From Naples, Florida: Savor the Authentic with Old World Market

By Momtchil Dimitrov, Yogurt Specialist at Old World Market In the evolving landscape of dairy consumption, lactose-free products have become indispensable for many individuals navigating lactose intolerance. As a chef specializing in yogurt at Old World Market, I've delved deep into the art and science of creating rich, creamy, and flavorful lactose-free yogurt. Today, I’m excited to share my expertise on enzymatic hydrolysis and its pivotal role in crafting the perfect yogurt, as well as how fermentation time influences its sweetness and texture. 1. Enzymatic Hydrolysis: The Foundation of Lactose-Free Milk Creating lactose-free milk is the cornerstone of producing high-quality yogurt for those sensitive to lactose. The most effective method to achieve this is through enzymatic hydrolysis . Process: Addition of Lactase Enzyme: The journey begins by introducing the enzyme lactase (β-galactosidase) into regular milk. Lactase meticulously breaks down lactose into its simpler sugar c...