The SCD yoghurt is an important part of the diet. It is also the topic of many posts and questions! Before starting to prepare and eat it, you should carefully read the instructions in Breaking the Vicious Cycle. You could also check the SCDiet site.
This section will give you some tips about preparing the yoghurt in Australia & New Zealand, covering yoghurt starters and yoghurt preparation.
To make the SCD yoghurt, you need yoghurt starter. You can use either a commercial yoghurt or a powder starter. In Australia, the Farmers Union Natural Set and Farmers Union Greek Style are also SCD legal as a starter. Note: these two particular Farmers Union products do not have acidophilus.
Yogurt starter "GI Pro Start" from http://www.giprohealth.com/ in the US is another possible source.
The SCD recommends avoiding bifidus in yoghurt starters. Elaine said: "And as history has told us, the in thing is usually the wrong thing. I would stay with acidophilus, bulgaricus and thermophilus for making yogurt. The acidophilus is not necessary to make the yogurt ... bulgaricus does the job better. But in a probiotic, acidophilus (Lactobacillus) reigns supreme!" Many natural yoghurts have bifidus in them.
Alternatively, you may prefer to try a powder starter powder by ordering the Yogourmet Freeze-Dried yoghurt starter from Lucy's Kitchen Shop
There are two main ways to prepare SCD yoghurt. The first is to buy a yoghurt maker. If you do, make sure it can run at the right temperature. Not all types of yoghurt makers are suitable, because they run at the wrong temperature for SCD. In our experience, the following models run at too high a temperature for SCD yoghurt making:
- EasyYo Electric Yoghurt Maker
- Ian's Easy Yoghurt Makers
- Easy Yoghurt models
- Moulenex yoghurt maker
- Fruit & Meat deydrators such as Vacola's (because even though there is a temperature control, it still seems to run at too hot a temperature)
- the American Yogourmet model (perhaps because the Yogourmets were designed for American not Australian voltage and in Australia these units have to be run through a transformer)
None of these models are suitable for SCD yoghurt making in Australia. In general, we advise be cautious about any model that does not have temperature control - and even then, please still use a thermometer to check the temperature.
The second way is to design your own method using everyday appliances around the home. For example, in Breaking the Vicious Cycle, one method is described using a stove. If you design your own method, make sure it is safe! If you are unsure, ask someone who knows.
Using some electrical frypan models will work well. One model is the Sunbeam electric frypan FP5910 (the Classic Banquet 38cm or 15"). Another SCDer has used a Black and Decker model. Others have picked up old electrical frypans from thrift shops. Try them out and use a a good (non-mercury) cooking thermometer to check the temperature as you are fermenting the yoghurt.
One method is to boil the milk in a 2 litre Corningware casserole dish, let it cool, add yoghurt culture, set the frypan setting on low, transfer the dish to the frypan, add water around the dish and in the frypan to distribute the heat more evenly, and leave for 24 hours. For the first few times making yoghurt, check that it keeps the temperature at around 40 degrees. Then put the Corningware dish into the fridge. How easy is that! The disadvantage with the Corningware is that the milk takes ages to cool, at least an hour.
Another method is to heat the milk in a saucepan, cool, add yoghurt culture, and then transfer to glass jars and place in the pan. I used a 1 litre honey jar to culture cream in and it fitted in the pan along with the 2 litre casserole dish. If you use jars, you can wrap glad wrap around the top, and fix with an elastic band if you want.
Warning - regular casserole dishes are NOT ok for stovetop use. But should be fine to put in the frypan on low setting.
The box and globe method
A simple,cheap way to make yoghurt is from 2 polystyrene boxes('brocolli' boxes) from a fruitshop and a lamp base (short) with a 25Watt globe. But make sure you apply this method safely!
Place the lamp in the middle of a box, your containers filled with yoghurt with lids or gladwrap on them, then place the 2nd box upside down on top. Turn the lamp on and leave for 24hours. In a warm climate, 25 watts will maintain a constant ideal temperature. Place the top box on a bit of an angle so some heat can flow out. For the first time, leave a thermometer in the yoghurt so you can see the temperature and check it every few hours. My thermometer sticks up out of my yoghurt , so I place gladwrap over it and the yoghurt so I can see the temperature. In cooler temperatures, you may need a different sized globe. It works so well for me, and I can easily make 5 or 6 litres at a time.
Some SCDers have found second hand yoghurt makers in thrift shops that work well. If you use these yoghurt makers, just check the temperature to make sure they do not run too hot.
Design your own method
It might be worth you designing your own method, perhaps using appliances already around the home. The key is to make sure you can check that the temperature is right. You might try crockpots, warming trays, home brewing equipment, or a Nesco Cooker.