- Yield: dependent on your fermentation jar
- Prep Time: under 2 minutes
- Cook Time: 24 h 00 minutes
24h SCD Yogurt
If we're getting a yogurt, then it has to be SCD and home-made 🙂
Yogurt is one of the oldest meals in human history. Wherever livestock was kept for milk, people made and consumed some type of yogurt. Kefir, kumis, fermented Acidophilus milk and Bulgarian milk are all similar products which differ only in which microorganisms are used. Even pasteurized milk will grow cultures that feed on milk sugar - lactose. The result is sour milk of poor bitter taste and even worse smell. So the taste becomes more palatable and even enjoyable, people started using only certain bacteria.
In our part of the world, the most well-known and popular are Lactobacillus Bulgaricus, Lactobacillus Acidophilus and S. Thermophilus. Do not use Bifidus as a starter yogurt. It is also not necessary to buy dried yogurt cultures because bought yogurt already has enough bacteria to launch the process of fermentation.
Time for fermentation - at least 24 hours
1. Always prepare the yogurt with pasteurized milk or boil the milk first and cool down to room temperature. Whole milk provides the best results but it's possible to use skimmed milk, in that case be careful when boiling since it reaches its boiling point more quickly.
2. Add 125 g of white yogurt or starter bacteria into 1 l of milk and mix well.
3. Pour the mixture into a yogurt maker or other appropriate receptacle and ferment for at least 24 hours at 38 - 43 °C.
If you go over time it's only a good thing, you will be that much more certain that all the lactose has transformed. Making sure the temperature remains the same is of critical importance, that is why we would recommend getting a similar yogurt maker to the one on the pictures. It's 1.2 l volume, doesn't have a timer that would limit the fermentation time and keeps a constant temperature. Price range around 15 €.
4. After the fermentation cool the yogurt down in the fridge to 10°C and you can start eating. You can sweeten the deal with honey and fruits.
Such yogurt will contain around 700 billion live bacteria which trumps any store bought product which aside from live bacteria, contain sleeping bacteria and often times sugar, which helps the hostile bacteria as well.
You can introduce the yogurt to your diet in second and third phase of SCD. Start slowly, just a few spoonfuls and increase the doses carefully. The new and proper bacteria settling in the bowels benefits our health tremendously. If you are extremely lactose intolerant you can try goat milk, which contains a different type of casein and is generally better tolerated. If the yogurt still gives you issues, leave it out for now and try again in a month or two when you are further along the healing process. Many people believe they cannot eat yogurt at all, but after some time with SCD they find out that not only can they consume it, but it also makes them feel even better and they benefit greatly.
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