INSTRUCTION | P11
INSTRUCTION | P10
Basic Yogurt Recipe
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INGREDIENTS:
• 2 litres full cream milk
• 125ml natural yogurt (Starter)
• 75g full cream milk powder
1
Heat the milk to just below boiling point (90-95°C), 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, stir in yogurt starter and milk powder until combined.
Do not aerate.
3
Pour yogurt mixture into the yogurt container and press down firmly on container lid to
create airtight seal. Place the yogurt container 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 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
container. Then remove the container lid and check the texture of the yogurt. Do not stir
the yogurt. If set to desired thickness switch yogurt maker off at power outlet and unplug.
Replace the yogurt container lid and place into refrigerator for 8 hours.
6
Leave enough of the yogurt you have made to use as a starter when making your next
yogurt mix. Consumer yogurt within 3-4 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 (90-95°C) then cool to 40°C. Use a sterilised
kitchen thermometer to monitor temperature.
2
Once cooled to 40°C, 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 container and press down firmly on yogurt container
lid to create airtight seal. Place the container 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 container. Place the yogurt container into the
refrigerator and chill for 8 hours. The SCD yogurt is ready to consume after
8 hours of refrigeration.
PLEASE NOTE:
If store bought yogurt is used as a starter, the yogurt can contain
Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus
Bulgaricus. It must not contain Bifidus/Bifidum bacteria. Nor should it contain gums,
sugars, additives, or flavours of any kind. The yogurt must contain active live culture.
!
SCD Yogurt | GAPS diet friendly
