How much enzyme for a gallon of milk?

I use about 14 drops and wait 48 hours. Note this amount doesn't really work well for a normal gallon of milk, but seems to be pretty successful for a gallon of chocolate milk. I then use the chocolate milk to make and stockpile homemade icecream :)

What are the ingredients?

Purified water, lactase, and glycerin.

Will this withstand the heat in a cup of hot chocolate?

Depends on how hot is your definition of hot. The temp of hot coffee or chocolate is usually between 160 degrees F (71.1 degrees C) and 185 degrees F (85 degrees C). Lactase enzyme works best around human body temperature at 98 degrees F (because human biology evolution), but milk can't stay at that temp for long so that's why you need to wait at least 24 hours for the enzyme to work on most lactose molecules in milk at refrigerator temperatures. At higher temperatures above 50 degrees C (122 degrees F), lactase enzyme molecules start unfolding, increasing in size, and starts becoming less effective as its shape changes and no longer can physically interact with lactose molecules to break them down. Go above 60 degrees C (140 degrees F) and the effectiveness starts to drop off a cliff. So, no, I wouldn't expect it to work very well on very hot liquids. You'd have to wait until the temps cool, and you'd have to use more lactase enzyme.

Does this work with yogurt? If so, would it be just one drop per 6oz cup? And so I have to let it sit overnight?

Yes, it should work, but I think you‘d need more drops - 5 or 6, and stir it several times while it sits for at least 12 hours. The drops can mix better in liquid milk than they will in yoghurt.

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