Make Your Own Yogurt

Using probiotics to heal your gut is essential.  Whether you are killing off the bad bacteria through diet (no sugar, or starches) or with various medications prescribed by your doctor (sulfa and antibiotics), you’ll need to replenish the good bacteria in your gut.   Probiotics can be costly and the only time I use them now is when traveling and it’s much easier to make your own at home.

There are quite a few yogurt recipes out there, but here’s what I used for myself and now IBD patients.

I have a yogourmet bain marie style that let’s me make 1/2 gallon at a time.  I’ve never needed a dimmer, I just adjust the lid to let heat escape during the hot summer months.  Depending on where you live and how hot your machine runs, you’ll want to monitor and take the temp of the yogurt several times within the 24 hour process.  You can always get a dimmer connected, but you might not need one.

Making SCD™ Yogurt

Making yogurt in a Yogurt Maker

A dehydrator is the best machine for controlling the temperature of the yogurt. Other yogurt makers may overheat but this can be corrected with a light dimmer.

 

1.) Put one or two liters (quarts) of milk into a clean pot and heat slowly on a medium heat until the temperature reaches 180 degrees F.* Stir the milk from time to time to keep the bottom from scorching, and again before you take a final temp reading to make sure that the entire contents have reached 180 degrees. The purpose in heating the milk to this temperature is to kill any bacteria that might be present and interfere with the yogurt making culture.

*Goat milk is delicate and should not be heated above 185 degrees F.

2.) Turn the heat off and allow the milk to cool. The heated milk needs to be cooled to ROOM TEMPERATURE or below (as per Elaine’s yogurt making instructions in BTVC). The range for room temperature is 20–25 °C (64-77 °F). Stir well before determining the final temperature. You may cover the pot with a clean tea towel while it cools.

( Pour the milk through a little sieve into the yogurt maker insert, to remove the film that forms on the top of the milk as it cools. You do not have to, but it will make for smoother yogurt.)

3.) Add 1/8 tsp (1 quart) or 1/4 tsp (2 quarts) of ProGurt yogurt starter from GI ProHealth to several tablespoons of the milk and mix it well until it seems well dissolved. Then add about half a cup more of the milk, mix well, and pour all of that back into the milk in the yogurt container. Again, mix it well. Put the lid onto the yogurt maker insert, making sure it is secure.

4.) Fill the outer container of the yogurt machine with warm water to the appropriate mark (i.e. for 1 liter or 2 liters or as instructed for individual cup yogurt makers.)

Then, put the yogurt maker liner, containing your milk and yogurt culture into the machine – in some models, it may feel as if it is floating in the water slightly. This is fine. Put the top of the yogurt maker on, plug it in to ferment for at least 24 hours. Some commercial yogurt makers may overheat, especially after 6-8 hours. If this occurs you can try venting the lid, turning off the yogurt maker until the temperature lowers and then turning it back on or placing the yogurt maker on a rack to prevent overheating.

5.) After at least 24 hours, unplug the machine and remove the inner container. Carefully, (remember – it’s ALIVE), put the container into the fridge and let it rest for about 8 hours until it has cooled.

6.) Gently but thoroughly, stir the yogurt with a spoon or metal whisk to make it smooth. If you stir it too much it can separate, so remember to treat it gently.

he original recipe can be found at www.pecanbread.com including recipes for nut and goat cheese yogurt.

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