This is SCD (Specific Carbohydrate Diet) Legal Yoghurt. I use a lakeland yoghurt maker as it works like a dream every time. This yoghurt is fermented for far longer than commercial yoghurts, which means there is a higher (beneficial) probiotic count than commercial yoghurts.
As the yogurt bacterial culture breaks down the lactose (which, don’t forget, is carbohydrate AKA sugar), the remaining simpler carbohydrate molecules are more easily absorbed by our body – so nothing is left to feed the bad bacterial overgrowth in the lower intestine.
I don’t tolerate dairy, but I can eat A LOT of this (…and butter and cheese). Many people who are lactose intolerant are able to tolerate this yoghurt. If you do find you are having trouble with it, then it’s worth trying goats milk.
You don’t have to use cream, you can just use all milk, but the cream helps to make a thicker, creamier and less tart yoghurt, which I prefer. I use Total greek yoghurt as it contains specific bacteria (acidophilus) that helps my gut.
- 300ml of double cream
- 500ml milk (high fat milk)
- Small tub (150g) of total greek yoghurt – full fat
- A thermometer
- 2 spoons – one to stir the milk in the pan, and one to mix the yoghurt and milk.
- A yoghurt maker
- A sieve – to catch lumps and skin from the milk/cream.
- Put the cream and milk in a pan and put on a low to medium heat. It is key to heat the milk slowly, taking about 20mins, otherwise you will have grainy yoghurt. Stir every so often.
- Switch on your yoghurt maker to get it up to temperature.
- While the milk is heating, boil some water and then sterilise all your equipment, including the inside of the pot that the yoghurt will ferment in.
- Heat the milk and cream to simmering point – but don’t let it boil. Simmer for 2 minutes once simmer has been reached. If you are using goats milk, don’t let it go above 185 degrees F.
- Once the milk is up to temperature, switch it off, put the lid on and let it sit to cool down to under 110 degrees F. You can speed the process by sitting the pan in the sink. I just leave it on the side for an hour until it’s body temperature.
- Put your pot of Total yoghurt in the yoghurt maker pot, and using the sterilised sieve, add some of the cooled milk to this. Mix it thoroughly before adding the rest of the milk through the sieve.
- Make sure there are no lumps of yoghurt in there, then sit the pot into the yoghurt maker and leave for 24 hours.
- Once 24 hours has passed, pop it in the fridge for at least three hours before using.
- banana and seeds
- roasted peaches
- just honey