SCD 24-Hour Yogurt
Thick, tangy homemade yogurt fermented 24 hours to eliminate lactose. A probiotic powerhouse and cornerstone of SCD healing.
SCD 24-Hour Yogurt
Thick, tangy homemade yogurt fermented 24 hours to eliminate lactose. A probiotic powerhouse and cornerstone of SCD healing.
Ingredients
- Low FODMAP
- Low FODMAP
Equipment Needed
- Yogurt maker, Instant Pot with yogurt function, or oven with light
- Thermometer (critical for success)
- Clean glass jars with lids
- Large heavy-bottomed pot
- Whisk
Instructions
Pour milk into a large, heavy-bottomed pot. Heat slowly over medium heat to 180°F (82°C), stirring occasionally to prevent scorching. This takes about 15-20 minutes.
Equipment: large pot, thermometerHold at 180°F for 2 minutes. This step denatures the whey proteins, giving your yogurt a thicker, more custard-like texture.
180°F (82°C)Tip: This step denatures whey proteins for thicker yogurtRemove from heat and let cool to 100-110°F (38-43°C), about 30-45 minutes. For faster cooling, set the pot in an ice bath and stir frequently.
100-110°F (38-43°C)Tip: Ice bath speeds cooling—stir frequentlyCheck temperature with a thermometer before proceeding. The milk should feel warm but not hot to the touch. Too hot kills the bacteria; too cool slows fermentation.
Whisk the yogurt starter into the cooled milk vigorously for 30 seconds, until no lumps remain and the mixture is smooth.
Equipment: whiskPour the inoculated milk into clean glass jars, leaving 1 inch of headspace at the top. Seal loosely.
Equipment: glass jarsPlace jars in your yogurt maker, Instant Pot set to yogurt function, or oven with only the light on for warmth. Ferment for exactly 24 hours without opening or disturbing the jars. Temperature should stay between 100-110°F (38-43°C) throughout.
100-110°F (38-43°C)Tip: Do not open or disturb jars during fermentationAfter 24 hours, check that the yogurt has set. It should jiggle like custard when gently shaken and may have a thin layer of whey on top.
Refrigerate immediately for at least 8 hours to halt fermentation and allow the yogurt to firm up. The yogurt will thicken significantly as it chills.
For Greek-style thickness, drain through cheesecloth set over a bowl for 2-4 hours in the refrigerator.
Equipment: cheesecloth, bowlTip: Save the whey for smoothies or baking
Notes
Storage
Refrigerate in airtight glass jars for up to 2 weeks. The yogurt may get tangier as it ages—this is normal. Whey separation is normal; stir it back in for creaminess or drain for thicker yogurt.
Starter culture options
Use GI ProHealth SCD yogurt starter, Yogourmet, or Lucy's Kitchen Shop starter for your first batch. After that, save 1/4 cup from each batch to inoculate the next. Fresh homemade yogurt makes better starter than commercial yogurt.
The 24-hour rule
The 24-hour fermentation is non-negotiable for SCD compliance. Research shows lactose drops from 4.8g per 100g in milk to approximately 2.3g after 11 hours, continuing to decrease. By 24 hours, lactose is virtually eliminated.
Goat milk alternative
Goat milk produces a tangier yogurt that some with IBD tolerate better than cow's milk. The A2 casein protein structure may be easier to digest for some individuals.
Temperature troubleshooting
If your yogurt doesn't set, temperature was likely off. Above 115°F kills bacteria. Below 100°F slows fermentation so lactose isn't fully consumed. A reliable thermometer is essential.
Perpetual yogurt
You can use homemade yogurt as starter for about 4-6 batches before the culture weakens. Then start fresh with commercial starter to maintain potency.
Fat content
Whole milk produces the creamiest yogurt. 2% milk works but yields thinner consistency. Skim milk doesn't work well without added milk powder.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
