Hi and thanks for sharing! Ultimately, it’s up to you if you’d like to heat the raw milk or not. We’ve done it both ways and they both turn out just fine. Many experts do advocate for NOT heating the raw milk for many reasons, including: 1. Pasteurization makes milk vulnerable to pathogenic contamination 2. Raw milk has it’s own innate bacteria, which protect the raw milk from other contaminants. 3. Raw milk is full of enzymes, which are destroyed if the milk is heated above 108 degrees F. One other factor to consider is where the raw milk is coming from…how it is handles, packaged, the health of the cow, etc.

Just saw your post. You aren’t sacrificing probiotic benefits, but you are putting yourself at risk by allowing potential bad bacteria to remain alive. Let me explain: Raw milk contains both bacteria and enzymes. The enzymes are great, but the bacteria is not controlled and you have no idea what may have gotten into that milk. The reason it’s not normally a problem when you drink it raw and unfermented is that it’s usually so fresh (and cooled immediately) that the bad bacteria doesn’t have a chance to grow. But if you leave it at bacteria culturing temperatures, you’ll be culturing the bad with the good.

I don’t have a microscope, but my understanding is that if you bring the milk up to around 116F and keep it there for 20 minutes and then cool it down to 100F, you won’t destroy the enzymes which makes milk more digestible, but you will kill the bad bacteria (most bacteria cannot live above 120F). You can then introduce the good bacteria, and then you know exactly what’s in that yogurt, and it’s still has all those wonderful raw milk benefits.

Hi Cynthia – we apologize but we don’t have directions for that at this time.

Hello – Some can tolerate the dairy starter (with non dairy milk) and some can’t. You can find a dairy free yogurt starter here: https://www.iherb.com/pr/belle-bella-non-dairy-yogurt-starter-4-packets-5-g-each/63824.

Hi Boo – yes that yogurt maker should be fine and you can use already fermented/made yogurt as a starter as well if you tolerate goat milk. Here is a recipe for you: https://healthygut.com/easy-scd-yogurt-%e2%80%93-directions-for-scd-legal-goat-milk-yogurt/

Thanks for taking the time to Share, Paul!

thanks!

Hi Alicia – Yogurt is to be introduced when your symptoms have calmed down and you have had some time to heal. There is no specific time, but we do recommend around the 4th week of the diet, as we want to introduce the healthy bacteria as early as your body will allow.

thanks!

Hi Marie – great question and here is an interesting article explaining it: http://www.nwedible.com/do-you-need-to-heat-milk-for-yogurt-making/

I only have access to pasteurised cow milk, and is the pasteurisation not enough to kill the bacteria before making the yogurt, when i open a fresh package? Is the additional heating to 180° still necessary for pasteurised milk?

If so, is there a way to know how much to heat the milk without having a thermometer?

Thank you!

Hi Kimberly – as long as it is coming out with a slight fermented taste and is well set it should be OK.. I’ve always tried to keep it more at 100 degrees so anything you can do to keep it in that range would be good:)

HI Marie – this is normal and also happens when you make yogurt with cow’s milk. Just mix it together or strain the water out for a thicker end product:)

HI Jeanne – I honestly haven’t seen any research on your question so I can’t say for sure. You can always go by how you feel after consuming the yogurt. Eventually, you’ll know if you are not getting the probiotics you need.

Classic Rice Dream (non-flavored, non-enriched) doesn’t have carrageenan.

Silk brand does not. I know Blue Diamond does.

Hi Richa – we explain the entire yogurt-making process step-by-step in our eBook: http://scdlifestylebook.com

You can use a lot of different methods as long as you do a 24-hour ferment.

Hope this helps!

I’m thinking of starting SCD diet and doing some research on it.Suffering from UC from 15 years!!
I want to order or buy a yogurt maker but don’t have any idea.I live in Qatar and don’t see the brands mentioned on the websites for SCD.Can I buy a normal yogurt maker?Also am so intimidated by the whole process of yogurt making.I don’t know which yogurt to use as a starter.Some insight would be very helpful.

Thank you
Richa

Homesteadfarmsupplies.co.uk

I have only received mine today so haven’t tried it yet

Hi Tracy – your first batch might not turn out, but you CAN totally do it! (If Steve and Jordan can make yogurt, anyone can make yogurt!)

We recommend the YoGourmet yogurt maker – find it here: https://healthygut.com/recommended-products/

We recommend the GI Pro Health Starter and they have tons of great yogurt-making tips on their site, too.

Here’s the link: http://www.giprohealth.com/makingyogurt-2.aspx

Hi Ashley!

Probiotic-use can go wrong. Steve and Jordan address that here: https://healthygut.com/scd-probiotics-what-you-really-need-to-know/ and especially here: https://healthygut.com/2012/11/probiotics-for-inflammation-when-things-go-wrong-and-what-to-do-long-term/

We recommend you wait to introduce yogurt until you’ve experience some healing (usually 2-4 weeks into the diet) and then do so very slowly so you can monitor how you react! I hope this information helps 🙂

Hi Rachel, thanks for reaching out! Your body is going through many changes, including resetting the gut flora. It would be best for you to try it again at a later time or try using goats milk yogurt and see how you do with that.

Hi Kerry, thanks for reaching out! We suggest trying to make the yogurt by first testing out cow and goat milk to see how you do. If not, you can try an organic brand of coconut milk, such as SO COCONUT MILK or any similar will do- just check the ingredients first.

HI Bill, thank you for reaching out Your body may not have been ready for the yogurt, so go ahead and introduce it again when you feel your body has done some more healing.

HI Alex, thank you for reaching out and sharing your story with us! We are excited that you are regaining your health, great work!

Because I used to have problems with cow milk I first started off with goat milk. After about a month of goat milk yogurt I slowly switched to cow milk because it’s cheaper and more readily available in my area. The problem with goat’s milk is that it doesn’t produce a very thick final product so I got into the habit of hanging the yogurt for a few hours before eating it. (For hanging yogurt you can use cheesecloth and a dowel of some sort or personally I use a sieve and disposable coffee filter.) The side benefit of draining excess whey is that some people, myself included, report that it is easier to digest.

TL;DR: If you’ve had previous issues with dairy a number of people have had success starting with goat’s milk and then transitioning. Others have to stay with goat’s milk. If you are fine with dairy in general go with the best dairy you can afford/find. Organic grassfed is ideal be it cow, sheep or goat.

Hi,
I am Newley starting the SCD also known as (specific carbs diet)
I am going to make a homemade youghut which is best suited to me, I am going to use Wooldands Sheep youghut and milk however
What milk can I use to use? Cows milk or sheeps milk? To make the youghut

If anyone knows this please get back to me.

Thanks

I started out on SCD with purchasing your eBooks last July. The biggest hurdle I am having is the yogurt. I have celiac disease and have a true allergy to casein, so I avoid dairy altogether. I am interested in making coconut milk, yet the Yogourmet heats up higher than 110 degrees. The dimmer switch I bought for it from the same online store does not work with the Yogourmet. The switch works, yet the current does not connect to the yogurt maker. Then I read in a recently published cookbook that coconut yogurt can be made at 120 degrees for 24 hours. Is this SCD legal? I am trying to do the right thing here, and the frustration is overwhelming.