Homemade yogurt that has been fermented for 24-hours is an important part of the Specific Carbohydrate Diet (SCD), Gut and Psychology Syndrome, (GAPS Diet) and many other gut healing diets. 24-hour yogurt is a well-tolerated fermented food that aids in gut healing by providing the digestive system with all sorts of good bacteria. It is pure yogurt, free from added thickeners, preservatives, artificial colours, flavours, and of course, sugar.
Sugar is not permitted on GAPS & SCD. The bacteria in yogurt starter culture consume and thrive on lactose, the sugar in milk. Homemade 24-hour yogurt is fermented at a low temperature for a long time to allow the bacteria to consume all the sugar present in the milk and create billions of beneficial bacteria. You end up with a gentle food that can be tolerated even by people who are lactose intolerant.
No commercial yogurt compares. Store-bought yogurts are fermented for a short time (4-6 hours), at a higher temperature and many are flash pasteurized to make them shelf stable, which means they contain almost no active cultures by the time they make it to you.
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.
At first, the idea of making yogurt at home and fermenting for 24-hours might seem intimidating, but, we promise, with a Luvele yogurt maker it’s easier than you think. If you follow this step-by-step homemade yogurt recipe you will produce yogurt with more probiotics than anything you can get at the store.
SCD yogurt – fermentation time and temperature
24-hour yogurt verses a probiotic pill
Everything you need to know about yogurt starter culture
Yogurt starter cultures recommended for SCD & GAPS
Guide to choosing the best milk for making yogurt
Feel the benefits – make real yogurt at home
How to thicken yogurt
Raw milk yogurt recipe
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.
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.
We believe homemade yogurt to be an essential food for good gut health. Not only does homemade yogurt taste better, it has guaranteed strains of beneficial bacteria that support the native beneficial bacteria in your digestive system.
Measure the appropriate quantity of milk to fill your Luvele yogurt maker and pour into a large, clean saucepan.
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!
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. OR whisk in a quarter of a cup of homemade yogurt from a previous batch per 1 litre of milk.
Place the glass yogurt jar into your yogurt maker.
The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
The milk is now ready to begin fermentation.
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.
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!
Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.