scd - making yogurt

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CrazyHarry
Veteran Member


Date Joined Mar 2006
Total Posts : 1034
   Posted 10/29/2007 11:08 PM (GMT -6)   
the talk on the board about the specific carbohydrate diet has peaked my interest to the point where i got the book and such. i need to do some more reading on this but i think i'll be incorporating some of the things from it into what i do now, which is the maker's diet (the two are similar in some respects). anyhoo, this thread is about yogurt.

i got the kit as it suggested, now i just need to make it. granted the instructions seemed easy enough but as a newbie to it i was wondering if any one had any advice. do's and dont's type stuff and what i should watch out for so i dont kill a whole batch. do i need to add geletin or is it just a suggestion?

has any one done any experimenting? like used raw cream or buttermilk or half/half instead of milk? any taste or texture difference between "normal" milk and raw milk? how about different flavors? - like adding maple syrup for maple flavored or vanilla extract for vanilla flavored? i was wondering if any one has figured this out (just trying to save myself some time experimenting).

thanks for any help.
Crazy Harry

---------------------------------------------
Crohn's since 1993 (17 yrs old then)
been on basically every med available, currently on colozal & 6-mp
surgery in July '05 - removal of 2 inches at ileum and 8 inches of sigmoid colon (had fistula into bladder)
Nov '05 developed colonic inertia; July '06 told i needed ostomy surgery
began maker's diet in August '06 - now feeling the best ever with no symptoms of colonic inertia and i kept my colon


njmom
Veteran Member


Date Joined Apr 2006
Total Posts : 1883
   Posted 10/30/2007 1:00 AM (GMT -6)   
We age it 24 hours, which gets rid of all the lactose plus makes it much more powerful because it has, I think, billions more good bacteria than the store bought. 
 
SCD-legal can be made the following way:
 
-boil 2 quarts milk in pot
- cool to below 100 degrees F (pot can be put in cold water to speed it up)
- pour one package of yogourmet starter, 10 grams, (has two 5 gram sections) into yogurt maker
- mix 1/4 cup of cooled milk with the starter and stir til dissolved
- pour in rest of milk and mix thoroughly 
- put cover on and let sit in yogurt makerfor 24 hrs
- then put in fridge for another 8 hours
 
Can be eaten with honey, fruit, which are SCD-legal. (But not sugar or maple syrup if you want it to be SCD-legal). 
 
Other ways to make it, including using half-and-half, are discussed on the SCD website:
 
 
 

Dietdad
Regular Member


Date Joined Aug 2005
Total Posts : 122
   Posted 10/30/2007 10:50 AM (GMT -6)   
Dear Crazy Harry,
 
The important points to remember while making the yogurt is to pasteurize the milk (even if it is store bought) for several minutes at 180 deg. I also noted in your posting that you are interested in adding other flavorings.  One must be very careful about whatever foods are incorporated into the SCD.  As for the yogurt, I would add your other "flavor" ingredients well after the yogurt has fermented for the 24 hours.
 
By the way, maple syrup is not allowed and many vanilla extracts have added sugars.  You can purchase "non-sugared" vanilla extracts from places like Trader Joe or Whole Foods.
 
Diet Dad

Skjura
Regular Member


Date Joined Jun 2007
Total Posts : 210
   Posted 10/30/2007 3:08 PM (GMT -6)   
I usually add blueberry or other berries (fresh but frosen, without sugar), and banana. I use some of the yoghurt as a smoothie, so I put berries and/or bananas and yoghurt in the blender. Super delicious!

The SCD diet has a lot of recipes how you can use the yoghurt.

And yes, you don't have to buy those starters, you can also use yoghurt with good bacterias added, bought in a regular store, just look if you can find yoghurt without sugar but containing at least lactobacillus caseii rhamnosus, lactobacillus bulgaricus, streptococcus thermophilos and lactobacillus acidophilus. The three last Elaine Gottschall mentioned as a dream mix.
 There has been a scientifical investigation on lactobacillus caseii. They found it to benefit the intestines.

