Choose a firm and fresh-looking "hand" of ginger (about 250g) and scrape off the skin. Slice into thin rounds, cover with cold water and bring to the boil, then drain. Repeat this step once more, then make a syrup by boilingtogether 1 cup sugar and 1 cup water for a few minutes. Drop the drained slices into this syrup and simmer uncovered for about 25 minutes or until tender. Store in a covered glass container in the fridge.
CAN I MAKE YOGHURT USING LACTOSE-FREE MILK?
It is possible, though the resulting yoghurt tends to be very thin. Commercial yoghurt starters may give better results, but the trouble is that lactose is the sugar in milk, and yoghurt bacteria need it to grow. Many people with mild lactose intolerance can still enjoy yoghurt made with live cultures, as these contain enzymes which are released in the intestine and break down lactose (exercise caution, however).
Note that lactose-free milk now comes in full-fat, low-fat and UHT versions.
