The SCD eliminates fluid milk, but allows farmer cheese, low lactose cheese, and 24-hour fermented yogurt. Yogurt is rich in protein, calcium (~300 mg per cup), potassium, and phosphorus. Try to eat at least a cup daily. This recipe yields 64 oz of delicious yogurt, or about 8 – 1 cup servings.
Equipment you will need:
- 2 quart Yogurt maker (cleaned and ready to go)
- Thermometer, calibrated
- Stock pot, or large cooking vessel
- 64 oz whole milk (preferably from pasture raised cows)
- Yogurt starter that is free of bifido bacteria. I used Yogourmet — 2 packets of 5gm yogurt starter.
- Pour milk into a pot and place over medium heat. Bring to 180 degrees Fahrenheit. *Note* it is important to warm your milk slowly and stir occasionally with spatula to prevent scorching.
- Once milk reaches 180 degrees Fahrenheit, turn off heat and allow milk to cool to 108-112 degrees Fahrenheit. To speed up the cooling process, you can submerge the pot of warmed milk into an ice bath and stir until it reaches the desired temperature. But be careful not to cool it below 108 degrees Fahrenheit.
- When the milk reaches 108-112 degrees Fahrenheit, remove about 1/2 cup of the milk and place in a small bowl. Add the yogurt starter to the reserved milk and mix thoroughly. Once combined, add mixture back to main pot of warmed milk and mix thoroughly.
- Pour mixture into yogurt maker and incubate for 24 hours. Keep mixture as still as possible to preserve consistency of final product.
- After 24 hours, turn off yogurt maker and place yogurt container in fridge to stop the fermentation process and allow yogurt to set.
- Enjoy cooled yogurt!