Homemade SCD Yogurt

I realize this has absolutely nothing to do with dolls, however, I really wanted to share with you guys how I’ve been making homemade SCD yogurt. SCD stands for Specific Carb Diet. I won’t go into all the details of that here but it’s basically a diet designed to heal leaky gut and help those with intestinal problems such as Crohn’s, Ulcerative Colitis, Celiac, IBS etc. The SCD Yogurt is one of the most important parts of the diet, as it is loaded with live probiotics, much more than you can get with store bought yogurt and it’s both lactose and sugar free. If you’re interested in learning more about the SCD diet and how the yogurt works, I recommend getting the book called “Breaking the Vicious Cycle” by Elaine Gloria Gottschall.

SCD Yogurt Recipe:

Ingredients:

  • 1/2 gallon Organic whole milk (make sure the only ingredient is milk basically, no sugar added, especially no carrageenan!)
  • 1/2 cup Yogurt Starter – I use Dannon brand All Natural Plain Yogurt “Whole Milk” (Not low-fat version). It’s just plain yogurt that you can find in the yogurt section of your grocery store (in the USA). Don’t ever use yogurt which has the bifidus bacteria. You can also use a powdered yogurt starter by yogourmet (USA) If you’re in the UK, you can use “Organic Sheeps Milk Live yoghurt by Woodlands”. You shouldn’t just use any type of yogurt starter otherwise, you don’t get the benefits.

Tools/Supplies:

  • Stainless steel pot – Should be large enough to hold and heat 1/2 gallon of milk.
  • Candy thermometer – (comes with Yogourmet) temperature is the most important part of making yogurt.
  • Wooden spoon – for stirring the heating milk.
  • Container – to store finished yogurt (Yogourmet maker comes with container)
  • Heating element – to keep yogurt mixture at a constant 110F for a solid 24 hours. You can either use the low setting on your oven with the door slightly propped open and a thermometer sat inside to check temperature, you can use a heating pad without auto shutoff feature or you can use a yogurt maker, which is what opted for. I use the Yogourmet multi because I read it was the best one to use that stays at a consistent 110F and since I am serious about making this yogurt religiously, I thought it’d be the easiest option without having to mess around watching temperatures over a 24 hour period. With the Yogourmet, I can just pop my yogurt in it and forget about it until 24 hours later. But if you’re just wanting to give it a try before committing to buying a yogurt maker, you absolutely do not need a yogurt maker to make this.

Instructions: 

It’s literally 5 steps to make the yogurt. Once you’ve made it, you’ll see that it really is a lot simpler than it may seem at first glance.

  1. Heating the 1/2 gallon milk to 180F – Pour the 1/2 gallon of Organic Whole Milk into the stainless steel pot. Attach the candy thermometer to the side of the pan. Turn the stove top on med/high setting. I stir my milk very frequently with the wooden spoon, which keeps the milk from burning or sticking to the bottom of the pan. Once the milk reaches 180F, cook for 1 more minute at 180F and then turn off the stove top and remove the milk from the heat.
  2. Cooling the 1/2 gallon milk to 75F – Now that the milk has been heated to 180F, it now needs to be cooled down to around 68F-78F. (If you have the Yogourmet maker, it comes with a thermometer that has the key temperatures highlighted for you on the thermometer, the blue highlighted area on the thermometer shows the cooled temperature). To cool the milk down faster, I fill the sink with cold water and add a good amount of ice. Add the stainless steel pan of milk with the thermometer still attached to the ice water and stir the milk until the temperature drops down to around 75F (needs to be under 80F). Once the milk has cooled to the correct temperature, take it out of the sink and dry off the pan.
  3. Add 1/2 cup Yogurt starter mixed with cooled milk – If you’re using a yogurt maker for your heating element, you’ll need to add the yogurt starter to the yogurt container that fits inside the yogurt maker and then add in your milk to the container and mix it thoroughly with the yogurt starter. If you’re using a heating pad or oven as your heating element, you can simply add the yogurt starter to the pan of milk (or whichever pan or container you’ll be using to heat the yogurt in over the 24 hour period) and mix thoroughly with the yogurt starter.
  4. Heat Yogurt at 110F for 24 hours – Heat the yogurt with either the Yogurt maker, propped open oven on low setting or heating pad with no auto shut off feature. If using the Yogourmet maker, simply place the container inside the yogurt maker, pour about 1 1/2 – 2 cups of water into the yogurt maker and plug it in. Let the yogurt heat at 110F for 24 hours (Set an alarm on your phone).
  5. Refrigerate for 8 hours – Once your yogurt has heated at 110F for a total 24 hours, remove the yogurt from the heat (place in storage container if you didn’t use the yogurt maker container) and place in the refrigerator for 8 hours. This step thickens the yogurt.

**If you are in a current flare of UC, Crohn’s or IBS stomach upset problems, it’s best to start slow with the yogurt and have only 1 or 2 TBSP per day and slowly build up to consuming more, not to exceed 3 cups per day.

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