Good luck! From Ingrid


 
Diagnosed CD June 2007. Have been on a minor prednisone medication. Did make a difference while max dosed. Got my problems back when tapering.
 
Using Low Dose Naltrexone from sept. 2007. See yahoo.com. A member in the group "lowdosenaltrexone" at yahoo. A mixed group, members with MS, Crohns, Colitis Ulcerosa, psoriasis, other autoimmune diseases.
 
Use home made scd yoghurt containing a lot of probiotics - a benefit for the intestines. I don't use white sugar. No yeast in glutenfree, homemade breads.

Post Edited (Skjura) : 10/30/2007 2:17:05 PM (GMT-6)


CrazyHarry
Veteran Member


Date Joined Mar 2006
Total Posts : 1034
   Posted 10/30/2007 9:31 PM (GMT -6)   
sweet. thanks everybody.

i'm hip to the secretly added sugars in a lot of ingredients you wouldnt expect to find them - i spend much time in the store scrutinizing what i buy at whole foods and other health food stores.

i was also happy to see in the diet how it gets you around the problem of baked goods by using nut flour. i am going to experiment with that soon too. i've been doing the maker's diet for just over a year and i am doing great on it. that does allow some grains, but they must be sprouted. it is not as hard core as the scd in that respect but the tables are turned in others.
Crazy Harry

---------------------------------------------
Crohn's since 1993 (17 yrs old then)
been on basically every med available, currently on colozal & 6-mp
surgery in July '05 - removal of 2 inches at ileum and 8 inches of sigmoid colon (had fistula into bladder)
Nov '05 developed colonic inertia; July '06 told i needed ostomy surgery
began maker's diet in August '06 - now feeling the best ever with no symptoms of colonic inertia and i kept my colon


