The SCD™ Knowledge Base

SCD™ yoghurt

Yoghurt making is fairly foolproof as long as you respect the fact that the yoghurt making process involves a living organism that is temperature sensitive - too hot and you kill it; too cold and it won't work or multiply. This will probably be more detail than you need, but there may be something useful in it for you. SCD™ yoghurt is also an important part of the SCD™iet, because the live culture in the yoghurt repopulates the gut
with 'good' bacteria, thereby bringing the overgrowth of harmful bacteria under control.
The flavour and texture of the yoghurt depends on the kind of milk you use. The richer the milk, i.e. the more butterfat or milk fat it contains, the less tart and the thicker the yoghurt will be. No matter what kind of milk or cream you use, make sure that it has no additives such as carrageenan, xanthum gum, dextrose, or other emulsifiers or sweeteners. It should contain nothing but milk, and sometimes cream. If you cannot find regular commercial dairy products that are additive free, you may need to use
organic products.

For those who are sensitive to cow milk, you may find that you tolerate homemade yoghurt made with goat milk. The protein molecules in goat milk are shorter than the protein molecules in cow milk, and are more delicate therefore. Instructions for making cow milk and goat milk yoghurt are below, as well as the different methods you can use to make yoghurt. Finally, for those who find that they are sensitive to both types of
yoghurt, you may try draining some of the liquid off the yoghurt to make it easier to tolerate. Instructions for 'dripping' cow milk yoghurt can be found in BTVC on page 134, and for goat milk yoghurt, at the Upper Canada Lower Bowel Society site. Once drained, the yoghurt is referred to as dripped yoghurt, yoghurt cheese, or SCD™ cream cheese. It can be eaten plain, or used in recipes as a substitute for dry curd cottage cheese.

Making SCD™ yoghurt in a yoghurt maker
1.) Put one or two liters (quarts) of milk into a clean pot and heat
slowly on a medium heat until the temperature reaches 180 degrees F.* Stir
the milk from time to time to keep the bottom from scorching, and again
before you take a final temp reading to make sure that the entire contents
have reached 180 degrees. The purpose in heating the milk to this
temperature is to kill any bacteria that might be present and interfere
with the yoghurt making culture.
*Both cow milk and goat milk must be heated to just past 180 degrees F, in
order to sterilize them. However, cow milk can tolerate temperatures up to
about 212 degrees F, while goat milk is more delicate and should not be
heated above 185 degrees F.

2.) Turn the heat off and allow to cool to between 108 and 112 degrees F.
Stir well before determining the final temperature. You may cover the pot
with a clean tea towel while it cools.

3.) Pour the milk through a little sieve into the yoghurt maker insert, to
remove the film that forms on the top of the milk as it cools. You do not
have to, but it will make for smoother yoghurt.

4.) If you use freeze-dried Yogourmet yoghurt starter, put it into a
measuring cup, add several tablespoons of the milk and mix it well until
it seems well dissolved. Then add about half a cup more of the milk, mix
well, and pour all of that back into the milk in the yoghurt container.
Again, mix it well. Put the lid onto the yoghurt maker insert, making sure
it is secure.
If you use store bought yoghurt as your starter. The yoghurt you buy can
contain Lactobacillus Acidophilus, Streptococcus Thermophilus, and
Lactobacillus Bulgaricus. It must not contain Bifidus/Bifidum bacteria.
Nor should it contain gums, sugars, or additives, or flavors of any kind.
The culture must be active. Use ¼ cup per liter of milk, and follow the
instructions as listed above, for freeze-dried starter. You should not use
once batch of homemade yoghurt as starter for another.

5.) Fill the outer container of the yoghurt machine with warm water to the
appropriate mark (i.e. for 1 liter or 2 liters... or as instructed for
individual cup yoghurt makers)

6.) Put the yoghurt maker liner, containing your milk and yoghurt culture
into the machine - in some models, it may feel as if it is floating in the
water slightly. This is fine. Put the top of the yoghurt maker on, plug it
in and forget about it for at least 24 hours. I put a sticky note on the
top with the time so you will know when 24 hours has elapsed.

7.) After at least 24 hours, unplug the machine and remove the inner
container. Carefully, (remember - it's ALIVE), put the container into the
fridge and let it rest for about 8 hours until it has cooled.

8.) Gently but thoroughly, stir the yoghurt with a spoon or metal whisk to
make it smooth. THAT''S IT! If you stir it too much it can separate, so
remember to treat it gently.

Making SCD™ yoghurt in the Oven
Follow steps 1 through 3 for making yoghurt in a yoghurt maker.

4.) In a separate bowl, place either 1 cup of plain commercial yoghurt or
freeze-dried yoghurt starter and slowly add some of the cooled milk, mixing
it well with a whisk or electric hand mixer. When this solution is blended
well, add it slowly back into the pot, again mixing it well.

5.) Place the covered pot in oven with a 60 watt light bulb on. Keep a
thermometer (you can purchase a nice big outdoor one at Home Depot for
about $3.99) in the oven and maintain the temperature at 100 to 110
degrees F. If the oven becomes too warm, use a pen to prop open the door
just a bit. Once you have done this a few times, you will get a feel for
how your oven best maintains this temperature. Ferment the yoghurt this way
for 24 hours.

6.) After 24 hours, remove the pot from the oven and put it in the fridge
for about 8 hours. Do not disturb the yoghurt until it is set up properly,
or you will change the consistency.

7.) Gently but thoroughly, stir the yoghurt with a spoon or metal whisk to
make it smooth.

From the LI listserve