Mix 1L of UHT lactose free milk with 100 ml lactose free cream. Add 1/10th of a teaspoon or a pinch of freeze dried Probiotic Yoghurt Culture ABY-1 and incubate in a yoghurt maker for 10 hours. Serve chilled. 1 liter will make approx 1kg of yoghurt. It will keep in the fridge for approx 10 days. Lactose intolerance seems to be on the increase, and here at The Cheesemaking Workshop we are regularly asked if cheese can be made with lactose free milk. So we started experimenting with lactose free milk… The good news: We have mastered yoghurt, quark, and mascarpone made with lactose free milk, and we have started down the path of creating firmer lactose free cheeses such as Fetta.