24-hour Yogurt
(Source: Recipes for the Specific Carbohydrate Diet, Raman Prasad, 2008, Fair Winds Press)
Homemade yogurt is an important part of the SCD. Natural acidophilus and other probiotic organisms in the yogurt assist with intestinal healing. 24 hour yogurt is SCD friendly since the yogurt contains no lactose which takes 24 hours to completely ferment out. Store bought yogurts are not SCD friendly since they have usually been cultured for around 12 hours which is not long enough to break down all the lactose in yogurt.
Yogurt fermentation requires a constant temperature between 100 F and 110 F (38 C to 43 C). We recommend purchasing a yogurt maker.
Ingredients:
2 quarts whole milk or half and half (goatʼs milk may also be used)
10 grams Yogourmet freeze-dried yogurt starter
Pour the milk into a large saucepan and place on a stovetop burner over medium heat. Stir the milk frequently to prevent it from sticking to the sides and bottom of the pan. As soon as the milk begins to simmer (Temp 180 F), remove it from the heat. Be careful -- if the pan is too small, you run the risk of the milk boiling over. (If using goatʼs milk, be careful not to let the temperature exceed 185 F (85 C)).
Allow the milk to cool to 100-110F temperature. This can be expedited by putting the pan in a container of ice water or in the refrigerator. Skim off any milk that has solidified on top.
Remove the inner container from the yogurt maker and add one cup (235 ml) of milk from the saucepan to the container. Thoroughly mix in the yogurt starter. Add the remaining cooled milk and mix again.
Fill the outer container of the yogurt maker with warm water to the appropriate mark. Place the inner container back into the yogurt maker, turn it on, and allow the yogurt to ferment for a minimum of 24 hours. (donʼt leave it in for more than 34 hours.)
Remove the inner container and refrigerate.
Homemade yogurt is an important part of the SCD. Natural acidophilus and other probiotic organisms in the yogurt assist with intestinal healing. 24 hour yogurt is SCD friendly since the yogurt contains no lactose which takes 24 hours to completely ferment out. Store bought yogurts are not SCD friendly since they have usually been cultured for around 12 hours which is not long enough to break down all the lactose in yogurt.
Yogurt fermentation requires a constant temperature between 100 F and 110 F (38 C to 43 C). We recommend purchasing a yogurt maker.
Ingredients:
2 quarts whole milk or half and half (goatʼs milk may also be used)
10 grams Yogourmet freeze-dried yogurt starter
Pour the milk into a large saucepan and place on a stovetop burner over medium heat. Stir the milk frequently to prevent it from sticking to the sides and bottom of the pan. As soon as the milk begins to simmer (Temp 180 F), remove it from the heat. Be careful -- if the pan is too small, you run the risk of the milk boiling over. (If using goatʼs milk, be careful not to let the temperature exceed 185 F (85 C)).
Allow the milk to cool to 100-110F temperature. This can be expedited by putting the pan in a container of ice water or in the refrigerator. Skim off any milk that has solidified on top.
Remove the inner container from the yogurt maker and add one cup (235 ml) of milk from the saucepan to the container. Thoroughly mix in the yogurt starter. Add the remaining cooled milk and mix again.
Fill the outer container of the yogurt maker with warm water to the appropriate mark. Place the inner container back into the yogurt maker, turn it on, and allow the yogurt to ferment for a minimum of 24 hours. (donʼt leave it in for more than 34 hours.)
Remove the inner container and refrigerate.
