HOMEMADE 24 HOUR YOGHURT

Fermenting the milk for at least 24 hours ensures that the beneficial bacteria have broken down the natural milk sugar - lactose. The process makes the yoghurt easier to digest and ensures a high load of active life bacteria that are beneficial for the gut. You can eat it for breakfast with fruit, honey, and nuts, freeze it for delicious yoghurt popsicles, or enjoy it in yoghurt dips and salad dressings. This yoghurt is loaded with beneficial bacteria that will help soothe your gut lining and heal the inflammation.

HOMEMADE YOGHURT

For this recipe, I use a yoghurt maker to ensure that the fermentation temperature is accurate. Here are two options - I actually have one of each since the whole family enjoys the yoghurt and I make a double batch at once.

Tools:
yoghurt maker with one large container
yoghurt maker with single glass jars

INGREDIENTS
1 quart whole or skim milk
1 pint heavy whipping cream ( If you want it with less fat, you can also replace heavy whipping cream with milk)
7 oz SCD legal yoghurt or other yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

INSTRUCTIONS
Place the milk and heavy whipping cream in a saucepan and heat at high heat until bubbles appear on the edges. (Do not boil!) Stir often to prevent the milk from sticking to the bottom of the pan.

Remove the pot from the stove and let cool until it has reached room temperature or below (about 64-77° F / 20-25° C).

Spoon the yoghurt starter into a mixing bowl and add one cup of the cooled milk. Mix well until a thick paste forms.

Add the yoghurt/milk mixture to the saucepan and stir well to distribute evenly.

Fill into yoghurt maker containers and place in the yoghurt maker machine. Make sure to follow the manual of your specific yoghurt maker. Set the temperature to 100-110° F / 38-43° C. The correct temperature is crucial for the fermentations process. The mixture must ferment for at least 24 hours to ensure that the lactose has been broken down by beneficial bacteria.

Remove from the yoghurt maker and let cool. Refrigerate for at least two hours before consuming. Keep refrigerated!

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Find more of my recipes that use homemade 24 hour yoghurt:
homemade ranch dressing
honey sweetened frozen blackberry yoghurt
blackberry yoghurt popsicles
berry vanilla yoghurt trifle
tart flambée
traditional German strawberry quark
American classic homemade coleslaw
grain free lentil pasta salad