SCD 24 Hour Homemade Yogurt

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Yogurt is an important part of SCD, and aids in gut healing by providing all sorts of good bacteria. Many of us who have IBD, myself included, have a hard time tolerating lactose. This is why fluid milk, certain cheeses, and commercial yogurt are not allowed. However, SCD yogurt is different because it is incubated at 100°-110°F for 24 hours. This allows the lactose (milk sugars) to be completely broken down, while still containing more beneficial bacteria than any commercial yogurt. This powerful combination helps to correct the gut biome allowing for healing. SCD yogurt can be introduced after the initial intro phase, but should be added slowly to make sure it can be tolerated. If you have a milk allergy or find you cannot tolerate the milk version, you can also make SCD coconut, or almond milk yogurt using the same instructions. This yogurt on its own is rather bitter, so I suggest adding fruit and honey for a more enjoyable product. 

When I started SCD, I avoided all dairy products for the first year. I slowly added some allowable cheeses followed by butter. I found that I tolerated them well, and next on my list was yogurt. I finally was able to get a Luvelle yogurt maker a year later, and am loving being able to enjoy yogurt again after two long years. Often, I just add fresh or frozen fruit and honey to it for breakfast or an afternoon snack. I have found that cooking fruit and honey together, then blending and adding to the yogurt works well too and makes for a more familiar ‘flavored yogurt’. You can even make this fruit flavoring in advance, refrigerate it for up to two weeks, and just add it to yogurt as you please. This makes for a super quick and easy breakfast. Happy yogurt making!   

                      

24 Hour SCD Homemade Yogurt

Serves 8 
Prep: 30 min
Cooking: 24 hours
Cooling: 6 hours 
Total: 30 hours 30 min 
Beginner

Ingredients:

2 liters whole milk (cow’s, goat, or sheep) 

6 g yogurt starter culture (I use GI Pro Start)

  Method Of Prep:

  1. Gather and prep ingredients. You will need a 24-hour yogurt maker such as Luvele or an Instant Pot.
  2. Start by heating your milk in a pot over medium-high heat.
  3. Using a thermometer to ensure accuracy, heat until you reach 180°F, and maintain this temperature for 10 minutes. Be sure to continuously whisk so you don’t scorch or burn the milk.
  4. This temperature is just before simmering, and you will see the milk start to swell and rise. By heating the milk in this fashion, it allows the milk proteins to denature which will ensure a thicker yogurt. If it starts to simmer, just turn your heat down and do your best to maintain the correct temperature.
  5. Remove from heat and allow to cool to 107°F. You want the cooled range to be between 97°F and 107°F. If it is hotter than this it will kill the bacteria in the starter. I would like to note that this temperature is for powdered starters. If you are using a commercial yogurt as your starter you will want to follow the temperature guidelines in Breaking the Vicious Cycle, and allow the milk to cool to 64°F-77°F before adding your starter. You can refrigerate the mixture to speed up cooling, just don’t let it get too cold.
  6. Once you have reached the correct temperature, add in your yogurt starter to 2 tablespoons of the milk and form a ‘paste’.
  7. Add this paste to the rest of the milk and whisk together. Make sure you read the instructions for whichever starter you use, as the instructions may vary, but for SCD be sure to let it go 24 hours.
  8. Next, place the milk mixture into your glass yogurt maker or Instant Pot.
  9. Pour water into the base to the specified fill line.
  10. Set the thermometer on the yogurt maker to between 100°F to 110°F, then set the timer for 24 hours.
  11. Once finished, remove the glass container with the yogurt in it and place it in the refrigerator for at least 6 hours. This will allow it to chill and set properly.
  12. After chilling, your yogurt is ready to be enjoyed. Add fruit, honey, spices, or whatever else you would like, and enjoy!

                      

Nutrition Facts: 
Calories- 153
Carbs- 9.8 g
Fat- 8.0 g
Protein- 13.0 g