, nuts, berries or honey.

We saw a recipe for Italian Tiramisu made with yogurt so next weekend we’ll be trying it out and I’ll share it on my page to explain how to make it.