Everyone falls in love with this yogurt for its taste, health benefits, and versatility. Seriously in love. I enjoy it every morning, mixing it with a variety of goodies. Lately, I add chia, roasted walnuts and my Hampton’s Grocer granola (thank you Jen!) I add pomegranate seeds and other fruits depending on what is in season. When I wake, I’m eager to go and get my breakfast ON! I also use it as a base for savory dips for lunch and dinner, such as healthy tartar sauce, tzatziki, and bang-bang sauce.
This yogurt is particularly great for those with dairy issues since it is fermented at a low temperature for 24 hours (instead of the usual 8 hours). The bacteria in the yogurt starter culture consume the lactose in the milk, creating billions of beneficial bacteria. This process makes the yogurt virtually lactose-free and easier to digest. The benefits last for about 2 weeks in the refrigerator, but while you can consume it after that, it may lose its beneficial bacteria.
Making yogurt isn’t hard. It can feel overwhelming at first due to the 3 or 4 steps spread over 36 hours, but each step takes very little time. I waited about 6 months before I finally took the plunge. Thank you, Judy, for the nudge!
If you think you can’t figure it out, please know I have successfully shared this recipe with about 15 friends and relatives, including my 85-year-old mom and my 88-year-old mother-in-law. These beloved grandmas are far from incapable; you can learn at any age—with the Instant Pot and a little patience.
Google SCD yogurt videos (specific carbohydrate diet) if you want some video instructions. There is a ton of info out there. I promise you won’t regret adding this to your everyday diet.
One important note*** – use a clean new instant pot ring for your yogurt making and continue to use it only for yogurt or sweets. The ring holds onto scent and food – so if you made beef carnitas in your pot, your yogurt may have a beefy tang which you do not want!
Equipment Needed
- Instant Pot: a 3-quart or 6-quart model works. I use a 6-quart because I tend to make larger batches, while my mom and MIL use a 3-quart. You can also use a yogurt maker, but you’ll need to research and follow specific fermentation instructions—just search for “SCD yogurt” for plenty of information.
- thermometer: a milk thermometer is great, but any thermometer will do—even a digital one.
- yogurt Starter: I recommend the GI gut-pro health starter, but you can find other yogurt starters online. Search for “SCD yogurt starters.” This starter ships with ice, so refrigerate it immediately upon arrival.
- ice or ice packs: these aren’t necessary, but they will speed up the process.
- tiny whisk
- Greek yogurt strainer
- glass bowls: for storing the yogurt in the refrigerator.
RECIPE
Use either 2% or whole milk, or a combination of both. I prefer organic, grass-fed milk, but choose what suits your taste and budget.
Pour half a gallon (8 cups) of milk into the inner pot of your Instant Pot. If using a 6-quart Instant Pot, feel free to double the recipe.
Secure the lid on the Instant Pot, ensuring the vent is set to “vent” (the “sealed” position is for pressure cooking only).
Plug in the Instant Pot and repeatedly press the yogurt button until it displays “boil.” Depending on your model, you may need to press the adjust button instead. Wait for the milk to reach a boil (about 180°F), which takes approximately 30-35 minutes in the 3 quart pot twice that in a 6 quart. The machine will beep and display “yogurt” when done. If you miss the beep, check the display; if it says “yogurt,” the milk has boiled.
Cool the milk to 100-110°F before adding the yogurt starter. Let it cool on the counter or speed it up with an ice bath. For the ice bath, fill your sink or a large bowl with cold water and ice, and periodically stir the milk until it cools to the desired temperature. Feel free to use an ice pack or two or three instead (or in addition) to the ice.
Once cooled, measure 1/8 teaspoon of the GI pro yogurt starter into a small bowl. If doubling the recipe, use 1/4 teaspoon. (If using a different starter follow those directions.) Add a tablespoon or two of the cooled milk to the starter, whisking until combined. (A tiny whisk works well here.). Pour that mixture back into the cooled milk. Again – whisk to combine.
Return the milk and starter mixture to the Instant Pot, cover with the lid, and keep the vent open. Press the yogurt button and set it for 24 hours. Again, hit repeatedly or hit the adjust button until 24 is on the display.
At this point the yogurt will incubate for 24 hours. The display will show how much time has gone by. After 24 hours it will beep. If you walk by and you see the display is gone or it says yogurt you know it is finished incubating.
After 24 hours, transfer the yogurt pot to the refrigerator for at least 2 hours to firm up. You can refrigerate it for longer if needed or preferred.
To make Greek yogurt, pour the yogurt into a Greek yogurt strainer and cover with the lid. The longer you strain, the thicker it gets; I recommend straining overnight, while others might prefer 6-8 hours.
Scoop the strained yogurt into bowls, store in the fridge, and enjoy!
Google SCD yogurt videos (specific carbohydrate diet) if you want some video instructions. There is a ton of info out there. I promise you won’t regret additing this to your everyday diet.
