Yes!! And it was achieved over the last few days! I hadn’t used the yogurt setting on my Instant Pot (electric pressure cooker) and had finally ordered the necessary strainer. Onward. Using the “Cold Start” method, I proceeded. I had a 1.5L container of Fairlife milk and added 2 cups of whole Lactaid milk to make up the 2L needed. Next time I will use only the lactose free whole milk. The needed 2 Tablespoons of culture was from a container of whole milk Chobani brand yogurt. Following the recipe directions, I mixed the culture with 1 cup of the milk, then added it to the rest of the milk in the inner pot of the cooker. I pressed the “Yogurt” setting, adjusting it for 8 hours incubation and went about my day . (next time I will try just the minimum 6.5 hours as the tartness level was fine but not critical) When the cycle was completed, I poured the beautifully set yogurt into the strainer, put it in the ‘frig for 24 hours and let it lose max whey. Gorgeous!
The cheesecake recipe may be found here. It is the best!! I made the 24oz., or “tall 7” push pan” size. I substituted the yogurt “cream cheese” for the main ingredient and used that same yogurt for the top (sour cream) layer—-equal substitutions. In place of the cream (in the “cake” part of the recipe), I used a French vanilla non-dairy creamer. Wha-la!!!!!!!!!!! The results are a totally lactose free cheesecake that looks and tastes like the real thing!!!!!!!!!!! The “experiment” is a complete success and adds one more yummy dessert to my approved recipes. Note: non-lactose challenged DH gave it a 2-thumbs up!!!!!!!