There are several
easy-to-use electric yogurt makers on the market. Many people prefer
the Lyo-San "Yogourmet" yogurt maker, available from SCDkitchen.com
(aka Lucy's Kitchen Shop)
(US), or Lakeland Plastics
directions will yield 2 liters of delicious, snuggly, homemade SCD
- 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.
- 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
- Pour the
cooled milk into the plastic batch jar/container.
- 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.
- Cover the
batch container with the snap-on lid.
- 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.
- Allow the
yogurt to ferment for 24 hours. Do not move the yogurt maker during
- Unplug the
yogurt maker and remove the batch container. You are now 8 hours
away from delicious yogurt...
- Gently place
the batch container into the refrigerator and chill for 8 hours.
- 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