SCD Yogurt Failure?

KaneIntent

New Member

Joined : Apr 2017

Posts : 1

Posted 4/23/2017 11:07 PM (GMT 0)

I decided to finally try my hand at making SCD yogurt to replenish my gut's bacteria. I bought a Yougermet yogurt maker and used Dannon's plain yogurt as a starter, but after 24 hours I found out that my yogurt had turned out quite runny although the taste was fine. Not really sure what to do next as I'm pretty sure that I kept it within the right temperature for most of the time. My major question though is should I throw out this batch and try again? Does the fact that the yogurt is runny mean that it is lacking in good bacteria or is it just a texture thing?

big betty

Veteran Member

Joined : Nov 2010

Posts : 588

Posted 4/29/2017 12:36 AM (GMT 0)

Hi, I have the same yogurt maker and love that I can eat the yo even with severe lactose intolerance. What starter are you using? I use GI ProStart, works great. I keep it in the freezer. One tip, make sure the starter is stirred into the mixture well before you ferment, and make sure the milk is the right temp when you first stir it in.

DaveF

Veteran Member

Joined : Jan 2010

Posts : 1122

Posted 5/2/2017 6:22 PM (GMT 0)

SCD yogurt is high probiotics and lactose free. Unfortunately yours is not.
I would start over. Please be very careful with your tempos. Heat to over 180, and hold for 5 minutes or longer. Cool to 70 or below. Slow heat to 105. After reaching 105 hold at that temp for full 24 hours.
If you carefully do the above you will get thick healthy SCD yogurt

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