I have to say I completely disagree based on doing it. Then add in your yogurt starter and whisk gently to combine. What gives?
Why do you not use it in your recipe in the book? Then it goes in the yogurt maker for 24 hours. I emailed Joe and will update here to let people know.
It might seem counterproductive to buy yoghurt to make yoghurt, but this is only necessary the first time. And know that more isn’t better. Mariah. Is it supposed to be? You can also use yogurt as a starter to turn milk into new yogurt.
The original Specific Carbohydrate Diet (from the book “Breaking the Vicious Cycle”) calls for a yogurt starter that doesn’t contain some specific strains -you can find more information about that here: http://www.breakingtheviciouscycle.info/knowledge_base/detail/yoghurt-what-kind-of-yoghurt-starter-to-use/. Thanks for sharing these tips Eric Awesome information.
Your directions say 1/8 tsp for 2 quarts. Thoughts? See here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm. I know about possible pathogens taking over your batch of yogurt, but some claim raw milk or milk that is not heated is the best for overall health. 6 – Place the lid on the yogurt and put inside the yogurt maker.
Freezing will kill off the beneficial bacteria. Dripping is actually really easy, I hated the thought of it until I did it once. Carefully remove the yogurt container from the maker and place in the fridge.
(Note: If you’re using raw, unpasteurized milk, you can skip heating the milk and to Step 4). My method, which apparently needs to be adjusted, is to use two packets of the starter to mix with the milk.half&half to fill a 64 oz. Shake the water off the lid, then using clean napkins or paper towels, blot the excess condensation off the top of your yogurt. Hi Eric – it’s so awesome to her you’re doing well on SCD!
Maybe someone else reading this can chime in. (I hadn’t heard about sterilizing equipment until this morning.)
Don’t eat too much – 1 cup per day is the most we recommend. Thanks Steven…hopefully the next batch will be the one we are looking for.
Here’s another question maybe someone knows the answer to.
For 4 cans of coconut milk, we use 1 teaspoon of sugar – so not very much! I also have another question. At this point you can feel that the cold tap water has warmed up quite a bit. It’s great to see how other people make their SCD yogurt! I have to keep the control really high to keep the temperature under 41 degrees, and last night everything in the fridge got partially frozen.
It still is good to eat but just lacks that benefit. The point of incubating for 24 hours is to ensure that all of the lactose is broken down. Place the saucepan in a larger pan full of cold water to bring the temperature down to 110 degrees F, again stirring to cool evenly. Any ideas greatly appreciated from anyone, maybe someone else not in the states where everything SCD is so readily available, another way of doing it, though still reliable. A bit nervous.
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