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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

SCD & GAPS Homemade yogurt recipe

24-YOGURT - A POWER HOUSE OF GUT LOVING BACTERIA.

Name: Step by step homemade yogurt recipe (GAPS & SCD)
Ingredients: Cow’s Milk; Yogourmet 'Traditional Yogurt Starter culture (orange packet)

Homemade yogurt that has been fermented for 24-hours is an important part of the Specific Carbohydrate Diet (SCD), Gut and Psychology Syndrome, (GAPS Diet) and many other gut healing diets. 24-hour yogurt is a well-tolerated fermented food that aids in gut healing by providing the digestive system with all sorts of good bacteria. It is pure yogurt, free from added thickeners, preservatives, artificial colours, flavours, and of course, sugar.

Sugar is not permitted on GAPS & SCD. The bacteria in yogurt starter culture consume and thrive on lactose, the sugar in milk. Homemade 24-hour yogurt is fermented at a low temperature for a long time to allow the bacteria to consume all the sugar present in the milk and create billions of beneficial bacteria. You end up with a gentle food that can be tolerated even by people who are lactose intolerant.

No commercial yogurt compares. Store-bought yogurts are fermented for a short time (4-6 hours), at a higher temperature and many are flash pasteurized to make them shelf stable, which means they contain almost no active cultures by the time they make it to you.

SCD & GAPS homemade yogurt recipe

If cow’s milk however, is a concern, homemade 24-hour goat milk yogurt is a very gentle dairy option. Alternatively, our yogurt recipe blog has many dairy-free, plant-based milk yogurt options to experiment with.

At first, the idea of making yogurt at home and fermenting for 24-hours might seem intimidating, but, we promise, with a Luvele yogurt maker it’s easier than you think. If you follow this step-by-step homemade yogurt recipe you will produce yogurt with more probiotics than anything you can get at the store.

SCD yogurt – fermentation time and temperature
24-hour yogurt verses a probiotic pill
Everything you need to know about yogurt starter culture
Yogurt starter cultures recommended for SCD & GAPS
Guide to choosing the best milk for making yogurt
Feel the benefits – make real yogurt at home
How to thicken yogurt
Raw milk yogurt recipe

PREPARATION

Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid and any utensils you use, in hot water. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.

STEPS FOR MAKING YOGURT IN THE PURE YOGURT MAKER

pure yogurt maker

Pure yogurt maker

Pure Yogurt maker

STEPS FOR MAKING YOGURT IN THE PURE PLUS YOGURT MAKER

24-hour homemade yogurt

30 HOUR YOGURT?

You can set the yogurt maker to ferment for a further 5 hours if you want your yogurt to have even less lactose. See the post Fermentation time & temperature makes all the difference for more information.

Step by step homemade yogurt recipe (GAPS & SCD)

Luvele

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We believe homemade yogurt to be an essential food for good gut health. Not only does homemade yogurt taste better, it has guaranteed strains of beneficial bacteria that support the native beneficial bacteria in your digestive system.

Ingredients

Cow’s Milk
Yogourmet 'Traditional Yogurt Starter culture (orange packet)

Directions

Measure Quantity

Measure the appropriate quantity of milk to fill your Luvele yogurt maker and pour into a large, clean saucepan.

Heat and hold the milk at 82° C (180° F)

Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82° C (180° F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature allows the milk proteins to denature which thickens the yogurt.
Tip: It can be a challenge to hold the milk at a high temperature for so long. Don’t get too caught up on the precise temperature. If the milk accidentally simmers briefly, don’t panic – reduce the heat and continue. Use a wok ring (or something similar) to create a distance between the flame and pot or use a double boiler pot filled with boiling water.

Cover the milk & let cool to below 42° C (107° F)

It is fine if the milk cools down well below 42° or even goes cold, it just mustn't be too hot. Temperatures above 43° C will kill the starter culture. The perfect temperature range for making SCD diet yogurt is between 36° C (97° F) and 42° C (107° F). Tip: You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water.
As the milk cools a layer of skin will form on top. Some SCD yoghurt recipes recommend taking this off. There is no harm leaving it in though. It does not produce lumpy yoghurt. NOTE: If you are using unhomogenised milk, the skin will include the cream, which is divine. You don't want to miss out on this!

Add the starter culture and gently whisk it in.

Tear open one 5 gram packet of Yogourmet 'Traditional' yogurt starter culture and pour it into the milk while whisking so that the grains of culture are evenly dispersed. OR whisk in a quarter of a cup of homemade yogurt from a previous batch per 1 litre of milk.

Pour the milk into the yogurt making glass jar and put the lid firmly on.

Place the glass yogurt jar into your yogurt maker.

Pour water slowly into the base.

The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.

Place the cover lid on top.

The milk is now ready to begin fermentation.

Set the time & temperature.

Use the digital control panel to set the temperature to 38° C (100° F), the time to 24-hours and then press ‘confirm’ to begin incubation.

After 24 hours the fermentation is complete.

Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench!

Switch the yogurt maker off and remove the yogurt jar.

Straight from the maker the yogurt will be runny and warm.
NOTE: Depending on the milk you used, there may be a layer of yellow cream on top of the yogurt.

Place the jar in the fridge for at least 6 hours to chill and set.

Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.

Sweeten 24-hour yogurt with honey, berries or fresh or stewed fruit.

Recipe Video

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24-hour SCD & GAPS homemade yogurt

BUY YOUR STARTER CULTURE HERE

Step by step homemade yogurt recipe (GAPS & SCD)

24-YOGURT - A POWER HOUSE OF GUT LOVING BACTERIA.

SCD yogurt – fermentation time and temperature
24-hour yogurt verses a probiotic pill
Everything you need to know about yogurt starter culture
Yogurt starter cultures recommended for SCD & GAPS
Guide to choosing the best milk for making yogurt
Feel the benefits – make real yogurt at home
How to thicken yogurt
Raw milk yogurt recipe

Step by step homemade yogurt recipe (GAPS & SCD)

Barb Hodgens