Making “SCD Legal” yogurt using cow or goats milk
1. Put one quart or more (depending on capacity of yogurt
maker) of cow or goat milk in a pan and turn heat on low. Stirring the milk slowly until it reaches 180 degrees F. Always stir milk consistently to keep it from curdling or scorching the milk. The milk needs to be heated to 180 F to kill any bacteria that may be present and interfere with the yogurt making culture.
2. Turn the heat off and allow the milk to cool to room
temperature (80F). You may stir the milk in order to speed up the cooling process, or just let it sit and check it for temperature until it is cooled.
3. Pour about a cup or so of the milk into a separate
container then add 1/8 teaspoon of GI ProStart™ yogurt starter for every 2 quarts of cow or goat milk. Mix thoroughly until all powder is dissolved.
4. Then pour your mixed GI ProStart™ yogurt starter back into the original pan of cooled milk and stir thoroughly with a wisk if possible.
5. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers. Ferment for 24 hours. We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt giving it a firmer result.
6. Refrigerate for 4 hours, then your yogurt is ready to eat.
Note: Natural yogurt has a mildly tart taste to it if you desire a more sweet taste it is recommended that you use honey as a sweetener or fresh fruits and mix these in after the yogurt has cooled.
Another Note: We “drip” our yogurt which removes the whey. We simply line a small colander with cheesecloth and place the yogurt in there. We allow it to drip until it is a consistency like “cream cheese”. This is the best textured yogurt I have ever had. Save the whey. I did some research online and there are many uses for whey.
Once you have made your yogurt and it is cooled never reheat it or it will result in a loss or total loss of the active bacteria.
Always keep your yogurt refrigerated/chilled until you eat it. It will stay in your refrigerator for up to two weeks.
I use a “Salton” 1 quart yogurt maker. I purchased it on Ebay.
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