When first starting the Specific Carbohydrate Diet all this talk about "yoghurt" and how it is so essential can be daunting to try to understand. I had never even heard of a yogurt maker, let alone how to make yogurt- or what yogurt is even really made out of. But don't worry, making yogurt is actually pretty easy, and after just a few times making it you will have the routine memorized.
I will make a list (and then give you my suggestion of where/what to get)
First, you need equipment:
1. A yogurt maker
2. A food thermometer
3. A cheesecloth
4. Yogurt starter (this is the essential bacteria needed so badly by your body, and what makes eating the homemade yogurt so good for you, this comes in powder form or you can get store bought yogurt and use that)
*If you are going to use store bought yogurt as your starter make sure there are no illegal bacterias (anything with bifidus, bifidum) and no pectin. The only kind that I have found to be legal is Dannon Plain, All-Natural- read the ingredients!
This is the exact yogurt maker that I have and will always use; it comes with #1, 2, and 3 of the above list of things you will need:
This is the exact yogurt maker that I have and will always use; it comes with #1, 2, and 3 of the above list of things you will need:
The yogurt maker will come with instructions, but remember your yogurt has to be fermented for at least 24 hours, not just 6.
Heat 1/2 gallon of milk (whole or 2% works best for thick yogurt) to 180 degrees.
Once it has reached that temperature let it sit and cool until it reaches 110 degrees.
Add either 1/4 cup of the store bought yogurt as a starter or 1/8 teaspoon of the GI Pro Health powder starter.
Pour 1/2 the amount of milk into the container with the starter in it and stir until well mixed. Then add the rest of the milk and stir that.
Then just place into the electric yogurt machine maker and take note of the time! In 24 hours, take the yogurt out and either place in the refrigerator or pour into cheese strainer and let it drip until the yogurt is your desired consistency.
Thank you! I have been avoiding making the yogurt because I didnt know where to start. This helps so much!
ReplyDeleteGlad it helps! Let me know if you still need any help! i was in your position not that long ago :)
DeleteI used to be on this diet (for a year) and made this all the time. Have you had any success cutting the tartness of it somehow? I added tons of honey to it and it was delicious, yes, but sometimes the sweetness made it impossible to use for cooking in more savory dishes...It was a labor, this yogurt, but very well worth the time and energy.
ReplyDeleteI always, always drip my yogurt through a cheese cloth to make Greek-style yogurt. This cuts the majority of the tartness out, and I have found I use less honey to taste. I also only put honey in my individual serving of yogurt, instead of sweetening the whole batch after it is done. That way, when I cook I use the unsweetened yogurt, and I have found no problems with it. Whenever I add it to dishes I rarely taste the yogurt flavor, it more just adds to the fluffy or creamy texture.
DeleteCan I make flavored yogurt for my son with the yogurt maker? I'd love to get more use out of my yogurt maker than just my weekly batch.
ReplyDeleteFeel free to add flavors after making the yogurt. You can use fruit, honey, nuts, jams, vanilla extracts, and the list goes on. However, it is not recommended to add these things before the yogurt is completely finished being made.
DeleteAt what point in the diet did you add yogurt? I have been doing SCD (correctly) since Aug. 1, 2012. I have attempted cow and goat milk but my gut didn't seem to tolerate them. I also tried almond and pecan milk yogurts but they separate and are grainy. Thank you so much for your blog!
ReplyDeleteCongratulations on making it through the last few months! I think I started eating yogurt about 3 or 4 months in. I was really cautious of adding something as "big" as milk. If you are not tolerating it well, I really suggest using probiotics in pill form. Elaine suggests getting started on those good bacterias as soon as possible. I have taken the SCDopholis from giprohealth.com and I noticed that it started helping me have more energy within a few weeks. Try those and then wait another 2 or 3 months before trying yogurt again. Don't push yourself, you may have a milk allergy. I have never had success with goat milk. I hope this helps you. And thank you so much for reading! It's people like you who leave comments and follow regularly that make all the effort that goes in to this blog worth it :)
DeleteHello, I am only a week into my new SCD lifestyle having been diagnosed with SIBO and waiting on some Celiac testing. I am REALLY struggling with the no dairy part as my doctor also has instructed me to avoid soy. Just when I seem to find a dairy free, sugar substitute free product, it still has soy. Would this yogurt be something I want to make in bulk and eat now? As you allude to, I have heard a lot about yogurt while researching this lifestyle change online but am unsure as to when to introduce it. I worry about not getting the nutrients I need having to cut out things like milk and so forth. Could it be made with Lactaid or Almond milk? and THANK YOU so much for providing this blog/resource. I've been feeling very lost in just this last week or so and it's reassuring to find a resource like this to relate to.
ReplyDeleteYou should introduce the yogurt as soon as you comfortably can. If you doctor told you no dairy then I suggest you take a pill form of probiotic rather than try to make yogurt. I have heard that you can use nut milks to make yogurt but I have never done it. Lactaid is not SCD legal. Congrats on trying to better your health, but keep doing research. Try new things one step at a time and remember that it will take a while for you to get better but it's all worth it! Thanks for following my blog.
DeleteThere are three things in my life I will remember until my dying days. My wedding day to my husband Tim, The first time our adopted child spoke, and the first time Jadah's yogurt touched my lips. Honey, it's da bomb.
ReplyDeleteI have been making my own yogurt every week for over 40 years. My recipe is similar to yours only I add 1 envelope dry milk and a T of vanilla. I have mine in the yogurt maker 10 hrs. or less. It comes out like a nice creamy pudding, and not very sour. If I leave it in the yogurt maker longer than that it just gets very sour! I don't need to strain it either unless I am making cheese. Can you tell me why you would leave it in the yogurt maker so long? Thanks!
ReplyDeleteIt is left in for 24 hours to remove all the lactose for better digestion and is the key to the Specific Carbohydrate Diet. It also increases the Probiotic content.
ReplyDeleteWhere can I buy the recommended yogurt starter? I can't find it.
ReplyDeleteI buy GI Pro health. I get no endorsement from them, it's simply the best from the research I've done: http://www.giprohealth.com/yogurtstarter.aspx
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