As well as its use in savoury and sweet dishes, yogurt makes wonderful ice cream and can be dripped to make delicious cream cheese. You may be wondering what makes SCD yogurt different to regular shop bought yogurt?- SCD yogurt is fermented for 24 hours in order to make it lactose-free and therefore easier to digest
- The bacteria cultures that are used to ferment the milk are restricted to specific ones which have been proven to be beneficial. These strains of probiotic bacteria are useful in displacing bad bacteria in the colon.
Items required to make yogurt are :
- A Yogurt Maker
- A Bowl
provided with yogurt maker
- Plastic spoon
- Sterilising equipment - I use a cold water baby bottle steriliser and Milton tablets
- A large stainless steel pan and lid
- 1 litre whole milk - I use UHT or organic whole milk
- Yogurt starter
Cleanliness is essential! Thoroughly wash your hands before touching any of the equipment and wipe down all surfaces with a cleaner such as Dettox. Ensure that all the equipment is spotless.
Making the Yogurt
- Boil some water in the pan for a few minutes, this sterilises the pan.
- Pour a litre of milk in the pan then bring it to the boil and let it simmer for 3 minutes.
- Cool the milk down to room temperature.
- Sterilise the bowl, lid and spoon.
- Take the bowl and lid out of the steriliser - I pour boiling water into the bowl to rinse.
- Spoon the yogurt starter into the bowl.
- Pour a little of the milk onto the starter, stir then pour in the rest of the milk. Place the lid on the bowl.
- Plug in the yogurt maker, place bowl inside and leave it for 24 hours.
- After 24 hours, unplug the yogurt maker, take out the bowl and leave in the fridge overnight or for at least 8 hours.
Tips
- To cool the milk quickly, first let it cool in the pan for about ten minutes then place the pan in a bowl of cold water.
- Try to find a pan with a straining lid.
