Dante Carrillo
The Specific Carbohydrate Diet (SCD) is a restrictive dietary regime that eliminates complex carbohydrates. SCD yogurt is a cornerstone of the diet, aiding gut health and helping to manage conditions like Crohn's disease and ulcerative Colitis. SCD yogurt can be made at home with a yogurt starter, which contains live probiotic bacteria. There are several types of starters available, including commercial yogurt starter, Yogourmet starter, and GI Pro-Health starter. The yogurt is typically fermented for 24 hours, which breaks down lactose, making it digestible for those with IBD.
| Characteristics | Values |
|---|---|
| Purpose | Promote digestive wellness and manage conditions like Crohn's disease and ulcerative Colitis |
| Dietary restrictions | Restricts complex carbohydrates and lactose |
| Benefits | Variety of flavours, easy to make at home, nutritious, and yummy |
| Starter options | Commercial yogurt starter, Yogourmet starter, GI Pro-Health starter, Dannon plain whole milk yogurt |
| Starter ingredients | Lactobacillus bulgaricus, S. thermophilus, Lactobacillus casei, L. acidophilus, maltodextrin, sugar, L. caseii |
| Starter form | Powdered, freeze-dried |
| Starter quantity | 1 sachet per litre of milk, ⅛ teaspoon for 2 litres of milk |
| Milk options | Lactose-free milk, goat milk, almond milk, coconut milk, whipping cream |
| Additional ingredients | Honey, gelatin, maple syrup |
| Equipment | Yogurt maker, thermometer, oven, yogurt containers |
| Process | Dissolve gelatin and honey in milk, add starter and mix, ferment for 10-24 hours, refrigerate |
| Temperature | 100°F-110°F |
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What You'll Learn
SCD yogurt is a cornerstone of the diet
SCD yogurt is a mainstay for many, as it is rich and refreshing, and it provides a delicious and nutritious source of calories that translates into energy for activities and growth. It can be made with lactose-free milk to adhere to the specific food composition of the SCD diet.
There are several starter options for making SCD yogurt at home, including commercial yogurt starter, Yogourmet starter, and GI Pro-Health starter. The commercial starter is the most affordable option and contains all the bacteria that are needed. The Yogourmet starter is another affordable option, while the GI Pro-Health starter is the most expensive but highest-quality option.
To make SCD yogurt, you will need a yogurt maker or a warm spot in your kitchen to maintain a consistent temperature during fermentation. You will also need a thermometer to achieve precise temperature levels. The process involves heating milk, adding a starter, and allowing it to ferment for around 24 hours. The 24-hour incubation ensures that all the lactose is broken down, making it digestible for those with IBD, and it allows for the creation of a probiotic-rich yogurt.
SCD yogurt can be made with alternative milks, such as goat, almond, or coconut milk, for those with cow's milk allergies. It can be flavoured with honey or maple syrup and various toppings, making it a delightful and nutritious addition to your diet.
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Yogurt starter contains cultures of bacteria
There are three main starter options for SCD yogurt: commercial yogurt starter, Yogourmet starter, and GI Pro-Health starter. Commercial yogurt starter is one of the more affordable options and contains all the bacteria that are needed. In the US, Dannon plain yogurt and Butterworks whole plain yogurt are two brands of commercial yogurt that are SCD-legal. These yogurts should only contain milk or milk solids and bacterial cultures, with no added ingredients or starting with Bifid.
Yogourmet starter is another affordable option that is available on Amazon. This starter contains Lactobacillus bulgaricus, S. thermophilus, and Lactobacillus casei, which are also found in true yogurt. It is important to note that the yogurt maker's temperature can get too hot in the summer, so care should be taken to maintain the optimal temperature for fermentation.
GI Pro Health starter is the highest quality option but is also the most expensive. It comes in freeze-dried form and can be purchased online. This starter contains L. casei rather than L. acidophilus and is the least tart in taste. It is dairy-free, so it can be used with regular, almond, or coconut milk.
When choosing a starter culture, it is important to select one that is rich in live probiotic bacteria to ensure a robust fermentation process and enhance the health benefits and taste of the yogurt. The starter culture should also be free of Bifidus/Bifidum bacteria, as it can cause health problems for those on the SCD diet.
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Commercial yogurt is an affordable option
Commercial yoghurt is an affordable option for those looking to make their own SCD yoghurt. In the US, there are two brands of commercial yoghurt that are SCD legal: Dannon plain yoghurt and Butterworks whole plain yoghurt. These are readily available and can be purchased in stores.
SCD yoghurt is a cornerstone of the Specific Carbohydrate Diet, which is a restrictive dietary regime that eliminates complex carbohydrates. SCD yoghurt is a mainstay for many, as it is rich and refreshing, and provides a delicious and nutritious source of calories. It is also a good option for those with cow's milk allergies, as it can be made with alternative milks, including goat, almond, and coconut milk.
