The Official Website for The Specific Carbohydrate Diet

Breaking the Vicious Cycle

The Official Website for The Specific Carbohydrate Diet The Official Website for The Specific Carbohydrate Diet


Yoghurt - How to Make with Heating Pad

Claudine Manning shows us how to do it with a heating pad. Depending on the equipment you have you may prefer this method. It has several advantages - It can make a larger batch that is only limited by the size of the pot, so the number of times you make yoghurt each week is reduced. Only one pot to clean. If you have a multicooker the strainer in it can be used to drip a large batch too.

1. Empty milk, half and half, or cream (make sure no carageenan or other illegals are added to your milk or cream) in large stockpot. I use a multicooker, and drip the yogurt in the pasta insert.
I insert a candy thermometer with clip on holder to monitor the temperature.

2. Bring the milk to a boil. 212 F(100C), or you an tell when it begins to rise. Turn off heat immediately when it begins to rise so it doesn’t boil over.
For goats milk (which is more delicate) do not heat above 185'F (85'C).

3. Fill kitchen sink partway with cold water, and add ice. Place pot in water bath to hasten cooling. Cover pot with aluminum foil to prevent contamination. Wrap foil around thermometer so you can check the temperature.
4. Once the milk has cooled to about 100 F(38C), add the starter. Powdered Lyosan starter, legal commercial yogurt starter (Dannon Natural plain or Butterworks Farms), If using a yoghurt starter, take some of the milk out mix with the starter then return and mix with the rest of the milk. 5. I set the pot on a heating pad set on medium. My heating pad has three temperature settings, so I check the temperature periodically and turn up or down as needed. It’s probably best to turn on the heating pad while you are heating or cooling the milk. I let it ferment for 24-29 hours. When I take it off, I remove the thermometer and foil and cover with the pot’s lid and place in the refrigerator for 4-8 hours.
6. After the yogurt has cooled in the refrigerator for 4-8 hours, I transfer it to the pasta insert lined with a flour sack towel that I bought at Linens and Things. Once I have transferred all the yogurt, I place the pasta insert back into the pot. I drape the ends of the towel over the yogurt to cover, and let it drip in the refrigerator for several hours.


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Through the (SCD) Specific Carbohydrate Diet, explained in this book, our son was able to get off medication and thrive. He healed himself and was able to go away to college. Last month he had a relapse, had surgery and by going back on the diet he was able to put himself in remission. The doctors are amazed with his latest tests and told him he did not need medication, but he must stick to the diet. I have bought over a dozen of these books and shared them with doctors, family members, and friends. I strongly recommend this book for any IBD/IBS issues.
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- Jo
Amazon customer

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