24 Hour SCD yogurt - also known as 'Specific carbohydrate diet' yogurt, is a powerhouse of gut loving bacteria and nutritional goodness. Find out why it should be your first go to healing food here.
If you want the most nutritious yogurt possible, it must be made from good quality cow’s milk. If you’re unsure which milk to choose, click over to Help! Which cow’s milk should I buy to make SCD yogurt?
It is important to sterilise the Luvele yogurt making glass jar, lid and any utensils (the whisk) you use beforehand. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
With cow’s milk, I admit to being a bit lazy with this step. I do not boil the glass yogurt bowl for 5 minutes. I do however, thoroughly clean out all previous yogurt residue, then put the bowl in the dishwasher. Before use, I then pour additional boiling water into the bowl and them promptly dry it with a fresh clean tea towel. I find this is enough. Note: If preparing raw milk yogurt, I would sterilise properly.
1. Measure Quantity
Measure the appropriate quantity of milk to fill your Luvele yogurt maker and pour into a large, clean saucepan.
2. Heat the milk to 82° C (180° F)
This is just the moment before the milk is about to boil. You can actually see this pre-boiling point; the milk begins to swell and rise slightly.
TIP: I once found waiting for the milk to heat nerve racking. I would stand by the pot with thermometer in hand, waiting, and waiting. It felt like an eternity. Recently I timed how long it took to reach 170 degrees Fahrenheit and that has made the process fail-safe and stress free. I now set my oven timer at 7 minutes (yours may be different) and relax. When the beeper goes off I know I have at least another 30 seconds to get to the stove and turn the heat off. Now that last 30 seconds seems to take an eternity!
3. Cover the milk & let cool to below 42° C (107° F)
It is fine if the milk cools down well below 42° or even goes cold, it just mustn't be too hot. Temperatures above 43° C will kill the starter culture. The perfect temperature range for making SCD diet yogurt is between 36° C (97° F) and 42° C (107° F).
As the milk cools a layer of skin will form on the yogurt. Some SCD yoghurt recipes recommend taking this off. There is no harm leaving it in though. It does not produce lumpy yoghurt. NOTE: If you are using unhomogenised milk, the skin will be a rich layer of cream. Divine. You don't want to miss out on this!
4. Add the starter cultureand gently whisk it in.
Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified.
5. Pour the milk into the yogurt making glass jar and put the lid firmly on.
Place the glass yogurt jar into your yogurt maker.
6. Pour water slowly into the base.
The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
7. Place the cover lid on top.
The milk is now ready to begin fermentation.
8. Set the time & temperature.
Use the digital control panel to set the temperature to 38° C (100° F), the time to 24-hours and then press ‘confirm’ to begin incubation.
9. After 24 hours the fermentation is complete.
Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench!
10. Switch the yogurt maker off and remove the yogurt jar.
Straight from the maker the yogurt will be runny and warm.
NOTE: Depending on the milk you used, there may be a layer of yellow cream on top of the yogurt.
11. Place the jar in the fridge for at least 6 hours to chill and set.
Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.
You can set the yogurt maker to ferment for a further 5 hours if you want your yogurt to have even less lactose. See the post Fermentation time & temperature makes all the difference for more information.