INSTRUCTION | P11
INSTRUCTION | P10
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INGREDIENTS:
• 1.4 litres full cream milk
• 100ml natural yogurt (Starter)
• 50g full cream milk powder
(optional)
1
Heat the milk to just below boiling point 80-85°C | 175-185°F, then allow to cool to 40°C.
Use a sterilised kitchen thermometer to monitor temperature of milk when heating and
cooling.
2
When milk reaches 40°C | 100°F, stir in yogurt starter and milk powder until
combined. Do not aerate.
3
Pour yogurt mixture into the yogurt jars and press down firmly on the jar lids. Also press the
vacuum button shut on all lids to create an airtight seal. Place the yogurt jars into the yogurt
maker base, then add water to base, making sure not to fill above the ‘Tall Line Indicator’ and
then cover with outer yogurt maker lid.
4
Select the desired temperature and time using the digital control panel. You can
experiment with incubation time to get the consistency you desire. However, you should
not have to go over an 8-10 hour incubation time.
5
When the yogurt maker has completed incubation time, remove the outer lid and yogurt
jars. Then remove the jar lids and check the texture of the yogurt. Do not stir the yoghurt. If
set to desired thickness switch yogurt maker off at power outlet and unplug. Replace the yogurt
jar lids and place into refrigerator for 8 hours or overnight.
6
Leave enough of the yogurt you have made to use as a starter when making your next
yogurt mix. Consume yogurt within 4-5 days.
!
PLEASE NOTE:
Store bought powder starters can
be used instead of yogurt
It is said that SCD yogurt can assist is correcting the balance of bacteria types in the gut.
There has been much written about the benefits of adding SCD yogurt to your diet.
Introducing SCD yogurt to your diet can aid in correcting the balance of bacteria types in
the gut by eliminating the food supply of the undesirable types of bacteria and so starves
them out. This process then repopulates the gut with beneficial bacteria which further
displaces the harmful bacteria. SCD yogurt is also very nutritious and contains proteins,
vitamins, minerals, amino acids, fats, and much more.
MAKING SCD YOGURT
1
Heat the milk to just below boiling point 80-85°C | 175-185°F, then cool to 40°C. Use a
sterilised kitchen thermometer to monitor temperature.
2
Once cooled to 40°C | 100°F, stir in your yogurt starter until combined. Use ¼ cup of
yogurt starter per litre of milk, do not aerate. It is recommended not to use milk powder
when making SCD yogurt.
3
Pour yogurt mixture into the yogurt jars and press down firmly on the jar lids, also press the
vacuum button shut on all lids to create an airtight seal. Place the yogurt jars into the yogurt
maker base, then add water to base, making sure not to fill above the ‘Tall Line Indicator’ and
then cover with outer yogurt maker lid.
4
Set the digital timer to incubate for 24 hours and the temperature to
38°C, then press confrim. Do not move yogurt maker during this time.
5
Unplug the yogurt maker and remove the jars. Place the yogurt jars into the refrigerator and
chill for 8 hours. The SCD yogurt is ready to consume after 8 hours of refrigeration.
SCD Yogurt | GAPS diet friendly
PLEASE NOTE:
If store bought yogurt is used as a starter, the yogurt can contain
Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus
Bulgaricus. It should not contain gums, sugars, additives, or flavours of any kind.
The yogurt must contain active live culture.
Read More on Page 13.
!
Basic Yogurt Recipe
