How to make SCD yogurt

The source of heat used during the 24-hour fermentation is critical. It is very important to get the temperature correct at 108°-116° F or 42°-47° C before you proceed with the fermentation. Too high a temperature will kill the bacterial culture and will prevent the proper "digestion" (conversion) of the lactose.  Too low a temperature will prevent activation of bacterial enzymes and will result in incomplete "digestion" of the lactose.

There are many sources of heat such as an oven light, heating pad, yogurt maker and an instant pot to name a few. It is best to use a kitchen thermometer to measure the temperatures for each stage: preparation of milk, cooling of milk to introduce starter and fermentation. 

The fermentation time for SCD yogurt should for at least 24 hours.  Under no circumstances should the fermentation time be decreased to less than 24 hours. This fermentation time should supersede any other instructions which may accompany a commercial yogurt maker.  

Recommended cultures are Lactobacillus bulgaricus,  L. acidophilus and S. thermophilus. Avoid yogurts and starters containing bifidus.  Please refer to the  yogurt starter page for more details. 

Instructions:

1. Bring desired milk to a simmer stage of 180° F or 82° C for 30-60 seconds and remove from heat. 
2. Cover and cool until the milk has reached 64°-77 F or 20°-25° C. You may use an ice bath or place the milk container into the refrigerator to hasten cooling.  It is very important that you allow the temperature to drop sufficiently or you will kill the bacterial culture you are now ready to introduce. 
3. Remove about one-half cup of cooled milk and make a paste with one-quarter cup of yogurt starter.  Mix it well.
4. Mix the paste with the remainder of the cooled milk and stir thoroughly.
5. Begin fermentation for 24 hours.
6. After 24 hours - Smile - you now have wonderful, SCD 24 hour yogurt! Gently, without stirring, put it in the fridge to chill so that you don't disturb the yogurt faeries.

Please refer to page 155 in the book "Breaking the Vicious Cycle"for details.

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