For how much SCD yogurt I consume on a weekly basis, it was time to show you how I make my version of this 24-hour fermented yogurt for the Specific Carbohydrate Diet! So, not only is my mom the greatest person ever, but she’s also a master yogurt maker. One of her many claims to fame. No big deal. The homemade SCD yogurt we make every week on repeat has become such a staple in my diet. To me, this yogurt for the Specific Carbohydrate Diet is comfort food. It’s one of the few things that actually sits well with me, and it’s all about doing what works for YOU and YOUR body. This yogurt is just that for me.
At first, the idea of fermenting your own yogurt for 24 hours can seem intimidating, but I swear it’s easier than you think, and incredibly worth it. 24-hour fermented SCD yogurt has more probiotics than any yogurt you can get at the store and fermenting it for that long, “it” being the whole milk in the case of how I make my yogurt, removes virtually all of the lactose! The 24-hour fermentation products removes the majority of the lactose from the yogurt while simultaneously creating gut-healing probiotics, which is why this yogurt has become such a staple in my diet. Bring on the gut-healing probiotics, baby. I personally can tolerate low-lactose dairy products.I know a lot of people who make this yogurt with coconut milk, too, so that it’s inherently dairy-free to begin with. The amount of gelatin required with coconut milk will vary, though – so keep in mind! This is simply my personal recipe that I use with whole milk.
I like my yogurt with a little more thickness and body to it, which is why I add in the amount of gelatin that I do. Some prefer it tinnier, and all you have to do is just reduce the amount of gelatin powder used. When you first make it, it will definitely be tangier than you might be used to – I think that’s what surprised me most at first when I transitioned to the Specific Carbohydrate Diet and made it for the first time, especially when it doesn’t have any refined sugar like many brands on the market. It definitely has more of a greek-yogurt flavor. That’s where adding in honey (or maple syrup now for me as I’ve recently made the switch because I can tolerate it a million times better) and alllll of the toppings come into play, which might be my favorite part. I absolutely LOVE coming up and experimenting with new yogurt toppings. Weird hobby? Maybe. But hey, I’m proud and I own it. Making food fun again, especially when it’s felt like your enemy for so long, and especially when transitioning to a new way of eating for health reasons, is one of the biggest lessons I’ve learned along the way. And toppings make food fun! For a while, my favorite SCD yogurt topping combo was caramelized bananas in coconut oil and cinnamon, a pool of nut butter so deep you could do a cannonball into it, and some grain-free granola for texture and crunch. Comfort in a bowl, let me tell you. Oh, and if you haven’t tried topping your SCD yogurt with caramelized strawberries either, don’t miss out any longer – get on it
I used to be someone who was never hungry for breakfast, and wow has that changed. I have my SCD yogurt bowl when I get to work and it always satisfies my hunger and honestly just makes me happy. Yes, yogurt bowls make me happy. It’s the little things, you know? Truly, though, this SCD yogurt is an integral part of my daily routine and my daily diet because it makes me feel good, and that’s what matters the most. Always.
Ingredients
1/2 gallon 1/2 organic whole milk (no gums, no additives)
3-4 tsp 3-4 gelatin powder (the more you use, the thicker it will be)
powdered yogurt started (the amount needed will vary by brand of starter, so look at package directions for how much started to add to 1/2 gallon of milk)
Directions
- Pour milk into a large non-stick pot/pan and add 1 tsp gelatin at a time, whisking thoroughly so that there are no clumps.
- Heat slowly to 180°F. Make sure not to scorch the milk, stirring as needed.
- When the milk reaches 180°F, remove from heat and let cool until it is approx. 112°F to 115°F
- Once cool, add in your starter and whisk thoroughly.
- Pour the mixture into your yogurt container.
- Depending on your yogurt maker, this next step may vary. If using a Yogourmet, pour the yogurt mixture into the internal yogurt container and close the top. Put lukewarm water in the external yogurt container, up until the half inch line which is indicated on the product itself.
- Put the top on the yogurt marker, plug it in, and set your alarm for 24 hours.
- Take out the yogurt after 24 hours and cool the yogurt for 6 hours in the refrigerator before serving.