crohnie42
Regular Member


Date Joined Dec 2006
Total Posts : 371
   Posted 10/31/2007 6:55 AM (GMT -6)   
we have a yogurt maker. They last for YEARS. Get one. it is worth it
Michele
~~~~~~~~~~~~~~~~~
 
Female Dx'ed with Crohns Disease in 1992
Been on every med for crohns that exists
Several Fistula surgeries
Dx'ed with Colon Rectal Cancer March 2007
Dx'ed with Stage 2 Vulvar VIN
On Chemo and Radiation for 6 weeks


CrazyHarry
Veteran Member


Date Joined Mar 2006
Total Posts : 1034
   Posted 11/13/2007 10:37 PM (GMT -6)   
made my yogurt this weekend. i had purchased the yogurt maker recommended by the scd. tonight at whole foods i found the yogurt and kefir starters so that was cool. anyhoo, i made 2 batches: one with raw milk and the other with an organic pasteurized milk. i am eating the raw milk one now and it came out pretty good. i havent tried the other yet. but i have some questions for those who have done this before:

1) how does the yogurt come out and compare if you add gelatin?

2) do i need to boil milk (step 1) that has already been pasteurized? isnt this overkill?

3) how long do i need to incubate it in the machine? the directions said 4 hours, so i did that, but a leaflet from the scd on yogurt instructions said at least 24 hours. what gives? any advice? i'm going to ask this to the scd website too.

4) has any one tried the kefir starters? if so, which do you like better - the yogurt or kefir?

thanks for any help on this!
Crazy Harry

---------------------------------------------
Crohn's since 1993 (17 yrs old then)
surgery in July '05 - removal of 2 inches at ileum and 8 inches of sigmoid colon (had fistula into bladder)
Nov '05 developed colonic inertia; July '06 told i needed ostomy surgery
began maker's diet in August '06 - now feeling the best ever with no symptoms of colonic inertia and i kept my colon
med free as of 10/31/07


ozonehole
Veteran Member


Date Joined Dec 2006
Total Posts : 544
   Posted 11/15/2007 12:54 AM (GMT -6)   
I've made yogurt very successfully with powdered milk. Mix the milk powder with cool water, NOT hot. However, once you've mixed the milk power with water, you still need to bring it to a boil, because the water likely won't be sterile. You then need to cool it back down to between 100-110 degrees F (55-61 degrees C) before you mix in the starter. You'll need a cooking thermometer to get those temperatures right.

I have a technique for cooling the milk fast. Heat the milk to a boil in a deep saucepan. Then fill sink (or a large bowel/basin) with cold water, and put saucepan in it (just don't get any of the water into the saucepan). Stir milk. You'll see it cools down very quickly (check it with the thermometer).

regards,
Robert
Crohn's since 1988
3 resections


Probiotic
Veteran Member


Date Joined Mar 2007
Total Posts : 2764
   Posted 11/15/2007 11:22 AM (GMT -6)   
I second the above method of cooling the milk. I'd be wary of using powdered milk, though, because they often add milk solids to it and you don't really know how much lactose you are dealing with to begin with. Personally, when I make SCD yogurt, I use 100% half and half. But you should hunt around for half and half that consists solely of the following ingredients: milk (or whole milk) and cream.

Stay away from any half and half that has carageenan like the pague (most of it in the sotres does have carageenan). Carageenan, an undigestable gum concentrate extracted from seaweed, is actually used to induce colitis in research rats! I also stay away from other milk additives like phosphates. You can also make your own half and half by mixing whole milk and heavy cream in equal portions, but it is even harder to find half and half without carageenan.

I happen to incubate my yogurt for around 36 h and this seems to make it even better tolerated for me- presumably further lowering the lactose. I think beyond 36 h and you might start losing too many of the probiotics.

One more tip... I use a yogurmet yogurt maker with a hole drilled on top of the container so I can stick a cooking thermometer down into the container. I then plug the yogurt maker into a dimmer switch, which I purchased at Linen n Things for around $20, so as to adjust the electrical current to the yogurt maker to prevent overheating. Otherwise i find all yogurt makers just arbitrarily heat up the milk regardless iof room temp etc and it can heat to 120 or even 130 F as opposed to the recommended 105-110 F. I keep it rigorously in this range and I find this makes better quality yogurt. You can overheat the yogurt and still get good, thick yogurt, but I figure that the consumption of lactose and probiotic quality may have suffered from the overheating.

Sorry for getting so long winded- as you can see I am hard core when it comes to yogurt making!

Christopher
Pancolitis dx'd 1986, full med-free remission 88-97
Flaring or simmering ever since
10 20 17.5 15 12.5 mg pred, 100 mg Imuran
Probiotics (Primal Defense and others), TSO
Turmeric/circumin, fish oil, many vits/minerals
Lower-carb version of Specific Carb Diet (SCD)
 
 
 


gemini kiwi
Veteran Member


Date Joined Nov 2006
Total Posts : 1136
   Posted 11/15/2007 6:31 PM (GMT -6)   
