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Ulcerative Colitis and Specific Carbohydrate Diet (SCD)
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  How to make SCD legal Yogurt?

 

Below information is taken from http://pecanbread.com/new/yogurt1.html and modified for reader's convenience

Making SCD™ Yogurt

Instruments and Items required:

Procedure:

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


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.)


NOTE: Yogurtmet yogurt multimaker may overheat after 6-8 hours, which will kill bacteria making the yogurt useless. So, plug the yogurt maker with dimmer, put water and monitor its temperature for at least 8 hours. Set the dimmer at a point where water temperature stays between 100-110 F. It is recommended to use two thermometers when checking the temperature of water bath for extra care.


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.

NOTE: It is important to keep the yogurt for fermentation for about 32 HOURS. This is because, initial few hours will be spent in temperature reaching a stable range.

5.) After about 32 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.

 

 

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