This yogurt making method is in accordance with the 'Specific carbohydrate diet' (SCD) which ferments for 24 hours. The long ferment time allows the bacteria to consume more of the sugar (lactose) present in the milk and results in a higher probiotic count than commercial yogurt. It is estimated that a cup of homemade yogurt, fermented for 24 hours, contains 700 billion CFU’s (colony forming units) of good bacteria.
24-hour, homemade yogurt is a well-tolerated fermented food that is an important part of the SCD diet, 'gut and psychology syndrome' (GAPS diet), and many other gut healing diets. And because the bacteria (in the starter culture) consume the sugar in the milk (lactose) during the fermentation process, 24-hour yogurt can be tolerated even by people who are lactose intolerant. If cow’s milk however, is a concern, homemade 24-hour goat milk yogurt is a very gentle dairy option. Alternatively, our yogurt recipe blog has many dairy-free, plant-based milk yogurt options to experiment with.
For more great yogurt making recipes, tips and trouble shooting advice, click over to 'how to thicken homemade yogurt', 'how to make raw milk yogurt', 'how to culture cream' and' how to drip yogurt and make simple yogurt cream cheese'. If you’re unsure which milk to choose, click over to our guide to choosing the best milk for making yogurt.
Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid and any utensils you use, in hot water. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
1. Measure Quantity
Measure the appropriate quantity of milk to fill your Luvele yogurt maker and pour into a large, clean saucepan.
2. Heat and hold the milk at 82° C (180° F)
Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82° C (180° F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature allows the milk proteins to denature which thickens the yogurt.
Tip: It can be a challenge to hold the milk at a high temperature for so long. Don’t get too caught up on the precise temperature. If the milk accidentally simmers briefly, don’t panic – reduce the heat and continue. Use a wok ring (or something similar) to create a distance between the flame and pot or use a double boiler pot filled with boiling water.
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). Tip: You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water.
As the milk cools a layer of skin will form on top. 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 include the cream, which is divine. You don't want to miss out on this!
4. Add the starter cultureand gently whisk it in.
Tear open one 5 gram packet of Yogourmet 'Traditional' yogurt starter culture and pour it into the milk while whisking so that the grains of culture are evenly dispersed.
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.
12. Sweeten 24-hour yogurt with honey, berries or fresh or stewed fruit.
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.