Here are directions for making great SCD friendly yogurt, in the kind of detail I wish I would have had when I started the diet.

Note of caution: My family likes this yogurt so much, they won’t eat store bought yogurt anymore.

Equipment you’ll need:
-1 Gallon Soup Pot (I make it a gallon at a time, makes the measurements easy. You can use an expensive yogurt maker, but I didn’t see the point, when I could get the necessary equipment at Wal Mart, Target, or some other chain store for ~$15)
-Electric Heating Pad (think, drug store, my back’s sore, $12 no more, heating pad)
-Candy Thermometer (~$3 at Wal Mart, Target, pick your store)

Ingredients:
-1 Gallon (organic) Milk. Why mess around, organic is the way to go.
-1 Cup PLAIN Yogurt.

Now, Elaine and others say you can use any starter yogurt you want so long as you avoid Bifidus bacteria. Sure that’s fine, if you’ll eat just any yogurt–runny, thin, yogurt. But if you want thick, rich, yummy yogurt, you should use Plain Greek Yogurt as your starter. It’s strained and makes thick, wonderful yogurt. Be sure to stick to the bacteria constraints Elaine outlines in her book.

Directions:
-Slowly bring the milk to ~200 degrees. Stir often to keep milk from burning. If the milk burns, and you accidentally stir in that burnt stuff, your yogurt will suck. Promise.

-Cover, put on a rack in the fridge for about 1:45 until it’s 100-110 degrees, optimal growing temp.

-Whisk in 1 cup yogurt.

-Cover and place the pot on the hot pad (I use medium setting), to maintain temp of about 100 degrees. -Yogurt bacteria will grow between 80 and 110, but 90-100 is ideal. You’ll need to check this periodically (every 3-4 hours) for your first few batches to figure out what setting on your hot pad keeps the milk/yogurt mixture at ~100 degrees.

-Let the mixture ferment for 24-36 hours. 24hrs is the MINIMUM. I do 32-36 hours. Makes great, thick yogurt.

-Remove from hot pad, place directly in fridge for 4-6 hours or until it comes to equilibrium temperature with the fridge.

Pull out the pot, and divide into clean containers. I’ve kept it for 12 days. but 7-10 is probably the safe range. If you want to ensure the integrity of your yogurt you can sterilize your containers with boiling water or 10% bleach solution (be sure to rinse with LOTS of water after, if you choose to use DILUTED bleach).

Total Time commitment:
25 min to heat the milk
~1:45-2 hrs to cool the milk
3 min to whisk in the yogurt

Filed under: Recipes

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