The chances are that if you have inflammatory bowel disease, you are lactose intolerant so I know what you are thinking, how could eating yoghurt make me feel better? I know that for years before starting the SCD, me and dairy didn’t get along so well. I could tolerate small amounts but if I had cereal with milk for more than a few days in a row, I would begin to feel absolutely lousy. In fact, about 8 years ago I fully attribute my hospitalization after a huge Crohn’s flare to a creamy cake! When I first read the chapter in Elaine…

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SCD Yoghurt/Yogurt

A beautifully rich homemade probiotic yoghurt

Prep Time

1 hour

Cook Time

24 hours + 8 hours refridgeration

Servings

Ingredients

• 2 Litres Goat's Milk
• 2 sachets Yogourmet Yoghurt starter

Prep Time 1 hour Cook Time 24 hours + 8 hours refridgeration Servings Ingredients 2 Litres Goat's Milk 2 sachets Yogourmet Yoghurt starter

Instructions

1. Heat the goat's milk to 95 degrees for 60 seconds (this is advised due to new research to avoid the MAP virus). Try not to let the milk boil over. It is important to constantly stir the milk while heating to avoid scorching. I hold the thermometer in the milk with one hand and stir the milk with the other.

   
2. Place the lid on the pot and cool the milk by filling your sink with ice cold water. You can place ice cubes in the sink if you have them. This will take some time. After 30-60 mins check the temperature with the thermometer. Keep refilling the sink with cold water until the water measures 21.1°C (70°F) or below.

   
3. Empty two sachets of starter into a small bowl and add roughly a cup of cooled milk. Stir very well until combined. Then pour the starter and milk mixture back into the remaining milk and mix well again. Replace the lid of the pot to avoid contamination.
4. My heating pad temperature range goes from 20°C to 60°C. I set mine to 3 o clock on the dial to achieve a 40°C temperature, as some heat is lost through the pot. The temperature you need the heating pad to be at to achieve a 40°C temperature will depend on the vessel you use and its dimensions and also the quantity of yoghurt you are making.
5. Once you are happy with the temperature which must be between 38°C-43°C (100°F -105°F) replace the lid on the pot and leave to ferment for 24 hours. It is not necessary to keep checking the temperature as the heating pad is usually reliable for keeping the temperature constant. You must not move the yoghurt during the fermentation process.
6. If you forget the yoghurt for an hour or two beyond the 24 hours it is still fine. In fact, it is fine to ferment for anything up to 29 hours. It should then be removed and refrigerated for 8 hours. Do not stir it or shake it before refrigerating. Remember the bacteria is ALIVE.

   

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