Hell0 – According to the company – Raw milk has many important enzymes that are destroyed if heated and thus they recommend not to.

Hi Mariah – I can’t say for sure because I’m not in front of the yogurt, but some separation is normal. Give it stir with a spoon – it it smooths out, it is OK to try and see how it tastes. If you can’t seem to stir it together, it might be a sign that something went wrong in there fermentation process.

Thank you Pat. I am Lactose Intolerant and your information regarding the Instant Pot is appreciated.

Hi Meg – We like the gelatin from Great Lakes: https://amzn.to/2JfpJjN (One TBSP gels one pint of liquid)

Hi Jeanny,

The original Specific Carbohydrate Diet (from the book “Breaking the Vicious Cycle”) calls for a yogurt starter that doesn’t contain some specific strains -you can find more information about that here: http://www.breakingtheviciouscycle.info/knowledge_base/detail/yoghurt-what-kind-of-yoghurt-starter-to-use/

HOWEVER – we don’t think everyone needs to follow all the strict rules in BTVC. Some of the original rules of SCD have been disproven or updated as new research comes about. Remember that you’re the expert on your body and the boss of what you do and don’t eat.

In our opinion, if you’re tolerating the probiotic capsule, you should be fine to make yogurt out of it.

Any advice? Should I just stick to the starter you recommended?

For 4 cans of coconut milk, we use 1 teaspoon of sugar – so not very much! You don’t need to heat the coconut milk beforehand.

Do I need to heat coconut milk?

How much sugar would i need to add?

Hi Leanne if your yogurt grew mold, something didn’t go right!! It could have been that your yogurt started died because it was kept unrefrigerated too long. Also – if you didn’t add some sugar to the coconut milk to feed the bacteria, that could have caused the problem

Hi Mary – I think the best thing to do would be to heat up a small amount of the raw milk to “bloom” the gelatin in – then mix the warmed milk and gelatin into the rest of your raw milk before fermenting.

Hello, I was wanting to try using the raw organic whole cows milk. just wondering if I could still thicken it up with gelatin even though I’m not heating the milk first and if so, at what point do i add it to the milk?

Well, Gina, I don’t know how you are doing by now. It’s March 2018. However, I have investigated the Instapot seriously, and continue to do so. I don’t want another appliance in my tiny kitchen, and don’t want a Luvele if it makes runny yogurt. I suggest that anyone using an Instapot for yogurt call their customer service line and make sure (really sure) to clarify that you want 24 hour lactose free yogurt. Then if possible, compare with the rules set out by Elaine Gottschall in the Breaking the Vicious Cycle book (or online). You will be enlightened that their temperatures for making yogurt don’t quite match. What I am making out of it is that I have to heat the milk as usual on top of the stove to a 185-190 (cows milk) simmer. Then cool. I use an ice bath in the sink for a half gallon of yogurt. When cool, I mix in 1/2 cup of quality ready made yogurt from a local creamery, then heat to 100-110 again on top of the stove. Then, I can place in the Instapot and set on “yogurt” and manually set the time. The machine senses the temperature and then kicks in fairly quickly and should keep the yogurt mainly within the 100-110 guideline. At about 96 or 97 degrees, it heats up to the proper temp automatically. At least the thing babysits for 24 hours. Also, I don’t know why people have such trouble making thick yogurt. I have made a hundred mistakes learning this process, and never had runny yogurt with Organic Valley cows milk NOT ultra pasteurized, NOT homogenized, or the Whole Foods comparable brand and our local Trader’s Point Creamery plain yogurt for a starter. I usually use whole milk, as the lesser fat milks burn the bottom of the pan easily. So far this isn’t all that much fun, and I substitute when I can with Green Valley Organics lactose free yogurt. I seem to tolerate it. But the homemade, flavored the way I like it tastes SO good! Good Luck.

Hi Vicki
I read an article on the internet about a guy who had chrones disease and he did a small enema every night for a week and cured himself. He used butyric acid in the water. There is a brand by Bodybio and they sell pill bottle of the butyric acid for $30 for 100 pills. I think the guy used 8 pills every night. The good bacteria that line the colon feed on the butyric acid. It’s their main source of food and they love it. I have used it in enemas before and it did help with some constipation problems I have., just an FYI. ?

