Lala deslactosada is actually a clean lactose-free milk with minimal processing - just organic milk with lactase enzyme and vitamin fortification. No seed oils or artificial additives present. DIY version eliminates ultra-pasteurization and provides fresher, more bioavailable nutrients from organic sources.
Based on: Lala deslactosada
· Makes approximately 16 servings (4 liters)
· Serving: 250ml (1 cup)
Why This Recipe is Seed Oil Free
Commercial Lala deslactosada from LALA often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Lala deslactosada may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
4 liters (about 1 gallon) · Organic Valley Whole Milk
Base milk providing protein, fat, and natural milk sugars - organic ensures no synthetic hormones or pesticides
Lactase enzyme
16 tablets (1 per serving) or 32 drops · Lactaid Fast Act Lactase Enzyme Supplement
Breaks down lactose into digestible glucose and galactose, making milk suitable for lactose-intolerant individuals
Vitamin D3
80 IU (5 drops total) · Nordic Naturals Vitamin D3 1000 IU drops
Matches commercial fortification levels for bone health and calcium absorption
Vitamin A
10,624 IU (about 1/2 softgel worth) · Carlson Vitamin A 25000 IU softgels
Matches commercial fortification for eye health and immune function
Instructions
Step 1. Start with 1 liter (about 4 cups) of cold organic whole milk in a clean glass pitcher. Use cold milk to prevent enzyme degradation and ensure optimal lactase activity. Organic whole milk provides the rich mouthfeel and nutritional density closest to the commercial product.
Step 2. Add 4 lactase enzyme tablets (crush them) or 8 drops of liquid lactase enzyme to the milk. Stir gently with a non-metal spoon for 30 seconds to distribute evenly. The enzyme needs direct contact with lactose molecules, so thorough mixing is essential for complete lactose breakdown.
Step 3. For vitamin fortification, carefully pierce 1/8 of a vitamin A softgel and squeeze the contents into the milk. Add 1 drop of vitamin D3 liquid. These amounts match the fortification levels in the commercial product (664 mcg vitamin A and 5 mcg vitamin D per serving).
Step 4. Cover the pitcher and refrigerate for 24 hours. During this time, the lactase enzyme will break down 99% of the lactose into glucose and galactose. The milk may taste slightly sweeter due to these simpler sugars being more readily detected by taste buds.
Step 5. After 24 hours, gently stir the milk and taste test. It should be noticeably sweeter and cause no digestive discomfort for lactose-intolerant individuals. The milk will maintain its original nutritional profile while being easily digestible.
Step 6. Store in refrigerator and consume within 5-7 days. Pour 250ml (1 cup) servings as needed. Each serving provides approximately 300 calories, 19.5g protein, 11g fat, and 30g natural milk sugars, matching the commercial product's nutrition profile.
Step 7. For ongoing batches, repeat this process every 3-4 days to maintain fresh supply. The homemade version lacks the ultra-pasteurization of commercial products, so it has a shorter shelf life but better nutrient bioavailability.
Storage
Store in refrigerator at 35-40°F. Use within 5-7 days of preparation. Do not freeze as it will separate the milk proteins. Keep covered to prevent absorption of refrigerator odors.
Cost Comparison
Cost per serving (homemade)$0.53
Cost per serving (store-bought)$1.25
Savings58%
Higher upfront cost for supplements, but they last for months. Bulk preparation reduces per-serving cost significantly. Organic quality and fresh preparation justify any premium over conventional options.