I’ve blogged before about how important I think Specific Carbohydrate Diet Yogurt can be for healing. The truth is when I got started with SCD yogurt the whole idea was overwhelming. Not only did I think store bought yogurt was perfectly fine (it’s not); I had never made any fermented foods (should be easy right?). A couple of burnt pots of milk, a batch of lumpy yogurt and I was up and running.
As time went on, I picked up some time-saving pieces of the puzzle from readers of the blog and other places. So, when we updated our book a couple months back, I created directions below based on these new ideas. Now, before I go any further just a word of caution, Jordan and I do not recommend trying diary until you’ve been on the SCD diet at least 30 days (it’s one of the 4 horseman!).
Goat’s Milk Yogurt for Everyone
Moving on. In the directions below, I’m using goat’s milk because time after time we get emails from people who struggle with cow’s milk. In our opinion, there aren’t any downsides to starting with goat’s milk. As a matter of fact, there might be ton of benefits!
If you tolerate the goat’s milk just fine and are curious, then try some cow’s milk. Trust me when I say that stepping into cow’s milk like this is a much nicer transition than pouring your heart, soul and wallet into a first batch of cow’s milk SCD yogurt only to get sick and possibly have a setback. The SCD yogurt experience is one of trial and error for most and trying to figure out if you made it wrong, are reacting to the milk, or are just not seeing healing from the diet can be extremely frustrating. So, save yourself the trouble use goat’s milk and to be completely cow milk free you will need to use GI Pro Health’s dairy-free yogurt starter.
Lastly, I’m using a Yogourmet yogurt maker. It’s not completely ideal for making SCD yogurt, as you can see in step 6, I use a dimmer switch to adjust the temperature down to the ideal range of 100 to 110 degrees. But I chose it for ease of clean-up, large batch size (2 quarts), low price and water bath for equal heating of the milk.
Enjoy and remember at around 700 Billion+ CFU’s of probioitcs per cup this stuff can work wonders!
Goat’s Milk SCD Yogurt
- Pour 2 quarts of milk into a 2.5 quart glass bowl. Place the bowl in the microwave and heat on high for 10 to 15 minutes until the milk reaches 180° F. Everyone’s microwave is different and it may take a couple of batches to figure out your specific time, but mine is 14 minutes. The first time you try this, it is a good idea to heat it for 10 minutes and check the temperature. Then, continue heating in 1-minute intervals until you reach 180° F. (Note: You do not need to start over if you accidentally heat the milk too hot.)
- Remove the bowl from the microwave and allow it to cool covered (don’t want any extra microbes getting in there), but be careful as the bowl will be very hot. Stir it occasionally and check the temperature. Once it has reached about 100° F, it is ready to go. It usually takes around 1 to 1 ½ hours to cool, this can be sped up by putting it in the refrigerator.
- Once the milk has cooled, a separated layer of milk will have formed at the top of the bowl. This layer will make your yogurt lumpy, so remove it by pouring the milk from the bowl through a fine mesh strainer and into the Yogourmet container. Discard any clumps that are caught in the strainer.
- Add 1/8 teaspoon of the GI ProStarter for every 2 quarts. Whisk the milk very well so that everything is dissolved.
- In my case, I add 2 cups of room temperature water to my Yogourmet Yogurt Maker (2 quart capacity) before I put the batch container in the unit. This allows the container to float in water and evenly distribute the heat.
- Plug in your yogurt maker in an out-of-the-way area of your house where the temperature will not change during the fermentation (for instance, not next to the stove where you will be cooking).
- Ferment for at least 24 hours and no more than 28 hours.
- Unplug the yogurt maker and carefully place the yogurt batch container in the refrigerator for 8 hours. The yogurt has live cultures that are very sensitive to movement until everything is set up. Once it has set up for 8 hours, stir gently and serve cold. It will stay fresh for up to 3 weeks, however the good bacteria will start dying after the second week.
Do you make SCD yogurt? If so, what kind of yogurt maker do you use and what kind of milk?
P.S. – There are many different elements to successfully take control of your health on the SCD Diet. Mastering yogurt is ONE piece and we’ve created an eBook to help you learn ALL of them… built from our own success and helping others heal. You can find out how it can help you here: http://www.scdlifestylebook.com