I Rob – it sounds like you have a great system down. If it tastes great and has a good consistency, I’d say what you’re doing is fine:)

Hi Gina – the key with yogurt is that it is at a certain temperature for the right amount of time. If you can meet those 2 variables with an instant pot, you should be fine;)

Our biggest tip for yogurt or kefir is to wait until you’re feeling good on the diet – usually around day 30 – and then introduce it very slowly! A good place to start is with one spoonful per day.

Enjoy!

Thanks Mariel – good advice, which I will follow 🙂 Amanda

Hi Amanda – thanks for reaching out! We’re so glad to hear you’re digging the book and meal plans and feeling better. A small amount of manuka honey mixed into the yogurt right before eating shouldn’t be enough to kill off the probiotics – but if you’re wanting to use Manuka Honey for it’s anti-bacterial properties, you might be better off eating it separate from yogurt and mixing regular honey into your yogurt for flavor.

Hi Bobcat17 – this is SO hard to answer.

Obviously, you’re the only one who can see/smell the yogurt. If the yogurt’s fermentation wasn’t completed, some of the lactose sugar may remain, which can cause a reaction. If they yogurt wasn’t kept at the proper temperature, it could have grown pathogens that can cause a really unpleasant bout of illness. Our gut instinct is to tell you you’re better safe than sorry, and to not eat the yogurt.

I’m so so so sorry! All is not lost though – there so SO MANY SCD-legal Thanksgiving foods.

If your family’s turkey recipe isn’t SCD legal, you can cook a separate turkey breast for yourself with only approved oils and spices. You can mash butternut squash, have steamed green beans, and apple or pear sauce.

I also recommend the recipes here: https://healthygut.com/2010/11/why-scd-holiday-recipes-are-important-and-where-to-get-the-best/

Hope this helps and you enjoy Thanksgiving with your family.

Hi Jeanette – we aren’t experts on food safety, but we don’t recommend using this milk for anything.

We suggest you start over with fresh milk!

Sorry about that 🙁

Unfortunately I stepped away from the kitchen and the milk boiled over. Now it’s very watery with curds on top.

So is this just a bust? Should I throw it out or can I use it for anything?

Hi Dawn – thanks for reaching out!

Many people have problems with yogurt and sauerkraut early on because these are strong sources of probiotics. We don’t recommend you try introducing either until you’re at least 30 days into the diet and in your “feel good zone” with a solid group of foods you can eat and some symptom improvement.

When you do introduce them, we recommend starting really small (as little as a teaspoon the first day – these are powerful foods!)

Read more here: https://healthygut.com/scd-legal-yogurt-is-the-difference-maker-dont-eat-it-at-your-own-risk/

Saurkrut is high in FODMAPS and I react horribly to it. So no casien or no saukrut. Have you ever ran across someone like this?

Thanks for sharing these tips Eric 🙂 Awesome information. Yogurt sounds good right about now!

Thanks so much for the quick reply! I’ll keep you guys posted on my progress through the SCD journey. This website has great information that has helped me out.

I’ll share a few things that I do that help my SCD yogurt turn out smooth, creamy and delicious every time: (note, I use a Yogourmet maker, some of these tips are specific to the Yogourmet)

1. I use regular half and half. No low fat or reduced fat, go for the full gusto! (I will be trying Goat milk soon)
2. Add in one packet of Knox Gelatine (from the 4 packet box, should be 1 ounce each). I do this as the milk is being heated. By the time you reach approx. 180 degrees it has completely dissolved. Make sure you use Knox Original Unflavored Gelatine, there’s no bad stuff added and it’s SCD Legal.
3. Stir stir and more stir. I use a medium size nonstick pot and an oversized, silicone, heat proof, spoon type spatula. I stir throughout the entire heating and cooling process. I’ve never had top skin, burnt bottoms or any nasty stuff.
4. Cool with water. I have a double sink. When I’m done heating, I’ll move the pot to the first sink and run the water until the pot almost floats (don’t forget to plug the drain). At this point you can feel that the cold tap water has warmed up quite a bit. Transfer your pot to the second sink and do the same. If you really want to speed the process, drain the first sink and transfer back to that for a 3rd cooling session. You’re down to 100 degrees in less than 8 minutes. Remember, you’re stirring this entire time.
5. Tabletop lamp dimmer switch. I use one because of the Yogourmet maker. Once this past Summer when the house was warmer, I checked the water temp, it was almost 125 degrees. I just tweaked the switch until I was always in the green zone. I adjust as needed depending on how warm the house is at the time. The Yogourmet doesn’t have a built in thermostat, so this helps regulate the temps. Some say not needed and overkill. I’ll call it a personal option choice, if it makes you feel better about the quality of your yogurt, go for it.
6. Blot the water. You’re saying what? Blot what water? After your yogurt has fermented for 24 hours and you’re about to put it in the fridge, pop the lid on your container. Sometimes there is condensation on the inside of the lid and on the top of your yogurt. Shake the water off the lid, then using clean napkins or paper towels, blot the excess condensation off the top of your yogurt. The first few batches I made I didn’t do this and there was a funky skin or film on top after the cooling period. After I blotted the water this problem went away and my yogurt was absolutely perfect every time. Enjoy!

