SCD Recipes

  Making "homemade" SCD Yogurt       

SCD-legal yoghurt is delicious and easy to make!

Refer to page 131 of Breaking The Vicious Cycle for complete instructions, and refer to annotated SCD Listserve discussions below for more ideas and suggestions.

Danish SCD goodies!       

If there is any contradiction between instructions in Breaking the Vicious Cycle and any recipe in these archives, kindly adhere to what the book states.

How to make SCD yogurt using a yogurt maker       

There are several easy-to-use electric yogurt makers on the market. Many people prefer the Lyo-San "Yogourmet" yogurt maker, available from (aka Lucy's Kitchen Shop) (US), or Lakeland Plastics (UK).

The following directions will yield 2 liters of delicious, snuggly, homemade SCD yogurt.

  1. Pour 2 litres of milk into a clean pot and heat to at least 180°F, maintaining that temperature for 2 minutes. It is OK if the milk boils. Note: whenever you measure the milk's temerature, be sure to stir the milk for 15-30 seconds to get an overall reading.
  2. Allow the milk to cool to below 100°F, or to room temperature. You can speed up the cooling process by putting the pot into a bath of cool water.
  3. Pour the cooled milk into the plastic batch jar/container.
  4. Pour two packages (10 grams) of starter into a measuring cup, and gradually stir in 5-6 Tablespoons of the cooled milk. Once the starter is completely dissolved, pour it into the remainder of the cooled milk in the batch container. Stir thoroughly. It is essential that the starter and the milk are blended evenly.
  5. Cover the batch container with the snap-on lid.
  6. Using the marks on the inside of the yogurt maker, pour water to the top of the taller mark ("2 liter marker"). Lower the prepared batch container into the yogurt maker. The water will come up on the outside of the batch container to the same height as the milk inside. Cover the yogurt maker and plug in the power cord. The red light will come on.
  7. Allow the yogurt to ferment for 24 hours. Do not move the yogurt maker during this time.
  8. Unplug the yogurt maker and remove the batch container. You are now 8 hours away from delicious yogurt...
  9. Gently place the batch container into the refrigerator and chill for 8 hours.
  10. The homemade SCD yogurt is ready after chilling for 8 hours. The yogurt will stay fresh for three weeks if kept cold.

Note: do not add gelatin or powdered milk to the yogurt batch (as is suggested in the manufacturer's instruction manual).

|> More notes on homemade SCD yogurt

|> More Yogurt maker and food sources here