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.
Please refer to page 155 in the book "Breaking the Vicious Cycle"for details.
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Information published on this website is intended to support the book Breaking The Vicious Cycle by Elaine Gottschall. It is for information purposes only. It is not the intention of this site to diagnose, prescribe, or replace medical care. Your doctor or nutrition expert should be consulted before undertaking a change of diet. Specific Carbohydrate Diet™, SCD™, Breaking the Vicious Cycle™ are trademarks owned by Kirkton Press Inc.