Be well, Eric…

Hi Eric – it’s so awesome to her you’re doing well on SCD!

We recommend intruding yogurt slowly around your fourth week on the diet (definitely not before your symptoms have begun to improve) and following the directions in this article – including heating the milk. You can use raw milk to make the yogurt if you want, but we still recommend heating it to 180 degrees when you make the yogurt 🙂 Steve and Jordan do recommend raw milk if it’s available in your area.

I hope this helps!

I didn’t have time to dig through all the SCD yogurt articles so sorry if this has been answered before. Do you have to heat the milk (goat or cow) or is heating the milk an optional process? I’ve read where some people do not heat their milk and the yogurt turns out just fine. I know about possible pathogens taking over your batch of yogurt, but some claim raw milk or milk that is not heated is the best for overall health. Thoughts, ideas, comments?

Thanks in Advance, Eric…

ps, SCD is slowly turning my 6 years of extreme Ulcerative Colitis nightmares into a future of normalcy. Not out of the woods yet but GETTING THERE! Woooo!

Hey Matt, thanks for your comment and question 🙂

Steve and Jordan recognize that beginning the SCD diet can be difficult enough for many people and they advocate doing what you can to make it a little easier – including microwaving if that helps. If you’re personally uncomfortable with microwaving, you can use the stove to heat the milk.

Thanks for all of the help with SCD so far. I’m four weeks into this jungle and still figuring everything out. I’m trying to make my first batch of yogurt with Ultra-Pasturized Goat Milk (cheaper and more convenient to find. Also, Naomi Devlin swears you can make it with pasturized GM. http://milkforthemorningcake.blogspot.com/goats-milk-yogurt-scd.html)

My question for you guys is why you haven’t replied to the three questions about microwaving the milk. I’ve read a couple blogs before about the detriments of microwaves when it comes to the nutritional value of food, so I’m shocked to see you guys being a proponent of it. Would love to hear your thoughts!

Hi Rosaline, milk products vary in quality and therefore vary in how they affect us. Due to the process of fermentation that yogurt undergoes, it restores many healthful properties and makes it easier to digest. The highest quality is raw milk from grass fed cows and you can also try goat’s milk as well.

i’m sorry. english ability ??

Hi Ulysse, thanks for reaching out! You can certainly give this a try and you can also let your gut heal a bit more before testing out the goat milk again.

Hi Alisa, thank you for reaching out! Kefir can be a great source of healthy bacteria for those that can tolerate it. We recommend letting your gut heal a bit before introducing this product. If you feel you are in a good place to introduce it, go ahead and do so and monitor any reactions. Whole cows milk is not a “bad” food, it is more so that some can not tolerate it.

Thank you for responding. It tasted tart- but not like it was bad. I know my temperature was always around 100 when I checked. Could it not have gotten hot enough? I was afraid of it getting too hot.

I am getting the GI Protect starter and will try again. Just wanted to see if I didn’t have to waste the money on a batch that didn’t turn out.

Hi Keely, thank you for reaching out! Go ahead and consume a small amount to see how it tastes and to see how you react. It is hard to say the exact reason, but it could be due to inadequate temperature while fermenting or the starter you used.

Also, do I have to toss out the batch? It is runny, almost like a kefir, but I would assume it is edible. Thoughts?

Hi Simone, you could certainly try the water buffalo milk. Let us know how it goes =)