I've not tried this yogurt yet but seeing the proportions of whole milk and heavy cream was wondering if you all still have your Gallbladders?, I don't and think I'd have trouble with the fat content.
Tess

CrazyHarry
Veteran Member


Date Joined Mar 2006
Total Posts : 1034
   Posted 11/15/2007 11:41 PM (GMT -6)   
i still have my gall bladder. the only thing i am missing is 8 inches of my sigmoid colon and 2 inches of ileum and my sanity on occasion.

i made my yogurt with raw milk (organic valley/pastures - i forget which; this brand also makes raw cream which i enjoy with my smoothies) and another batch using organic pasteurized whole milk from clover farms. i eschew low fat and skim milk since you need the fat in milk to properly absorb and utilize the fat soluble vitamins and the other goodies in it. if we werent supposed to have the fat in it, it wouldnt be there. that is my take on it.

probiotic - i too have the yogurmet yogurt maker. so if i follow you correctly, if i leave it plugged in fermenting/incubating for the recommended 24 hrs i could over cook my yogurt? that would suck. so by keeping a lower current to the yogurmet machine you are able to keep the temperature in the desired range? do you find yourself having to check it and readjust the dial to keep the temperature just right? i found the kefir starters in the store so i'll be trying that next time. have you experimented with it? have you used any other yogurt starters other than the brand yogurmet uses?

how does the yogurt taste using store bought yogurt as your starter? any recommended brands?

thanks for the tips on the cooling. i'll definitely do that next time. it took over an hour for each of the two batches i made to cool down to the correct temp. any tips for reducing scortching on the bottom of the sauce pan?

thanks again everybody!
Crazy Harry

---------------------------------------------
Crohn's since 1993 (17 yrs old then)
surgery in July '05 - removal of 2 inches at ileum and 8 inches of sigmoid colon (had fistula into bladder)
Nov '05 developed colonic inertia; July '06 told i needed ostomy surgery
began maker's diet in August '06 - now feeling the best ever with no symptoms of colonic inertia and i kept my colon
med free as of 10/31/07


Probiotic
Veteran Member


Date Joined Mar 2007
Total Posts : 2764
   Posted 11/16/2007 11:05 AM (GMT -6)   
Gemini Kiwi-- I have my gallbladder, nothing removed yet (though I may finally lose the colon to UC due to dysplasia, we shall see), and I do ok on fats. Well, I am a low carber to reduce my IBD symptoms (low carb version of the SCD) and happen to believe that most fats- even sat- are healthy and that the lipid theory of heart disease is completely offbase. But those who have reasons-like gallbladder- to avoid fats are another story- very understandable.

Crazy Harry-- I use the dimmer switch to adjust the current to my Yogurmet maker because I am such a "purist"- I couldn't help but notice that, as great as the Yougurmet maker is, it (and many other yogurt makers incl. most of the 'little glass jar' ones) tends to get the incubating yogurt up to 120 or even 130 F sometimes, because they all simply have an on/off heating element- none of them have any sort of thermostat. Even at the excessive temps., the yogurt will 'seem' to come out just fine, but I assume that since the optimal temp is 105-110 F for the main yogurt strains, that the balance of probiotic strains in yogurt cooked to excessive temp. will be way off... it will thicken but later will essentially just be mostly inert (few live critters left). Hence I adjust down the slider on the dimmer switch. I do have to make a few adjustments per day to keep the temp within range. There is a long delay between making an adjustment and the effect, but based on experience I soon learn where to leave it if I step out for 6 or 8 hours.

I think a "normie" who was just eating yogurt for pleasure could be content with yogurt made at 95 F or 130 F, but those iof us with IBD need to get the max probiotic content and minimum lactose otherwise we might not tolerate the stuff at all.

Christopher
Pancolitis dx'd 1986, full med-free remission 88-97
Flaring or simmering ever since
10 20 17.5 15 12.5 mg pred, 100 mg Imuran
Probiotics (Primal Defense and others), TSO
Turmeric/circumin, fish oil, many vits/minerals
Lower-carb version of Specific Carb Diet (SCD)
 
 
 


njmom
Veteran Member


Date Joined Apr 2006
Total Posts : 1883
   Posted 11/17/2007 2:12 AM (GMT -6)   

According to the SCD diet, the 24 hours is needed to get rid of all the lactose. Also, the longer it ages the more powerful it is...more good bacteria. Just don't ferment it longer than about 30 or 36 hours (I llost my instructions, so can't remember the upper limit on hours). 

INteresting about the dimmer switch.

Post Edited (njmom) : 11/17/2007 12:17:21 AM (GMT-7)


Howlyncat
Elite Member


Date Joined Jan 2005
Total Posts : 24909
   Posted 11/17/2007 8:13 AM (GMT -6)   
Alot of great tips in here all thanks ...
I was hesitant ( bout making own)  but I am going to go for it using this as a guide ....and link provided

Be well .......Lyn


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