When choosing a commercial yoghurt as a starter, it is important to ensure that it only contains milk or milk solids and bacterial cultures. The yoghurt should contain Lactobacillus bulgaricus, L. acidophilus, and S. thermophilus. It is also important to avoid any starters that contain Bifidus, as this is not compatible with SCD.
To make SCD yoghurt, the commercial yoghurt starter is mixed with milk and allowed to ferment for around 24 hours. This can be done using a yoghurt maker, which maintains a controlled and consistent temperature, or by finding a warm spot in the kitchen. After fermentation, the yoghurt is refrigerated before serving.
Using a commercial yoghurt as a starter is a convenient and affordable option for those looking to make their own SCD yoghurt. It is a simple process that allows individuals to enjoy the benefits of SCD yoghurt, including its gut-healing properties and nutritional value.
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Homemade yogurt is easy to make
To make yogurt on the stovetop, pour the milk into a Dutch oven and place over medium to medium-high heat. Warm the milk to just below boiling, about 200°F, stirring gently to prevent the milk from boiling over. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Then, add the yogurt starter and mix well. Transfer the mixture to a yogurt maker or a warm spot, and leave it to ferment for around 24 hours. The temperature should be maintained between 100°F and 110°F.
If you are using a yogurt maker, the machine will automatically portion out the yogurt into individual serving jars. The lids will have a date stamp so you can keep track of when you made the batch.
Once the yogurt has set, remove it from the oven or yogurt maker. If there is any watery whey on the surface, you can drain it off or whisk it back into the yogurt before transferring it to containers. Whisking will give the yogurt a more consistent creamy texture. Cover and refrigerate the yogurt for at least 6 hours and up to 2 weeks.
You can use some of each batch of yogurt to culture your next batch. Just save 1/2 cup to use for this purpose. If you notice any odd flavors or that the yogurt is not culturing as quickly, this means that outside bacteria has taken over or that the strain is becoming weak. However, as long as it still tastes good, it will be safe to eat.
There are a variety of yogurt starters available, including commercial yogurt starters, Yogourmet starters, and GI Pro-Health starters. The commercial yogurt starter is the most affordable option and contains all the bacteria that is needed. Dannon plain yogurt and Butterworks whole plain yogurt are two brands of commercial yogurt that are SCD-legal. The Yogourmet starter is another affordable option, while the GI Pro-Health starter is the most expensive but highest-quality option.
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Lactose-free milk is preferable
The Specific Carbohydrate Diet (SCD) is a restrictive dietary regime that eliminates complex carbohydrates. SCD yogurt is a cornerstone of the diet and is believed to promote digestive wellness. It is also a good source of nutrition for people with Crohn's disease and ulcerative colitis.
When making SCD yogurt at home, it is important to choose the right starter culture. The starter should be rich in live probiotic bacteria to ensure a robust fermentation process, enhanced health benefits, and better taste.
Since the SCD diet restricts carbohydrate ingredients, lactose-free milk is preferable to adhere to the specific food composition. Lactose-free milk has a synthetic version of the enzyme 'lactase' added during processing to break down the lactose. This makes it easier to digest for people who are lactose intolerant. The longer the milk is fermented, the less lactose there will be in the final yogurt.
High-quality lactose-free milk ensures a smooth and creamy texture for your homemade yogurt. It is important to note that lactose-reduced milk may not be suitable for culturing as there may not be enough food for the bacteria, and it may be highly processed.
There are several options for SCD yogurt starters, including commercial yogurt starters, Yogourmet starters, and GI Pro-Health starters. When choosing a commercial yogurt starter, it is important to read the label and ensure that it only contains milk or milk solids and bacterial cultures, without any added Bifidus.
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Frequently asked questions
SCD stands for Specific Carbohydrate Diet, a restrictive dietary regime that eliminates complex carbohydrates. SCD yogurt is a cornerstone of the diet and is often used to promote digestive wellness and manage conditions like Crohn's disease and ulcerative Colitis.
There are three main starter options: commercial yogurt starter, Yogourmet starter, and GI Pro-Health starter. The commercial starter is the most affordable and contains all the bacteria that's needed. The GI Pro-Health starter is the most expensive but also the highest quality.
SCD yogurt can be made with any type of milk, from skim milk to whipping cream. However, milk with lower fat content tends to result in a thinner and sourer yogurt. If you are lactose intolerant, lactose-free milk is preferable.
Heat your chosen milk to around 180°F, then let it cool. Add in your starter and whisk thoroughly, then pour the mixture into your yogurt container. If using a Yogourmet, pour the mixture into the internal container, add lukewarm water to the external container, then plug it in. Leave the yogurt to ferment for around 24 hours, then refrigerate for 6 hours before serving.
