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My daughter has shown to be lactose-intolerant so I'm obviously eliminating all dairy -- but the child loooooooooves her yogurt...so I'm going to make it at home! :) Right now, rice milk is working well with her...almond milk -- not good, blotchy/wheezy reaction. But, I've read that rice milk doesn't work so well for yogurt-making; any advice? (And yes, I did find a non-dairy starter. :) )
i feed the boys coconut yogurt...maybe you could look up something using coconut what starter do you use?
I found two potentials, but I'm leaning toward the first:
http://www.giprohealth.com/giprostart.aspx
http://www.customprobiotics.com/cust...-starter-2.htm
And, I'm hesitant about coconut due to E's reaction to almonds; she had tried nuts about a year ago, and she got blotchy -- nothing severe, but annoying & uncomfortable. I thought at the time that maybe she was too young...any maybe still so, but I'm done with anything nut-related (which I'm totally fine with because I hate them all with a passion; not allergic, I just think they're all gross. :) ). Some friends just recommended hemp milk & flax milk...so many choices now! (Better than none!) :)
Hmmm...I always thought that when you let the bacteria ferment the milk for 24 hours essentially all the lactose is gone. You can then sweeten the yogurt with honey (or really regular sugar if you want). When I was doing a diet where only simple sugars were allowed, we could have yogurt that way (sweetened only with honey). The book that I was following did say that lactose intolerant people can almost always have yogurt that was fermented that long.
It's not the lactose that bothers my daughter, it's the protein in the milk (casein, thus the allergy). But, I've got my non-dairy starter from GI and my yogurt maker and a bunch of fresh, homegrown blueberries, so it's yogurt-making day! :)