Making yogurt on the SCD

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Hopingforacure
New Member


Date Joined Jun 2009
Total Posts : 16
   Posted 6/6/2009 8:07 AM (GMT -6)   
Hi - Does anyone have any advice when trying to make yogurt?  I cannot afford to purchase a yogurt maker, so I am trying to make it myself.  After 12 hours it seems to be nothing but a science project and I am scared to eat it!
 
 

suebear
Forum Moderator


Date Joined Feb 2006
Total Posts : 5698
   Posted 6/6/2009 8:16 AM (GMT -6)   

I used to make it by following the oven recipe in the SCD book and it came out just fine.

Sue


dx proctitis in 1987
dx UC in 1991, was stable until 1998

1998 started prednisone, asacol, pentasa, nortriptylene, ativan, 6MP, rowasa enemas and suppositories, hydrocortisone enemas, tried the SCD diet, being a vegetarian, omega 3s, flax, pranic healing, yoga, acupuncture, probiotics

2000 lost all my B-12 stores and became anemic

2001 opted for j-pouch surgery- now living life med-free


princesa
Veteran Member


Date Joined Aug 2007
Total Posts : 2204
   Posted 6/6/2009 8:43 AM (GMT -6)   
I also used the light bulb heat in the oven method with good results. If it's not firm and creamy and fresh smelling, I wouldn't eat it.
Diagnosed with ulcerative colitis spring 1999. Have been in remission for years with only a few minor blips.
 
Maintenance dose sulfasalazine. Probiotics, vitamin D, fiber supplement and fish oil caps. George's aloe vera juice and l-glutamine for gut healing. Mostly grain-free and dairy-free low carb diet.
 
 


notsosicklygirl
Forum Moderator


Date Joined Dec 2008
Total Posts : 16282
   Posted 6/6/2009 2:04 PM (GMT -6)   
I have a yogurt maker and it was fairly inexpensive. I think I spent 30 dollars on it. I love having fresh yogurt. I bet you could get one used for 10 dollars or so. I would also imagine you could use a really low temperature in an oven to get the same results if you don't want to buy a yogurt maker. I think the temperature is 100 or so, not very hot. On a warm day you could probably let it sit out. It's pretty easy. You can be as sterile as you want - I personally steralize everything, the cups, the spoons, the milk... I use a candy thermometer to heat the milk close to a boil (185) and then cool it in a big pot of ice water. When it gets to the correct temp (110), I remove it from the ice water and add the cultures. You can use plain yogurt or packaged cultures. I use the ecuisine usually, it's a powder and always works great. I use a ladel to fill the glasses and put them in the yogurt maker (you could use a heat pad, oven...) I wait 6-8 or so hours, then refridgerate right away. Sometimes I add vanilla to the yogurt when I add the cultures. You could try different ingredients. I've used green tea powder too. Have fun.
 
I have this one:
http://www.amazon.com/YoLife-YL-210-Yogurt-Maker/dp/B001D09LLU/ref=sr_1_5?ie=UTF8&s=hpc&qid=1244318562&sr=8-5
Diagnosed with mild proctitis in March 2007: Treated with Canasa (as needed)
December 08: Began treating with Asacol 400mg (9/day) + Canasa 2x/day - Anemic
May 09: Off Canasa, taking Asacol (9/day)
Back on Canasa every other night + Asacol (9/day) + Probiotics + Iron
Reducing to 6 Asacol/day + Canasa + Probiotics + Iron - So far so good!!! -SPOKE TOO SOON! Back to 9/day...


blankslatejoe
Regular Member


Date Joined Jun 2006
Total Posts : 71
   Posted 6/6/2009 3:21 PM (GMT -6)   
I was on SCD for about 9 months, and the yogurt was probably the most beneficial thing of it for me.

Here's a few tips:

Use the freshest milk possible. It makes a difference. I would only yogurt-ify milk I bought that day. i can second the vote for ecuisine cultures, though I've used plain dannon yogurt as a starter too (the big companies do use strong cultures, that's for sure)

Let the milk cool to room temperature before adding the culture...then put it in a yogurt maker or in the oven-with-the-light-bulb-trick.

The fermenting temperature you're looking for is about 110 or so...also, for it to be SCD-safe you've got to let it 'brew' for at least 24 hours--then I refrigerate it for 8 hours or so. It'll taste bitter, but that means you've gotten all the lactose out (you can mix in honey when you serve it to sweeten it)

Also, if you're being super SCD strict then calories are going to be scarce. I would use half and half instead of milk to help boost my caloric intake. It makes for a MUCH creamier and tasty yogurt anyway. Add honey and bananas and you've got a heavenly desert.

Probiotic
Veteran Member


Date Joined Mar 2007
Total Posts : 2832
   Posted 6/10/2009 11:39 AM (GMT -6)   
This SCD link explains both methods quite well, step by step:
 
http://www.breakingtheviciouscycle.org/gettingstarted/yogurt.html


Pancolitis >20 years, allergic to all 5ASAs
(To pharma: enough already with the umpteen variants of Asacol!)
Tried everything under the sun (natural and alternative)
Some partial success with TSO but was too expensive to keep up 
Remicade Humira, lots of probiotics, entocort, tapering increasing pred again,
maybe surgery this year soon
 
 

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