Yes, it is posible.
It depends not only on lactose but also protein and fats.
There are 2 variants to consider.
- Lactose-free milk which can be plant-derived like soy and cashew milk (the word ‘‘milk’’ here is used because those types of milk look like dairy milk, not because their nutrient value is similar to the dairy milk)
- Lactose-free dairy milk
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What’s the trick to thickening?
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The bacteria eat the lactose(milk sugar) and the side product ‘‘Lactic Acid’’ thicken the fats in the milk. The lactose contributes to the flavour and thickening, however, soy milk and cashew milk due to their high in protein content deliver quite naturally thicken result and mild taste as less acid is created.
You can add a teaspoon of sugar to the milk after warming(do not boil plant-derived milk) to satisfy the requirements for sugar. Please check How to make section on our website
How to make >Scroll down to Alternative milk section
The lactose-free dairy milk scenario might deliver thick results if lactose-free dry milk is added. The thickening is a result of the dry part of the milk and the protein which is high in the dry milk.
Otherwise, the texture will be drinkable in most cases.