Yogurt - 24 hours SCD Recipe | Nutritional Therapy for IBD

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Recipes

Yogurt - 24 hours SCD

The original SCD yogurt recipe -fermented for 24 hours

Prep:

30 minutes

Cook:

24 hours

4 cups - 2 liters

Medium

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Ingredients

4 cups milk (2% or higher works best)

½ cup commercial yogurt, with bacteria, no bifidus, preferably with acidophilus - No additives or sugar added! Instead of commercial yogurt you can also use a freeze-dried yoghurt starter.

2 liters milk (2% or higher works best)

120 ml commercial yogurt, with bacteria culture; no Bifidus, preferably with acidophilus - No additives or sugar added! Instead of commercial yohurt you can also use a yoghurt starter.

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Heat the milk to 190°F (88°C).
Let the milk cool to 100°F (38°C) or lower.
Put a little bit of milk in the yogurt maker.
Add the commercial yogurt or yogurt starter and mix well.
Add the rest of the milk and mix until well combined.
Put the lid on and turn on the yogurt maker.
It must remain between 100-108°F (38-42°C). At lower temperatures the fermentation process stops, at higher temperatures the good bacteria that keep the fermentation process going die completely.
Let it ferment for 24 hours.
Put the container in the fridge for another 8 hours to stop the fermentation process and let the yogurt set.
In the early stages of the SCD it is recommended to drain the yogurt from its whey: Put a thin cheese-cloth in a colander on top of a bowl.
Poor in the yogurt and fold the cloth. Put something heavy on top.
Put in the fridge for 4-8 hours.
Scrape the drained yogurt from the cloth into a container with a lid.
Refrigerate until used.

Nutritional Info

Storage

Refrigerate

Notes

A yogurt maker is very practical, but yogurt can also be made in a slowcooker, Food dehydrater or even an oven with the appropriate light bulb installed. Most important thing is that the temperature stays between 100-108 F/ 38 and 42 C.

This recipe was originally published in

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