Scd home made yogurt sour. Is that wrong

I have ulcerative colitis and decided to go on the scd diet to see if this helps. Made my home made yogurt in a a yogurt maker with whole miller for 24 hours and it's super sour. Did I do soemthing wrong? Also just had a sigmoidoscopy yesterday and they are putting me on prednisone and apriso. Anyone had good or bad results with any of these drugs.

This yogurt makes a great non-sour starter for SCD legal yogurt if you can find it or an equivalent where you are: astro.ca/products/astro_original_balkan_plain_750g_family_tub/#.UvvnhfnLrHo

Chances are the reason it's really sour is the addition of lacto bacteria in your starter powder or however you made it.

So the difference is the one above contains only the two necessary cultures for any yogurt product - Thermopolus and Bulgaris (however they are spelled). I emailed the company to verify as well. So any yogurt made from only these two cultures will have a smooth, non-sour taste.

Incidentally, you can see just how much sugar etc is added to commercial yogurt to get it to be non-sour. It's crazy.

If you use the above starter a teaspoon of honey makes it edible plain if you really want. Also it's the best to use for cooking.

I sometimes make yogurt with laco bacteria in it - but only use it to mix in fruit smoothies and such as it hides the sourness - even then it's still quite noticeable.

You can also drip the yogurt to make it less sour. That's basically what Greek yogurt is and it's more creamy and less sour.

The reason your yogurt is sour is because all of the milk sugar (lactose) is used up by the fermenting process. This makes SCD yogurt 'legal', and easier to digest.

Regular (store bought) yogurt is fermented for a much shorter time and still contains lactose.

Lactose is thought to be difficult to digest for people with IBD. If you have difficulty digesting the protein (casein) in the milk, it doesn't matter how long you ferment it, it will not go away.

FYI many people on SCD don't do well on yogurt at the beginning but tolerate it after some gut healing has happened. Yogurt is a pretty cheap source of probiotics, so hopefully you do tolerate it.

Good luck

The issue isn't how the yogurt tastes, but that the milk has to be incubated for 24 hours at 100-110F (not including the time it takes to get to that temperature). Any slip in temperature above/below this, the yogurt is no good (from an SCD point of view, since it will contain lactose). Likewise for time. It's pretty tricky unless you have the right equipment.