Yogurt - 24 hours SCD
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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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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.
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