With a little creativity, grain-free, sugar-free Halloween treats come alive! From creepy apple fangs to spooky bloodshot eyeballs, we have your SCD legal Halloween covered!
24-Hour Fermented SCD Yogurt- Easy Step-by-Step
The SCD™ corrects the balance of bacteria types in the gut by eliminating the food supply of undesirable types and starves them out. Introducing SCD yogurt aids this process as it repopulates the gut with beneficial bacteria, which further displaces the harmful bacterial.From Elaine Gottschall ~ Author of Breaking the Vicious Cycle
SCD Yogurt: A Healing Food
Breaking the Vicious Cycle, the must-read SCD lifestyle book, deems 24-hour fermented yogurt one of the most important foods on the diet. Even if you are not on the SCD diet for medical reasons, eating 24-hour fermented SCD yogurt is extremely beneficial. It naturally provides over 700 billion beneficial bacteria in one serving; hundreds of billions more than the typical probiotic pill or yogurt on the market. Because you are making this yogurt at home, there are no added sugars or gums.
We have been making 2 quarts/half gallon of yogurt every 5-7 days since beginning the diet in 2018. You might say we are yogurt making pros! But the truth is, it is very easy to do. And our whole family prefers the taste of this yogurt to anything you can buy in the store. The hardest part is waiting the 24 hours to eat this delicious treat!
Read on for a step by step tutorial, with photos, on how to make the most delicious 24-hour fermented SCD yogurt.
24-Hour Fermented SCD Yogurt Making: 101
You will need:
- Yogurt Maker (I use THIS one) or Instapot with yogurt setting
- Measuring cup
- Whole Milk
- Dannon Whole Milk Plain Yogurt
Gently heat 2 quarts (or however much your yogurt maker will hold) of whole grassfed milk until the temperature reaches 180 degrees. If cream top dairy milk is unavailable, then I like the Maple Hill or Grassmilk brands. Stir often to prevent the milk from sticking to the bottom of the pan.
Remove pot from heat and cool to room temperature (around 80 degrees). I put ice in a bowl and set the pot on top of the ice to speed up this process. Often, I put the bowl, ice and pot right into the fridge for super speedy cooling.
Once cooled to room temperature, measure out 1/4-1/2 cup yogurt as a starter culture. Dannon Whole Milk Plain Yogurt is what Elaine Gottschall recommends and the brand sold in stores that has the SCD appropriate bacteria.
Pour about 1/2 cup of cooled milk into the measuring cup with the starter yogurt. Whisk the mixture in the measuring cup to create a paste or slurry. This process ensures that the starter yogurt won’t clump at the bottom of the entire batch of milk.
Whisk the measuring cup slurry into the rest of the cooled milk. Pour the entire mixture into the container of your yogurt maker or (if using) Instapot container.
Place the container inside the yogurt maker and set a timer for 24 hours. Once the yogurt has fermented for 24 hours, put the container in the refrigerator. Let it cool for a few hours and then enjoy!
Eat and Enjoy
Now it’s time to enjoy this delicious, and super beneficial treat! Everyone in our family tops their yogurt a little differently. Some of our favorite toppings are:
- Fruit- apples, berries
- Granola- grain-free, sugar-free of course
- Chocolate Chips
- Crushed SCD legal cookies