For those of you following the Specific Carbohydrate Diet (SCD) or looking to start making a more healthy organic yogurt option there is a simple method for making it at home. Most yogurt’s you buy in stores a full of sugars, preservatives and lactose.
|Dairy product||Serving size||Lactose content|
|Milk, regular||250 ml||12 g|
|Milk, reduced fat||250 ml||13 g|
|Yogurt, plain, regular||200 g||9 g|
|Yogurt, plain, low-fat||200 g||12 g|
|Cheddar cheese||30 g||0.02 g|
|Cottage cheese||30 g||0.1 g|
|Butter||1 tsp||0.03 g|
|Ice cream||50 g||3 g|
As we age, about 75% of adults begin to lose the ability to digest lactose by the digestive enzyme lactase secreted by our digestive system. Often during manufacturing of commercial yogurt, milk solids are added to milk to increase the speed at which yogurt thickens resulting a thick but lactose rich yogurt. The SCD yogurt, uses either a commercially available starter culture or one from a commercial yogurt with the label “Active/Live probiotic” and is plain, unflavored.
I would advise you to go out and purchase a yogurt maker rather than attempt to ferment milk in the stove or in a warm spot. This is not only time-consuming but inefficient.
I tend to use homogenized milk for my yogurt as the higher the milk fat the more creamy your yogurt will become. If you are not a follower of SCD and you would like your yogurt thicker try adding some half & half (10% MF) to your milk to thicken it up.
PDF———————>SCD Legal Yogurt<———————-PDF