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SCD Yogurt Recipes + Helpful Hints on Making Yogurt

 
 
GI ProHealths' Yogurt recipes
 
Recipe 1: Making "SCD Legal" yogurt using cow or goat milk
Recipe 2: Making "SCD Legal" Non Dairy yogurt with almond or cashew milk made from nuts
Recipe 3: Making " SCD Legal" Non Dairy yogurt with almond milk made from almond flour
Recipe 4: Making yogurt using soy milk. (not SCD Legal)
Bottom of Page: "Helpful hints & Do's and Don'ts of yogurt making (Important that you read this especially if its your first time making yogurt.)
 
 
Making “SCD Legal” yogurt using cow or goats milk

 1. Put one quart or more (depending on capacity of yogurt maker) of cow or goat milk in a pan and turn heat on low. Stirring the milk slowly until it reaches 180 degrees F. Always stir milk consistently to keep it from curdling or scorching the milk. The milk needs to be heated to 180 F to kill any bacteria that may be present and interfere with the yogurt making culture.  

2. Turn the heat off and allow the milk to cool to room temperature (80F). You may stir the milk in order to speed up the cooling process, or just let it sit and check it for temperature until it is cooled.  

 3. Pour about a cup or so of the milk into a separate container then add 1/8 teaspoon of GI ProStart™ yogurt starter for every 2 quarts of cow or goat milk. (use a heaping 1/8 teaspoon for a firmer yogurt) Mix thoroughly until all powder is dissolved.  

4. Then pour your mixed GI ProStart™ yogurt starter back into the original pan of cooled milk and stir thoroughly with a wisk if possible.  

5. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers.  Ferment for 24 hours. We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt  giving it a firmer result.  

 6. Refrigerate for 4 hours, then your yogurt is ready to eat. 
 
 

Note: Natural yogurt has a mildly tart taste to it if you desire a more sweet taste it is recommended that you use honey as a sweetener or fresh fruits and mix these in after the yogurt has cooled.  

Once you have made your yogurt and it is cooled never reheat it or it will result in a loss or total loss of the active bacteria.  

Always keep your yogurt refrigerated/chilled until you eat it. It will stay in your refrigerator for up to two weeks.
 
 
 
Making “SCD Legal” Non Dairy yogurt using Almond milk
(made with blanched almonds)
 This recipe may also be used with cashew and other type nuts. For best results always make your own nut milk as store bought milks tend to be difficult to produce yogurt due to manufacturing methods as well as additives and preservatives. It is also recommended that you warm the water to about 110F before the yogurt starter is added.
 
 
1.Fill your blender a little more then half way with water.
2. Add 1 1/3 cups of blanched almonds to the water.

3. Add 2 tablespoons or so of honey to the mix.

4. Turn on your blender  using a slower speed and blend the mixture for about 8 to 10  minutes or until the almonds have disolved. If you use a faster speed it is recommended that you let the milk set for 5 minutes or so and stir slowly to remove some of the air bubbles the blending causes in milk. Add water to measure up to one quart and blend for about 2 mins or so. You may have to run the milk through a sift or cheese cloth to remove tiny nut particles that the blender does not eliminate. If this does not bother you then you can leave them in the milk.  (If you are making 2 quarts at a time then just repeat steps 1 to 3 and mix the 2 batches of milk in a mixing bowl.)

5. Make sure temperature of milk is  105F - 110F which will bring the milk temperature closer to the fermenting temperature of 115F to 120F.

6. Then  add 1/4 teaspoon of GI ProStart™  yogurt starter for every 1 quart of milk and give it about 5 or so  long pulses with the blender. Making sure the yogurt starter mixes well with the milk. If you are making two quarts at a time just pour the milk in a bowl and mix starter  in with a wisk. Make sure the starter is thouroughly mixed with the milk. You can add more then 1/4 teaspoon per quart if a very firm yogurt is desired.

7. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers and ferment for 9 to 12 hours.  We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt giving it a firmer result.

8. Place in refrigerator for 4 hours then your yogurt is ready to eat.
 
 
 
Making “SCD Legal” Non Dairy yogurt using Almond milk
(made with almond flour )
 For best results always make your own nut milk as store bought milks tend to be difficult to produce yogurt due to manufacturing methods as well as additives and preservatives. It is recommended that you warm the water to about 110F before you add the yogurt starter.
 
 
1. Fill your blender with water to a little over the half way mark.
2. Add 2 cups of blanched almond flour to the water.

2. Add 2 tablespoons or so of honey to the mix.

3. Turn on your blender  using a slower speed and blend the mixture for about 5 to 6 minutes or until the almond flour has disolved. If you use a faster speed it is recommended that you let the milk set for 5 minutes or so and stir slowly to remove some of the air bubbles the blending causes in milk. Add water to measure up to one quart  and blend for about 2 mins or so. (If you are making 2 quarts at a time then just repeat steps 1 to 3 and mix the two batches of milk in a mixing bowl.)

4.Make sure temperature of milk is  105F - 110F which will bring the milk temperature closer to the fermenting temperature of 115F to 120F.
5. Then add 1/4 teaspoon of GI ProStart™  yogurt starter for every 1 quart of milk and give it about 5 or so long pulses with the blender. Making sure the yogurt starter mixes well with the milk. If you are making 2 quarts at a time pour the milk into a bowl and mix the starter in with a wisk. Make sure the starter is mixed thouroughly with the milk. You can add more then 1/4 teaspoon per quart if a very firm yogurt is desired.

6. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers and ferment for 8 to 12 hours.  We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt giving it a firmer result.

7. Place in refrigerator for 4 hours then your yogurt is ready to eat.

 

 Home Made soy yogurt
(using store bought soy milk)
 
5 cups room temperature Soy Dream Enriched Original soymilk (or your favorite creamy
commercial soymilk, from unopened tetrapacks)  

1/4 cup tapioca starch   

3/4 tsp agar powder   

3/4 tsp GI ProStart non-dairy yogurt starter    

   

Scald everything that touches the yogurt with boiling water!  

   

1) Whisk together in a heavy large saucepan: 1/2 cup of the Soy Dream (or other commercial soymilk), the tapioca starch, and agar powder. Whisk well until it is all dissolved.  

   

2) Whisk in 1 1/2 cups Soy Dream, until it is smooth, with no lumps.  

   

3) Cook over medium-low heat, stirring constantly but not vigorously, until it is thickened and glossy.  

 
4) Whisk in the remaining 3 cups of Soy Dream. Don't make it too frothy. This will bring down the temperature of the heated milk, preferably to the right temperature. If it's too hot, cool it in the refrigerator to about 115º F. Or, if it's not hot enough, warm it over low heat until it reaches 115º,checking with an instant-read or candy thermometer frequently.  

 

5) Once the temperature is about 115º:
In a separate bowl, whisk the the dried yogurt culture with 1/4 cup of the warm soymilk. Add this mixture to the rest of the warm milk, whisking well to distribute the culture throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 8-12 hours. Don't stir.  

   

Soy yogurt tends to be mild, so it needs about 8-12 hours to develop the characteristic tartness of dairy yogurts (this varies). Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled).  

   

6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for 1-2 weeks in the refrigerator.  

 
Servings: 10  

Yield: 5 cups  

 
Nutrition Facts  

Nutrition (per 1/2 cup serving): 67.3 calories; 27% calories from fat; 2.0g total fat; 0.0mg cholesterol; 67.9mg sodium; 129.7mg potassium; 8.3g carbohydrates; 1.0g fiber; 2.0g sugar; 7.3g net carbs; 3.5g protein; 1.3 points.  

 

*recipe adapted from an original by Bryanna Clarke Grogan:  

 
 
 
 
Helpful Hints, Do’s and Don’t’s on GI ProStart™ Yogurt Starter
( We recommend that you read this especially if you are making yogurt for the first time)
 
 
 
  1. Always mix your yogurt starter thoroughly before adding it back to the heated milk. Then mix thoroughly again when added to the heated milk.
  2. Stir your mix slowly with a whisk.
  3. Some nut and alternative milks may require more  then the recommended 1/8 teaspoon of yogurt starter per 2 quarts of milk. For best results make your own nut milks using water and nuts mixed in a blender. Store bought milks are all different and usually difficult to make yogurt with due to  additives and manufacturing processing.
  4. When making your own milk using nuts it may the yogurt may tiny nut particles in it. To remove them just run through a fine sifter or cheese cloth. If it does not bother you the particles can be left in the milk and will have no effect on the yogurt.
  5. Using Almond flour is much eaiser then blanched almonds to make yogurt with. The yogurt will be smooth without any nut particles.
  6. It is not required but when making yogurt its best if possible to sterilize the bottles you will make the yogurt in. You can just fill your yogurt jars with water and place them in a pan then add water about half way up the outside of the jars. Heat on your stove and when the water is just starting to boil that is hot enough to remove most harmful bacterias. Just before you pour the mixed milk in them place them up side down on a paper towel to dry them.
  7. Most alternative milks require 1 to 2 tablespoons of honey per quart of milk to the mixture. This gives the starter cultures an environment to reproduce.
  8. NEVER stir or shake the milk/yogurt once it has been set in the yogurt maker to ferment.  
  9. Don’t ferment longer then the recommended times. This will usually burn off some of the active cultures. Ferment 24 hours for cow and goat milk and 8 to 12 hours for alternative milks.  
  10. Never add any flavoring, fruits and nuts etc. Until the yogurt has cooled in the refrigerator.  
  11. NEVER heat up yogurt once it has been cooled. Heating yogurt will kill the active cultures.  
  12. When using alternative milks such as Almond, coconut and other nut milks the recommended amount is 1/4 teaspoon per 1 quart of milk. Some milks can use more then the1/4 teaspoon. With a little experimenting you can fine tune amount of starter needed.
  13. Keep your yogurt refrigerated and it will last for up to two weeks.
  14. Natural yogurt tends to be tart but can be sweetened using your favorite fruits or Honey. This will still keep within the SCD Diet rules. 
  15. Yogurt does make a nice base for some sauces and gravy's but just remember that when you heat up the already cooled yogurt you will probably loose most or all of the active cultuers. Using yogurt as a base will make a healther low fat and dairy free gravy or sauce.
Have any questions you need answered?
Check out our FAQ's page on  GI ProStart™ product information page.
 
Feel free to E mail us: info@giprohealth.com

 

 

 

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