How to Turn Regular Milk into Lactose Free Milk

December 13, 2025 •

3 min read

Approximately 65% of the global population has a reduced ability to digest lactose, the sugar found in milk. For those affected, learning how to turn regular milk into lactose free milk is a convenient and cost-effective solution for enjoying dairy without digestive issues.

Quick Summary

Convert regular milk into a more digestible option using a simple enzymatic process. Add lactase drops to cow's milk and refrigerate for 24-36 hours, allowing the enzyme to break down lactose into simpler, easily absorbed sugars.

Key Points

Add Lactase Drops: Use lactase enzyme drops to break down the lactose in regular dairy milk.
Wait for 24+ Hours: For effective lactose reduction, the milk with the added enzyme must be refrigerated for at least 24 hours.
Choose Your Milk: This method works with any type of dairy milk, from whole to skim, giving you full control.
Save Money: Creating homemade lactose-free milk is significantly cheaper than repeatedly buying the store-bought versions.
Expect a Sweeter Taste: As lactose is broken into simpler sugars (glucose and galactose), the milk will have a naturally sweeter flavor.
Store Properly: After treatment, the lactose-free milk should be kept refrigerated and consumed within a few days, just like regular milk.

Understanding Lactose and the Lactase Enzyme

Lactose is a disaccharide, or double sugar, naturally found in milk and dairy products. In the human body, the enzyme lactase is responsible for breaking down lactose into two simpler sugars: glucose and galactose. These smaller molecules are then easily absorbed by the small intestine. When someone is lactose intolerant, their body does not produce enough lactase, causing undigested lactose to travel to the large intestine. There, bacteria ferment the sugar, leading to symptoms like bloating, gas, and abdominal pain.

The process of creating lactose-free milk at home or commercially involves adding this lactase enzyme to regular dairy milk. The enzyme then does its work outside the body, breaking down the complex lactose sugar so that by the time you drink it, the milk is already in a more digestible form. The result is a slightly sweeter-tasting milk, as glucose and galactose have a higher perceived sweetness than lactose.

The DIY Method: How to Make Lactose-Free Milk at Home

Making your own lactose-free milk is a straightforward, two-step process that can be done with minimal fuss. All you need are a carton of your preferred dairy milk and a bottle of lactase enzyme drops. This method offers a convenient way to enjoy low-lactose milk at a fraction of the cost of store-bought versions.

Supplies You'll Need

Your choice of dairy milk (skim, 2%, whole, etc.)
Lactase enzyme drops (readily available at most pharmacies or online)
A clean, airtight container, if you're not using the original milk carton

Step-by-Step Instructions

Prepare the milk: Use a fresh container of milk for best results. If the bottle is full, pour a small amount out to make room for the drops and to allow for shaking.
Add the lactase drops: Follow the dosage instructions on the lactase product's packaging. Typically, this is a specific number of drops per quart or liter of milk. For example, some brands recommend 8-10 drops per liter for a 99% reduction in lactose over 24 hours. For a less severe intolerance, fewer drops can be used.
Mix thoroughly: Seal the container tightly and gently shake it for 30 seconds to distribute the enzyme evenly throughout the milk. If you are using a new container, stir with a clean utensil.
Refrigerate and wait: Place the milk in the refrigerator and let the lactase enzyme work its magic. The conversion process takes time, with most brands recommending a minimum of 24 hours. For a higher lactose reduction, some experts suggest waiting up to 36 hours or adding more drops.
Enjoy: After the waiting period, your milk is ready to be used just like regular milk. The lactase has converted the lactose, making it easier on your digestive system. Note the slightly sweeter flavor compared to untreated milk.

Homemade vs. Store-Bought Lactose-Free Milk

While store-bought lactose-free milk is widely available, there are notable differences when compared to the homemade version. The decision often comes down to cost, control, and personal preference.


Feature	Homemade Lactose-Free Milk	Store-Bought Lactose-Free Milk
Cost	Lower. Lactase drops are an affordable one-time purchase that can treat many cartons of milk, leading to significant savings over time.	Higher. The convenience of pre-made milk comes with a higher price tag per carton.
Control	High. You control the type of milk (fat content, brand), the amount of lactase added, and the waiting time, allowing for customization based on your needs.	Low. The manufacturer determines the milk quality, enzyme type, and processing time. Some commercial options may also contain added stabilizers or gums.
Taste	Consistent. The sweetness level is a result of the enzyme breaking down lactose. The taste is pure, reflecting the base milk used.	Variable. Some brands use ultra-high temperature (UHT) pasteurization, which can sometimes produce a slightly 'burnt' flavor.
Convenience	Requires planning. You need to add the drops and wait for 24-36 hours before it's ready.	Instant. It's ready to drink straight from the store, offering maximum convenience.

Conclusion

Creating your own lactose-free milk at home is a simple, cost-effective, and empowering solution for those with lactose intolerance. By adding lactase enzyme drops to your favorite regular milk and allowing the enzyme to work overnight in the refrigerator, you can enjoy all the benefits of dairy without the discomfort. This method provides greater control over the type and quality of milk you consume, all while being significantly more budget-friendly than commercial options. With a minimal amount of effort, you can transform a basic kitchen staple into a digestive-friendly delight for yourself and your family.

Frequently Asked Questions

No, the nutritional value of the milk, including calcium, protein, and vitamins, remains unchanged. The lactase enzyme only breaks down the lactose sugar, not other nutrients.

Yes, lactase drops can be used for other liquid dairy products like cream. While harder for solid products like cheese, many cheeses are naturally lower in lactose due to the aging process.

The most straightforward way is a taste test; the milk will taste noticeably sweeter after the conversion. For a more scientific approach, glucose testing strips can be used to detect the presence of glucose, a product of lactose breakdown.

Yes, as long as you use fresh, high-quality milk and follow the instructions for the lactase drops, the process is safe. The lactase enzyme simply aids in digestion and does not alter the milk's safety.

Lactase tablets are designed to be taken orally right before eating dairy to aid digestion inside the body. For pre-treating a whole container of milk, drops are the appropriate format for distributing the enzyme evenly.

It will have the same shelf life as the original milk, or slightly longer due to the pasteurization and removal of lactose. Always check the expiration date on the milk carton and store it in the refrigerator.

It will taste very similar but with a subtly sweeter flavor due to the conversion of lactose into glucose and galactose. Most people find the difference pleasant or barely noticeable.